Gluten-Free Gingerbread Cookies

By jeaninemg

Ingredients

• 4 cups (21 ounces) gluten-free, dairy-free shortbread cookie mix (such as Bob’s Red Mill)
• 1/3 cup packed light brown sugar
• 3 teaspoons ground cinnamon
• 1 3/4 teaspoons baking soda
• 1 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 cup molasses
• 6 tablespoons canola oil
• 1/4 cup water
• Decorations (optional)

Details

Servings 36
Adapted from blog.foodnetwork.com

Preparation

Step 1

The “stretch” in wheat gluten is what gives most baked goods the qualities we love — tenderness, chewiness, elasticity and rise. When you work without it, cookies, cakes, muffins and more often lose those cherished characteristics.

That’s especially tough at this time of year, when homes, schools and offices are brimming with baked treats of all kinds. Happily, this gingerbread recipe is not only free of gluten, it’s also devoid of three additional common food allergens: eggs, soy and dairy.

The best part? You can’t tell the difference. In fact, after testing the recipe, I swore I would never make gingerbread any other way. Yes, these gingerbread gems are that good.

Note: If you don’t have cookie cutters to make shapes, you can roll the chilled dough into balls and press onto a parchment-lined baking sheet (press into 1/4-inch thick rounds).

1. Preheat the oven to 350 degrees.

2. In a large bowl, combine the cookie mix, brown sugar, cinnamon, baking soda, ginger, and nutmeg. Mix with a fork to combine.

3. Add the molasses and oil and mix with a fork until the mixture is blended and crumbly.

4. Add the water and mix until the mixture comes together to form a dough.

5. Place the dough between two sheets of parchment paper and roll out 1/4-inch thick. Refrigerate 10 minutes, until firm.

Makes about 36 cookies, depending on the size of the cookie cutters