Gluten-Free Gingerbread Cookies
Prep Time
15 minutes + rest time
Bake Time
10 minutes
Yields
3 dozen cookies
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Ingredients
- 3 ¼ cups Gluten-Free flour
- 2 tablespoons Ground cinnamon
- 2 tablespoons Ground ginger
- 1 ½ teaspoons Allspice
- 1 ½ teaspoons Baking soda
- 1 teaspoon Salt
- 1 cup, lightly packed Florida Crystals® Regenerative Organic Light Brown Sugar
- 1 ½ sticks Unsalted butter, softened
- 2/3 cup Molasses
- 1 large Egg, at room temperature
- 1 1/2 teaspoons Pure vanilla extract
Instructions
Step 1
Preheat oven to 350°F. Line 3 cookie sheets with parchment paper.
Step 2
In a large bowl, whisk together gluten-free flour, cinnamon, ginger, allspice, baking soda, and salt. Set aside.
Step 3
Combine sugar and butter in a large mixing bowl with an electric mixer; add molasses, egg, and vanilla. Scrape the sides of the bowl as needed.
Step 4
Add flour mixture slowly to the sugar mixture, until a thick dough forms. Divide dough into four parts and wrap each with plastic wrap. Allow the dough to rest in the refrigerator for 30 minutes.
Step 5
On a lightly floured surface, roll out one portion of dough to 1/4-inch thickness. Cut out shapes with cookie cutters and place on a baking sheet, 1-inch apart. Repeat the process with the rest of the dough.
Step 6
Bake 10-12 minutes, depending on the size of the cookies, until slightly golden brown around the edges. Cool completely, about 30 minutes, before removing cookies from pan.
Step 7
Decorate the cookies as desired with royal icing.
Additional Tips
Dough or baked cookies can be frozen up to 3 months.
YOU CAN ALSO TRULY NOTICE A DIFFERENCE IN THE BAKED GOODS WHEN CHOOSING FLORIDA CRYSTALS® VS. ANOTHER BRAND.
- THE BANANA DIARIES, BRAND PARTNER