: My original recipe called for 1/4 teaspoon xanthan gum, but I've tested them without and didn't detect a difference, so I've removed it from the ingredients.
If you can, start these cookies a day (or even two) ahead; the dough benefits from a day of chilling, resulting in thicker, chewier, smoother cookies. If you must have cookies straight away, go ahead and bake some off; they will spread more, and will have a thinner and more brittle texture, but they will still be good.
Err on the side of underbaking, removing the cookies when they are puffed and cracked, with the dough between the cracks looking underbaked. For the craggiest cookies, bake the trays one at a time in the upper third of the oven.
I recommend weighing the ingredients for these (and all) cookies as slight variations in amounts can cause the cookies to spread too much or not enough. (Besides, measuring molasses into a cup and then trying to get it back out again is no fun).
I use a dark, unsulphured molasses here, but I'm guessing that blackstrap or light molasses will work, too, though blackstrap will have a more assertive molasses flavor, whereas the light stuff will yield a more mild, kid-friendly cookie.
Sweet rice flour is stickier than regular white rice flour and can be found with other gluten-free flours at health food stores, or at Asian grocers.
Nutritional values are based on one of twenty four cookies.