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Gingerbread Cut-Out Cookies
These classic gingerbread cut-out cookies bring traditional holiday flavors to a completely gluten-free bake. The dough is richly spiced with cinnamon, ginger, cloves, and nutmeg, creating that familiar warm aroma in your kitchen. A simple mix of rice flour blend and xanthan gum ensures the cookies hold their shape perfectly when rolled and cut. They bake up firm and ready for decorating with smooth vanilla icing and bright red cinnamon candies. Serve them at your next festive gathering or package them up as thoughtful homemade gifts.
Ingredients
- ¾ cup sugar
- ½ cup butter, softened
- 2 tablespoons molasses
- 1 egg
- 1¾ cups Betty Crocker Gluten Free all-purpose rice flour blend
- 1 teaspoon baking soda
- 1 teaspoon xanthan gum
- 1 teaspoon ground cinnamon
- ¾ teaspoon ground ginger
- ¼ teaspoon salt
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ cup white vanilla baking chips
- 1 teaspoon shortening
Instructions
- 1Set aside the gluten-free red cinnamon candies so they are ready for decorating the baked cookies.
- 2Combine the sugar, softened butter, and molasses in a large bowl. Mix on medium speed with an electric mixer until smooth, then add the egg and beat until fully incorporated.
- 3Whisk the gluten-free flour blend, baking soda, xanthan gum, cinnamon, ginger, salt, cloves, and nutmeg together in a separate medium bowl. Gradually stir these dry ingredients into the butter mixture until a uniform dough forms.
- 4Cover the bowl tightly and chill the dough in the refrigerator for about 1 hour until it becomes firm enough to roll.
- 5Preheat the oven to 375°F. Dust a clean work surface lightly with the gluten-free flour blend and roll out half of the chilled dough to a thickness of 1/8 inch.
- 6Leave the remaining dough in the refrigerator while you work. Dip a 2 1/2-inch gingerbread cookie cutter into the flour blend and cut out shapes from the rolled dough.
- 7Transfer the cut-out shapes to ungreased cookie sheets, leaving about 1 inch of space between each cookie.
- 8Bake for 7 to 9 minutes until the cookies are set. Move them from the baking sheets to wire racks and let them cool completely for about 15 minutes.
- 9Place the white vanilla baking chips and shortening in a small microwave-safe bowl. Heat uncovered on high for 30 seconds, then stir the mixture.
- 10Continue microwaving in 15-second bursts, stirring after each, until the icing is completely smooth. Transfer the melted mixture to a decorating bag fitted with a small round tip, pipe designs onto the cooled cookies, and finish by pressing the cinnamon candies into the icing.
- 11Arrange the finished cookies on a dedicated serving platter to ensure they remain safely gluten-free for your guests.
- 12Use a small resealable plastic bag as an alternative piping tool by filling it with the melted chips, snipping off one bottom corner, and squeezing gently to decorate.