Gluten-Free Gingerbread Cookies
These Gluten-Free Gingerbread Cookies can be baked soft or crispy, and taste even better than the wheat version. Fun for decorating, too!
Servings: 30 3.5" cookies
Calories: 126kcal
Equipment
- Parchment Paper
- Holiday cookie cutters
Ingredients
- ½ cup Butter softened
- ¾ cup Dark brown sugar packed
- 2 Large eggs
- ½ cup Molasses
- 1 tablespoon Vanilla extract
- 1 ¼ cup Brown rice flour
- 1 ¼ cup Sorghum flour
- ⅓ cup Coconut flour
- ¼ cup Tapioca starch
- ¼ cup Corn starch
- 2 teaspoon Xanthan gum
- 1 ½ teaspoon Baking powder
- ¾ teaspoon Baking soda
- ½ teaspoon Salt
- 1 tablespoon Ground ginger
- 2 teaspoon Cinnamon
- ¼ teaspoon Ground cloves
- Corn starch for rolling
- Royal icing for decorating
Instructions
- In stand mixer, cream butter and sugar until fluffy.
- Add eggs, molasses, and vanilla, mix on low speed until everything is fully incorporated and smooth.
- In a large bowl, mix together remaining ingredients.
- Slowly add this dry mix to the mixer bowl,and carefully mix until well incorporated and smooth.
- Chill dough for 1 hour.
- Preheat the oven to 375 F (190 C), line baking sheets with parchment paper.
- Generously sprinkle clean work surface with corn starch, roll dough to ¼" thick (can be slightly thicker).
- Use cookie cutters to cut out whatever shapes you’d like, place cookies 2" apart on prepared baking sheets.
- Bake 7-10 minutes. Cookies will look puffy, but flatten out a little as they cool. Don't over bake if you want them soft!
- Allow cookies to cool completely before decorating with royal icing.
Nutrition
Calories: 126kcal | Carbohydrates: 22g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 132mg | Potassium: 134mg | Fiber: 1g | Sugar: 10g | Vitamin A: 111IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg