Gingerbread Cookies, Gluten-Free

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23deccookies2

This is a delicately spiced, chewy cookie.

For the cookie
1 1/2 cups all-purpose gluten-free flour (we use Bob’s Red Mill)
3/4 teaspoons baking powder
3/8 teaspoon baking soda
1/2 teaspoon xanthan gum
1 1/2 teaspoons ground ginger
1 teaspoons ground cinnamon
1/8 teaspoon ground cloves
3 tablespoons vegan butter
6 Tablespoons brown sugar
1 Tablespoon ground flax in 3 Tablespoons water
1/4 cup molasses
1 teaspoons vanilla
1/2 teaspoon finely grated lemon zest

In a small bowl, mix together flour, xanthan gum, baking powder, baking soda, ginger, cinnamon, and cloves.
In a large bowl or stand mixer, beat butter, brown sugar, flax mixture, molasses, vanilla and lemon zest on medium speed until well blended.
Add in dry ingredients until blended and smooth.
Refrigerate dough for at least 30 minutes.
Preheat oven to 350o. Prepare baking sheets by lining with parchment paper.
I find it easiest to work with small portions of dough at a time. Place 1/4 of the dough on an oil sheet of wax paper. Cover with another sheet of wax paper. Roll out dough to about 1/4″ thick.
Cut out cookies with desired cutter. Remove top sheet of wax paper. Carefully, collect the dough that is leftover and put it with the unused cookie dough. Small cookies may be lifted with a knife or thin spatula onto the baking dish. For larger cookies, like gingerbread people, cut one or two at a time. Remove the top sheet of wax paper, flip the wax paper with the dough on it, carefully and place onto the baking sheet. Gently peel the wax paper off.
Knead the unused dough with some new dough and repeat the process until all the dough is used up.
Bake cookies for 10 minutes.
Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.

23decgingerbread

We’ve been using Royal Icing from Zsu Dever’s Aquafaba Cookbook. It’s wonderful. The cookbook is a winner and is one of our favorites. Use this recipe or your favorite cookie icing. Here is a simple one:

1 cup Confectioner’s Sugar
1/4 cup nondairy milk
1/4 teaspoon Red beet powder
1/4 teaspoon Turmeric

For the icing, sift the confectioners’ sugar into a small bowl. Stir in milk, 1 Tablespoon at a time to make a smooth cream, not too runny. If the mixture is too thin, you can add in confectioner’s more sugar. Divide this mixture into 3 small bowls. For pink, add 1/4 teaspoon of red beet powder to one bowl, or more for stronger color. Add 1/4 teaspoon turmeric to another bowl for yellow. Spread or pipe on cookies as desired.

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