This gingerbread cookie recipe is a recipe that has been passed down by my Great-Grandma Cole that we turned gluten-free. Growing up my mom always made these and we would happily assist her in rolling them out, cutting them into our favorite shapes, then we would all have the best time decorating them and an even better time eating them Then when I had kids we continued the tradition on with my mom being the head decorator. It has truly been one of our favorite Christmas traditions and one I am so happy I can share with my kids. Being able to continue making the same recipe passed down for years is truly so special. I hope you enjoy!
Ingredients
1 1/2 cups sugar
1 cup shortening
1 egg
1/2 cup molasses
1 cup buttermilk
5 cups gluten free flour + 1/2 cup to roll out dough (make sure flour contains xantham gun, otherwise add to mix)
1 tsp baking soda
2 tsps ginger
1 tsp cinnamon
1 tsp nutmeg
1 tsp salt
Directions
Preheat oven to 325 degrees Fahrenheit and place parchment paper on a cookie sheet
Combine wet ingredients and mix with a mixer
Add in baking soda, ginger, cinnamon, nutmeg and salt and mix well
Slowly add in flour and mix until everything is combine
Form dough into 4-6 balls and set aside
Sprinkle flour on desired surface (I use a butcher block cutting board)
Place one ball of dough onto the flour and sprinkle top with more flour (just enough to make sure dough doesn't stick to rolling pin)
Roll dough out evenly until it is approximately 1/8-inch thick
Use your favorite cookie cutters to cut out desired shapes and transfer to cookie sheet, roll out dough as needed, adding more flour to prevent sticking to cut out more shapes, repeat for remaining dough
Bake for 8-10 minutes, until golden brown, remove from oven and let cool for 5 minutes then transfer to cooling rack
Once the cookies are cooled decorate with desired icing and sprinkles
ENJOY!!!!
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