½cupunsalted butter, softenedDairy-free use Smart Balance butter.
½cupbrown sugar, packed
1tablespoonpure vanilla extract
2 ½cupsgluten-free all-purpose flour with xanthan gumI like Pillsbury gluten-free. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
In a large bowl cream together butter, granulated sugar and brown sugar until fluffy.
Add egg, molasses, and pure vanilla extract. Mix until fully blended.
In a medium-sized mixing bowl whisk together gluten-free flour, baking soda, salt, ginger, cinnamon, nutmeg and allspice.
Pour the dry ingredients slowly into the wet ingredients and mix until fully combined.
Scrape the sides of the bowl and form the dough into a ball. Place the dough ball and a piece of plastic wrap and flatten it into a disk shape. Wrap the disk with plastic wrap. Chill the cookie dough for 1 hour.
Preheat oven to 350°F. Line two cookie sheets with parchment paper.
Remove the chilled cookie dough from the refrigerator. Sprinkle the gluten-free flour on a piece of parchment paper and the rolling pin. Roll out the dough until ¼ to ½-inch thick (¼-inch will give you thinner and crispier cookies). Cut into shapes. Place the shapes 1 inch apart on prepared baking sheets. Re-roll dough scraps until all the dough is cut into shapes.
Bake for 8 minutes for chewy cookies and for 10 minutes for crisp cookies. Please watch your cookies because all ovens are different.
Allow the cookies to cool on the cookie sheet for 5-10 minutes before carefully transferring to a wire rack to completely cool.
Allow the gingerbread cookies to completely cool before decorating Enjoy!.
Store the cookies in an airtight container.
I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
For the dairy-free option I used Smart Balance Butter.
Store the cookies in an air-tight container.
The cookie dough can be made ahead of time and kept in the refrigerator for up to three days or frozen for up to 6 months. Just allow the dough to warm up on the countertop for 10-15 minutes before rolling out. If frozen defrost in the refrigerator overnight.
These gingerbread cookies can also be frozen. Once the cookies are completely cooled place the undecorated cookies in a plastic freezer bag. The cookies can be frozen for up to six months. To defrost the cookies overnight in the refrigerator or on the kitchen counter for several hours.