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Good morning!  My shop specializes in Allergy Sensitive baking (gluten free, sugar free, egg free, etc.) and have used this Food Network recipe with GREAT success. It tastes amazing and is pretty simple, since it uses a mix as a starter.  

Gluten-Free Gingerbread Cookies

Note: If you don’t have cookie cutters to make shapes, you can roll the chilled dough into balls and press onto a parchment-lined baking sheet (press into 1/4-inch thick rounds).

4 cups (21 ounces) gluten-free, dairy-free shortbread cookie mix (such as Bob’s Red Mill)

1/3 cup packed light brown sugar

3 teaspoons ground cinnamon

1¾ teaspoons baking soda

1 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/2 cup molasses

6 tablespoons canola oil

1/4 cup water

Decorations (optional)

 

1. Preheat the oven to 350 degrees.

2. In a large bowl, combine the cookie mix, brown sugar, cinnamon, baking soda, ginger, and nutmeg. Mix with a fork to combine.

3. Add the molasses and oil and mix with a fork until the mixture is blended and crumbly.

4. Add the water and mix until the mixture comes together to form a dough.

5. Place the dough between two sheets of parchment paper and roll out 1/4-inch thick. Refrigerate 10 minutes, until firm.

6. Using cookie cutters, cut out desired shapes (gingerbread men, stars, circles, etc.).

7. Transfer the cookies to parchment-lined baking sheets and bake for 8 to 12 minutes (8 minutes for chewy cookies, 10 minutes for slightly chewy cookies, 12 minutes for crisper cookies).

8. While the cookies bake, re-roll the scraps, chill until firm, and then cut out more cookies.

9. Let baked cookies cool, then decorate if desired.

Makes about 36 cookies, depending on the size of the cookie cutters

Read more at: http://blog.foodnetwork.com/he...cookies/?oc=linkback

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