There is not reason to skip out on holiday traditions when you have these gluten free gingerbread cookies made with GOOD FOR YOU ingredients. They are chewy, clean, low sugar and paleo to!
I found it best to put them in the freezer after rolling out on the baking sheet so the dough holds up to make the cut outs!
Even the kids can have fun with them. Peep my almost 2 year old, Ava below!
THEN…..
.…NOW (almost 6!)
Gluten Free Gingerbread Cookies
Ingredients
- 3 cups gluten free flour blend
- ½ tsp baking soda
- ¼ tsp baking powder
- ½ cup unsalted butter softened
- ½ cup packed dark-brown sugar
- 1 tsp ground ginger
- 2 tsp ground cinnamon
- ¾ tsp ground cloves
- ¼ tsp allspice
- ½ tsp salt
- 1 egg
- ½ cup blackstrap molasses
- 1 tsp vanilla extract
Instructions
- In a large bowl, mix together flour, baking soda, and baking powder. Set aside.
- To a medium bowl, add softened butter and brown sugar and mix with an electric mixer on medium speed until fluffy.
- Reduce speed to low and mix in spices, salt, egg, molasses, and vanilla (in that order).
- Add flour mixture and mix until just combined.
- Divide dough in 2 parts and wrap in plastic wrap. Refrigerate for about 1 hour.
- Preheat oven to 350 F
- Roll out dough on a lightly floured surface (about ¼-inch thick). If the dough is sticking, you can roll out between two pieces of parchment paper or plastic wrap. Cut into desired shapes.
- Once cookies are cut, transfer to a baking sheet lined with parchment paper or silicone baking mat and refrigerate for about 15 minutes.
- Remove from refrigerator and bake cookies until crisp about 12 to 14 minutes. You want them to be semi hard on outside but still chewy on inside! Let cool on sheet for 5 minutes before moving on to wire racks. Wait until fully cooled to decorate.
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