Gluten Free Gingerbread Cookies

gluten free gingerbread

gluten free gingerbread cookies from the everyday epicurean

Both WJ and GG have best friends who are gluten-free so it’s become a holiday challenge to create seasonal cookie recipes that they can enjoy and that the rest of the world would never guess weren’t “traditional” recipes. This year I was charged with coming up with GF cookies that the kids could decorate in class – this is my first kick at gingerbread and I have to say, I’m pretty chuffed! I challenge even the most sceptical of cookie connoisseurs to see if they can tell the difference. I’ve also made them dairy/soy-free, and I could just about cry…GG loves them! The first cookies EVER that she’s been willing to eat. I used our home-made rendered lard for the shortening, but you could use whatever substitute works well for you: butter or vegetable shortening will work as well.

Gluten-Free Gingerbread Cookies
Servings Prep Time
24cookies 145minutes
Cook Time
10minutes
Servings Prep Time
24cookies 145minutes
Cook Time
10minutes
Ingredients
  • 2cups all purpose Gluten Free bread flour
  • 1cup Gluten Free rice four
  • 1 1/2 tsp baking powder
  • 2-3 tsp ground ginger
  • 1/2 tsp nutmeg
  • 1 1/2tsp cloves
  • 2 tsp cinnamon
  • 2 Tbsp orange zest, grated
  • 1/2 tsp vanilla
  • 1/2cup shortening, softened
  • 1/2 cup molasses
  • 1/2 cup coconut or brown sugar, packed
  • 1/4cup water
  • 1 egg
Instructions
  1. Sift together the flours and all of the spices. Mix in the spices and set aside.
  2. In a medium bowl, or in a Kitchenaid mixer, cream the shortening and sugar together until light and fluffy. Add the molasses, water, egg, vanilla and orange zest. Mix until well blended.
  3. Add in the flours and continue to mix until dough is well formed and all of the flour has been absorbed. Wrap in plastic and chill for at least 2 hours.
  4. Preheat the oven to 350 F. Split dough into 3 balls - roll out one at a time between 2 pieces of parchment paper until dough is 1/4 - 1/8 of an inch thick. Cut into desired shapes and place 1" apart on a parchment lined cookie sheet.
  5. Bake for 8-12 minutes or until the cookies look dry and slightly toasty around the edges. Remove from sheet and place on a rack until completely cool. Frost if desired - enjoy!
Gluten Free Gingerbread Cookies
(100%) 5 ratings 5
  • Nicole Foreman

    Simply looks delicious
    ReplyCancel

  • Jenn Turnbull-Aherne

    We’ve had these and LOVE them. I’m trying it out as a gingerbread house – it’s in the oven right now! Will report back. So excited, we haven’t done a gingerbread house in over 2 years, since we realised our daughter was intolerant.ReplyCancel

Your email is never published or shared. Required fields are marked *

*

*