High Fructose Corn Syrup Free Cassava & Ginger Spiced Cookies

These warmly spiced cookies are the kind of treat that fills your kitchen with the deep, heady aroma of ginger, cinnamon, and molasses — the sort of smell that makes everyone wander in asking what's baking. Sweetened with blackstrap molasses and maple syrup, they skip the corn syrup entirely without sacrificing that rich, caramel-like depth you want in a spiced cookie. Cassava flour gives the dough a surprisingly tender, rollable texture, while arrowroot starch helps the edges set cleanly so your cut-out shapes actually hold their form. The touch of turmeric and Ceylon cinnamon adds a subtle warmth that makes these taste a little more complex than your average ginger snap. A short chill in the fridge is all it takes to get the dough ready to roll, and the bake time is short enough that you won't be hovering over the oven for long. They firm up beautifully as they cool, landing somewhere between chewy and crisp — exactly where a good spiced cookie should be.

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