Irresistible Soft and Chewy Gluten-free Gingerbread Cookies

Bahan-bahan

2 1/4 cups gluten-free flour blend (ensure it contains xanthan gum)

1 tsp ground ginger

1 tsp ground cinnamon

1/2 tsp ground cloves

1/2 tsp baking soda

1/4 tsp salt

1/2 cup dairy-free butter (or regular butter)

1/2 cup brown sugar

1/2 cup molasses

1 egg (or flax egg for a vegan option)

Arahan

1. In a large bowl, whisk together the dry ingredients: gluten-free flour, ginger, cinnamon, cloves, baking soda, and salt.

2. In another bowl, beat together the butter, brown sugar, molasses, and egg.

3. Gradually combine the wet and dry ingredients until a dough forms. The dough will be sticky.

4. Wrap the dough in plastic wrap and refrigerate for at least 2 hours, or overnight.

5. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

p id=”instruction-step-6″>6. 6. Roll out the dough between two sheets of parchment paper to about 1/4 inch thickness. Use cookie cutters to cut out shapes.

p id=”instruction-step-7″>7. 7. Place the cookies on the prepared baking sheet and bake for 8-10 minutes, or until the edges are lightly golden.

p id=”instruction-step-8″>8. 8. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Nota

8.5 min for mini cutters