Gluten Free Soft Gingerbread Cookies
These Soft Gingerbread Cookies are perfect for the holidays! Soft but with lots of warming holiday spices and a touch of sweet.
Prevent your screen from going dark
Ingredients
- 3.5 cups King Arthur Measure for Measure Gluten Free All Purpose Flour Substitute plus more for rolling
- 1 tsp baking soda
- 1/2 tsp kosher salt half if using table salt
- 1 tbsp ground ginger
- 1 tbsp ground cinnamon
- 1/2 tsp ground all spice
- 1/2 tsp ground cloves
- 12 tbsp unsalted butter softened
- 3/4 cup brown sugar dark or light
- 2/3 cup molasses
- 1 large egg
- 1 tsp vanilla extract
Instructions
- In a medium sized bowl, whisk together dry ingredients: flour, baking soda, salt, ginger, cinnamon, all spice and cloves. Set aside.
- In a large bowl or stand mixer, mix butter and sugar on medium speed together until creamy, about 1-2 minutes. Add molasses, egg, and vanilla and mix until combined. Add half the flour to the bowl and mix until incorporated then add the other and mix until combined. Knead dough and divide into equal parts and shape into a disc. Wrap in plastic and chill for 3 hours or overnight. This dough will be very sticky and needs time to come together before making cookies. Dough may be frozen at this stage.
- Roll out half the dough onto a floured surface about 1/4 inch thick. Dust cookie cutters in flour and cut cookies. Place cookies onto parchment lined baking sheets and bake for 9 minutes at 350F. Then continue on with remaining dough until finished. Let cookies cool completely then decorate and store in an air tight container.
Tried this recipe?Let us know how it was!