Gingerbread cookies have been a part of my holiday tradition for as far back as I can remember.
This is a delicious gingerbread cookie that we make all through the fall and holidays. You can get creative with different cookie cutters creating different shapes, or simply roll into balls and flatten.
It’s so much fun watching others, especially children, become creative on how to decorate their gingerbread people.
Gingerbread cookies can be enjoyed plain or decorated to the max. Often we just melt good dark chocolate to frost the cookies. Anyway you choose to prepare them, they’re delicious.
They are simply a “taste of fall” and fill your home with amazing aromas!
Get creative with these delicious Gingerbread Cookies. Decorate them to your heart's content or simply devour them plain. Try them out and fill your house with all the delicious aromas of the holidays.
Yields about 3 dozen cookies, depending on the size of the cookie cutters
In one bowl, measure the butter and let sit to reach room temperature.
In another bowl, combine all of the dry ingredients, including the spices. Whisk together and let sit about 5 minutes allowing the flavors to blend.
Once the butter is soft, add the molasses and stir until combined. Add the sugar and stir to create a fluffy mixture.
Add the flour mixture to the wet ingredients, a little at a time. Slowly add the water with each addition of the flour until completely incorporated.
Then, form into a big ball.
Cover and place in the refrigerator for about 30 minutes, or overnight.
When ready to bake, preheat oven to 350°
Choose your favorite gingerbread man cookie cutters, or any shape you want.
The best way to cut the cookies out is to use a surface of wax paper or parchment paper with a little bit of brown rice flour sprinkled on the paper. (Don’t use too much or you will dry out the cookies).
Roll out a small ball of dough about ¼ inch thick. Try not to spread the dough too thin or the cookies will become hard when baked.
Place cut shapes on cookie sheet, leaving space between the cookies for spreading out. Also, try and keep similar-sized shapes on one cookie sheet. You don’t want to be baking a large gingerbread cookie with a little baby – the baby cookie will burn before the large cookie is set.
Bake 5 minutes. Turn the cookie sheet around in the oven- and bake an additional 4-5 minutes. You want the cookie to be set but not hard.
Let rest for 1-2 minutes on the cookie sheet.
Cool on a wire rack completely before decorating or enjoy plain.
Decorate with any gluten-free goodies you can find – chocolate chips, dried fruits or coconut, nuts, seeds and frosting or melted chocolate.
Do your best not to roll the dough too thin or your cookies will be too hard to enjoy.
Use little flour to roll the dough out or you'll create a very dry dough. You need just enough so the rolling pin doesn't stick to the dough.
Prep time will vary- Mixing = 15 minutes, Rolling and Cutting can take place while others are cookies are baking. Add in time for decorating. You can do all in steps at different times.
Disclaimer: The views shared here are in no means meant to replace that of your doctor. I am a Certified Integrative Nutrition Health Coach, here to encourage, support and inform you on living gluten-free. I am not a doctor and do not diagnose, treat, prevent or cure. Always seek the advice of your own Medical Provider regarding any questions or concerns you have about your specific health, or any medications. The information shared is for educational purposes only and is not allowed to be reproduced, replicated or sold.