Gingerbread Cookies - Gluten and Dairy Free
Gingerbread cookie recipe that is gluten and dairy free
Servings: 2 dozen
Ingredients
- 1/4 cup Brown sugar, packed
- 1/4 cup Shortening I like Spectrum
- 1/4 cup + 1 Tbsp Molasses
- 2 Tbsp Cold water
- 1¾ cup all purpose gluten-free flour
- 1 tsp Baking soda
- ½ tsp Ground ginger
- ¼ tsp Ground allspice
- ¼ tsp Ground cinnamon
- ¼ tsp Ground cloves
- ⅛ tsp Salt
Instructions
- Beat brown sugar, shortening, molasses and water in a large bowl with electric mixer on medium speed, or mix with a spoon.
- Stir in remaining ingredients. Cover and refrigerate for at least 2 hours.
- Heat oven to 350 degrees F. Use parchment paper or grease baking sheet.
- Lightly flour rolling pin and surface. Roll dough ¼ inch thick. Cut cookies with a cookie cutter (2.5 inch cutter get recipe yield). Place about 2 inches apart on baking sheet.
- Bake 9-11 minutes or until no indentation remains when touched. Immediately remove from baking sheet to wire rack to cool completely, about ½ hour.
- Decorate with frosting or as desired.