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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.