Comfort Food Monday: Gluten-free Gingerbread Cookies

Holiday baking became a whole lot harder when I went gluten free six years ago. I've learned a lot since then, thankfully, because I love me some holiday cookies! My kids love cutout cookies especially, but I've had a hard time finding a gingerbread recipe that would hold up to the task.

Cue the music, because I've found one!

It's compact, buttery and holds up super well when rolled and cut. Plus, the finished cookies taste amazing!

The girls had fun decorating them. And I had a blast eating too many. Heh.

 

Good news! You can use gluten-based flour if you're not on a GF diet! What's that? You want the recipe. Oh... okay, I suppose. 

GLUTEN-FREE GINGERBREAD COOKIE RECIPE

2 cups gluten-free flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon cinnamon

2 tsps ginger

1 egg

1/4 cup butter (room temperature)

1/2 cup brown sugar

1/4 cup molasses or maple syrup (Can use honey if you prefer)

Cream sugar and butter. Add in syrup/molasses. In a separate bowl, mix together all of the dry ingredients. Incorporate into the wet ingredients until well blended. Should be thick and cling to the mixer/spoon. Add 1/2 tsp water at a time if needed to increase moisture. Once combined, gather into a ball, wrap in plastic wrap and refrigerate until firm.

To make cut-out cookies, separate firm dough ball into 2 smaller balls. Gently roll out on a surface sprinkled with gluten-free flour. We made our a little thicker because we've had cookies fall apart in the past. Don't roll too thin.

Bake on parchment-covered baking sheets at 350 degrees for 12-15 minutes. They will be firm on top and slightly soft on the bottom. Let rest on the pan and cool slightly before moving to a rack. For a crispier cookie, bake 15-16 minutes. For a softer cookie, bake 12-15. 

Let cool, then decorate and enjoy! Makes about 2 dozen cookies. Freeze any that you won't use right away.