Nicole’s Favorite Gluten-Free Gingerbread Cookies

Treat guests to a sweetly spiced (and wheat-free!) take on the holiday classic.

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Christmas in the Richie-Madden house is all about putting a fresh spin on traditions, and dessert is no exception. Nicole’s recipe for gingerbread cookies are gluten-free and delightfully simple to prepare. For an easy snow-day activity, roll out a batch of chilled dough, set out the cookie cutters, and let the kids create their favorite shapes.


2 1/2 cups gluten-free baking flour

1 1/2 teaspoons baking soda

1/2 teaspoon salt

1 teaspoon each ginger and cinnamon

1 cup molasses

1/2 cup solid shortening


In a large bowl, combine flour, baking soda, salt, and spices. Set aside. In a small saucepan over medium-high heat, combine molasses and shortening and bring to a boil. Remove from heat and cool to room temperature.

Stir the dry ingredients into the cooled molasses/shortening mixture. until a thick dough forms. Cover and refrigerate until completely chilled, at least 2 hours.

Preheat oven to 375 degrees. Turn out dough onto a well-floured surface and roll to about ¼ inch thick. Cut out shapes using cookie cutters, place on cookie sheet, and bake for about 8 minutes. (Bake them slightly less for softer cookies, or slightly longer for crunchy ones.)