GF Gingerbread Cookies (Edit recipe)

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Bake Santa’s favorite holiday cookies (aka my favorite holiday pastry), with this gluten-free gingerbread recipe! Perfectly spiced, soft in the center, and full of that classic gingerbread flavor you love. Whether you’re leaving them out for Santa or enjoying them with family, this recipe will bring festive cheer to your holidays. Provecho amigos!

15 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	134
Fat:	8 g
Carbohydrates:	15 g
Protein:	3 g
Cholesterol:	20 g
Sodium:	375 mg
Fiber:	0 g
Sugars:	13 g
Calculated per serving.

Serves: 12

Ingredients

0.5 cup Unsalted Butter, softened
0.75 cup Coconut Sugar
0.25 cup Brown Sugar
3 Tbsp Molasses
1 tsp Pure Vanilla Extract
1 whole Egg
1 tsp Saigon, Ground Cinnamon
1 tsp ground Ginger
0.5 tsp ground Cloves
0.5 tsp ground Allspice
.5 tsp ground Nutmeg
1 - 2 tsp Redmond Real Salt, a generous pinch
2 tsp Baking Soda
2 cups Gluten Free 1-to-1 Baking Flour (Bob's Red Mill), Substitute for All Purpose if not Gluten Free

Garnish

1 tsp Coconut Sugar
1 tsp Ground Cinnamon

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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

Add softened butter, coconut sugar, brown sugar, molasses, and vanilla to a bowl and beat together until smooth.
Add one egg, the spices, and salt and mix together until combined.
Lastly, add the baking soda & gluten free flour (1/4 cup at a time) until completely mixed in the mixer.
Place the bowl in the fridge for 30 min- 1 hour to set. (You can also place dough into ball in Saran Wrap. Once chilled, flatten using rolling pin & use cookie cutters).
Preheat oven to 350 degrees F.
Use a cooking scoop or spoon to scoop out each cookie. Roll between hands into a ball. Note: dough will be sticky- so wash hands if the dough gets stuck on your hands. (Disregard if doing cookie cut outs)
Optional: add 1 tsp of coconut sugar and cinnamon to the tops of each cookie.
Place baking sheet into the oven to bake for 12-15 min- then cool on baking sheet for 5 min.
Serve with a glass of milk & enjoy!