Easy Gluten-Free Gingerbread Cookies
Delightful gingerbread cookies that are perfect for fall, made gluten-free for those with sensitivities. Filled with aromatic spices and a touch of sweetness.
Ingredients
Dry Ingredients
- 2.5 cups gluten-free all-purpose flour Ensure the flour blend contains a stabilizer
- 1 teaspoon baking soda
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- 0.5 teaspoon nutmeg
- 0.5 teaspoon allspice
- 0.25 teaspoon salt
Wet Ingredients
- 0.75 cup unsalted butter, softened
- 0.75 cup brown sugar, packed
- 1 large egg
- 0.25 cup molasses
- Optional powdered sugar for dusting Add for a festive touch
Instructions
Preparation
- In a mixing bowl, whisk together the gluten-free flour, baking soda, ginger, cinnamon, nutmeg, allspice, and salt.
- In a separate bowl, beat the softened butter and brown sugar together until creamy. Incorporate the egg and molasses, mixing until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring until a thick, sticky dough forms.
- Wrap the dough in plastic wrap and refrigerate for at least an hour.
Baking
- Preheat the oven to 350°F (175°C).
- On a floured surface, roll out the chilled dough to about ¼-inch thickness. Use cookie cutters to form shapes.
- Place the cookies on a parchment-lined baking sheet and bake for 8-10 minutes, until the edges are firm and the centers are slightly soft.
- Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack.
Serving
- Dust the cooled cookies with powdered sugar if desired. Serve them warm with hot cocoa or tea.
Notes
Measure ingredients carefully for the best results. Keep the dough chilled to avoid stickiness. Experiment with cookie shapes to enhance presentation.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 21gProtein: 1gFat: 7gSaturated Fat: 4gSodium: 45mgSugar: 8g
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