it has been 8 years since i have eaten a gingerbread cookie.
gingerbread men, complete with raisin eyes and red hot buttons, were an annual guest on our christmas cookie tray as a child. they fit nicely alongside lovely sugar cookies, a favorite i was quick to convert to gluten-free, fudge and divinity. now that whole tray would be beautifully gluten-free.
this time i decided to forego the classic “man” shape and was instead inspired by looking out of my window. lots of lovely evergreens reaching to the sky, clothed in white.
these gingersnaps are chewy and slightly tender (not the snappy kind). if you’re like me, then that’s just the kind of gingerbread cookie you want with your cup of eggnog-spiked coffee.
i hope these bring you the same wave of nostalgia, joys of molasses-spiced memories, and moments of merry & bright that they did for me.
Iced Gingerbread Cookies
- 245 grams (about 1 3/4 cups) kumquat's all-purpose gluten-free flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon xanthan gum
- 1 1/2 teaspoons ginger
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoons salt
- 2/3 cup dark brown sugar
- 6 tablespoons butter softened
- 4 tablespoons molasses
- 1 large egg
- 1/2 teaspoon vanilla extract
- Combine flour, baking soda, xanthan gum, ginger, cinnamon, pumpkin pie spice, and salt in a medium bowl. Add sugar, butter, molasses, egg and vanilla. Stir together well to make a dough. Dump mixture onto a clean surface and knead together, if necessary.Roll dough, between two pieces of wax paper or parchment paper, to 1/4-inch thickness. Chill in freezer for 15 minutes. Preheat oven to 350°. Cut cookies with a cookie cutter and place on a baking sheet coated with cooking spray. Freeze another 5 minutes. Bake at 350° for 8 minutes or until edges are golden. Allow to cool completely. Ice with Royal Icing.