🎄 What Makes This Recipe So Good
Gluten-free gingerbread cookies are delightful, delicious, and so easy to make. They’re made with all the rich, warm spices and crisp-but-chewy texture of traditional gingerbread cookies, but with none of the gluten. This dough recipe is designed for cut-out cookies. You can make gingerbread men, trees, candy canes, gift boxes, or even gingerbread houses without fear of the cookies spreading and morphing into cookie blobs. You can decorate the cookies however you like! Use store-bought or homemade cookie icing, Red Hots, sprinkles, buttercream, melted chocolate, powdered sugar, gumdrops, cream cheese frosting, OR just enjoy them without any decoration at all.
👩🏼‍🍳 Chef’s Tips
Use the spoon-and-level method to measure your gluten-free flour. What does that mean? Instead of sticking the measuring cup straight into the bag of flour, use a spoon to transfer the flour from the bag to the measuring cup. Don’t pack the flour into the cup, just scoop spoonfuls in until it’s full. Once the measuring cup’s full, take the straight edge of a knife and gently scrape it across the top of the flour to level it even with the edges of the measuring cup. This method helps ensure you’re not using too much flour. If you plan to decorate your cookies, make sure they’re completely cooled first. Any residual heat will make the icing melt or run, and the cookies can crumble if they’re handled too much while they’re warm. If you want defined designs and perfect cookies, the cookies absolutely must be cool. The dough can become sticky or unmanageable as it warms up. If you have trouble rolling or cutting out the dough, put it back in the fridge to chill it again as many times as you need to.
More Gluten-Free Recipes You Have to Try
Gluten Free Breakfast Casserole Gluten Free Pumpkin Bread Paleo Meatloaf (Whole30, Low Carb, Gluten Free) Whole30 Chicken Tenders (Paleo, Low Carb, Gluten Free) Gluten Free Cream of Chicken Soup
