Gingerbread Cookies

Gingerbread Cookies

Gingerbread Cookies

Gingerbread Cookies are a European Christmas tradition, that the whole world has embraced. This gluten free version is delectable.

So, grab your cookie cutters and let’s get started!

Once baked decorate with Royal Icing. Then, it is time to embellish! Use you imagination and add chocolate chips, licorice pieces and strings, raisins, gumdrops, cinnamon hearts, sprinkles, sparkles, silver dragees and more!

Gingerbread Cookies

Gingerbread Cookies

Equipment

  • mixing bowls
  • measuring cups
  • measuring spoons
  • electric stand mixer with paddle attachment
  • baking sheets
  • Rolling Pin
  • pastry brush
  • cookie cutters

Ingredients
  

  • 3 1/2 cups Peetz S.M.A.R.T Blend
  • 1 teaspoon ginger ground
  • 1/4 teaspoon cloves ground
  • 1/2 teaspoon cinnamon ground
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup brown sugar
  • 1 cup butter cold
  • 2 eggs
  • 1 cup gluten free molasses if required
  • tapioca flour for rolling out dough

Instructions
 

  • In a large bowl, whisk together the PEETZ S.M.A.R.T Blend, spices,cream of tartar, baking soda and salt. Set aside.
  •  In the bowl of an electric mixer, fitted with a paddle attachment, beat together the butter and sugar for 5 minutes, on medium highspeed.
  • Add eggs one at a time. Beat until well-incorporated.
  • Scrape down the sides of the bowl.
  • Add molasses and beat into the mix.
  • On low speed, add the dry ingredients and mix just until combined.
  •  Pat dough into a large 10-inch square. Wrap and refrigerate for1-2 hours.
  • Once ready to roll, divide the dough in half and keep the other half chilled.
  •  Place a piece of parchment paper on the countertop.
  • Sprinkle generously with tapioca flour.
  • Roll out dough thinly to 1/8 of an inch, using more tapioca flour as needed.
  • Using a pastry brush, dust off excess tapioca flour from the front of the dough.
  • Lift the parchment paper with the dough and place on a baking sheet.
  • Place tray in freezer for 20 minutes.
  • Continue in the same method with the other piece of dough.
  • Preheat the oven to 350F.
  •  Line another baking tray with parchment paper and set aside.
  • Remove dough from freezer. Loosen from parchment paper.
  • Place dough on the counter and cut out shapes.
  • Place the cookies on the baking sheet and bake for 12 minutes.
  • Cool completely on the tray. Then, decorate.

Why are there so many steps to make Gingerbread Cookies?

Gingerbread Cookies are harder to make then the average cookie, but the results are worth it!  The delicious dough is incredibly soft making it difficult to roll out.

Resting the dough in the refrigerator before rolling helps keep the dough firmer. Rolling the dough out on a piece of parchment paper, and also using tapioca flour, helps to prevent it from sticking to the counter or rolling pin.

Freezing the dough before cutting also helps to stiffen the dough, allowing it to be cut, while maintaining crisp edges. Cookies can then be safely lifted on to the baking tray.

 Why does the dough have to be rolled out so thin?

Gingerbread Cookies bake up rather hard, so rolling the dough thinly ensures the cookie has a nice breakable bite, with a pleasant chew.

Looking to make an easy drop cookie? How about trying  our Chocolate Chip Cookie recipe. A classic favourite any time of year!

Thanks for baking the S.M.A.R.T way!

Gingerbread Cookies

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