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Gluten-Free Gingerbread Cutout Cookies
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Prep Time:
15 minutes
Total Time:
1 hour 45 minutes
Delicious gluten-free gingerbread cookies bursting with traditional spices like ginger, cinnamon, cloves, and nutmeg. Easy to make with kids, perfect for holiday parties. Enjoy the festive aroma as they bake!
Ingredients:
  • 2 tablespoons molasses
  • 1 egg
  • 1 3/4 cups from 1 box (16 oz) Betty Crocker™ Gluten Free All Purpose Rice Flour Blend
  • 1 teaspoon xanthan gum
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup white vanilla baking chips
  • 1 teaspoon shortening
  • Gluten-free red cinnamon candies
Instructions:
  • In a large bowl, use an electric mixer (or a spoon) to combine sugar, butter, and molasses until well mixed. Add the egg and mix until blended. In a separate medium bowl, stir together the flour blend, baking soda, xanthan gum, cinnamon, ginger, salt, cloves, and nutmeg. Combine the dry ingredients with the sugar mixture. Cover and refrigerate for about 1 hour until firm.
  • Preheat oven to 375°F. Roll out half of the dough on a floured surface to 1/8 ­inch thickness. (Keep the remaining dough refrigerated until you're ready to roll it.) Use a 2 1/2-­inch gingerbread boy or girl cookie cutter dusted with flour to cut out shapes. Arrange them 1 inch apart on an ungreased cookie sheet.
  • Bake for 7 to 9 minutes until fully set. Then transfer from the cookie sheet to a cooling rack and let cool completely, approximately 15 minutes.
  • In a small microwavable bowl, heat white vanilla baking chips and shortening uncovered in the microwave on Medium-High (70%) power for 1 minute. Stir the mixture and continue microwaving in 15-second intervals until smooth. Transfer the mixture into a decorating bag with a small round tip. Pipe onto cookies as you like and add candies for decoration.

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