Gingerbread Cookies
Pick up a bunch of gluten-free candies and let your kids go wild decorating these tasty crispy cookies.
Ingredients
- 1/2 cup butter or margarine softened
- 1/2 cup sugar
- 1 egg
- 1/3 cup fancy molasses
- 1/4 cup cooking molasses or blackstrap molasses or more fancy molasses
- 3 1/4 cups GF all-purpose baking flour
- 1 1/2 tsp xanthan gum
- 1 tsp ground ginger
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cloves
- 1/2 tsp ground cinnamon
Decorating Icing - Royal Icing
Instructions
- Beat butter and sugar until fluffy, then beat in egg and molasses.
- In another bowl, whisk together flour, ginger, baking soda, salt, cloves and cinnamon. Pour half into the molasses mixture, mixing well before adding remaining half.
- Divide into 4 balls, and shape into flattened discs. Wrap in plastic wrap and refrigerate until firm, about 1 hours (to overnight).
- Let dough warm slightly, then roll out dough between two pieces of lightly floured parchment paper, to a thickness of 1/4-inch.
- Cut out with cookie cutters then place cookies onto a parchment or silicon lined baking sheet using a spatula, and freeze for 15 minutes.
- Bake at 325°F for 18 to 20 minutes. Transfer to rack, let cool completely before icing.
Notes
Fancy molasses is the sweetest of all the molasses variations, and blackstrap is the least (it's actually quite bitter). Cooking molasses is a combination of both fancy and blackstrap. Depending on how sweet you want your gingerbread, blend/substitute as desired.
The amount of cookies you can make with this recipes varies depending on the size of cookie cutter you are using. It can make 6 large gingerbread men, or up to 24 small ones.
The amount of cookies you can make with this recipes varies depending on the size of cookie cutter you are using. It can make 6 large gingerbread men, or up to 24 small ones.
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