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Gingerbread Cookies safe

Wonderful flavor...also perfect for festive Gingerbread Houses!

By valeriefender

2010-11-29 22:34:03

Longing for a gluten-free gingerbread cookie, wanting to make a gingerbread house this season? This recipe works wonderfully for both. Tasty cookies, beautiful houses! This recipe was adapted from a recipe I found on a blog called "Only Sometimes Clever". Her version was wonderful but contained a flour I don't keep on hand and it was way more dough than I needed. Turned out wonderfully, easy to do when you start with a good recipe to begin with!

Prep time
Cooking time 16-19 minutes
Servings

Ingredients

1/2 cup garfava flour (any light bean flour will work)
1 cup potato starch
1 1/2 cups sweet rice flour
1 1/2 cup brown rice flour
1 Tablespoon xanthan gum
1 1/2 Tablespoons baking powder
1 1/2 Tablespoons potato flour
1 Tablespoon ground ginger
1 1/2 teaspoons ground allspice
1 1/2 teaspoons cinnamon
3/4 teaspoon ground cloves
1 1/2 cups powdered sugar
1 cup dark brown sugar
1 cup shortening
1/2 cup eggs (depending on size, 2 3 eggs, measure into a glass measuring cup)
1/4 cup + 1 Tablespoon dark molasses
1 1/2 teaspoon salt

Instructions

Preheat oven to 350 degrees F.

In a large bowl, with a whisk, mix together the dry ingredients until well-combined. Set this mixture aside.

In the bowl of your stand mixer, cream together the powdered sugar, brown sugar, shortening, eggs, molasses and salt. To this mixture, add the flour mixture a cup at a time until the flour is mostly incorporated. Now knead the dough in the bowl, or on a non stick surface and knead it until all of the flour mixture is incorporated and you have a stiff dough.

If you find that your dough is just too dry, try wetting your hands a bit and continue kneading. Be careful not to add too much water, you do not want a sticky dough. You want the dough a bit on the dry side, but still able to hold together well.

If you need to refrigerate or freeze this dough for a later date, just make sure you allow the dough to come back up to room temperature before trying to roll it out.

Roll out your dough on a non stick surface, I used parchment paper to roll out my dough for my gingerbread house. It made it easier to transfer large pieces to my baking sheet. Another tip is to use 1/4 inch dowels on either side of the dough, using them to keep you from rolling your dough too thin and more uniformly. Work with about half of the dough at a time, to make it easier to use this technique.

Once your dough is rolled out, cut it into your desired shapes, or use your house templates to cut out your house. The house that I made worked well for this size of a recipe. If you are making a larger house, you may find that you need more dough. If that is the case, it’s very easy to make up another batch of dough. Because this dough tends to dry out quickly, keep the portion of dough that you are not working with covered with a damp paper towel.

Once you have your cookies or house cut out, bake them on a nonstick pan for 16-19 minutes. When the edges start to brown they are done. If you want a softer cookie, decrease your baking time. If you are making a house, you want a harder cookie.

After baking, transfer to a cooling rack and allow to cool completely before decorating or assembling your house.

Category Dessert
Cuisine North American
Diet Choices gluten-free
Tags christmas cookies decoration family gingerbread holidays kids party

 

  • TanyaG
    Dec. 21, 2009

    Valerie this is just beautiful! Great job!

    Reply to This Post
  • valeriefender
    Dec. 21, 2009

    Thank you Tanya! It was REALLY fun to make and will be a tradition for sure now. My kids can't wait to make one of their own.

    Reply to This Post
  • TanyaG
    Dec. 21, 2009

    By the way that house looks very straight to me. It is by far one of the most beautiful gingerbread houses that I have ever seen before. It makes me want to try it out.

    Reply to This Post
  • valeriefender
    Dec. 22, 2009

    Thank you! It wasn't has hard as I thought it would be and a lot of fun! Great project to do with your kids over winter break. Just doing cookies with the recipe would be fun, and quite tasty!

    Reply to This Post

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