Join me now to make gluten-free gingerbread cookies. Shhhh, we’ll hide some from the children to ensure they still taste like gingerbread even after they’re decorated!
Combine the following ingredients in a bowl and set them aside:
Combine the following ingredients in a bowl and set them aside:- 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
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
Beat 6 tablespoons softened butter and 1/2 cup brown sugar in the bowl of your stand mixer on medium speed.
Beat until the mixture is light and fluffy.
Add 1 large egg, 1/2 cup molasses and 1 teaspoon vanilla, and beat briefly on medium-low speed. You don’t want to stir too much air into the cookies or they’ll become puffy and lose their shape in the oven.
Your goal is for everything to be well blended.
Add the dry ingredients all at once, and stir until just combined.
The dough will be quite soft at this point, but will firm up nicely once it’s chilled. Divide the dough into two equal pieces and wrap them separately in plastic, then flatten each package into a disk for easier rolling. Chill for at least 2 hours, or overnight for best results.
When you’re ready to roll and cut the dough, remove it from the refrigerator and preheat your oven to 350°F. Depending on how long the dough has chilled, you may need to let it sit at room temperature for a few minutes before working with it.
Roll the dough about 1/4″ thick and use the cutters of your choice to make your shapes.
Make your cuts as close together as possible to use the dough efficiently and avoid excess re-rolling.
Place your cutouts on a parchment-lined baking sheet and chill them for about 10 to 15 minutes.
Bake the cookies for 10 to 12 minutes. They’ll firm up on the edges, but should still be soft in the middle and remain partially so after cooling. Cool completely before decorating.
Comments
Post a Comment