International Gluten Free Education & Awareness
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Gluten-Free Gingerbread Cookies
Ingredients
Gingerbread Dough
550 g Bob’s Red Mill One-to-One Baking Flour
90 g brown sugar packed
1 tbsp ground cinnamon
1 tbsp ground ginger
½ tsp ground cloves
¾ tsp baking soda
½ tsp salt
170 g butter softened
245 g molasses
2 tbsp milk
Royal Icing
2 large egg whites or 5 tablespoons meringue powder
2 teaspoons fresh lemon juice or 1 teaspoon vanilla extract
3 cups confectioners' sugar sifted
Food coloring if desired
Instructions
Gingerbread Dough
In a food processor or stand mixer with the paddle attachment combine gluten free flour, brown sugar, spices, baking soda, and salt. Add the butter and pulse or mix until the mixture resembles sand.
With the processor or mixer running, add the molasses and milk until the dough is evenly moistened. Remove the dough, wrap tightly in plastic and chill for at least 2 hours or overnight.
When ready to continue, preheat oven to 165°C and line two baking sheets with parchment paper.
After chilling, remove the dough from the refrigerator and divide into two sections. Keep one piece chilled while working with the other. Roll the dough between two pieces of cling wrap to about 1/8-inch thickness, carefully removing and replacing the cling wrap as needed to reduce sticking. Cut the dough into desired shapes but leave the cookies on the cling wrap.
Return the rolled and cut dough to the refrigerator to set up while repeating step 3 with the second piece of dough.
After both pieces of dough have been rolled, cut, and chilled, carefully remove the cutout cookies from the parchment sheets using a flat spatula and transfer to the prepared baking sheets. The scraps of dough can be rerolled and chilled for more cookies.
Bake the cookies in the preheated oven until the centers are firm, about 10-15 minutes, rotating the sheets about half-way through the baking time. Let cool completely before decorating.
Royal Icing
While the cookies are cooling, prepare the royal icing. In the bowl of a mixer, beat the egg white and vanilla extract until frothy.
Gradually add the powdered sugar and mix on low until shiny (add any food coloring as desired at this time). Increase the mixer to high and beat until stiff and glossy, about 5-7 minutes. Decorate cooled cookies as desired.
Notes
Baking time will vary depending on size of the cookie and fluctuations in oven temperature. We suggest that you set a timer for less time initially and check on doneness of the cookie, adding more time if necessary. Gingerbread cookies should be crisp and hard when cooled.
Keep in mind that the high humidity in Singapore will make the cookies softer over time. There are many great recipes and video tutorials for Royal Icing available online. Chose the one that is best suited for your dietary needs.
Gluten-Free Gingerbread Cookies
Ingredients
Gingerbread Dough
550 g Bob’s Red Mill One-to-One Baking Flour
90 g brown sugar packed
1 tbsp ground cinnamon
1 tbsp ground ginger
½ tsp ground cloves
¾ tsp baking soda
½ tsp salt
170 g butter softened
245 g molasses
2 tbsp milk
Royal Icing
2 large egg whites or 5 tablespoons meringue powder
2 teaspoons fresh lemon juice or 1 teaspoon vanilla extract
3 cups confectioners' sugar sifted
Food coloring if desired
Instructions
Gingerbread Dough
In a food processor or stand mixer with the paddle attachment combine gluten free flour, brown sugar, spices, baking soda, and salt. Add the butter and pulse or mix until the mixture resembles sand.
With the processor or mixer running, add the molasses and milk until the dough is evenly moistened. Remove the dough, wrap tightly in plastic and chill for at least 2 hours or overnight.
When ready to continue, preheat oven to 165°C and line two baking sheets with parchment paper.
After chilling, remove the dough from the refrigerator and divide into two sections. Keep one piece chilled while working with the other. Roll the dough between two pieces of cling wrap to about 1/8-inch thickness, carefully removing and replacing the cling wrap as needed to reduce sticking. Cut the dough into desired shapes but leave the cookies on the cling wrap.
Return the rolled and cut dough to the refrigerator to set up while repeating step 3 with the second piece of dough.
After both pieces of dough have been rolled, cut, and chilled, carefully remove the cutout cookies from the parchment sheets using a flat spatula and transfer to the prepared baking sheets. The scraps of dough can be rerolled and chilled for more cookies.
Bake the cookies in the preheated oven until the centers are firm, about 10-15 minutes, rotating the sheets about half-way through the baking time. Let cool completely before decorating.
Royal Icing
While the cookies are cooling, prepare the royal icing. In the bowl of a mixer, beat the egg white and vanilla extract until frothy.
Gradually add the powdered sugar and mix on low until shiny (add any food coloring as desired at this time). Increase the mixer to high and beat until stiff and glossy, about 5-7 minutes. Decorate cooled cookies as desired.
Notes
Baking time will vary depending on size of the cookie and fluctuations in oven temperature. We suggest that you set a timer for less time initially and check on doneness of the cookie, adding more time if necessary. Gingerbread cookies should be crisp and hard when cooled.
Keep in mind that the high humidity in Singapore will make the cookies softer over time. There are many great recipes and video tutorials for Royal Icing available online. Chose the one that is best suited for your dietary needs.
