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Gingerbread Cookies

One of the traditional treats of the holiday season are gingerbread cookies.  Gluten free cookies always daunt me.  This year I was forced to perfect my cookie baking techniques by being asked to participate in numerous gluten free cookie projects.

I will admit, I am a cook, not a baker.  I am not good at measuring or being precise.  At cooking school, they use to shudder when I would show up and not want to measure anything.  I go by the rule of survival of the fittest – if it isn’t meant to work well in my kitchen under my terms, then it won’t survive (I garden that way too!).  I don’t make recipes where you need to be perfectly precise.  Almost everything I prepare in the kitchen can be modified if you don’t have the exact ingredients.  That is why I am not a baker….accuracy is required.

But, I toiled away.  It took me about 16 batches of cookies to come up with three recipes.  Today I will share my gingerbread cookies with you.  I made all of the cookies with Bob’s Red Mill Gluten Free Flour Blend.  Not because it is my favorite (I know many of you can’t stand the bean taste), but because it is readily available at almost any store and everyone in the country has access to it.  You can now even buy it at Walmart.  The cookies should work with almost any gluten free flour blend but I wanted to go down to the lowest common denominator so everyone could prepare cookies at home without fancy ingredients.  That being said, I love Bob’s and their products – regardless of the bad rap their flour blend gets!

Another strange thing happened while I was making the cookies.  I never make any recipe where you can’t just prepare the recipe and cook it right away.  I am opposed to having to freeze cookie dough first.  I think if you went to the trouble of making the dough you should be able to bake it and eat it right away.  I need instant gratification!  Ask my husband – it kills me to keep secrets from our kids and I want everything right now.

These gluten free cookies that I have been working on need to be frozen for at least one hour.  It pained me to put them in the freezer but I worked so hard on the recipes that I wasn’t going to throw the mushy batter away.  So I threw it in the freezer to see what would happen – and voila!  Perfect dough.  I’m learning life lessons from these cookies – good things come to those that wait.  I hope you enjoy these gingerbread cookies as much as we have.  Next….Chocolate Mint Wafer Sandwiches

Jen’s Gluten Free Gingerbread Cookies

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½ cup shortening
½ cup sugar
¼ cup brown sugar
½ cup molasses
1 large egg
1 teaspoon cinnamon
1 teaspoon ground ginger
½ teaspoon ground allspice
½ teaspoon ground cloves
¼ teaspoon salt
2 cups Bob’s Red Mill gluten free flour blend
1 teaspoon xanthan gum
1 teaspoon baking powder
½ teaspoon baking soda

In a large mixing bowl, cream together shortening, sugar and brown sugar.  Once well combined, add molasses and egg and mix until incorporated.

Add cinnamon, ginger, allspice, cloves and salt and blend again.  Add remaining ingredients and mix well.  Batter will be slightly wet and sticky.

Turn batter out onto a large sheet of waxed paper.   Form a ball and put batter in the freezer for at least one hour.

Preheat oven to 350.  Sprinkle your work surface with flour.  Place the dough on the flour and press into a flat sheet.  Sprinkle more flour on top of the dough and cover with another sheet of waxed paper.  Use a rolling pin, roll to ¼” thickness.  Using a cookie cutter, cut out cookies and place on a greased or lined cookie sheet (Silpat works well).

Bake at 350 for 8-12 minutes, depending on the size of your cookies.  Cool for 2-3 minutes on the pan before removing to a cooling rack to complete cooling.  Frost as desired.

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One Response to “Gingerbread Cookies”

  1. Bisby says:

    I have been searching the web for just such a recipe and will give it a try. I will need to use egg replacer and will post my results Later.
    Thanks for all your work on developing this.

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