Gluten Free Gingerbread Cookies

By Katecooks

Ingredients

• 1 bag Pamela's Gluten Free Bread mix (do not use yeast packet)
• 1/2 tsp salt
• 2 tsp ground cinnamon
• 1 tsp baking powder
• 2 tsp ground ginger
• Optional: 2 tsp fresh lemon zest
• 1/3 cup unsalted butter
• 1/2 cup sugar
• 1 egg
• 1/2 cup mild or light molasses for light cookies or dark molasses for darker cookies
• 1-2 tbs water

Preparation

Step 1

1. Preheat oven to 350 degrees. Use heavy duty stand mixer dough is heavy. In a medium bowl, combine bread mix with salt baking powder, cinnamon and ginger. Whisk together thoroughly.

2. In the bowl of mixer cream butter with sugar. Add egg, mix to incorporate. Add molasses and lemon zest, mix to in incorporate. Add water. Mix gently together until dough comes together. If needed add an additional tbs of water. Wrap dough in plastic wrap and refrigerate for 1 hour before rolling out.

3. Roll dough between two layers of parchment paper. Cookies can be rolled thick (as much as 3/8 in) for a chewier cookie or as thin (as little as 1/8 in) for a crispier cookie. Cut into desired shapes on parchment lined baking sheets, and pull away excess dough. Cut out cookies with space between them for spread. Bake for 10-15 min. depending on size of cookie until edges begin to brown.

4. Cool on baking sheets for 5 min before removing to wire rack to cool completely. Decorate as desired.