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Gluten-Free Gingerbread Cut-Out Cookies
Description
These Gingerbread Cut-Out Cookies blend the warm spices of ginger, nutmeg, and cinnamon with molasses for Christmas and classic holiday treat, tailored for a gluten-free diet. With a hands-on time of 30 minutes, this recipe yields 2 to 3 dozen cookies, but size depending on cutter sizes. This cookies are perfect for Christmas and other festive decorations and sharing, these cookies bring the joy of gingerbread to everyone at the family and neighbors, including those with gluten sensitivities.
Ingredients
Instructions
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Merge rice flour, cinnamon, ginger, cornstarch, nutmeg, baking soda, xanthan gum, and salt in a mixing bowl. Muffle well.
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Merge butter and confectioners’ sugar in next mixing bowl and beat at low speed with an electric mixer to mix. Enhance the speed to high, and beat for three to four minutes, or till fluffy and light. Add vanilla and molasses, and beat for one minute.
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Unhurriedly add dry ingredient to the butter mixtures, and beat till stiff dough forms. Divide dough in half, and wrap each half in plastic wraps. Press dough into a pancakes. Refrigerate it for one hour or until it firm, or up to two days.
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Preheat the oven to 350°F. Line 2 baking sheets along with silicon baking mats or parchment papers.
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Softly dust a sheet of waxed papers and a rolling pin along sweet rice flours. Roll dough to a thickness of ¼ inch. Dip cookie cutters in the sweet rice flours, and cut out cookies. Remove immoderate dough, and transfers cookies to the baking sheet. Re-roll immoderate doughs, chilling it for fifteen minutes if it is necessary.
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Bake cookies for 10 to 12 minutes, or till firm. Cool cookies for two minutes on the baking sheet, and then shift them with a seize to cooling racks to cool completely. Style cooled cookies along royal candies and icing.
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Variations
Add ½ cup cut up raisins to the doughs, and hake the cookies as drop cookies for 13 to 15 minutes. No chilling is required for a drop cookies.
Note
