Total Calories: 1,156
In a medium-sized bowl, sift the Featherlight mix, xanthan gum, cinnamon, ginger, cloves, and baking soda. Set aside dry ingredients.
In a large bowl, cream together the butter and brown sugar. Add the eggs, one at a time, and then the molasses. Slowly add the flour mixture to the molasses mixture, a little at a time, stirring after each addition with a wooden spoon or mixer. The dough should be stiff.
Grease a 13 x 18-inch cookie sheet with nonstick cooking spray. Place the dough onto the cookie sheet and flatten it to 1/4-inch thickness. Refrigerate for 2 hours.
Preheat the oven to 350°F. Use cookie cutters to cut out gingerbread men on the pre-rolled dough. Combine any extra dough, roll it out again, and cut out more cookies. Use a spatula to transfer the cookies to a greased cookie sheet, placing them 1 inch apart. Bake for 10 minutes or until light brown.
Once the cookies have cooled, decorate them with frosting and small gluten free candies. Makes about 25 cookies.
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