I’ve been gluten-free for over a year and to be honest, last year I just didn’t make any Christmas cookies. I wasn’t sure how to bake while doing this gluten-free diet.Jump to Recipe
This year, I’ve turned a new leaf. Between having a crazy wild ride with this pandemic and all the lock downs and quarantines, I decided this Christmas season needed to be filled with beautiful memories. My kids and I have been baking *almost* every single day this December. Today’s choice: Chewy Gluten-Free Gingerbread Cookies.
These are a little different from gingerbread men. First: they are rolled in a ball and then rolled into a big heap of sugar before we bake them. Second: they are chewy and not crisp.
I highly recommend Open Nature Gluten-Free all purpose flour. It’s perfect!
Gluten Free Gingerbread Cookies
- 4.5 C all purpose gluten free flour
- 4 tsp ground ginger
- 1 tsp ground cloves
- 1.5 C butter softened
- 2 C sugar
- 2 eggs
- 1/2 C molasses
- 1/2 C sugar
- 1. Stir together the dry ingredients (flour and spices). Set aside. 2. Using a stand mixer or electric mixer stir the butter until creamy. 3. Stir in sugar and egg to butter mixture. Beat until combined. 4. Gently stir in the dry ingredients. 5. Put 1/2 C of sugar into a shallow bowl. 6. Roll dough into 1 inch balls and dip into bowl of sugar.7. Bake at 350f for 11 minutes or until brown and fluffy.