Gluten-Free Gingerbread

Source

Ingredients

Display units in Metric

2 ¹⁄₄	cups	King Arthur Gluten-Free Multi-Purpose Flour
1	cup	almond flour
¹⁄₂	teaspoon	xanthan gum
¹⁄₄	teaspoon	baking soda
2	teaspoon	cinnamon
3	teaspoon	ground ginger
¹⁄₂	teaspoon	nutmeg
¹⁄₂	teaspoon	ground cloves
¹⁄₂	teaspoon	salt
6	tablespoons	butter softened
¹⁄₂	cup	brown sugar
1	large	egg
¹⁄₂	cup	molasses
1	teaspoon	vanilla

In a medium bowl, whisk the dry ingredients together.

In a large bowl, beat butter and sugar together until light and fluffy. Add egg, molasses and vanilla and mix until well blended.

Add the dry ingredients and gently fold together until incorporated.

Divide dough in half and wrap each half in plastic wrap. Chill in the refrigerator until firm, about two hours.

Preheat oven to 350 degrees F.

Remove dough from the fridge, unwrap and roll out on a lightly floured surface until dough is 1/8″ thick. Use cookie cutters to cut out your cookies and place them on parchment paper-lined cookie sheets with room to spread.

Chill the cut dough for 15 minutes before baking.

Bake for 10-12 minutes. The edges will look cooked, but the cookies should still be soft in the middle. Move to a wire rack to cool.

Once the cookies are completely cooled, decorate with royal icing. Let the icing harden before transferring them to a platter or cookie tin.

In a medium bowl, whisk the dry ingredients together.
In a large bowl, beat butter and sugar together until light and fluffy. Add egg, molasses and vanilla and mix until well blended.
Add the dry ingredients and gently fold together until incorporated.
Divide dough in half and wrap each half in plastic wrap. Chill in the refrigerator until firm, about two hours.
Preheat oven to 350 degrees F.
Remove dough from the fridge, unwrap and roll out on a lightly floured surface until dough is 1/8″ thick. Use cookie cutters to cut out your cookies and place them on parchment paper-lined cookie sheets with room to spread.
Chill the cut dough for 15 minutes before baking.
Bake for 10-12 minutes. The edges will look cooked, but the cookies should still be soft in the middle. Move to a wire rack to cool.
Once the cookies are completely cooled, decorate with royal icing. Let the icing harden before transferring them to a platter or cookie tin.

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