Gluten free gingerbread cookies that are not just for Christmas. These are so good that you will want to bake them anytime of the year. They even work for dunking in tea (this is important in my world haha) and they will not immediately fall apart! These gluten free gingerbread cookies are very quick and easy to mix and also to roll out. The dough holds its shape extremely well and you only need to chill the dough for a short time before rolling out the dough. I usually eat them with no icing because they are that good, but feel free to decorate them with your favourite icing.
HOW TO MAKE THESE GLUTEN FREE GINGERBREAD COOKIES.
The preparation time for these cookies is very quick and you will be amazed at how easy the dough is to handle, which can sometimes be difficult with gluten free cookie dough. There is no baking powder or baking soda in this recipe so it does not puff up and change the shape from the original cookie cutter shape.
Step 1: Make the dough
The first thing to do is prepare your baking trays and then measure out the flours in a large bowl. Next you will need to separate two egg whites and add it to a second bowl with the water, and psyllium husk. Lastly add in the butter that is at room temperature. Soft butter, but not melted.
The dough will seem quite crumbly to start with but as you knead it and work it with your hands, it will start to hold together well and it will easily form into a ball.
Step 2: Refrigerate the dough
Place the ball of dough in a covered bowl and in the fridge for 30 minutes. Another option is to mix the dough up the night before baking, cover it and leave it in the fridge until you shape it. Upon removing the dough from the fridge it will be quite stiff and will need 15 minutes to slightly soften.
Step 3: Roll, cut and bake the dough
On parchment paper that is dusted with flour, roll the dough out to 1/4 (0.64. cm) inch thick. If you roll the dough out much thinner than 1/4 inch, it will be difficult to transfer to a cookie sheet and it will likely break apart.
Cut the dough with your cookie cutters or roll about 2 tablespoons of dough into a ball and press a cookie stamp into the centre of each ball.
Step 4: Bake and cool the gluten free sugar cookies
Bake the cookies for about 15 minutes. They will slightly darken on the edges and will be firm to the touch when they are done. Cool them for about 10 minutes before removing them from the baking tray and onto a cooling rack. Decorate the cookies as desired or leave them plain.
Step 5: Store these gluten free gingerbread cookies
To store these gluten free sugar cookies completely cool them first. place them in an airtight container and keep them on the kitchen counter for about 7 or 8 days. You canteen keep some of the dough covered in the fridge for 1 week and roll out the dough and bake as needed.
Gluten Free Gingerbread Cookies
- 70 g almond flour
- 110 g sorghum flour
- 100 g brown rice flour
- 40 g tapioca starch
- 80 g icing sugar
- 45 g brown sugar
- 2 large egg whites
- 3 g whole psyllium husk
- 2 g finely ground flax seed
- 90 g soft butter
- 3 tbsp water
- 45 g fancy molasses
- 3 tsp ginger powder
- 2 tsp cinnamon powder
- 1/2 tsp all spice powder
- Line 2 large baking sheets with parchment paper and preheat the oven to 350° F (180°C).
- In a large bowl, add the almond flour, sorghum flour, brown rice flour, tapioca starch, icing sugar and brown sugar.
- Separate the egg whites and place them into a medium bowl. Beat the egg whites for about a minute until they are lighter in colour and foamy, then whisk in the psyllium husk, butter, water, molasses and spices.
- Add about 1/4 of the flour mixture and beat it into the psyllium and egg mixture. Fold in the remaining flour and then mix the dough until there is no loose flour. The mixture will seem too dry at first, but the butter will work its way into the flour and the sugars and it will easily form into a ball.
- Cut out another piece of parchment paper and liberally dust it with flour. Using a rolling pin, roll out the dough to about 1/4 inch thick, then use cookie cutters to cut out the dough. Using a spatula transfer the cookies to the parchment paper on the baking sheet.
- Bake the cookies on the middle rack of the oven for about 15 minutes or until just starting to colour on the edges. Cool on the baking sheet for 10 minutes before removing.
- Decorate the cooled cookies with your favourite icing or enjoy them plain.
- Store the cookies in an airtight container for about a week
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