Gingerbread cookie dough
- 1/2 cup sugar
- 1/2 cup light molasses
- 2 teaspoons ground ginger
- 1 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground pepper
- 2 teaspoon baking soda
- 1/2 cup butter or dairy free alternative cut up
- 1 large egg
- 3 1/4 - 3 1/2 cups gluten-free all purpose flour with xanthum gum (We used GF Jules all purpose flour- affiliate link)
- 2 cups powdered sugar
- 2-4 tablespoons milk
- 1/4 teaspoon vanilla extract
- In a 3 quart sauce pan, heat sugar, molasses, ginger, cinnamon, cloves, nutmeg and pepper over medium heat, stirring occasionally, until reaching a boil.
- Remove from heat.
- Stir in baking soda. (Mixture will foam up in the pan).
- Stir in butter until melted.
- With a fork, stir in egg.
- Then with a fork or spoon stir in flour until very well combined. (the original recipe calls for 3 1/2 cups but I found the dough was perfect with only 3 1/4 cups recently)
- Remove dough from pan and knead as needed until thoroughly mixed. Doesn't require much kneading.
- Divide dough in half, wrap half of it in plastic and set aside.
Roll out cookies and bake
- Preheat oven to 325 degrees F and place parchment paper on 2 baking sheets.
- On a pastry mat, roll dough until slightly thinner than 1/4 inch.
- Use assorted cookie cutters to cut dough into cookies, place cut outs on cookie sheets.
- Repeat process until dough is used.
- Bake cookies for 10-minutes or until edges starting to brown-- you don't want to over cook.
- Let cool and enjoy or decorate as desired.
- Store in a seal container for several weeks.
- NOTE: do not mix with other cookies in the same container when storing or the other cookies will smell of gingerbread!
- Whisk all ingredients, starting with 2 tablespoons milk, together in a bowl until smooth It will continue to thin out as you mix it. If your icing is too thin, add in a little more powdered sugar. If your icing is too thick, add the extra tablespoon of milk or a touch more as needed.
- Use a piping bag or a ziplock bag (with a VERY TINY corner snipped off) to pipe icing on to cookies as desired.