Gluten Free Gingerbread cookies
Simple, delicious cut out gluten-free gingerbread cookies. Perfect for the holidays!
Ingredients
Scale
- 2 1/2 cups gluten-free flour blend
- 1 1/2 teaspoons ground ginger
- 1/2 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/4 teasopon salt
- 1/2 cup butter, room tempurature
- 2/3 cup brown sugar
- 1/3 cup blackstrap molasses
- 1 egg
- 1 teaspoon vanilla
Instructions
- In a small bowl, combine flour blend, ginger, cinnamon, baking soda, and salt, and set that aside
- In a larger mixing bowl, cream butter and brown sugar together until fluffy
- Beat in molasses, egg, and vanilla
- Stir in dry ingredients until fully incorporated
- Form dough into a ball, cover with plastic wrap, and refrigerate for an hour
- Preheat oven to 350º
- Roll dough out on a floured surface (using gluten-free flour) to 1/4 inch thick
- Cut into shapes, and arrange cut-out cookies on uncreased or parchment paper lined baking sheets with an inch between each for even heating and air flow
- After cutting cookies out, gather dough scraps back up and knead into a ball, roll and cut out again until dough is used up
- Bake cookies in center of oven for 12 minutes until set
- Remove from oven and let cool 5 minutes on pan before transferring to a wire rack to cool completely