Gluten Free Gingerbread Cookies

Now you can have Gluten Free Gingerbread Cookies that are full of flavor. The mix of flours gives these great texture.

Photo by BlueSchmoo
Adapted from livingwithout.com

PREP TIME

45

minutes

TOTAL TIME

15

minutes

SERVINGS

24

servings

PREP TIME

45

minutes

TOTAL TIME

15

minutes

SERVINGS

24

servings

Adapted from livingwithout.com

Ingredients

  • 1/2

    cup butter or dairy-free alternative, room temperature

  • 1/2

    cup brown sugar

  • 1/2

    cup molasses

  • 1

    egg*

  • 1

    cup brown rice flour

  • 1

    cup sorghum flour

  • 1/2

    cup potato starch (not potato flour)

  • 1/2

    cup arrowroot starch

  • 1 1/2

    teaspoons baking soda

  • 2

    teaspoons ground ginger

  • 2

    teaspoons ground cinnamon

  • 1/4

    teaspoon ground cloves

  • 1/4

    teaspoon ground nutmeg

  • 1/2

    teaspoon salt

Directions

In a large bowl, beat butter and brown sugar with an electric mixer on medium to high speed until fluffy and light. Add molasses and egg and beat until thoroughly combined. In a separate bowl, whisk together brown rice flour, sorghum flour, potato starch, arrowroot starch, baking soda, ginger, cinnamon, cloves, nutmeg and salt. Gradually add dry ingredients to butter mixture to form a dough. Divide dough in half. Cover and chill in the refrigerator about 1 hour. Preheat oven to 350°F. Line a cookie sheet with parchment paper. On a lightly floured surface, roll out each half of dough between 2 pieces of parchment paper into ⅛- to ¼-inch thickness. Using a cookie cutter, cut dough into gingerbread men. Pick up cookies with a metal spatula and transfer them to prepared baking sheet. If cut-outs are too sticky or soft to transfer, chill them for 5 minutes and try again. Gather scraps together and continue cutting cookies until all dough is used. Place cookies in preheated oven and bake 7 to 10 minutes or until edges are firm. Cool on cookie sheet for 1 minute before removing. Decorate with your favorite gluten-free icing and sprinkles, if desired. *For Egg-Free Gingerbread Men, omit 1 egg. Mix 1 tablespoon flax meal with 2 tablespoons hot water. Add to recipe to replace 1 egg.

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