The holidays are here and it’s time to get baking! What better way to celebrate than by making some tasty gluten free gingerbread cookies? These cookies are perfect for those with gluten sensitivities and are sure to be a hit with everyone who tries them.
Ingredients
- 3 cups gluten free flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground cloves
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup molasses
- 1 large egg
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the gluten free flour, baking soda, cinnamon, ginger, cloves, and salt.
- In a large bowl, beat the butter and sugar together until light and fluffy.
- Add the molasses, egg, and vanilla extract to the butter mixture and mix well.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Using a cookie scoop or spoon, scoop the dough into 1-inch balls and place them on the prepared baking sheet.
- Bake for 10-12 minutes or until the edges are firm and the centers are slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutritional Information
Serving Size: 1 cookie
Calories: 120
Total Fat: 4.5g
Saturated Fat: 2.5g
Cholesterol: 20mg
Sodium: 85mg
Total Carbohydrates: 19g
Dietary Fiber: 1g
Sugars: 9g
Protein: 1g
Cooking Time
Total Time: 30 minutes
Equipment
- Mixing bowls
- Measuring cups and spoons
- Electric mixer
- Baking sheet
- Parchment paper
Serving Suggestions
These cookies are perfect for enjoying with a cup of hot cocoa or spiced cider. They also make great gifts for friends and family during the holiday season.
Variations
For a fun twist on traditional gingerbread cookies, try adding chopped crystallized ginger or white chocolate chips to the dough before baking. You can also decorate the cookies with icing or sprinkles for an extra festive touch.
Substitutions
If you don’t have gluten free flour on hand, you can substitute all-purpose flour in this recipe. You can also use coconut sugar or honey in place of granulated sugar, and blackstrap molasses in place of regular molasses.
Storage
These cookies can be stored in an airtight container at room temperature for up to 1 week. They can also be frozen for up to 3 months.
Tips
- Make sure your butter is soft before mixing it with the sugar to achieve the right fluffy texture.
- Don’t overmix the dough or the cookies may become tough.
- For a crispier cookie, bake for an extra 1-2 minutes.
Notes
These cookies are not only gluten free, but also dairy free if you use a dairy-free butter substitute. They are also naturally vegan if you use a flax egg in place of the egg.
Frequently Asked Questions
Can I use regular flour instead of gluten free flour?
Yes, you can substitute all-purpose flour for the gluten free flour in this recipe.
Can I use brown sugar instead of granulated sugar?
Yes, you can use brown sugar in place of granulated sugar for a slightly different flavor.
Yes, you can freeze the cookie dough for up to 3 months in an airtight container or freezer bag. Thaw in the refrigerator before baking.
These gluten free gingerbread cookies are a must-try for anyone looking for a delicious and festive treat this holiday season. They’re easy to make, full of spicy flavor, and perfect for sharing with friends and family. So get baking and enjoy the delicious taste of the holidays!