Gingerbread Cookies

Serves: 60
Total Calories: 1,156


4 1/2 cups GF Featherlight Mix
2 teaspoons xanthan gum
1 tablespoon ground cinnamon
2 teaspoons ground ginger
1/4 teaspoon ground cloves
1 1/4 teaspoons baking soda
1/2 cup butter, softened
1/2 cup packed brown sugar
2 large eggs
3/4 cup molasses
1 recipe Royal Icing


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.

Nutritional Facts:

Serves: 60
Total Calories: 1,156
Calories from Fat: 14

This Gingerbread Cookies recipe is from the Cook'n Gluten Free...Life Tastes Good Again Cookbook. Download this Cookbook today.

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