Gluten Free Gingerbread Cookies

These Gluten-Free Gingerbread Cookies can be baked soft or crispy, and taste even better than the wheat version. Perfect for Christmas cookie decorating, too!

YOU WILL NEED: Brown rice flour Sorghum flour Coconut flour Brown sugar Tapioca starch Corn starch Unsalted butter Molasses Large eggs Vanilla extract Spices Baking powder Baking soda Xanthan gum Salt Royal icing for decorating

Cream butter & sugar until fluffy. Add eggs, molasses, and vanilla, mix until smooth.  Add dry ingredients, mix til smooth.

Wrap your gluten-free gingerbread cookie dough in plastic wrap, chill dough for 1 hour.

Dust your work surface with corn starch.  Roll cookie dough out, cut with holiday cookie cutters.

Place on a lined baking sheet, bake as directed. Cookies will look puffy, but flatten out a little as they cool.

For perfectly flat and level cookies for decorating, lay a second baking pan on top of the warm cookies. Gently press down to flatten.

Allow cookies to cool completely before decorating with royal icing.    Enjoy!