Gingerbread Cookies

Sorry I haven't been posting as much lately. Just super busy with the holidays, but I promise I'll get back on track soon! 

For now, here is a super yummy Gingerbread Cookie recipe we made last year that worked great for cutting out gingerbread men. Let the holidays begin!!!

Gingerbread Cookies (Gluten-Free)

1-¾ cups gluten-free flour mix
½ to ¾ teaspoon ginger
½ teaspoon cream of tartar
1/8 teaspoon salt
½ teaspoon baking soda
½ cup butter or margarine (cold)- we used Earth Balance
1-½ teaspoon xanthan gum
½ cup brown sugar
1/8 teaspoon cloves
1 egg (cold)
¼ to 3/8 teaspoon cinnamon
½ cup gluten-free molasses

Combine the gluten free flour mix, cream of tartar, baking soda, xanthan gum, cloves, cinnamon, ginger, and salt. Mix well. Cut in the butter or margarine until the mixture is in crumbs the size of peas.

In a small bowl beat the sugar, egg, and molasses together. Add this mixture to the dry ingredients and mix until the dough pulls away from the sides. Form the dough into a flat ball shape and refrigerate for one hour.

Dust some freezer paper (not wax paper) with gluten-free flour or confectioners sugar. Put the dough on the freezer paper and sprinkle with flour or confectioners sugar. Roll the dough to ¼ inch thick and cut out shapes as desired. Bake at 350 degrees F for 12 minutes. Cool on a wire rack. Makes about 20 cookies.

A few notes from me:

**Don't know what freezer paper is. I think we used plastic wrap last year but can't remember exactly. 

** I remember last year that the dough didn't taste good and we were really worried that these would be a bust but once they were cooked and decorated we all loved them! I think it's just that xantham gum is gross until it's cooked.