Soft Gluten-Free Gingerbread Cookies

About 3 dozen 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.)

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.

Preparation time: 10 minutes plus 2 hours for chilling. Baking time: About 10 minutes per pan.

Nutritional analysis for recipes is created using Food Processor SQL nutrition and fitness software by ESHA. Recipes are analyzed per serving (unless otherwise indicated) for calories, fat, cholesterol, sodium, carbohydrates, fiber and protein. Nutrient amounts are approximate due to variations in brands, manufacturer, preparation and ingredient substitutions. When ingredient choices are listed, we use the first one. Nonspecific amounts, for example "to taste," and garnishes are not included.

Source URL: https://www.glutenfreeliving.com/recipes/desserts-sweets/soft-gluten-free-gingerbread-cookies/