Gluten-Free Gingerbread Cookie Recipe

Gluten-free Gingerbread Cookie Recipe
These cookies are easy enough to work with that you can do gingerbread people, plain circles, or other shapes.

In a medium bowl, mix together:

1.5 C Deluxe Pastry Flour
1/2 cup teff flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp xanthan gum (if your pastry mix doesn't already have it)
1/4 tsp salt
3 tsp ginger
1 3/4 tsp ground cinnamon
1/2 tsp ground cardamon
1/4 tsp ground cloves


In a large bowl, beat for 3-3 minutes:

6 tsp softened butter
1/2 cup brown sugar
1 egg

Add and beat for another minute or two:

1/3 cup molasses
1 tsp vanilla


Stir in the dry ingredients a bit at a time until everything is thoroughly blended.  If the dough is very sticky, add a little more pastry flour one tablespoon at a time and beat or knead it in.  The dough should feel manageable at this point.  Divide it in half and wrap the two dough balls in wax paper.  Let them rest for 2-8 hours at room temperature, or in the refrigerator for up to four days.  If you refrigerate the dough, let it soften at room temperature until it's manageable before you roll it out.

Heat the oven to 375 degrees F.

To roll out the dough, have a piece of wax or parchment paper on top and another piece underneath the dough ball.  Use a rolling pin to flatten the ball and roll it into a sheet.  Peel off the top layer of parchment paper and cut out your shapes.  Place them on a greased cookie sheet and cook for 6-10 minutes, depending on the thinness of the dough and the size of the cookies.  Decorate with frosting if desired.

 

 Enjoy!