I thought maybe we could make gingerbread houses, and eat cookie dough and go ice skating and maybe even hold hands.
-Buddy the Elf
This week I started “home study” for my job. I am in sales & every time we get a new product/disease state we spend a solid two weeks training on it.
Basically I feel like I have been living the life of Buddy the Elf this week…aka running on sugar & caffeine to get my work done while also prepping recipes for when I am out of town next week. It is completely okay to live off of Christmas cookies right?
During Thanksgiving my mom casually hinted that she wouldn’t mind if I made gingerbread cookies & sent some to her for Christmas. They are her favorite cookies so how could I say no?
Because Mom typically eats gluten free, I decided to convert my favorite Gingerbread Cookies and they turned out AMAZING! These cookies can be made in less than 45 minutes, they are soft with crunchy edges & are perfect for friends/family with food allergies!
Gingerbread Cookie preparation:
Making these gluten free cookies is no harder than making chocolate chip cookies.
You start by preheating the oven to 375 degrees.
Next into a large bowl add your Bob’s Red Mill gluten free flour, nutmeg, all spice, salt, cinnamon and ginger.
Give everything a good whisk until the spices are blended into the flour.
Next into your stand mixer, add softened butter and brown sugar. Attach the paddle arm & mix the two ingredients together on low speed. (**Unlike normal batter, you DO NOT want to cream the butter/sugar mixture you just want to mix long enough that they are slightly combined.)
Next add in your egg, mix on low for 1-2 minutes. Then add in your molasses and vanilla extract. Turn the speed to slow. While everything begins to come together, add in 1/2 a cup of flour at a time until all of your flour is incorporated into the batter.
When the gingerbread batter is ready, remove the dough from the mixer, form it into a ball and allow dough to cool in the refrigerator for 10-15 minutes.
When dough is chilled, remove from the refrigerator and on a lightly floured surface, roll dough out to 1/4 inch thickness.
Cut out your cookies with fun different shapes. Place immediately into the oven and bake for 10 minutes.
With gingerbread cookies, they will look different than your typical cookie when completely cooked. You just want to make sure your cookie is no longer “shiny” when you pull it out of the oven. When the shine is gone, your cookies are done!
If you are going to ice the cookies, allow at least 30 minutes for them to cool before attempting to add icing or it will melt.
Side Note: These gingerbread cookies are not overly “gingery”. I am not a fan of that style of cookie, if you are, just add more ginger to the recipe!
These Gluten Free Gingerbread Cookies are my favorite because they are crispy on the edges and soft on the inside. I just packaged up a batch of these cookies yesterday & sent them to my parents for Christmas. Hopefully the mailman doesn’t steal them for himself before they make them to Texas!
ENJOY!
- 3 cup all purpose flour, gluten free
- 1 1/4 cup butter, unsalted
- 2/3 cup light brown sugar, packed
- 1/2 cup molasses
- 1 tbsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 1/2 tsp ground nutmeg
- 1/2 tsp all spice
- 1/2 tsp salt
- 1 large egg
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Preheat oven to 375 degrees.
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Into a bowl add gluten free flour, nutmeg, cinnamon, salt, all spice and ginger. Whisk all ingredients together. Set aside.
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Into your stand mixer add butter and brown sugar. Using the paddle attachment, begin to mix together on low. After 2-3 minutes add in your egg.
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Continue to whisk until wet batter forms. Next add in vanilla & molasses. Set the paddle to the lowest speed and let all ingredients incorporate.
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Slowly add in your flour mixture until a cookie dough is formed. (This dough will be relatively sticky, that is okay!)
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Remove dough from mixer bowl and form into 2-3 balls. Wrap dough up in cellophane and place in refrigerator for 15 minutes to chill.
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When you are ready, roll dough out on a floured surface. Cut out your gingerbread shapes and place on a baking sheet.
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Bake cookies in oven for 8-10 minutes.
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Remove from oven and allow to cool for 3-5 minutes. Serve & enjoy!
I love the flavor. I just had trouble with the cutters. Any suggestions??
Do you mean you have trouble finding good cutters or getting the cutters to cut correctly? If its getting the dough to cut correctly, I would suggest rolling your dough out after you make it. Cover it in seran wrap and chilling the dough for 30 minutes before cutting it into shapes!
My family loves these cookies! I took them as a treat to my yoga students and they loved them too! My daughter has been GF for a few years now and finding this recipe was a happy moment for us both. Better than our traditional recipe. Thank you so much!