‘Tis the Season for Holiday Baking. This time of year I love baking cookies. Gingerbread cookies are always at the top of the baking list. Christmas isn’t Christmas without Gingerbread cookies. Enjoy this easy to make and oh so delicious recipe. Your family and friends will eat them as quick as you make them. GFM Tip: I don’t have the patience for decorating these with faces and cute outfits like my mother in law so diligently does each year. So I cheat by sprinkling with coarse decorative sugar. They come in several holiday colors made by Wilton. They still look fabulous after baking and taste great too! Did I mention they make your house smell scrumptious too?
Gluten Free Gingerbread Cookies
3 cups Mama’s Almond or Coconut Blend Flour
1 tsp. xanthan gum
1/2 tsp. salt
1 tsp. baking soda
2 tsp. ground ginger
1/4 tsp. ground cloves
1 tsp. cinnamon
10 Tbsp. butter or dairy free margarine
1/2 cup molasses
3/4 cup sugar
2 tsp. vanilla
1 egg (or 1 1/2 tsp. egg replacer mixed with 3 Tbsp. warm water)
Course sugar or royal icing
Directions: Preheat oven to 350 degrees.
In a medium bowl, combine flour, xanthan gum, salt, baking soda, ginger, cloves, and cinnamon. Set aside.
In a mixer, cream butter with molasses, sugar and vanilla. Scrap down sides of bowl. Stir in egg. With mixer running on low speed pour in a little flour mixture at a time until all is combined.
Place dough on large piece of plastic wrap and cover. Chill for 1-2 hours. Roll dough out on lightly floured surface about 1/8-1/4 inch thickness. Cut out gingerbread people. Place on cookie sheet 1 inch apart. Sprinkle with course sugar or leave plain for frosting. Bake for 10 minutes. Allow to remain on cookie sheet for 1 minute before removing to cooling rack.
©Rachel Carlyle Edington 2009
- 3 cups Mama’s Almond or Coconut Blend Flour
- 1 tsp. xanthan gum
- 1/2 tsp. salt
- 1 tsp. baking soda
- 2 tsp. ground ginger
- 1/4 tsp. ground cloves
- 1 tsp. cinnamon