Gluten Free Gingerbread Cookies
Description
These gingerbread cookies are nice and soft and have the perfect blend of seasonal spices that will warm you right up! I decorated them with a simple royal icing and sugar sprinkles. Such a classic winter treat, enjoy!
- Gluten Free
- Vegetarian
- 10 minutes prep time
- 10 minutes cook time
- 2 hours chill time
Recipe
6 T (85g) softened butter
1/4 cup (50g) brown sugar
1/2 egg (whisk egg in a small bowl, discard half)
1/4 cup (90ml) molasses
3/4 teaspoon vanilla extract
1 1/2 teaspoons cinnamon
1 1/2 teaspoons ground ginger
1/4 + 1/8 teaspoon cloves
1/4 teaspoon nutmeg
Scant 1 2/3 cups (211g) 1:1 gluten free flour blend
1/4 teaspoon salt
1/4 + 1/8 teaspoon baking soda
1. In a large bowl, cream together butter and brown sugar until light and fluffy.
2. Add in half an egg, molasses and vanilla and beat until combined.
3. Mix in the spices.
4. Sift in gluten free flour, salt and baking soda and mix until fully combined.
5. Wrap dough in plastic wrap and chill in the refrigerator for at least two hours, or overnight.
6. Once chilled, unwrap the dough and roll out onto a floured surface to 1/8-1/4” thickness, depending on preference.
7. Cut out desired shapes and place on parchment lined cookie sheet.
8. Preheat the oven to 350°F. Refrigerate or freeze the cut out cookie dough for 10-15 minutes while oven is preheating.
9. Bake at 350° F for 8-10 minutes or until edges are slightly crisp and dough is no longer shiny on top.
10. Allow to cool on the pan for 5 minutes, then remove and cool completely on wire cooling rack.
11. Decorate as desired using royal icing or a simple glaze. Enjoy!
6 T (85g) softened butter
1/4 cup (50g) brown sugar
1/2 egg (whisk egg in a small bowl, discard half)
1/4 cup (90ml) molasses
3/4 teaspoon vanilla extract
1 1/2 teaspoons cinnamon
1 1/2 teaspoons ground ginger
1/4 + 1/8 teaspoon cloves
1/4 teaspoon nutmeg
Scant 1 2/3 cups (211g) 1:1 gluten free flour blend
1/4 teaspoon salt
1/4 + 1/8 teaspoon baking soda
1. In a large bowl, cream together butter and brown sugar until light and fluffy.
2. Add in half an egg, molasses and vanilla and beat until combined.
3. Mix in the spices.
4. Sift in gluten free flour, salt and baking soda and mix until fully combined.
5. Wrap dough in plastic wrap and chill in the refrigerator for at least two hours, or overnight.
6. Once chilled, unwrap the dough and roll out onto a floured surface to 1/8-1/4” thickness, depending on preference.
7. Cut out desired shapes and place on parchment lined cookie sheet.
8. Preheat the oven to 350°F. Refrigerate or freeze the cut out cookie dough for 10-15 minutes while oven is preheating.
9. Bake at 350° F for 8-10 minutes or until edges are slightly crisp and dough is no longer shiny on top.
10. Allow to cool on the pan for 5 minutes, then remove and cool completely on wire cooling rack.
11. Decorate as desired using royal icing or a simple glaze. Enjoy!