Gingerbread Cookies


3 cups Extra White Gold Gluten Free all-purpose flour
1 tablespoon ground cinnamon
1 tablespoon ground ginger
3/4 teaspoon baking soda
3/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/8 teaspoon salt
3/4 cup unsalted butter, softened to room temperature
1/2 cup packed brown sugar
1 large egg
1/2 cup corn syrup or unsulfured molasses
1 1/2 teaspoons vanilla extract


1 cup powdered sugar
1 Large egg white, whisked
1/2 teaspoon lemon juice


TO MAKE THE GINGERBREAD COOKIES:(makes about 4 dozens)

  1. In a large mixing bowl, whisk together flour, cinnamon, ginger, baking soda, cloves, salt, and nutmeg. Set aside.
  2. In an electric mixer fitted with the paddle attachment, beat the butter and sugar together for 2 minutes on medium-high speed until light and fluffy.  Add egg, molasses, and vanilla, and beat until combined. Add gradually flour mixture until just combined.
  3. Divide the dough into two discs. Wrap in plastic wrap, and chill in the refrigerator for at least 2 hours or overnight.
  4. Once the dough is thoroughly chilled and you’re ready to bake the cookies, heat the oven to 350°F and line a baking sheet with parchment paper; set aside.
  5.  lightly-floured hard surface.  Use a floured rolling pin to roll the dough evenly until it is approximately 1/8-inch thick.  Use cookie cutters to cut out shapes, re-rolling the dough as needed to cut out more.  Transfer to parchment-covered baking sheets.
  6. Bake for 7 to 8 minutes, or until the cookies are lightly browned. Transfer to a rack to finish cooling.
  7. Once the cookies are room temperature, pipe icing, and decorate your cookies.

Make the icing:

  1. Whisk all ingredients together in a bowl until smooth.  
  2. Use a piping bag, or a ziplock bag (with the corner snipped off), or a plastic squeeze bottle to pipe the icing onto the cookies.




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