Gingerbread cookies and holidays are pretty synonymous. You can use this recipe to make gingerbread men but I prefer to “cheat” on this one. Making small 1 inch balls and flattening them with the bottom of a glass dipped in sugar is way easier, and the extra sugar on top gives a nice sweet layer! Just be prepared to want to dig into them right away- they smell amazing while they are cooking! In fact, I’m pretty sure that it is impossible not fall into the holiday spirit while these are baking! They are one of my favorite recipes to make and I’m not even a huge gingerbread fan! But they smell so good!
- 3 cups gluten free flour
- 1½ tsp baking powder
- ¾ tsp baking soda
- ¼ tsp salt
- 2 tsp ground ginger
- 2 tsp ground cinnamon
- ¼ tsp ground cloves
- 6 tbsp unsalted butter
- ¾ cup light brown sugar
- 1 large egg
- ½ cup molasses
- 2½ tsp vanilla
- Preheat oven to 350 degreesIn a small bowl, combine flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended
- In a large bowl beat butter, brown sugar, and egg until well blended
- Add molasses and vanilla and mix until well blended
- Gradually stir in dry ingredients until blended and smooth. Dough will be pretty heavy and thick. Don’t worry! You did it right!
- Divide dough in half and wrap each half in plastic and chill for about 1 hour. This allow the dough to harden slightly to allow you to roll the dough to be cut with your favorite cookie cutter
- Roll dough into 1 inch balls and place on a cookie sheet lined with parchment paper
- Add a small amount of sugar to a flat bottomed dish
- Dampen the bottom of a glass and then dip in sugar before using glass to flatten cookies to ¼ inch thickness
- Make sure cookies are spaced at least 2 inches apart to avoid touching when baking
- Bake for 8-10 minutes or until the edges are golden
- Allow cookies to cool slightly before removing from sheet and allow to completely cool on rack.