Gluten Free Gingerbread Cookies

Several years ago I printed out a recipe for gluten free gingerbread cookies from the internet. The author of the online posting said that she had modified the recipe from a Parents Magazine recipe and adapted it for gluten free using Bette Hagman's featherlight mix. I made the recipe back then and made notes on the page that I wanted to try this recipe again and make a few adaptations of my own. At the time I found that the cookies needed more flavor to them, more spice. Today I tackled this recipe and I think I found the perfect combination.

The original recipe called for 4 1/2 cups of gluten free flour mix, which I thought was a lot, so the first time I made these I halved the recipe and I am glad that I did as it made 60 cookies (at 1/8" thick) with 3" gingerbread wo/men cookie cutters. This recipe would also make a wonderful gingerbread house.

Gluten Free Gingerbread Cookies

2 1/4 cups gluten free flour mix

                 [I use Bette Hagman's original gluten free flour mix]

1 tsp xanthan gum

3/4 Tbsp ground cinnamon

1 1/2 tsp ground ginger

1/2 whole nutmeg, grated

1/2 tsp baking soda

1/4 cup butter, softened

1/4 cup packed brown sugar

1 lg egg

2/3 cup molasses

In medium sized bowl mix the flour, xanthan gum, cinnamon, ginger, nutmeg, and baking soda with a whisk until completely combined and set aside. In a large bowl or stand mixer cream together the butter and brown sugar. Add the egg and then the molasses. Slowly add the flour mixture to the molasses mixture, a little at a time, mixing after each addition. The dough will be stiff but sticky.

Divide the dough into two disks and wrap in plastic wrap. Refridgerate for at least 2 hours. The dough can be made several days in advance and kept refridgerated until baking.

Preheat oven to 350 degrees F.

Dust surface well with gluten free flour mix before rolling out dough to 1/8" thick. Cut out cookies with desired cookie cutters and place on parchment lined cookie sheet 1" apart. Combine extra dough to roll out again. Bake for 10 minutes or until cookie feels crisp and removes from baking sheet easily. Transfer to cooling rack to cool completely and continue to bake remaining cookies.

Once cookies have cooled you can decorate with frosting and gluten free candies of your choosing.

This is a very sticky dough so flour your rolling surface well prior to and during rolling. These cookies like to puff up when baking, so roll them as thin as you can (1/8").