AuthorSignature SweetsDifficultyIntermediate

Yields1 Serving
Prep Time2 hrs 20 minsCook Time12 minsTotal Time2 hrs 32 mins

 3 cups King Arthur Measure for Measure Gluten Free Flour
 ½ tsp Baking soda
 ¼ tsp Baking powder
 ½ cup Unsalted butter (one stick)
 2 tsp Ground cinnamon
 ½ tsp Ground cloves
 ½ tsp Ground pepper
 ¾ tsp Salt
 1 Egg
 ¾ cup Grandma's Molasses

1

In a large bowl, whisk together gluten-free flour, baking soda, and baking powder.

2

Place sugar and butter in the bowl of an electric mixer with a paddle attachment. Cream until smooth.

3

Add spices and salt to creamed sugar in the electric mixer. Mix on low until combined.

4

Beat the eggs and molasses into the creamed sugar mixture.

5

Add flour mixture and mix on low speed until everything is combined.

6

Divide dough in half and place each half on a piece of plastic wrap. Pat the dough into flat disks, wrap completely, and chill in the refrigerator for 2 hours or overnight.

7

Preheat oven to 350 degrees (325 degrees on convection setting).

8

On a Silpap mat, roll dough between 2 pieces of parchment paper. Using 1/4" thick dough rolling guides will ensure even thickness of cookies. Place on a baking tray and put in the freezer for 15 minutes to chill. Repeat with the other half of the dough.

9

Remove dough from the freezer. Peel off the top sheet of parchment paper to loosen from dough. Replace the top sheet of parchment paper; gently flip over; peel off the current top sheet of parchment paper. Cut cookie shapes with your favorite cookie cutters. Place on a cookie sheet lined with parchment paper. Do not overcrowd to prevent cookies from spreading during baking.

10

Bake for 10-12 minutes (6-8 minutes on convection setting), rotating halfway through baking time. Cool on cookie sheets. Decorate with royal icing when cool to the touch.

Ingredients

 3 cups King Arthur Measure for Measure Gluten Free Flour
 ½ tsp Baking soda
 ¼ tsp Baking powder
 ½ cup Unsalted butter (one stick)
 2 tsp Ground cinnamon
 ½ tsp Ground cloves
 ½ tsp Ground pepper
 ¾ tsp Salt
 1 Egg
 ¾ cup Grandma's Molasses

Directions

1

In a large bowl, whisk together gluten-free flour, baking soda, and baking powder.

2

Place sugar and butter in the bowl of an electric mixer with a paddle attachment. Cream until smooth.

3

Add spices and salt to creamed sugar in the electric mixer. Mix on low until combined.

4

Beat the eggs and molasses into the creamed sugar mixture.

5

Add flour mixture and mix on low speed until everything is combined.

6

Divide dough in half and place each half on a piece of plastic wrap. Pat the dough into flat disks, wrap completely, and chill in the refrigerator for 2 hours or overnight.

7

Preheat oven to 350 degrees (325 degrees on convection setting).

8

On a Silpap mat, roll dough between 2 pieces of parchment paper. Using 1/4" thick dough rolling guides will ensure even thickness of cookies. Place on a baking tray and put in the freezer for 15 minutes to chill. Repeat with the other half of the dough.

9

Remove dough from the freezer. Peel off the top sheet of parchment paper to loosen from dough. Replace the top sheet of parchment paper; gently flip over; peel off the current top sheet of parchment paper. Cut cookie shapes with your favorite cookie cutters. Place on a cookie sheet lined with parchment paper. Do not overcrowd to prevent cookies from spreading during baking.

10

Bake for 10-12 minutes (6-8 minutes on convection setting), rotating halfway through baking time. Cool on cookie sheets. Decorate with royal icing when cool to the touch.

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