If you’re rushing around this holiday season but still want to bake some cookies, “scoop and bake” cookies are for you. These easy-to-make holiday cookie recipes are perfect to enjoy at home and also make sweet homemade holiday gifts. Nothing is more festive than freshly-baked cookies, whip up a batch of cranberry chocolate chip, soft pumpkin, or soft gluten-free gingerbread cookies to get in the holiday spirit!
4. Soft Gluten-Free Gingerbread Cookies
Making a batch of soft and spicy gingerbread cookies is the perfect way to celebrate the holiday cookie season. Before baking, roll the dough in turbinado sugar to add a pleasant crunch to the cookies. (Don’t have turbinado in the kitchen? Use granulated sugar. It’s not as crunchy but it finishes the cookies with a nice sparkle and sweetness.)
Prep time: 10 minutes plus 2 hours for chilling
Bake time: About 10 minutes per pan
Yield: About 3 dozen cookies
Ingredients
Cookies
2¼ cups gluten-free all-purpose flour (Bob’s Red Mill Gluten Free 1-to-1 Baking Flour recommended)
2 teaspoons baking soda
1½ teaspoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon salt
12 tablespoons butter, softened
½ cup packed light or dark brown sugar
¼ cup granulated sugar
1/4 cup unsulphured molasses
1 large egg
Topping
½ cup turbinado or granulated sugar
½ teaspoon ground cinnamon
Directions
Whisk together gluten-free flour, baking soda, ginger, cinnamon, cloves and salt in a medium bowl. Set aside.
Beat together the butter, brown sugar and granulated sugar on medium-high speed in the bowl of a stand mixer or with a handheld mixer in a large bowl for about one minute. Stop the mixer. Scrape down the bottom and sides of the bowl. Turn mixer to medium-low, add the molasses and egg. Beat until combined. Stop mixer. Add the whisked dry ingredients. Mix on low speed until a dough forms.
Cover bowl and chill for two hours or overnight.
Preheat oven to 350° F. Line a baking sheet with parchment paper; set aside.
Make the topping: stir together the granulated sugar and ground cinnamon.
Roll the dough into balls, about 1 tablespoon each. Roll dough into cinnamon-sugar topping. Place dough balls on the prepared baking sheet, about 2 inches apart.
Bake until the cookies are set and slightly cracked, about 10 minutes.
Remove pan from the oven and let cookies cool on the pan cool for 4-5 minutes. Transfer cookies to a wire rack and cool completely.
Store in a sealed container for up to 4 days or freeze for up to 3 months.
