This past weekend my sister and I got together to make Christmas cookies and this year we settled on gingerbread! We’ve never made gingerbread cookies before, always sugar cookies, so this was such a fun treat. And if I’m being truthful, I think I like gingerbread cookies better than sugar cookies anyway! They are not as sweet and just feel so much more “christmas-y” you know what I mean?!
My sister actually went to pastry school so she’s a wiz when it comes to whipping up something sweet in the kitchen! She literally made this recipe up on the fly (not even kidding!) while we were in the kitchen and they turned out ridiculously GOOD. So if you are looking for a great gluten and dairy free holiday cookie recipe you’ll have to add this to your baking lineup!
Recipe: GF/DF Gingerbread Cookie Recipe
- 3 1/4 Cups of Bob’s Gluten Free Flour
- 1 Tbsp Cinnamon
- 1 Tbsp Ginger
- 3/4 Tsp Baking Soda
- 3/4 tsp ground Cloves
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 3/4 Cup Coconut Oil
- 1/2 cup packed Brown Sugar
- 1 Egg
- 1/2 Cup Molasses
- 1 tsp Vanilla
Combine oil and sugar in mixer, beat until fluffy. Combine all dry ingredients in separate bowl, whisk together. Add egg to mixer until just combined, add vanilla and molasses to the wet mixture and mix until just combined, slowly add dry ingredients to wet ingredients and mix until combined.
Form dough into a ball, wrap in plastic and refrigerate for 30 minutes. Roll out cookie dough on a clean floured surface. The dough may fall apart a bit, but just warm it up with your hands. Make sure to use a spatula to lift cutouts from the counter to your parchment lined cookie sheet!
Bake at 350 for 8 to 10 minutes. Let cookies fully cool before icing.
These cookies turned out so good, and I can’t say enough great things about this recipe! Happy holiday baking, friends!