Gluten Free Gingerbread Cookies
These Gluten Free Gingerbread cookies will fill your home the perfume of spices and beckon you to the kitchen.
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Servings: 24
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment paper
Ingredients
- 2 eggs large
- 3/4 cup unsalted butter dairy free
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 2 tsp vanilla extract
- 2 1/2 cups 1.1 gluten free flour
- 1 tsp baking soda
- 2 tbsp ground ginger
- 1 tsp cinnamon
- 1/2 tsp ground cloves
- 1/4 cup molasses
- 1 cup white sugar, to roll the cookies in
Instructions
- In a mixing bowl combine white and brown sugar and butter. Beat on medium-low until completely smooth and fluffy.
- Add your molasses, vanilla, and eggs, and beat on low speed until just combined.
- Add all of your dry ingredients and mix until fully combined on low speed.
- Cover bowl in plastic wrap and allow dough to cool in the refrigerator 1-2 hours.
- Preheat oven to 350 degrees.
- Line a cookie sheet with parchment paper or a silicone baking mat.
- Using an ice cream scoop, scoop out equal portions and roll in the sugar. Place on the cookie sheet and space them out 2”-3” apart.
- Bake in the oven for approximately 8-12 minutes until golden brown. They will have more chew closer to the 8 minute mark and a crunchier bite at the 12 minute mark.
- Allow to cool for a couple of minutes on the cookie sheet and then move them to a cooling rack.
Video
Notes
I used dairy free butter in this recipe, but dairy butter works equally as well.
You can use either light brown or dark brown sugar in this recipe. Dark brown sugar will give a slightly more molasses like flavor.
Tried this recipe?Mention @TheSaltyCooker or tag #thesaltycooker!