Gluten-free gingerbread cookies

Gluten-free gingerbread cookies Recipe

Essential ingredients

• Gluten-free flour

  250 g

• Butter 82.5%

  100 g (7 tbsp)

• Sugar

  100 g (½ cup)

• Brown sugar

  100 g

• Baking powder

  2 g (¼ tsp)

• Molasses

  100 g

• Eggs

  60 g (1 pieces)

• Cinnamon

  2 g (½ tsp)

• Ground ginger

  3 g (½ tsp)

• Cloves

  1 g

• Salt

  3 g (½ tsp)

• Nutmeg

  1 g (⅕ tsp)

• Powdered sugar (sifted)

  100 g (1 cup)

• Vanilla sugar

  20 g (5 tsp)

• Milk 2.5%

  30 g (⅒ cup)

• Corn syrup

  5 g

How to make

Please follow the next steps:

1. 1

   Preheat the oven to 370 degrees Fahrenheit.

2. 2

   Mix flour, baking powder, salt, cinnamon, ginger, cloves, and nutmeg in a medium bowl. Set aside.

3. 3

   Place butter, sugar, and brown sugar in a large bowl. Use an electric mixer or whisk to mix the ingredients.

4. 4

   Add molasses, egg, and vanilla extract. Mix until smooth.

5. 5

   Pour in the dry ingredients and mix again. When the dough becomes even, form a ball out of it.

6. 6

   Roll the dough into a disk on parchment paper until it becomes ¼-inch thick. Cover it with another layer of parchment paper and place it in the fridge for one hour.

7. 7

   Use cookie cutters to create the desired shape. Use the leftovers to roll them again and make a couple more cookies.

8. 8

   Cover the baking tray with parchment paper and place the cookies there. Bake for 10 minutes.

9. 9

   Mix powdered sugar and vanilla sugar with milk and corn syrup to prepare the icing. Add a little pinch of salt. If you need different colors for decoration, split the mixture into several parts and add some gel food coloring to them.

10. 10

    Make sure the cookies are cool before you decorate them. Use a piping bag or squeeze bottle to apply the icing. You can get as creative as you want.

11. 11

    You can also sprinkle the cookies with some coconut flakes, nut crust, edible glitter, or cinnamon before the icing dries up.