Gluten-Free Gingerbread Cookies
Delicious and chewy gingerbread cookies made without gluten, perfect for holiday festivities.
Equipment
- Mixing Bowl
- Stand Mixer (optional)
- Baking Sheets
- Parchment Paper
- Cookie Cutters
Ingredients
- 1 cup Salted Butter Softened
- 1 cup Sugar
- 1 cup Molasses
- ¼ cup Water
- 5 cups Gluten-Free Flour
- 2 teaspoons Ground Ginger
- 2 teaspoons Ground Cinnamon
- 1.5 teaspoons Baking Soda
- ½ teaspoon Ground Allspice
- ¼ teaspoon Salt
- 3 cups Monkfruit Powdered Sugar
- 2-3 tablespoons Milk
- 1 teaspoon Clear Vanilla
- 2 tablespoons Meringue Powder
Instructions
- In a large mixing bowl, beat together softened butter and sugar until light and fluffy.
- Add molasses and water, mixing until smooth.
- In a separate bowl, whisk together gluten-free flour, ginger, cinnamon, baking soda, allspice, and salt.
- Gradually blend dry ingredients into the wet mixture, scraping down the sides to ensure even mixing.
- Divide dough into two discs, wrap in plastic, and refrigerate for at least 2 hours or overnight.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll out dough to 1/4-inch thickness and cut into shapes with cookie cutters.
- Bake for 12-14 minutes or until edges are set. Allow cookies to cool on sheets before transferring to wire racks.
- Prepare icing by mixing powdered sugar, meringue powder, vanilla, and milk until smooth.
- Decorate cooled cookies with icing and toppings as desired.
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Notes
Store cookies in an airtight container at room temperature for up to a week.