Gluten Free Gingerbread Cookies

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Gluten Free Gingerbread Cutouts

WithChristmas just a few days away I thought I’d bring you these gluten free gingerbreadcut-out cookies.  Gluten free Bisquick makes this even easier than my old ginger bread cookie recipe.  And don’t you thinkgingerbread cookies just scream the arrival of the holidays.  These buttery cookies with their warm spiceswill delight anyone that takes a bite. The texture and flavor of these can’t be beat.  Although these cookies hold their shape perfectly,this is not the recipe to use if you’re trying to build a gingerbreadhouse.  For that you’d need a recipe thatmakes a very sturdy finished product and you’ll need to guie it all togetherwith royal icing.  Maybe I’ll have thetime to do that for you next year.  Andfor those of you who might not have the time to tackle rolling out a batch ofcut-out cookies the video tutorial shows you haw to make the gingerbreadchocolate cookies pictured at the bottom of the page.
GingerbreadCookiesPreptime: 15 min Baketime: 10-12 min
Ingredients

• 1cup butter, softened
• 1cup dark brown sugar, firmly packed
• ¼cup molasses
• 2eggs
• 3½  cups gluten free Bisquick          
• 2tsp ground ginger
• 2tsp cinnamon
• ½tsp allspice
• ¼tsp nutmeg

Video Tutorial



Instructions

1. Preheatthe oven to 350°F (or 175 °C)
2. Stirtogether the gluten free Bisquick and spices then set aside.
3. Cream together the butter, brownsugar and molasses until light and fluffy then scrape down the bowl with arubber spatula, add the eggs and beat until you have a smooth fluffy mixture.
4. Stop the mixer; add the dryingredients and beat until you have the dough thoroughly combined.  Be sure to stop the mixer and scrape down thebowl a few times to ensure you have it well combined. 
5. Divide the dough into three equal partsthen transfer each section onto a sheet of plastic wrap and pat the dough intoa rectangular shape, wrap in plastic wrap and chill for ½ hour.      
6. During the last 15 minutes of thechill time, preheat the oven to 350°F or 175°C. 
7. Roll out the dough between 2 sheetsof plastic wrap on top of a cutting board for easier  transport to the fridge. 
8. Roll the dough to just over 1/8 inchthick then transfer the cutting board with the plastic covered sheet of doughto the fridge for 10 min or so to chill and firm up before cutting thecookies. 
9. To cut them out, remove the topsheet of plastic and use whatever cutters you want to cut the cookies thentransfer the cookies to the baking sheet and bake them for 10-12 minutes.  Cool on the baking sheet for 2 minutes beforemoving them to a cooling rack to cool completely.
10. To decorate the cookies I used apowdered sugar glaze that involves mixing roughly 1 cup of confectioner’s sugarwith 1 tbsp of water or milk until smooth. Try to keep the glaze on the thick side so that it is easier to workwith. 

Notes: Iused a Ziploc bag with a tiny corner snipped off to do my decorating.   For a wonderful royal icing tutorial [click here] to see a tutorial from StephenOwensTV.  If you’re not following a gluten free diet you can stir together (3 ½cups flour, 2 tsp baking soda, 1 tsp baking powder, ¼ teaspoon salt) in placeof the gluten free Bisquick.

Chocolate Gingerbread Spice Cookies

Besure to watch the video to see this second cookie that can easily be made withthe same dough.  These cookies arefrosted with a Bailey’s Irish Cream chocolate glaze. Once the glaze sinks intothe cookie and dries, you’re left with a cookie that almost has a cake-likeconsistency.  Whenever you can make a fewkinds of cookies with the same dough, I’d say you’re ahead of the ballgame.