Gluten-free Gingerbread Cookies
Author: Amy Rindskopf
Inspired by Eating Well Makes 3 dozen 2-3-inch cookies
Ingredients
- 280 grams all-purpose gluten-free flour (I like King Arthur’s)
- 140 grams buckwheat flour
- 1 Tbs ground cinnamon
- 1½ tsp ground ginger
- 1 tsp baking powder
- ¼ tsp kosher salt
- ⅓ cup grapeseed oil
- 4 Tbs butter, slightly softened
- ½ cup packed dark brown sugar
- ½ cup molasses
- 1 large egg
Instructions
- Make the cookie dough: Whisk all-purpose flour, whole-wheat flour, cinnamon, ginger, baking powder, cloves and salt in a medium bowl. Beat oil, butter, brown sugar, molasses and egg in a mixing bowl with an electric mixer on low speed until well blended.
- With the mixer on low speed, then medium speed, beat about half the flour mixture into the wet ingredients until incorporated. Beat in the remaining flour mixture until just incorporated. The dough will be firm but sticky.
- Divide the dough into thirds. Place one third on a 12-inch-long sheet of parchment paper and shape into a disk. Top with a second sheet of parchment. Roll the dough out between the parchment into an 8-inch circle about ¼ inch thick. Place the dough in the paper on a baking sheet. Repeat with the remaining dough. Freeze on the baking sheet until cold and firm, at least 30 minutes and up to 1 day. Place another baking sheet in the freezer to chill too (it will be used under the dough as the cookies are cut out).
- Shaping & baking cookies: Position a rack in middle of oven; preheat to 350°F.
- Working with one portion of dough at a time, remove from the freezer and place on chilled baking sheet. Remove the top sheet of parchment and cut out cookies with 2½- to 3-inch cookie cutters, spacing the cookies 2 inches apart. Transfer parchment to a baking sheet . Repeat with the remaining dough. (If the dough gets too soft, freeze until firm again. As you cut out cookies, set aside the scraps. Shape all the scraps back into a disk and reroll between parchment. Freeze for at least 30 minutes before cutting out.
- Bake the cookies on the center rack, one pan at a time, until browned on the bottom, 6 to 12 minutes. Let stand for 5 minutes, then transfer to wire racks to cool. Decorate with icing as desired.