The cookie dough needs to chill for 3 hours or overnight. These gluten-free gingerbread cookies are the perfect addition to your Christmas baking.
3 1/4 cups gluten-free flour mix (I used Better Batter Gluten-Free Flour)
1 tablespoon ground cinnamon
1 tablespoon ground ginger
1 teaspoon baking soda
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
3/4 cup buttery spread, softened (Smart Balance or Earth Balance)
2/3 cup packed light brown sugar
1/2 cup molasses (Grandma’s Unsulphured Molasses)
2 teaspoon vanilla
2 cups confectioner’s sugar
2–3 tablespoons water
Whisk together the gluten-free flour, cinnamon, ginger, baking soda, cloves, nutmeg, and salt. Set aside.
In a stand mixer cream together the softened buttery spread and brown sugar.
Mix in the egg, molasses, and vanilla. Scrape down the sides of the bowl with a spatula if needed. Gradually add in the flour mixture. Mix until thoroughly combined.
Lay out two large pieces of plastic wrap and divide the dough evenly onto the two piece of plastic wrap. Press each of the pieces of dough into a disk and then fold the plastic wrap up around the dough. Chill in the refrigerator for 2-3 hours or overnight.
After the dough is chilled remove one of them from the fridge and set it out on the counter so that it’ll start to soften up. Preheat the oven to 350°. Line two baking pans with parchment paper or silicone baking mats.
Layer the cookie dough between two large pieces of parchment paper. Roll out the cookie dough to about 1/4 inch thick.
Use cookie cutters to cut out cookies. Use a spatula dipped in gluten-free flour to remove the cutouts to the baking pans. Place cookies about 1/2 inch apart. Bake for 10 minutes.
Cool on baking pan for 5 minutes and then remove to wire rack to cool completely.
Repeat with the second chilled dough.
To make the icing:
Take 2 cups of confectioners sugar and mix in 2-3 tablespoons of water. Start with 2 tablespoons and gradually add more as needed to get a good consistency. You don’t want it too thick but you also don’t want it too runny. So add tiny amounts of liquid until you get it just right.
Place the icing in the bottom of a quart-sized ziplock bag. Push out any air and seal. Then snip off the tiniest little bit of one corner. You can always cut bigger if needed, so start with the tiniest cut first. Then you can squeeze out the icing to decorate your cookies.
Leave the cookies out in single layers for several hours to let the icing set.
Tips for Decorating Parties & Freezing Gingerbread Cookies:
For the icing, I used only water with the confectioner’s sugar so that it would stay bright white. You could add some almond or cashew milk instead and even a little bit of vanilla extract but it will make the icing just a little bit off-white.
You can leave the wrapped dough in the refrigerator for 2-3 days. So if you are having a cooking day with friends or family you can have the dough already made and chilled ahead of time.
Freezing: Also, you can bake the cookies and freeze them so that the baking is done as well so then all that needs to be done is the decorating. This would be an easy way to add a cookie decorating activity to your Christmas gatherings.
The decorated cookies could be frozen as well. Freeze in single layers for the best results and then after frozen, you can repackage them with layers of parchment paper between the cookies. These can be frozen for 2-3 months.
Gingerbread Houses: To make gingerbread houses cut out the shapes for the house and bake for 11-12 minutes instead of 1o. This will make them a little crispier and stand up better. And depending on the size of your creation you may want to make two batches of this dough. Use a royal icing recipe to put your gingerbread house together.
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