Description
Indulge in the classic flavors of the holidays with these soft, chewy Gluten Free Gingerbread Cookies. Perfectly spiced with ginger, cinnamon, and molasses, they’re a must-try for your cookie exchange or holiday baking.
Ingredients
– 2 1/4 cups gluten-free all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 2 teaspoons ground ginger
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground cloves
– 1/2 cup unsalted butter, softened
– 3/4 cup packed brown sugar
– 1 large egg
– 1/4 cup molasses
Instructions
1. – Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper.
2. – In a medium bowl, whisk together the gluten-free flour, baking soda, salt, ginger, cinnamon, and cloves.
3. – In a large bowl, beat the butter and brown sugar until light and fluffy, about 2-3 minutes. Beat in the egg and molasses until combined.
4. – Gradually mix the dry ingredients into the wet ingredients until a dough forms.
5. – Scoop tablespoon-sized balls of dough and place them about 2 inches apart on the prepared baking sheets.
6. – Bake for 8-10 minutes, until the edges are set but the centers are still soft.
7. – Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
For a more festive look, decorate the cookies with a simple icing or sprinkle with coarse sugar before baking. Store the cookies in an airtight container for up to 1 week.
- Prep Time: 20
- Cook Time: 10
- Category: Snacks & Desserts
- Method: Baking
- Cuisine: American