Gingerbread cookies are one of those wonderful warm comfort foods that make your whole house smell like the holiday season.
As usual, my gingerbread cookies were made with my BTMR Gluten Free Flour and they were frickin awesome. I brought them to my work potluck on Monday and nobody even knew they were gluten free!
This is a big deal for me because sometimes they look at my food with trepidation wondering what strange things I did to a perfect recipe to make it “Andrea safe”.
They were soft and chewy and downright delicious. I honestly cannot get over how amazing they were and generally I try not to “toot my own horn” so to speak. But Oh My God my mouth is watering thinking about them now.
This is being added to my go-to recipes for potluck from now until the end of time.
I enjoy making gingerbread men and houses but rolling out the dough requires you to work it more and add more flour resulting in a crunchier cookie. There is a time and a place for cut-out gingerbread cookies but some people (like me) want a warm chewy cookie. if you do then this is the recipe for you.
It is extremely easy and mixes up in less than 10 minutes and bakes in 12! That is fast in the world of cookie-making.
Reviews from my office-mate were very positive. I was reassured that I could make them any time I felt up to it and that it had the perfect blend of spices. Not too gingery but full of spice and flavor.
Let me know what you and your family or workmates think of it!!
- 2¼ cup All purpose or BTMR Gluten Free Flour
- 2 tsp ground ginger
- 1 tsp baking soda
- ¾ tsp ground cinnamon
- ½ tsp ground cloves
- ¼ tsp salt
- ¾ cup butter, room temperature
- 1 cup white sugar
- 1 egg
- 1 Tbsp water
- ¼ cup molasses
- Preheat oven to 350F and set out two cookie pans
- Sift together the dry ingredients
- Cream the butter and sugar together. Then add the egg, water and molasses and combine well
- Slowly add the dry ingredients to the wet
- Shape the dough into golf ball sized balls, roll in more granulated sugar and place onto your pie sheet
- Flatten the dough slightly with the bottom of a glass.
- Bake for 10-12 minutes, remove from oven and let cool for 5 minutes before removing from the tray
This post can also be seen on: Homestead Barn Hop