Gingerbread is one of the quintessential flavors of Christmas, and King Arthur Flour’s Gluten-Free Baking Mix makes it easy to adapt this Christmas favorite for family or friends who can’t have the traditional cookies.
With royal icing piped on top, these cookies are both cute and tasty. My family loved them as much as regular gingerbread, and they disappeared right off the tray at last night’s potluck (yes, Christmas cookies in October…because I’m a blogger!)
- 2 1/4 cups King Arthur Gluten-Free Multi-Purpose Flour
- 1 cup almond flour
- 1/2 teaspoon xanthan gum
- 1/4 teaspoon baking soda
- 2 teaspoon cinnamon
- 3 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 6 tablespoons butter, softened
- 1/2 cup brown sugar
- 1 large egg
- 1/2 cup molasses
- 1 teaspoon vanilla
In a medium bowl, whisk the dry ingredients together.
In a large bowl, beat butter and sugar together until light and fluffy. Add egg, molasses and vanilla and mix until well blended.
Add the dry ingredients and gently fold together until incorporated.
Divide dough in half and wrap each half in plastic wrap. Chill in the refrigerator until firm, about two hours.
Preheat oven to 350 degrees F.
Remove dough from the fridge, unwrap and roll out on a lightly floured surface until dough is 1/8″ thick. Use cookie cutters to cut out your cookies and place them on parchment paper-lined cookie sheets with room to spread.
Chill the cut dough for 15 minutes before baking.
Bake for 10-12 minutes. The edges will look cooked, but the cookies should still be soft in the middle. Move to a wire rack to cool.
Once the cookies are completely cooled, decorate with royal icing. Let the icing harden before transferring them to a platter or cookie tin.
Recipes from the archives:
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