Ingredients for Gingerbread Cookies Gluten Free
- Gluten Free Flour
- Baking Powder
- Bicarbonate Of Soda
- Cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon salt
- 1 large egg
- 1 cup (2 sticks) softened unsalted butter
- ¼ cup golden syrup
- ¾ cup packed light brown sugar
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How to Make Gingerbread Cookies Gluten Free
- Cream together 1 cup (2 sticks) softened unsalted butter and ¾ cup packed light brown sugar in a large bowl until light and fluffy.
- Beat in ¼ cup golden syrup and 1 large egg until well combined.
- In a separate bowl, whisk together 2 ½ cups gluten-free all-purpose flour blend, 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, ½ teaspoon ground cloves, ½ teaspoon ground nutmeg, ½ teaspoon baking soda, and ¼ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Cover the dough and refrigerate for at least 1 hour (or up to 24 hours).
- Preheat oven to 170°C (340°F). Line baking sheets with parchment paper.
- On a lightly floured surface, roll out the dough to about 5mm (¼ inch) thickness. Use cookie cutters to cut out desired shapes.
- Place cookies onto the prepared baking sheets, leaving some space between each.
- Bake for 12-15 minutes, or until the edges are lightly golden brown. Keep a close eye on them as ovens vary.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Once completely cool, decorate with your favorite royal icing or hard-setting icing.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
17g
Fat
10g
Carbs
1g
