Gluten-Free Gingerbread Cookies

Nut Free Fish Free Soy Free Gluten Free 

Spicy goodness!

¼ cup of butter
½ cup brown sugar
½ cup dark molasses
3 ½ cup all-purpose gluten-free flour - plus another 1/4 cup to lightly flour your work surface. (Check label for allergens)
¾ teaspoon xanthan gum
1 teaspoon baking soda
3 teaspoons ground ginger
½ teaspoon ground cardamom
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1/2 teaspoon salt
½ cup water
Butter for greasing cookie sheet

In a large mixing blow cream the butter. Add in the brown sugar, little by little, and continue to blend. Add in the molasses and mix until blended thoroughly.

In another bowl, sift the gluten-free flour, xanthan gum, baking soda, all of the spices and the salt. Add the flour mixture, little by little, into the butter mixture, blending after each addition. Add a bit of water into the mixture after each addition of the dry mixture.  Repeat the process until all of the dry mixture and the water is mixed into the butter mixture. Remove the dough from the bowl, form a big ball, and wrap in plastic wrap. Refrigerate until well chilled.

When ready to bake, preheat oven to 350 degrees F. Grease a cookie sheet and set aside.

Roll the chilled dough onto a lightly floured (with gluten-free flour!) surface. Cut the dough into shapes with cookie cutters. Place the cut cookies onto the prepared baking sheet and cook for 8 to 10 minutes depending on the size of the cookies.

When done, remove the cookies from the oven and cool on a wire rack. Decorate with icing. Have fun… share, and eat!

Makes about 2-3 dozen cookies, depending on size of cookies.

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