Gluten Free Gingerbread Cookies
Skill Level: Easy
Time: 1 hour
Servings: 8-12 depending on cutter size
6 T unsalted butter (cut into ½ inch pieces)
1 ½ cups Sweet Ali’s Flour
2/3 cup sugar
1 ½ tsp ginger
1 ½ tsp cinnamon
1/2 tsp cloves
1/4 tsp salt
1/2 tsp baking soda
2 T molasses
2 T milk
Combine flour, ginger, cinnamon, cloves, salt and baking soda; set aside. In stand mixer with paddle attachment, beat unsalted butter; add flour blend. Combine until ingredients looks like wet sand (will still have some small chunks). Add molasses, and mix well. This will look darker in color and wet, but still not forming a ball yet. Add 1 T of milk and mix. Mixture should form a ball of dough, not sticking to the bowl. If not forming ball yet, add milk 1 tsp at a time mixing well after each addition until ball is formed.
Roll out dough (immediately or refrigerate until needed) and cut out as desired.
Bake at 350 for 6 – 10 minutes depending on size of cookies/panels. Do not overbake. The cookies will be slightly lighter in color when done.
A small gingerbread house will need at least 2x this recipe. gingerbread house template