Chewy, Gluten-Free, Gingerbread Cookies
These cookies are perfect!
Chewy, Gluten-Free Gingerbread Cookies are always a hit and this recipe truly takes this classic holiday cookie to new levels.
They have a generous dose of spices and a chewy, soft texture that makes them truly addictive. I am not kidding when I tell you they are delicious.
These form a workable dough too which is easy to work with and hold up to even complex cut outs. Kids love to help!
These cookies keep for up to 3 months frozen and 7 days at room temp.
Chewy Gingerbread Cookies
Cookies, holiday, gingerbread, gluten-free
I am not kidding when I tell you that this recipe is absolutely amazing. I have been making this recipe for over 15 years and was able to successfuly make it gluten-free without compromising any of the texture or quality.
This is the cookie that people always request and for good reason. The addition of the lemon zest adds an incredibly satisfying aftertaste that will make you wonder why we only eat them once a year.
I like my gingerbread to be not overly sweet but if you prefer a sweeter cookie, you can add an additional 1/4 cup of brown sugar.
Plus, these are easily made vegan and big-8 allergen free!
3 cups Snacktivist Multigrain, All-purpose Flour
¾ cup firmly packed Dark Brown Sugar
¾ tsp Baking Soda
½ tsp Salt
1 TBSP Cinnamon
1 TBSP Ginger
½ tsp Cloves
1 ½ sticks of butter (3/4 cup), slightly softened (ok to use vegan butter substitute, we prefer Melt brand)
¾ cup Blackstrap Molasses
1 tsp Lemon Zest (ultra fine)
2 TBSP Whole Milk (or non-Dairy coffee creamer like Califia or Nut Pods)
Add milk to the molasses and stir well, set aside.
In large bowl, combine flour, sugar, soda, salt, cinnamon, ginger, cloves.
Cut the butter into chunks and either cut into the flour with a pastry cutter or using a food processor on “pulse” until the dough resembles a coarse meal or crumbs.
Stir in Molasses
Drizzle in half of the molasses and mix for 1-2 minutes in food processor, mixer or by hand.
Add remaining molasses and mix dough until it creates a soft, workable, coffee-colored dough.
Rolling out the dough
Cut the dough into 4 sections: Roll each section out between two sheets of parchment paper to ⅛-¼ inch thickness.
Stack the 4 layers of rolled dough onto a cutting board or cookie sheet and place in the freezer for 20-30 minutes or in the refrigerator overnight.
Cut out time!
Cut out the cookies, and place them on a parchment lined baking sheet.
Bake in the oven at 350F for 8-10 minutes depending on thickness of dough.
Prepare the frosting:
1 egg white (pasturized) or 1 TBSP aquafaba1 TBSP lemon juice1 ½ cup powdered sugarWhisk the lemon juice and aquafaba or egg white until frothy, stur in the powdered sugar until smooth.
Allow cookies to completely cool before decorating.
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