Ingredients:
Cookies:
- 3 cups Gluten Free 1-to-1 Baking Flour
- 3/4 cup Brown Sugar (packed)
- 1 Tbsp Ground Cinnamon
- 1 Tbsp Ground Ginger
- 3/4 tsp Baking Soda
- 1/2 tsp Ground Cloves
- 1/2 tsp Salt
- 3/4 cup Butter (softened slightly)
- 3/4 cup Unsulphured Molasses
- 2 Tbsp Milk
Royal Icing:
- 1 large Egg White
- 1/2 tsp Vanilla Extract
- 2 cups Powdered Sugar
- Food Coloring (if desired)
Instructions:
Mix Dry Ingredients: In a food processor or mixer with a paddle attachment, combine baking flour, brown sugar, spices, and salt.
Add Butter: Add softened butter and pulse/mix until the mixture resembles sand.
Add Wet Ingredients: With the processor/mixer running, add molasses and milk until the dough is evenly moistened.
Chill Dough: Remove the dough, wrap tightly in plastic, and chill for at least 2 hours or overnight. Preheat the oven to 325°F and line two baking sheets with parchment paper.
Roll Dough: After chilling, divide the dough into two sections. Keep one section chilled. Roll the other between two pieces of parchment paper to about 1/8-inch thickness. Cut into desired shapes, leaving cookies on the parchment.
Chill Cutouts: Return the rolled and cut dough to the refrigerator while repeating step 5 with the second section.
Transfer Cookies: Carefully remove cutout cookies using a flat spatula and transfer to the prepared baking sheets. Reroll and chill any dough scraps for more cookies.
Bake Cookies: Bake in the preheated oven for 15-20 minutes, rotating sheets halfway through. Let cool completely before decorating.
Prepare Royal Icing: While cookies cool, beat egg white and vanilla extract in a mixer until frothy. Gradually add powdered sugar and mix on low until shiny. Add food coloring if desired.
Beat Icing: Increase mixer speed to high and beat until stiff and glossy, about 5-7 minutes.
Decorate Cookies: Once cookies are cooled, decorate as desired with royal icing.
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