Maw-maw's Gingerbread Cookies Made Gluten Free
Author: 
Recipe type: Dessert
Serves: Make 26 large gingerbread cookies
 
Ingredients
  • ½ cup shortening
  • ½ cup brown sugar
  • ½ cup molasses (Brer Rabbit brand is gluten free)
  • ½ cup buttermilk
  • ½ tsp vinegar
  • 4 cups GF multipurpose flour (King Arthur Flour recommended)
  • 1 1/4 tsp xanthan gum
  • 1 tsp baking soda
  • 4-7 Tbsp GF Cake Enhancer (King Arthur Flour recommended)
  • ½ tsp salt
  • 1 1/4 tsp ginger
  • 2 tsp cinnamon
Instructions
  1. Using a stand mixer, cream shortening.
  2. Add sugar gradually and cream thoroughly.
  3. Blend in molasses.
  4. Sift 1½ cups flour with xanthan gum, baking soda, cake enhancer, salt, and spices, then mix into molasses mixture.
  5. Add vinegar and gradually mix in 2 cups of flour, alternating with buttermilk.
  6. Remove mixer bowl from stand. Add ½ cup of flour to the dough and fully mix by hand to create a stiff dough. (The dough may appear very dry at this point).
  7. Chill dough in the refrigerator at least 4 hours (24 hours preferred). The rest in the refrigerator is done to fully moisten the flour, so longer is better.
  8. Preheat oven to 350 degrees.
  9. Work dough with your hands to soften it. Roll half of the dough ¼ inch thick between sheets of wax paper (reserve other half of dough in the refrigerator). Remove top sheet of wax paper, and cut dough with cookie cutters (preferably gingerbread man shapes); place on an ungreased baking sheet or baking stone.
  10. Recombine scrap pieces of dough, continuing to roll and cut (if the dough becomes difficult to work with, return to refrigerator and use the other chilled portion).
  11. Decorate with currants, raisins, or cinnamon imperials. Bake 10 minutes for larger cookies (3-5 inches), or 7-8 minutes for smaller cookies. If baking larger pieces for gingerbread houses, bake ~15 minutes. Remove and immediately cool on wire racks.
  12. Option: Decorate with icing (see recipe in notes)
Notes
For a more crisp cookie that is suitable for building gingerbread houses, omit the cake enhancer entirely or use the smaller amount called for in the recipe. You will likely need to adjust the amount of flour if using anything other than King Arthur Flour's Gluten Free Multipurpose Flour. Icing Recipe: Melt 1/2 tsp butter and add to 2 tsp hot milk and 1/2 tsp vanilla extract. Mix well with the sugar, adding more warm milk if necessary to reach desired icing consistency.
Recipe by Mother of a Hubbard at http://www.motherofahubbard.com/gluten-free-gingerbread-cookies/