Gluten Free Gingerbread Cookies
These are easy to make and you'll love to have a traditional recipe at the ready for your gluten-free guests.
Servings: 24 cookies
Ingredients
COOKIES ::
- 1 cup softened butter
- ¼ cup molasses
- ¾ cup organic pure cane sugar
- 2 eggs
- 1 ½ cups tapioca flour
- 1 cup white rice flour
- 1 cup brown rice flour
- 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 ::
- ½ cup softened butter
- 1 ½ cups organic pure cane 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 through.
- Add the rest of the ingredients and combine – I start out with a spatula and finish it off with hand beaters to really get it all combined well.
- Let the dough chill for an hour in the fridge – I split the dough up into 2 disks so it chills faster.
- Knead the dough with your warm hands to make it pliable, roll out onto a rice floured surface, cut out your shapes, and place the shapes onto a silpat lined or parchment paper lined baking sheet.
- Bake at 375 degrees for 10 minutes.
FOR THE FROSTING ::
- Cream all of the frosting ingredients together until well combined. You can frost your cookies once they have cooled!