Gingerbread cookies are so much fun to make and share. If you like a stronger “pop” of ginger in your cookie, use the full amount of zest suggested, or if you prefer a more subtle ginger flavor, use the lesser quantity.
- 1 pkg Breads from Anna® Pumpkin Bread mix
- 2 ¼ cup potato starch + enough for rolling out dough
- 1 teaspoon baking powder
- ¾ cup butter or your favorite non-dairy substitute, softened
- 1-2 eggs = ⅓ cup
- ¾ cup Molasses
- 2-3 Tablespoons fresh ginger zest depending on your taste
Whisk potato starch and baking powder into Breads from Anna Pumpkin bread mix. Add remaining wet ingredients and blend until smooth.
Chill 1 hour in refrigerator.
Lightly flour work area and rolling pin with potato starch. Oil cookie sheets.
Divide dough into 8 sections and remove one section at a time from the refrigerator. Dust all sides of the dough with potato starch, then roll out to 1/8 inch thick. Cut out cookies and place immediately on oiled cookie sheet approximately 1 ½ inches apart. Dough will get sticky as it returns to room temperature, so use additional potato starch as needed and work quickly.
Bake for 8-10 minutes minutes at 350⁰ F and cool only slightly before removing from cookie sheet.
Use your favorite frosting or Duncan Hines gluten free Classic Homestyle creamy frosting to decorate your gingerbread friends.