Gluten Free Gingerbread Cookies
3 cups gluten-free flour (I like "Oh My Gluten Free" best... available on the internet)
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground ginger
1 3/4 teaspoons ground cinnamon
1/4 teaspoon ground cloves
6 tablespoons unsalted butter
3/4 cup dark brown sugar
1 large egg
1/2 cup molasses
2 teaspoons vanilla
1 teaspoon finely grated lemon zest (optional)
Directions:
1 In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.
2 In a large bowl (KitchenAid's great for this) beat butter, brown sugar, and egg on medium speed until well blended.
3 Add molasses, vanilla, and lemon zest and continue to mix until well blended.
4 Gradually stir in dry ingredients until blended and smooth.
5 Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours.
6 (Dough can be stored in the refrigerator for up to 4 days, but in this case it should be refrigerated. Return to room temp before using.) Preheat oven to 375°.
7 Line cookie sheets with parchment paper.
8 Place 1 portion of the dough on a lightly floured surface.
9 Sprinkle flour over dough and rolling pin.
10 Roll dough to a scant 1/4-inch thick.
11 Use additional flour to avoid sticking.
12 Cut out cookies with desired cutter-- the ginger bread man is our favorite of course.
13 Space cookies 1 1/2-inches apart.
14 Bake 1 sheet at a time for 7-10 minutes (the lower time will give you softer cookies-- very good!).
15 Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.
16 After cookies are cool you may decorate them any way you like.
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground ginger
1 3/4 teaspoons ground cinnamon
1/4 teaspoon ground cloves
6 tablespoons unsalted butter
3/4 cup dark brown sugar
1 large egg
1/2 cup molasses
2 teaspoons vanilla
1 teaspoon finely grated lemon zest (optional)
Directions:
1 In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.
2 In a large bowl (KitchenAid's great for this) beat butter, brown sugar, and egg on medium speed until well blended.
3 Add molasses, vanilla, and lemon zest and continue to mix until well blended.
4 Gradually stir in dry ingredients until blended and smooth.
5 Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours.
6 (Dough can be stored in the refrigerator for up to 4 days, but in this case it should be refrigerated. Return to room temp before using.) Preheat oven to 375°.
7 Line cookie sheets with parchment paper.
8 Place 1 portion of the dough on a lightly floured surface.
9 Sprinkle flour over dough and rolling pin.
10 Roll dough to a scant 1/4-inch thick.
11 Use additional flour to avoid sticking.
12 Cut out cookies with desired cutter-- the ginger bread man is our favorite of course.
13 Space cookies 1 1/2-inches apart.
14 Bake 1 sheet at a time for 7-10 minutes (the lower time will give you softer cookies-- very good!).
15 Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.
16 After cookies are cool you may decorate them any way you like.
~ From food.com
