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Gingerbread Cookies

An easy recipe for gluten-free gingerbread cookies. These gingerbread cookies can be cut out in your favorite holiday shapes! The recipe also has a dairy-free option.

Gingerbread Cookies

Prep Time:

1 hr. 15 min.

8 min.

8 min.

INGREDIENTS

  • 1/2 cup unsalted butter, softened Dairy-free use Smart Balance butter.

  • 1/2 cup granulated sugar

  • 1/2 cup brown sugar, packed

  • 1 large egg

  • 1/4 cup molasses

  • 1 tablespoon pure vanilla extract

  • 2 1/2 cups gluten-free all-purpose flour with xanthan gum I like Pillsbury gluten-free. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.

  • 1 teaspoon baking soda

  • 1/4 teaspoon salt

  • 2 teaspoons ground ginger

  • 1 teaspoon ground cinnamon

  • 1/4 teaspoon nutmeg

  • 1/8 teaspoon allspice

Great for:

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Dessert

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recipe notes

- For a dairy-free option use Smart Balance Butter. - Cookie dough can be made ahead of time and kept in the refrigerator for up to three days or frozen for up to 6 months. Just warm dough on the countertop for 10-15 minutes before rolling out..your labels!"

STEPS

  • In a large bowl cream together butter, granulated sugar and brown sugar until fluffy.

  • Add egg, molasses, and pure vanilla extract. Mix until fully blended.

  • In a medium-sized mixing bowl whisk together gluten-free flour, baking soda, salt, ginger, cinnamon, nutmeg and allspice.

  • Pour the dry ingredients slowly into the wet ingredients and mix until fully combined.

  • Scrape the sides of the bowl and form the dough into a ball. Place the dough ball and a piece of plastic wrap and flatten it into a disk shape. Wrap the disk with plastic wrap. Chill the cookie dough for 1 hour.

  • Preheat oven to 350°F. Line two cookie sheets with parchment paper.

  • Remove the chilled cookie dough from the refrigerator. Sprinkle the gluten-free flour on a piece of parchment paper and the rolling pin. Roll out the dough until 1/4 to 1/2-inch thick (1/4-inch will give you thinner and crispier cookies). Cut into shapes. Place the shapes 1 inch apart on prepared baking sheets. Re-roll dough scraps until all the dough is cut into shapes.

  • Bake for 8 minutes for chewy cookies and for 10 minutes for crisp cookies. Please watch your cookies because all ovens are different.

  • Allow the cookies to cool on the cookie sheet for 5-10 minutes before carefully transferring to a wire rack to completely cool.

  • Allow the gingerbread cookies to completely cool before decorating Enjoy!.

  • Store the cookies in an airtight container.

© 2020 by House of "S". 

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