Gluten Free Christmas Gingerbread

 

• 3 cups GF flour

• 2 teaspoons ground cinnamon
• 2 teaspoons ground ginger
• ½ teaspoon ground cloves
• ½ teaspoon ground nutmeg
• ¾ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup butter, room temperature
• ½ cup brown sugar, packed
• 1 egg
• ½ cup molasses
• 2 tsp. GF vanilla

1. Mix the flour, spices, baking soda and salt in a medium mixing bowl.
2. Using mixer, cream butter and brown sugar together.
3. Add  the egg, molasses, and vanilla extract to the butter mix. Cream until smooth.
4. Add in half the flour mixture and mix until combined.
5. Add in the remaining flour mixture and continue to mix until combine.
6. Shape dough into a ball and divide in half.
7. On a piece of parchment paper, pat the dough down into a 1-inch disk. Refrigerate for 1-2 hours, or until cold and firm.
8. Once the dough has chilled, remove it from the refrigerator and place a piece of wax paper on top, doing half of dough at a time.  Using a rolling pin, roll dough out until its ¼ inch thick.
9. Preheat oven to 350°F (180°C).
10.  Cut shapes into the dough. Use a spoon or butter knife to remove the extra dough from around the shapes. Roll extra dough back into a ball, and place the wax paper back on top, and roll into ¼ inch thickness. Repeat until all dough is used.
11. Transfer the parchment paper with the cookies cut-out onto a baking sheet.
12. Bake for 8-10 minutes, or until the edges are firm and the centers are set. Remove from the oven and cool to room temperature.