• First place the melted butter, gf flour blend and sourdough starter in the mixer and mix until combined.
• Transfer the flour/butter/starter mixture to a glass or plastic bowl and cover tightly. Leave on the counter at room temperature to ferment for 2 hours.
• Once the mixture has fermented for 2 hours, place it back in the mixer
• Next, add the sugar, brown sugar, eggs, vanilla, xanthan gum (if your mix doesn't have it), ground ginger, cinnamon, ground cloves, salt and baking soda and mix until smooth.
• The cookie dough should be soft, but not runny. If your dough is runny like cake batter, add 1/2 cup more of gf flour and mix it in. If it's really stiff, or crumbly like you can't mix it, add a bit of dairy free milk to the dough and stir until it's a soft dough.

Now for the long ferment:

• Transfer to a glass or plastic bowl (sourdough doesn't like metal) and cover tightly.
• Place in the refrigerator and allow to chill and cold-ferment for 12 hours and up to 72 hours. *See notes
• Once you are ready to bake them, preheat your oven to 375 degrees.
• Line cookie sheets with parchment paper or lightly grease them.
• Using a cookie scoop, place on prepared pan, about 2 inches apart.
• Bake for 10-12 minutes until set and the edges are light brown.
• Allow to cool on the cookie sheet for 5 minutes and then transfer to a cooling rack.
• Cool completely before frosting.

For the Frosting:

• In a medium sized bowl, combine the powdered sugar, 3 Tablespoons of water and vanilla and whisk until smooth. If it's too thick, add a bit more water to get the consistency that you want.
• Frost each cookie and allow to set before storing them.
• Store in an airtight container for 2-3 days. Can be frozen for up to 6 months.
• Enjoy!!