But since we usually make gingerbread cookies in the winter, sometimes the butter stays on the cool side. First, the butter can warm up during mixing. It needs to chill for at least 30 minutes. ![]() If the dough looks crumbly, turn it out onto a lightly floured (use the gluten-free baking flour to dust your counter) surface and knead a few times.Īfter mixing the dough, you might be ready to bake, but, unfortunately, the dough isn’t. Don’t fret! This is normal - especially if you’re using a handheld mixer. Sometimes the dough doesn’t come together. Once the flour has incorporated, increase the speed to medium and mix until a dough forms. There’s no need to add the flour in stages. And please don’t use blackstrap molasses it’s bitter and too high in sodium and won’t give you a good flavor. (I use Grandma’s Molasses with the yellow label.) Don’t use dark molasses in the recipe because it’ll make the cookies unpleasantly bitter. Ingredient note: For the molasses, use an unsulfured molasses. (Doing this ensures you won’t get any odd-shaped cookies.) And run the mixer for a few seconds to incorporate the thick butter-sugar paste. Beat the mixture until it’s smooth and fluffy. Stop the mixer and add the egg and molasses. If you have a KitchenAid mixer, take care to run the spatula around the ‘nub” at the bottom of the bowl. Use a rubber spatula to incorporate the butter-sugar paste that’s clinging to the side or bottom of the bowl. It took mine about two minutes, but that’s just a rough guideline, not a hard-and-fast rule.īe sure to stop the mixer once or twice during creaming. I hesitate to say how long this takes because the time varies depending on the temperature of your butter and the speed of your mixer. (If you want a gluten-free molasses cookie, I’ve got a recipe for that.)Ĭream everything together until it lightens in color. It adds a nice, almost-caramel flavor without making the cookies too molassesy. Since we’re using both brown sugar and molasses in these cookies, I prefer to use light brown sugar. While we don’t often think of gingerbread cookies as rising, we want them to rise a bit to prevent them from being too hard to bite into. Along with the baking powder and eggs, this step helps the dough to rise. ![]() If it’s too cold, it won’t get fluffy when creamed. If it’s too soft (or worse, melted) the cookies will spread. The temperature of the butter is important. Cream together butter and dark brown sugar.Ĭombine butter and sugar in a large mixing bowl or the bowl of a stand mixer. You want to spend about 30 to 45 seconds whisking everything together. This seems like such a simple step, doesn’t it? Why not skip it and add the ingredients directly to the mixer? But this step helps evenly distribute all the ingredients. I recommend baking with table salt, as it blends easily into dough. The salt enhances the other flavors, without making the dough taste salty. Some gingerbread cookie recipes use a lot of different spices, including black pepper, but I prefer to keep my gingerbread cookies simple and ginger-forward. Start by sifting or whisking together gluten-free flour with the baking powder, spices, and salt. If you’ve ever made gluten-free sugar cookies or chocolate chip cookies, the method is similar. Gingerbread cookies start with a simple cookie dough. How to Make Gluten-Free Gingerbread Cookies: Explained These cookies don’t spread much as they bake, so you can put them pretty close together. Preheat the oven and bake the cookies on a parchment-lined baking sheet. If you want to use different shapes and sizes, no problem - just put them on a different baking sheet. To prevent burning, cut cookies out with similar-size cutters. Roll out the dough until it’s about 1/4-inch thick. Generously dust your counter and rolling pin with gluten-free flour. This reduces grittiness and thickens the dough and prevents spreading. Scraping the bowl ensues the cookies bake evenly. While making the dough, stop the mixer and scrape the bowl at three important points: after creaming the butter and sugar together, after adding the egg, and after mixing in the flour. Both “robust” (dark) and blackstrap molasses are too strong for these cookies. Be sure to use unsulfured baking molasses. ![]() There’s a small amount of molasses in this recipe. If you don’t have this blend on hand, be sure to use a blend that contains xanthan or guar gum (these ingredients prevent the cookies from spreading). This recipe was developed using Bob’s Red Mill 1:1 Gluten-Free Baking Flour. Instead of blending different gluten-free flours and starches, use a gluten-free all-purpose flour. How to Make Gluten-Free Gingerbread Cookies: The Basics These sweet and spicy cookies are perfect for Christmas. Easy gluten-free gingerbread cookie recipe.
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