This is by far the BEST gluten-free gingerbread recipe you will ever come across. I guarantee it! If you or your family suffers from celiac disease, rest assured because these cookies will melt your heart….and your taste buds!
1 cup sorghum flour
3/4 cup tapioca flour
1/2 cup rice flour
1/4 cup potato flour
1tsp xantham gum
1tsp ground ginger (after all…it is “ginger” bread!)
1 1/2 tsp ground cinnamon
1/2 tsp baking powder
1/2 tsp salt
1/4 tsp nutmeg
1/4 tsp ground cloves
1/2 cup butter
1/2 cup granulated sugar
/2 cup light brown sugar
1 large egg
3 tbsp molasses
1 tsp vanilla extract
1 tsp almond extract
~ Preheat oven to 375 degrees.
~ Sift together all dry ingredients and set aside.
~ Blend the butter, sugar and egg until very well blended, almost fluffy.
~ Add molasses, vanilla, and almond extract.
~ Gradually blend in dry ingredients on low speed until smooth.
~ Divide the dough in half, wrap in plastic wrap and store in the fridge for 2 hours and/or up to 4 days.
~ Remove the dough discs from the fridge and let it sit on the counter for 10-15 minutes, then roll out about 1/4 inch thick. Tip: Leave the plastic wrap on top while rolling out!
~ Cut out your cookies and use a baking spatula or flipper to transfer the cut-outs to a parchment-paper lined cookie sheet.
~ Bake for 8-10 minutes. Transfer cookies to a wire rack to let cool. Decorate using royal icing!