Gluten-free Christmas cookies can be hard to come by, but this year, we’ve got you covered with a great recipe of a Christmas classic! We found a wonderful way to make gluten-free gingerbread cookies that are quite tasty – and pretty easy too!
If you’re on a gluten-free diet, you simply must try this gluten-free gingerbread cookie recipe from GingerLemonGirl.com. Scrumptious!
Gluten-Free Gingerbread (from GingerLemonGirl.com)
- 1 1/4 cups sorghum flour
- 1 1/4 cups tapioca starch
- 1 cup brown rice flour
- 1/2 cup butter
- 3/4 cup dark brown sugar
- 1/4 cup molasses
- 2 teaspoons ground ginger
- 2 teaspoons baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon xanthan gum
- 1/8 teaspoon salt
- 2 large eggs
In a medium sized bowl, whisk together the rice flour, sorghum flour, tapioca starch, xanthan gum, baking soda, ground ginger, cinnamon, nutmeg, and salt until well combined. Set aside. Then, in a large mixing bowl, beat together the brown sugar and butter until creamy. Add the eggs and the molasses to the butter and sugar mixture. Continue to beat until well combined.
Next, add the dry ingredient mixture a little bit at a time to the flour mixture and stir until well blended. Divide the dough into three balls. Flatten each ball into a disc shape and cover with plastic wrap. Refrigerate for at least an hour or so or until firm.
Then, preheat your oven to 350 degrees. Line a large cookie sheet with parchment paper. Set aside. On a lightly-floured (use rice flour) flat surface, roll out the dough until about 1/8 of an inch thick. Cut out gingerbread cookies using cookie cutters of your choice.
Then, place the cookies about an inch apart on the lined cookie sheets. Bake 6 to 8 minutes until the edges are lightly browned. Do not over bake (this dough is easy to over bake, so be careful)!
Remove the cookies from the sheet and let cool completely before serving. You can also ice these cookies using any basic icing recipe.
