Gingerbread Cookies

• servings: 48 servings
• active time: 15 minutes
• total time: 1 hour 23 minutes

Ingredients

COOKIES

½ cup unsalted butter (softened)

½ cup granulated sugar

½ cup brown sugar (packed)

1 large egg

¼ cup molasses

1 tablespoon pure vanilla extract

2 ½ cups gluten-free all-purpose flour with xanthan gum

1 teaspoon baking soda

¼ teaspoon salt

2 teaspoons ground ginger

1 teaspoon ground cinnamon

¼ teaspoon nutmeg

⅛ teaspoon allspice

FROSTING

1 cup unsalted butter, softened (Dairy-free/vegan use Smart Balance Butter.)

1 tablespoon pure vanilla extract

¼ teaspoon salt

4 cups gluten-free powdered confectioners’ sugar, shifted

1-3 tablespoons milk (Dairy-free/vegan use unsweetened almond milk.)

Directions

COOKIES

In a large bowl cream together butter, granulated sugar, and brown sugar until fluffy.

Add egg, molasses, and pure vanilla extract. Mix until fully blended.

In a medium-sized mixing bowl, whisk together gluten-free flour, baking soda, salt, ginger, cinnamon, nutmeg, and allspice.

Pour the dry ingredients slowly into the wet ingredients and mix until fully combined.

Scrape the sides of the bowl and form the dough into a ball. Place the dough ball onto a piece of plastic wrap and flatten it into a disk shape. Wrap the disk with the plastic wrap. Chill the dough for 1 hour.

FROSTING

For the creamiest frosting shift the powered sugar.

In a large bowl, cream the softened butter until smooth and creamy.

Scrape down the sides of the bowl.

Add the pure vanilla extract and salt mix until fully combined.

Add the powdered sugar 1 cup at a time and mix until fully combined. Scape down the sides of the bowl as needed.

Add the milk 1 teaspoon at a time, depending on how firm you want the frosting, and beat until smooth and spreadable.

Store leftovers in an airtight container and refrigerate.

BAKING

Preheat oven to 350°F. Line two cookie sheets with parchment paper.

Remove the chilled dough from the refrigerator. Sprinkle the gluten-free flour on a piece of parchment paper and the rolling pin. Roll out the dough until ¼ to ½-inch thick (¼-inch will give you thinner and crispier cookies). Cut into shapes. Place the shapes 1 inch apart on prepared baking sheets. Re-roll dough scraps until all the dough is cut into shapes.

Bake for 8 minutes for chewy cookies and for 10 minutes for crisp cookies. Please watch your cookies because all ovens are different.

Allow the cookies to cool on the cookie sheet for 5-10 minutes before carefully transferring to a wire rack to finish cooling.

ASSEMBLY

Make sure the cookies are completely cool before decorating. Enjoy!

Notes

Dough will initially be very wet and sticky, but after rolling around in palms it comes together into a smooth ball.

Nutrition

• Serving Size: 1 cookie
• Calories: 62 kcal
• Total Fat: 2 g
• Saturated Fat: 1 g
• Cholesterol: 9 mg
• Sodium: 55 mg
• Total Carbohydrate: 10 g
• Dietary Fiber: 1 g
• Total Sugars: 6 g
• Protein: 1 g