This recipe is modified from a parent's magazine recipe. I was surprised by how easy it was to make.
The 2 hours in the fridge are necessary for the dough to set up properly.
The cookie holds its shape and tastes wonderful! My kids ate them up and a little boy I tend, who doesn't like anything, kept coming into the kitchen for more. You can make gingerbread men, or even a gingerbread house. - Kirsti
Prep Time2 hrsCook Time10 minsTotal Time2 hrs 10 mins
2 tsp xanthan gum
1 tbsp ground cinnamon
2 tsp ground ginger
¼ tsp ground cloves
1 ¼ tsp baking soda
½ cup butter (softened)
½ cup packed brown sugar
2 large eggs
¾ cup molasses
1In a medium-sized bowl, sift the Eating Gluten Free All-Purpose Flour, xanthan gum, cinnamon, ginger, cloves, and baking soda. Set aside dry ingredients.
In a large bowl, cream together the butter and brown sugar. Add the eggs, one at a time, and then the molasses.
2Slowly add the flour mixture to the molasses mixture, a little at a time, stirring after each addition with a wooden spoon or mixer. The dough should be stiff.
Grease a 13 x 18 inch cookie sheet with nonstick cooking spray. Place the dough onto the cookie sheet and flatten it to 1/4 inch thickness. Refrigerate for 2 hours.
Preheat the oven to 350°.
3Use cookie cutters to cut out gingerbread men on the pre-rolled dough. Combine any extra dough, roll it out again, and cut out more cookies. Use a spatula to transfer the cookies to a greased cookie sheet, placing them 1 inch apart. Bake for 10 minutes or until light brown.
4Once the cookies have cooled, decorate them with frosting and small gluten free candies. Makes about 25 cookies.
Ingredients
2 tsp xanthan gum
1 tbsp ground cinnamon
2 tsp ground ginger
¼ tsp ground cloves
1 ¼ tsp baking soda
½ cup butter (softened)
½ cup packed brown sugar
2 large eggs
¾ cup molasses
Directions
1In a medium-sized bowl, sift the Eating Gluten Free All-Purpose Flour, xanthan gum, cinnamon, ginger, cloves, and baking soda. Set aside dry ingredients.
In a large bowl, cream together the butter and brown sugar. Add the eggs, one at a time, and then the molasses.
2Slowly add the flour mixture to the molasses mixture, a little at a time, stirring after each addition with a wooden spoon or mixer. The dough should be stiff.
Grease a 13 x 18 inch cookie sheet with nonstick cooking spray. Place the dough onto the cookie sheet and flatten it to 1/4 inch thickness. Refrigerate for 2 hours.
Preheat the oven to 350°.
3Use cookie cutters to cut out gingerbread men on the pre-rolled dough. Combine any extra dough, roll it out again, and cut out more cookies. Use a spatula to transfer the cookies to a greased cookie sheet, placing them 1 inch apart. Bake for 10 minutes or until light brown.
4Once the cookies have cooled, decorate them with frosting and small gluten free candies. Makes about 25 cookies.
Gluten Free Gingerbread Cookies
