Gluten Free Gingerbread People
3 cups Bob's Red Mill 1:1 Gluten Free Baking Flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
¾ cup butter, softened
¾ cup firmly packed brown sugar
½ cup unsulphured molasses
1 egg
1 teaspoon vanilla extract
Combine flour, ginger, cinnamon, baking soda, nutmeg, and salt in large bowl. Whisk.
Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses, egg, and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed.
Roll dough on a lightly floured surface to a thickness of 1/4 inch. Cut into gingerbread people shapes with a 5-inch cookie cutter. Place cookies 1 inch apart on parchment lined baking sheets. Place the baking sheets in the fridge for 30 minutes or freezer for 10 minutes to firm cookies. This is super important! Don’t skip.
Preheat the oven to 350 degrees F (175 degrees C).
Bake until edges of cookies are set and just begin to darken, 8 to 12 minutes. Cool on baking sheets for 10 minutes, then remove to wire racks to cool completely.
Decorate cooled cookies as desired. Store cookies in airtight container up to 5 days.
Yield: 24 servings