Gluten Free Gingerbread Crinkle Cookies (Edit recipe)

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These Gluten Free Gingerbread Crinkle Cookies are light and fluffy on the inside with a crunchy, sugar coated outside. Crinkle cookies are a classic Christmas cookie, but instead of chocolate, these have huge gingerbread flavor! Adapted to be gluten-free & dairy-free, they will be a delicious addition to your holiday festivities.

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Original Recipe

PREP TIME

15 minutes

COOK TIME

10 minutes

INGREDIENTS

12

Serves: 30

Ingredients

2.25 cups Gluten-Free 1-to-1 Baking Flour - Bob's Red Mill
1 Egg
.75 cup Brown Sugar, (packed)
.5 cup Butter, Unsalted, (Softened. Use Earth Balance for dairy-free)
.25 tsp Salt
1 tsp Baking Soda
1 tsp Baking Powder
1 tsp Ginger, Ground
1 tsp Cinnamon, Ground
.5 tsp Cloves, Ground, ground
.333 cup Molasses
.5 cup Powdered Sugar

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Process

Cook Mode

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

Using a handheld or stand mixer, mix together the butter, brown sugar and egg. Mix in the molasses.
On low speed, add in the flour, salt, baking soda, baking powder and spices until well combined.
Chill the dough in the freezer for about 30 minutes.. Alternatively, refrigerate the dough until ready to bake for at least 1 hour.
Preheat the oven to 375u00b0. Place confectioner's sugar in a small bowl.
Scoop the dough by the tablespoon and roll into a ball. Roll each ball into the confectioner's sugar covering all sides evenly.
Place the sugar coated dough at least 1 inch apart from each other on a baking sheet.
Bake the cookies 10-12 minutes until crinkled and set in the middle. Cool the cookies before storing in an airtight container.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	124
Fat:	3 g
Carbohydrates:	23 g
Protein:	2 g
Cholesterol:	8 g
Sodium:	68 mg
Fiber:	1 g
Sugars:	8 g
Sugar Alcohol:	0 g
Calculated per serving.