Gluten Free Gingerbread Cookies
Servings: 24 cookies
Ingredients
COOKIES ::
- 1 cup softened butter
- ¼ cup molasses
- ¾ cup pure cane sugar or coconut sugar
- 2 eggs
- 3 ½ cups Namaste Gluten Free Flour Blend See Notes
- 2 tsp cinnamon
- 1 ½ tsp ground ginger
- ½ tsp ground cloves
- ½ tsp ground nutmeg
- ½ tsp sea salt
- 2 tsp baking soda
- 2 tsp xanthan gum
FROSTING ::
- 1 ½ cups powdered sugar
- 1 tsp vanilla extract
- 1-2 TB whole milk or cream
Instructions
- Cream the butter, molasses, and sugar with hand beaters.
- Add the egg and beat until creamy.
- Add the rest of the ingredients and combine blend until a thick cookie dough forms. This will take a minute - don't add more liquid! Give the butter a chance to absorb the flour.
- Let the dough chill for an hour in the fridge – I split the dough up into 2 disks so it chills faster.
- Pre-heat the oven to 375 degrees and line 2-3 cookie sheets with unbleached parchment paper.
- Knead the dough with your warm hands to make it pliable, roll out onto a floured surface, cut out your shapes, and place the shapes onto the prepared baking sheets.
- Bake at 375 degrees for 10 minutes.
FOR THE FROSTING ::
- Whisk the frosting ingredients together until well combined and thick enough to pipe. You can frost your cookies once they have cooled!
Notes
- Any gluten free flour blend with xanthan gum should work for this recipe. If you tolerate regular all purpose flour, you can use that cup for cup too.