Well, you may have realized by now that most of my g.f. recipes don't have any flour substitute in them at all. I do this because of the texture issues that come with the g.f. flour options. There are some exceptions though, like the pizza I made a awhile back-and these cookies are an exception too. They have so much flavour from the spices and molasses, and you put icing on them, and-yum! Gluten free Bob is your uncle! Ya know, Bob's Red Mill....wow, that was a bad joke....a very bad joke. I'm so sorry.
Anyway, I did the dough up, and made 2 types of ginger bread yumminess-A cut-out type for the kids, and a lemon cream filled version for the grown-ups!
Gluten Free Gingerbread Cookies
(Be warned! This dough needs at least one hour of fridge time before rolling, cutting, and baking!)
The Extra Ingredients for the lemon cream in the grown-up cookies: (ok, kids like them too!) : )
Method to the madness:
1. Mix together the flour blend with the spices, baking powder, and the salt. Set aside.
2. In the bowl of stand mixer (or with a hand mixer), cream together butter and brown sugar until a thick, about 30 seconds.
3. Add egg and 3tbsp molasses. Blend until combined. Be sure to scrape down the sides and bottom of the bowl with a spatula.
4. Add dry ingredients. Blend until a thick dough forms. The dough will be thick, but soft....it's hard to explain. You'll see when you get here! If the dough seems too dry, add an additional tbsp of molasses, and the 5th if it still seems too dry.
5. Place plastic wrap onto a large plate, and lightly flour the plastic wrap.
6. Turn the dough out onto the plate and plastic wrap, and pat down a little. Wrap up tightly, and refrigerate for at least an hour. The dough will be too soft if you try to use it right away! Trust me!
......after the dough is done chillin'......
7. Preheat oven to 350°F. Remove the dough from the fridge and give it about 5 minutes to soften slightly.
8. On a very floured countertop, turn half of the dough out (if you plan on making the 2 different types of cookies). Place the plastic wrap you had the dough wrapped in, on top of your patted down dough (I like to have the plastic wrap on the dough to make rolling it easier without having to add too much extra flour to the dough in the rolling process). Using a rolling pin, a can of some kind, or pressing it down with your hands, spread dough to about 1/4 inch thickness.
9. Cut into shapes, and carefully (using a spatula) place onto a parchment lined baking sheet.
10. Bake for 9 minutes.
For the Lemon Cream Filled Sandwich Cookies:
Lemon Cream Filling:
The cookies have a crisp outside, but a soft inside, and are just lovely. And, as all my Christmas treats are, these can be frozen in an airtight container and taken out as needed!
I hope you whip up a batch!
Hi, I'm Amy-Lyn!
I am the lady behind this here blog! I live in the sticks with my animals, my super handsome husband, and my
3 amazing kids!
Here you'll find things from recipes (gluten-free, paleo, and strait up junk food!), DIY ideas, thoughts on raising a son with autism, and whatever else pops into my brain! : )
Read more about me by clicking here!
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