I love a good spicy gingerbread cookie. Crispy and sweet with the warm color, and flavor of black strap molasses. Making gingerbread cookies was a Christmas tradition in my house for years. Especially when my kids were younger. They loved using the different shaped cookie cutters to cut out festive—and sometimes not so festive—shapes. I thought my days of gingerbread cookies were over, but then I discovered a way to make them gluten free. I haven’t had gluten in years, so perhaps I’ve forgotten what it tastes like, but I swear, these taste just like I remember them, from my gluten eating days… My kids think so, too. These cookies set up perfectly in the oven, and I bet if you have the cookie cutter shapes for making gingerbread houses, this recipe would work superbly. It’s a great way to include a child or an adult that is gluten free in the gingerbread house building project, that is loved by so many during this time of year.
Ingredients:
- ½ cup melted butter
- ½ cup sugar
- ½ cup brown sugar
- 1 egg
- ¼ cup black strap molasses
- 2 ½ cups gluten free flour—it’s important that the flour contain xanthan gum. It helps bind the dough.
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2-3 teaspoons ginger powder—I like them spicy, so I use 3
- 2 teaspoons cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon pumpkin pie spice or allspice
In a large bowl stir together the melted butter, sugar, and brown sugar. Whip it a little…next add the egg, and black strap molasses, and whip it until fluffy. In a separate bowl mix together all the dry ingredients…gluten free flour, baking soda, salt, ginger, cinnamon, nutmeg, and pumpkin pie or allspice. Pour the dry ingredients into the wet ingredients slowly, and mix until combined. Scape down the sides to form a ball of dough. Place dough onto a piece of plastic wrap and flatten it into a disc shape. Chill in the fridge for 1 hour or until the next day. The dough can be kept in the fridge for 3-4 days. When ready to use it…Preheat the oven to 350 degrees F. Remove the dough from the fridge and place it on a flat surface. I used a cutting board with no problem, but if the dough is sticking to your surface, you can try dusting it with gluten free flour or use parchment paper to roll it out on. With a rolling pin, roll out the dough until ¼ inch thick…I like a crispy cookie, but if you prefer a softer cookie, try rolling it out a little thicker. Call the kids and let them cut the shapes, or do it yourself. Place the cut cookies on a baking sheet. Make sure they aren’t touching or they will be fused together. Bake for 8-10 minutes depending on how thick your cookies are, and also some oven temperatures may vary. You may also choose to decorate. Make sure your cookies are fully cooled before decorating. They will last up to one week in an airtight container at room temperature.
I love being able to continue the tradition in a way that supports all of my family’s dietary restrictions. I hope this recipe helps others celebrate, and perhaps start a new family tradition. They are fun to make, yummy to eat, and a great way to make sweet memories. I hope you try them out! Wishing you good health and good luck on all of your cooking adventures.
