One of the fantastic things about traveling for Christmas is that it forces you to get all of your shopping out of the way early. So here we are, not quite December yet, and I am completely finished with shopping and wrapping which leaves me free to make yummy Christmas treats like these gluten-free gingerbread cookies!!!
It took me a couple of attempts to get this recipe just right (to my preference, anyways)… they are crisp, not chewy. If you want to make a gingerbread house, I suggest doubling the recipe and halving the butter and sugar which will make a drier, tougher cookie that holds its shape in the oven. As the recipe is right now, they spread a bit, which is fine for cut-outs, but not good if you want to build an exact structure.
- 1 1/2 cups gluten-free flour
- 1 large egg
- 3/4 cup packed brown sugar
- 1/4 cup molasses
- 1/2 cup salted butter
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 1/2 tsp ground ginger
- 3/4 tsp cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp nutmeg
- 1/4 tsp Chinese five spice powder
- pinch fresh ground black pepper
Preheat oven to 350°F.
Whisk butter and sugar until it's light and fluffy.
Whisk in everything else, expect the flour, and again beat until light and fluffy.
Finally, add flour and mix until fully incorporated
The dough will be very soft. Scoop into a large piece of plastic wrap and refrigerate until it's firm.
Roll to 1/8" thick. Cut into festive shapes. Bake for 13 minutes, or until the edges just start to darken.
Cool completely before decorating with royal icing