Get ready to indulge in the festive spirit with our delightful Gluten-Free Iced Gingerbread Cookies! These scrumptious treats are not only perfect for the holiday season, but they also cater to those with gluten sensitivities, ensuring everyone can join in on the fun. With a warm blend of spices and a sweet, creamy icing, these cookies are sure to become a beloved staple in your kitchen. So, roll up your sleeves and prepare to impress your family and friends with these mouthwatering gingerbread delights that are as easy to make as they are to devour!
Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 40 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 2 cups gluten-free flour
- ½ cup brown sugar
- ¼ cup molasses
- 1 tsp ground ginger
- 1 tsp cinnamon
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup vegan butter
- 1 cup powdered sugar (for icing)
- 2 tbsp almond milk (for icing)
Instructions
- Preheat your oven to 350°F (175°C) to prepare for baking the cookies.
- In a large mixing bowl, combine the gluten-free flour, brown sugar, ground ginger, cinnamon, baking soda, and salt. Whisk these dry ingredients together until they are well blended.
- In a separate bowl, melt the vegan butter. Once melted, add the molasses to the butter and mix until fully combined.
- Pour the wet mixture into the bowl with the dry ingredients. Stir the mixture with a spatula or wooden spoon until a dough forms. If the dough is too crumbly, you can add a little more molasses or a splash of almond milk to help it come together.
- Once the dough is well combined, cover it with plastic wrap and refrigerate for about 15 minutes. This will help the cookies hold their shape while baking.
- After chilling, remove the dough from the refrigerator. On a lightly floured surface (using gluten-free flour), roll out the dough to about ¼ inch thickness.
- Use cookie cutters to cut out your desired shapes from the rolled dough. Place the cookies on a baking sheet lined with parchment paper, leaving some space between each cookie.
- Bake the cookies in the preheated oven for 8 to 10 minutes, or until the edges are lightly golden. Keep an eye on them to avoid overbaking.
- Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- While the cookies are cooling, prepare the icing. In a medium bowl, combine the powdered sugar and almond milk. Whisk until smooth and adjust the consistency as needed (add more almond milk for a thinner icing, or more powdered sugar for a thicker icing).
- Once the cookies are completely cooled, use a piping bag or a small spatula to decorate the cookies with the icing. Allow the icing to set for a few minutes before serving.
- Enjoy your delicious gluten-free iced gingerbread cookies with family and friends!
Tips
- Measure Accurately: For the best results, make sure to measure your gluten-free flour accurately. Spoon it into the measuring cup and level it off with a knife to avoid excess flour, which can lead to dry cookies.
- Chill the Dough: Don’t skip the chilling step! Refrigerating the dough for about 15 minutes helps the cookies maintain their shape and prevents them from spreading too much while baking.
- Use Parchment Paper: Line your baking sheet with parchment paper to ensure the cookies don’t stick and to make cleanup a breeze.
- Keep an Eye on Baking: Ovens can vary, so start checking your cookies at the 8-minute mark. They should be lightly golden around the edges but still soft in the center.
- Customize Your Icing: Feel free to get creative with the icing! Add food coloring for festive designs or sprinkle some gluten-free sprinkles on top for an extra touch of fun.
- Store Properly: To keep your cookies fresh, store them in an airtight container at room temperature. They can last up to a week, but we doubt they’ll last that long!
- Enjoy with Friends: These cookies are perfect for sharing! Host a gingerbread decorating party and let everyone unleash their creativity while enjoying these delicious treats together.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 23g
Protein: 1g
Fat: 4g
Saturated Fat: g
Cholesterol: 0mg
