Gingerbread cookies have never been my favorite to “eat”, but they sure are fun to make. And the Christmas cookie platter is just not the same without them. My kids really like to make them because they get to use the piping bag and decorate however they want. From the youngest to the oldest they have a blast. We do not have to worry about candy and such because we have always just decorated with icing and the “piping bag”! Thus, avoiding all the corn syrup and food coloring!
This recipe is amazing….a bit heavy on the molasses (I am working on that for next year) but an amazing dough to work with. Very pliable and easy to cut! They bake up really crisp! To keep crisp put them in an air tight container. To soften them leave them out. Weird I know but it works!
Gingerbread Cut Out Cookies
1 c. Brown Rice Flour
1 1/8 c. Cornstarch (extra for rolling out)
1 T. Cocoa
½ tsp. Sea Salt
¼ tsp. Xanthan Gum
½ tsp. Baking Soda
1 tsp. Ground Ginger
1 tsp. Ground Cloves
½ c. Dark Molasses
¼ c. Raw Sugar
1 stick Grass fed Butter, or Earth Balance
Few drops of water if needed.
Combine dry ingredients in a bowl and mix well. Heat molasses to boiling, stir in sugar and butter. Remove from heat. Stir in flour mixture 1/3 at a time, add drop of water if needed to turn into workable dough. Knead on dusted cupboard until smooth and silky…1 or 2 minutes. Cut dough in ½ and let rest 15 minutes at room temp. Roll dough to about 1/8th inch, cut figures. Bake 6-8 minutes at 350, cool on baking sheet 2 minutes before placing on wire rack. Soften upon sitting or put in airtight container to remain crunchy!
Enjoy making your gingerbread this year!