Gluten-Free Gingerbread Cookies

Using The Really Great Food Company All-Purpose Flour

YOU WILL NEED:

  • 5 cups RGF All-Purpose Flour
  • 1 cup (2 sticks) unsalted butter, slightly softened
  • 1 cup dark brown sugar
  • ¾ cup molasses
  • 1 teaspoon vanilla
  • 2 large eggs
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
DIRECTIONS:
  1. Preheat oven to 35o degrees. Line 2 baking sheets with parchment paper or spray with non-stick cooking spray.
  2. Using an electric mixer with paddle attachment, beat the butter and dark brown sugar until smooth. Add the molasses and vanilla and beat until well combined. Beat in the eggs, one at a time.
  3. Add the flour, ginger, cinnamon, baking powder, baking soda and salt. Mix on low speed until the flour is fully incorporated.
  4. Divide dough in half. On a floured surface, roll the dough to ¼-inch thick. Using a gingerbread man cookie cutter, cut out the gingerbread men. Transfer to baking sheets and bake for 7-9 minutes or until they start to crisp around the edges. Let cookies cool on baking sheets 5 minutes and then transfer to wire racks to cool completely.
  5. Once cookies are cooled, decorate with cookie icing and candies.

 

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