Gluten Free Gingerbread Cutout Cookies Recipes
GLUTEN-FREE GINGERBREAD CUTOUT COOKIES
Gluten-free gingerbread men? Yes, please! This tender, from-scratch dough has all the usual spices you'd find in any traditional gingerbread-cloves, cinnamon, nutmeg and of course, ginger! As soon as you pop these cute-as-can-be cutouts in the oven, your home will be filled with aromas that are undeniably festive. Little bakers can help roll out the dough and can decorate their gingerbread girls and boys with white chocolate frosting and crushed cinnamon candies. And with just 15 minutes of prep, you can whip up a batch to bring to the cookie exchange or to a last-minute Christmas party-trust us, these cookies are so good you won't even know they're gluten free!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 36
Number Of Ingredients 15
Steps:
- In large bowl, beat sugar, butter and molasses with electric mixer on medium speed until well mixed, or mix with spoon. Beat in egg until blended. In medium bowl, stir together flour blend, baking soda, xanthan gum, cinnamon, ginger, salt, cloves and nutmeg. Stir dry ingredients into sugar mixture. Cover and refrigerate about 1 hour or until firm.
- Heat oven to 375°F. On work surface sprinkled with flour blend, roll half of dough at a time 1/8 inch thick. (Keep remaining dough refrigerated until ready to roll.) Cut with 2 1/2-inch gingerbread boy or girl cookie cutter dipped into flour blend. Place 1 inch apart on ungreased cookie sheet.
- Bake 7 to 9 minutes or until set. Remove from cookie sheet to cooling rack; cool completely, about 15 minutes.
- In small microwavable bowl, microwave white vanilla baking chips and shortening uncovered on Medium-High (70%) 1 minute; stir. Microwave 15 seconds at a time until mixture can be stirred smooth. Place in decorating bag fitted with small round tip. Pipe on cookies as desired, and decorate with candies.
Nutrition Facts : Calories 90, Carbohydrate 13 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 110 mg, Sugar 7 g, TransFat 0 g
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- In a saucepan set over low heat, or in the microwave, melt butter, then stir in the brown sugar, molasses, salt, and spices.
- Transfer the mixture to a medium-sized mixing bowl, let it cool to lukewarm, and beat in the egg.
- Whisk the baking powder and soda into the flour, then stir these dry ingredients into the molasses mixture. The dough will be very soft and sticky, but don't be tempted to add more flour; it'll firm up once it's chilled.
- Divide the dough in half, and pat each half into a thick rectangle. Wrap well, and refrigerate for 1 hour or longer. The dough may be sticky and hard to roll if not thoroughly chilled, so make sure it's cold before continuing.
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- Set them aside., In the the bowl of your stand mixer or with an electric mixer, beat the butter and brown sugar until light and fluffy., Add the egg, molasses, and vanilla, and stir on medium-low speed until well blended.
- Don't mix on high speed at this point; you want to avoid adding air to the dough., Add the dry ingredients, and blend on low speed until incorporated., Divide the dough in half, and place each half on a piece of plastic wrap.
- Pat the dough into flat disks, wrap completely, and chill in the refrigerator for 1 to 2 hours, or overnight (see "tips," below)., Preheat your oven to 350°F., Remove the the dough from the refrigerator and roll disks out about 1/4" thick., Cut the dough with your choice of cutters,and place on a parchment-lined baking sheet., Chill the baking sheets of cut dough for about 15 minutes before baking for 8 to 12 minutes.
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- Prepare the Dough. Whisk together gluten-free flour, ground ginger, ground cinnamon, baking powder, salt, and ground clove. Set aside.
- Cream together butter and dark brown sugar until a thick paste forms, about 30 seconds. Add egg and molasses. Blend until combined. Stop mixer and scrape down the bottom and sides of the bowl. Run mixer for a few seconds after scraping the bowl. Add dry ingredients. Blend until a dough forms.
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