Dinosaur Gingerbread Cookies (Edit recipe)

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These Dinosaur Gingerbread Cookies are soft, chewy and delish! Best part is, they’re gf, nf, seed free, egg free and easily vegan!

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PREP TIME

15 minutes

COOK TIME

9 minutes

INGREDIENTS

Serves: 24

Ingredients

For the cookies

10 Tbsp Unsalted Butter, or vegan baking stick
3/4 cup Light Brown Sugar, packed
2/3 cup Molasses, unsulphured
2 Tbsp Cornstarch, (heaping), mixed with 3 tbsp of water
1 tsp Vanilla Extract
3.5 cups Gluten Free Flour
1 tsp Baking Soda
1/2 tsp Salt
1 Tbsp ground Ginger
3.5 tsp Ground Cinnamon, (1 Tbsp + 1/2 tsp)

For the icing

1.5 cups Powdered Sugar
1/2 tsp Vanilla Extract
1 tsp Light Corn Syrup
2-2.5 Tbsp Water, room temp
pinch Salt

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a large bowl or an electric mixer or a large bowl using a hand mixer, beat the softened butter or vegan baking stick until smooth and creamy. Add the brown sugar and molasses and beat until creamy again.
In a small bowl, using a spoon, mix the cornstarch and water together until it is thin and watery. It will be thick and tacky at first.
Add the cornstarch water mixture and the vanilla to the wet ingredients and beat on high for 2 minutes.
In a separate large bowl, whisk together the gluten free flour, baking soda, salt, ginger and cinnamon. On low speed, slowly add the dry ingredients into the wet and beat until just combined. The dough will be thick and a bit sticky.
Make two disks with the dough, wrap each one in plastic wrap and chill them for a minimum of 3 hours. I actually froze one of the disks and made the second batch about a week later. If you’re going to freeze one batch, wrap in plastic wrap and then put in a zip top bag. Also it’s a good idea to write the date on the bag of when you made the dough.
Once the dough is done chilling, preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
Unwrap one of the disks and lightly flour a clean work surface with gluten free flour, as well as your rolling pin and hands. If the dough feels hard and seems to be cracking, I like to work it in sections. Break a piece off and work it in your hands until it is soft. Once it is soft, roll it out till it is 1/4 inch thick. Use your dinosaur cookie cutters (these are the exact ones I use) or whatever cookie cutters you like and press into the dough. Repeat this with the rest of the dough.
Place the cookies about an inch apart on the baking sheet and bake for 9 minutes.
Take them out of the oven and allow them to cool on the baking sheet for about 5 min or so before removing them. Once they have cooled completely, you can decorate them with icing.
To make the icing: Whisk all the ingredients together in a medium bowl. If the icing seems too thick, add half a tablespoon more water. If it’s too thin, add 2 more tablespoons of confectioners’ sugar.
Once the icing is made, spoon it into a zip top bag. Make a very tiny snip at the bottom corner of the bag to squeeze the icing out. Decorate your cookies as desired. The icing does take almost a full 24 hours to set so don’t stack the cookies on top of one another until they have hardened completely. Enjoy!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	192
Fat:	5 g
Carbohydrates:	36 g
Protein:	3 g
Cholesterol:	13 g
Sodium:	127 mg
Fiber:	1 g
Sugars:	20 g
Sugar Alcohol:	0 g
Calculated per serving.