Leave the cookies on the tray to fully cool as they will firm up as they cool. The cookies will feel slightly soft when removed from the oven.
Place the baking tray in the oven for 12-15 minutes until cookies look golden brown. Place on a lined baking tray ensuring to space out as the cookies will spread slightly and place in the refrigerator for 15 mins to firm up again as this will help them keep their shape. cut to the desired shape or use your preferred cookie cutters. With a rolling pin roll out the dough until around ¼ inch thick. Wrap the dough in cling film and place it in the refrigerator for around 45 minutes. Mix well and knead together with your hands if needed to form a dough. Then add all the wet ingredients to the dry ingredients and mix together with a wooden spoon. In a large bowl mix all dry ingredients together. Egg - I recommend using a large egg in this recipe. I also used Golden syrup in this recipe along with Molasses but you can use either just Molasses or golden syrup just substitute which the same amount required in the recipe. Molasses - Also known as Black Treacle. #Are breaktime ginger cookies gluten free free
Butter - (Melted) Use dairy free alternative if required. Acting just as gluten would and is a common ingredient in gluten free baking. Xanthan Gum - Required as a stabilazer keeping the ingredients together. Baking soda - Also known as Bicarbonate of soda. Spices - Ground Ginger, Cinnamon, Nutmeg all create a beautiful flavor when combined not to mention the festive smell that will fill the kitchen. Brown sugar - I used light brown sugar. I used Doves freee from flour but you can use your preferred gluten free flour. Gluten free Plain Flour - Use gluten free flour to make the gingerbread cookies gluten free. Ingredients Gluten free gingerbread cookie dough Cookie cutters (use your preferred shaped cutter). Store in an airtight container on the counter for softer cookies, or with a loose fitting lid to maintain crisp edges, for up to two days. Transfer to a cooling rack to continue to cool. Step 6: Remove from the oven and allow cookies to cool on the pan for 2-3 minutes. Note, cookies will not crinkle when flattened. If you desire crispier cookies, flatten with the bottom of a glass before baking. They will continue to flatten as they cool and crinkle. Cookies will be slightly rounded when finished and the edges will appear set. Place on a parchment lined baking sheet 2 inches (5 cm) apart. Each ball should weigh approximately 17g (.6 oz). 
Step 5: Roll dough into 1 inch (2.5 cm) balls and roll in the cane sugar. Step 4: After dough has refrigerated for at least a half hour, preheat oven to 350 degrees Fahrenheit (177C). Scrape dough together, cover and refrigerate for an hour. Step 3: Gently beat in the dry ingredients on low until flour is fully incorporated. If using ginger chips, add them in and beat until combined.
Scrape down the sides of the bowl and add the molasses and egg. Step 2: In a separate large bowl, cream together the butter and brown sugar with a hand mixer or stand mixer on medium. Step 1: Whisk together the dry ingredients in a medium sized bowl.
Bring egg to room temperature ( preferred). Recipe Inspiration: Memories of Grammy Photos by DuPree Productions Recipe updated 5.20 for clarity PrintĮquipment: Digital Scale (preferred), Cookie Sheets, Medium/Large Mixing Bowls, Measuring Cups and Spoons, Whisk, Spatula, Cooling Rack, Unbleached Parchment, Stand Up Mixer with Paddle Attachment or Hand Mixer You will be sent directly to we do not store any of your information. We donate 50% of the profit made from Amazon purchases to 2nd Harvest, which is a local organization dedicated to feeding our children, our community and helping those in need. If you are looking for replacement ingredients, please consider supporting Flour Farm and 2nd Harvest by clicking on this Amazon Associate link. We are committed to bringing healthy food to members of our community. Leave your comment and a rating in the section provided below the recipe. How did your gluten free Ginger Cookies turn out? Did you make them crisp or soft and chewy? Please share with us your success story with this classic recipe! Truly, we appreciate any and all comments. If you use another gluten free blend of flour, your results may differ. Abbie Leeson is the house chef and she posted The Ultimate Chewy Ginger Snap recipe that we adapted to use with our Flour Farm Organic Gluten Free Flour Blend. 
We would like to thank the fine folks at The Ginger People.
It will make it’s way back, but until then we have another to be grateful for. Somewhere along the timeline of life, I misplaced my grandmother’s Ginger Cookie recipe. Gluten Free Ginger Cookies – Dunkin’ Delight A Big Flour Farm Thank You
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