Name: Gluten Free Gingerbread Cookies for Gingerbread Men and Gingerbread Houses
Ingredients: 3/4 cup butter, softened; 1 lemon, zest and juice only; 1 cup organic sugar; ¼ cup molasses or date syrup; 2 eggs; 1 cup oatmeal flour*; 1 cup gluten- free flour blend; ½ cup tapioca starch; 2 teaspoons baking powder; ½ teaspoon salt; 2 teaspoons ground cinnamon; 2 tablespoons ground ginger; 1/2 teaspoon ground nutmeg

Description

Gluten free gingerbread dough that is suitable for rolling and cutting with cookie cutters. These cookies are crisp and tender, with a satsifying crunch. They hold their shape when dunked in a cup of coffee.

Ingredients

Scale

3/4 cup butter, softened
1 lemon, zest and juice only
1 cup organic sugar
¼ cup molasses or date syrup
2 eggs
1 cup oatmeal flour*
1 cup gluten- free flour blend
½ cup tapioca starch
2 teaspoons baking powder
½ teaspoon salt
2 teaspoons ground cinnamon
2 tablespoons ground ginger
1/2 teaspoon ground nutmeg

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Instructions

In a large bowl, cream butter, lemon zest and juice, and sugar until light and fluffy. Beat in molasses and eggs. Combine the oatmeal flour, gluten-free flour blend, tapioca starch, baking powder, salt, and spices; add the flour mixture to creamed mixture and mix well to form a soft dough. Cover the dough with plastic wrap and refrigerate for 1 hour or until the dough is easy to handle. Don’t skip this chilling step. It allows the dough to become uniformly hydrated and helps the dough stick together for rolling.
Prepare a baking sheet by lining it with parchment paper. Lightly butter or oil the parchment paper to prevent the cookies from sticking the baking sheet.
Divide the dough into 4 parts. Place a piece of parchment paper on the counter or work surface. Lightly flour the parchment paper with additional oat flour. On the lightly floured surface, roll out one part of the gingerbread dough to 1/8-in. thickness for crispy gingerbread men or 1/4 inch thickness if you are making a gingerbread house.. Cut with floured cookie cutters in desired shapes. Place each cookie on the parchment lined baking sheets, leaving 1/2 inch space between each cookie to allow for spreading. Repeat with remaining dough.
Bake at 375° for12 minutes or until the edges are lightly browned. Remove the cookies to wire racks to cool. For crispier cookies bake the cookies for up to 15 minutes but watch them and prevent them from scorching.

Notes

For crispier cookies bake them for 15 minutes but watch them to prevent scorching.