December 12, 2010 by Flora Dawn
Run, run fast as you can, can’t catch me I’m the gingerbread man.
Maybe it’s all those holiday stories I have read to my girls over the years, but we love to bake gingerbread men in December. They are delicious and impart a lovely, spicy smell throughout the house.
I converted one of my favorite gingerbread cookie recipes (from Gourmet 2002), with the help of the gluten-free girl’s all purpose gf flour blend. I know, I know, not another gluten free flour blend. Everyone claims their mix is The One. But after taking a cooking class with the Gluten-Free Girl and the Chef I was eager to try their blend. And I do think it works really well. It has no gums in it, so you’ll have to be sure to add them to your recipes.
Although I used the Gluten-Free Girl’s flour blend, if you have a favorite flour blend that has worked in cookies before, I am guessing it would work here as well.
This particular recipe starts out on the stove top, making the whole house smell like ginger and spices; way better than any of those holiday potpourri or candles can. And don’t be alarmed when you add the soda, it is supposed to change appearance.
With no refrigeration required before rolling or baking, these cookies come together fast and are great to make with impatient children (or adults). They are soft gingerbread cookies, which is the way we like them, but if you want a crisper cookie, you could roll them really thin and bake them a minute or two longer. Just make sure and watch them closely, as gingerbread cookies burn easily.
Although roll out cookie recipes typically advise you to only re-roll out the scraps once, I just keep making cookies til all the dough is gone.
- 2/3 cup molasses (not robust)
- 2/3 cup packed dark brown sugar
- 2 TB ground ginger
- 1 TB ground cinnamon
- 1 tsp ground allspice
- 1 tsp ground cloves
- 2 tsp baking soda
- 2 sticks (1 cup) butter, cut into 1 TB pieces
- 1 large egg, beaten (I actually used Ener-G egg replacer)
- 3 3/4 cups gf flour blend (I used 525 grams) plus 1/4 cup for rolling and kneading dough
- 1 tsp xanthan gum
- 3/4 tsp guar gum
- 1/2 tsp salt
- icing, optional
- Preheat oven to 325 and line baking sheets with parchment or silicone mats.
- Bring molasses, brown sugar and spices to a boil in a heavy, large saucepan over moderate heat, stirring occasionally. Remove from heat and add baking soda (mixture will foam and change appearance). Add butter, 3 pieces at a time, letting each addition melt before adding the next, until all the butter has been added and melted.
- Add egg and stir until combined. Stir in 3 3/4 cups flour, gums and salt.
- Transfer dough to a lightly floured surface (I use a piece of parchment or silicone mat) and knead, dusting with additional flour if needed, for about 30 seconds to form a soft dough. Divide dough in half, wrap one half in plastic wrap and set aside; roll remaining dough to about 1/8 inch thickness and cut out as many cookies as possible. Carefully transfer cookies to prepared sheets, setting about 1 inch apart.
- Bake cookies for 10-12 minutes, or until edges are slightly dark. (I only bake one pan at a time, but if baking more, make sure and rotate sheets halfway through the baking time)
- Remove cookies from oven and transfer to a cooling rack. Cool completely before decorating.