Christmas isn’t Christmas without decorating cookies! This year I’ve slowly been converting all my favorite childhood recipes to gluten free versions and this Christmas gingerbread cookies were on the list. We rolled these out to about an 1/8 of an inch thick and decorated with royal icing. The great thing about this recipe is that the dough is firm and easy to work with and the cookies hold their shape beautifully while being baked! Enjoy!
In a pinch a plastic sandwich bag works great to pipe icing!
Gluten Free Gingerbread Cookies
Gluten Free Gingerbread Cookies
- 3 cups 1:1 gluten free flour
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 tbs ground ginger
- 1 3/4 tsp ground cinnamon
- 1/4 tsp ground cloves
- 3/4 cup dark brown sugar
- 3/4 cup unsalted butter
- 3/4 cup molasses
- 2 tbs milk
- In a mixer, mix together flour, baking soda, salt, ginger, cinnamon, cloves and sugar until well blended.
- Add the butter and mix until well blended.
- With the mixer running, add the molasses and milk until well blended.
- Remove the dough, separate into two balls, cover with plastic wrap and refrigerate for at least one hour.
- Preheat oven to 325 degrees.
- Roll out dough on parchment paper or on well floured surface.
- Bake for 15 to 20 minutes. Let cookies cool completely before decorating.
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