Gluten Free Gingerbread Cookies
3 cups Mama’s Almond or Coconut Blend Flour
1 tsp. xanthan gum
1/2 tsp. salt
1 tsp. baking soda
2 tsp. ground ginger
1/4 tsp. ground cloves
1 tsp. cinnamon
10 Tbsp. butter or dairy free margarine
1/2 cup molasses
3/4 cup sugar
2 tsp. vanilla
1 egg (or 1 1/2 tsp. egg replacer mixed with 3 Tbsp. warm water)
Course sugar or royal icing
Preheat oven to 350 degrees.
In a medium bowl, combine flour, xanthan gum, salt, baking soda, ginger, cloves, and cinnamon. Set aside.
In a mixer, cream butter with molasses, sugar and vanilla. Scrap down sides of bowl. Stir in egg. With mixer running on low speed pour in a little flour mixture at a time until all is combined.
Place dough on large piece of plastic wrap and cover. Chill for 1-2 hours. Roll dough out on lightly floured surface about 1/8-1/4 inch thickness. Cut out gingerbread people. Place on cookie sheet 1 inch apart. Sprinkle with course sugar or leave plain for frosting. Bake for 10 minutes. Allow to remain on cookie sheet for 1 minute before removing to cooling rack.