Gingerbread Cookies Recipe

Name: Gingerbread Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9.2 ounces brown rice flour (about 2 cups); 2.6 ounces white rice flour (about 1/2 cup); 1.05 ounces tapioca flour (about 1/4 cup); 1.15 ounces cornstarch (about 1/4 cup); 1 1/2 teaspoons baking soda; 1 teaspoon xanthan gum; 1 teaspoon ground ginger; 1 teaspoon ground cinnamon; 1/4 teaspoon salt; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1/4 teaspoon ground allspice; 1/2 cup butter, softened; 1/2 cup packed light brown sugar; 1/4 cup granulated sugar; 1/2 cup light molasses; 1 large egg; Cooking spray; 1 teaspoon granulated sugar

Servings: persons

9.2 ounces brown rice flour (about 2 cups)
2.6 ounces white rice flour (about 1/2 cup)
1.05 ounces tapioca flour (about 1/4 cup)
1.15 ounces cornstarch (about 1/4 cup)
1 1/2 teaspoons baking soda
1 teaspoon xanthan gum
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/2 cup butter, softened
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1/2 cup light molasses
1 large egg
Cooking spray
1 teaspoon granulated sugar

1
Preheat oven to 375u00b0.
2
Weigh or lightly spoon flours and cornstarch into dry measuring cups; level with a knife. Combine flours, cornstarch, baking soda, and next 7 ingredients (through allspice) in a medium bowl; stir with a whisk.
3
Place butter, brown sugar, and 1/4 cup granulated sugar in a large bowl; beat with a mixer at low speed 1 to 2 minutes; increase speed to medium, and beat until well blended. Add molasses and egg; beat well. Gradually add flour mixture, beating until well blended.
4
Lightly coat hands with cooking spray; shape dough into 60 (1-inch) balls. Place 2 inches apart on baking sheets lined with parchment paper. Flatten cookies with the bottom of a glass. Sprinkle cookies with 1 teaspoon granulated sugar. Bake at 375u00b0 for 10 minutes or until golden brown. Cool 2 minutes on pans. Remove cookies from pans; cool on wire racks.

764

kcal

Calories

Fat

119

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 9.2 ounces brown rice flour (about 2 cups), 2.6 ounces white rice flour (about 1/2 cup), 1.05 ounces tapioca flour (about 1/4 cup), 1.15 ounces cornstarch (about 1/4 cup), and more.

Yes, Gingerbread Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gingerbread Cookies

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