This gluten-free version of gingerbread cookies delivers the perfect texture and gingerbread flavors and is suitable for everyone.
• 2 cups brown rice flour
• 1/2 cup white rice flour
• 1/4 cup tapioca flour
• 1/4 cup cornstarch
• 1 ½ teaspoons baking soda
• 1 teaspoon xanthan gum
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ¼ teaspoon ground allspice
• ½ cup butter, softened
• ½ cup packed light brown sugar
• ¼ cup granulated sugar
• ½ cup light molasses
• 1 large egg
• Cooking spray
• 1 teaspoon granulated sugar
1. Preheat oven to 375 degrees F.
2. Add flours, cornstarch, baking soda, and next 7 ingredients (through allspice) into the bowl of VENTRAY stand mixer, beat until well blended. Add butter, brown sugar, and 1/4 cup granulated sugar, until beat well, add molasses and egg. Then beat until well blended.
3. Lightly coat hands with cooking spray, shape dough into 1-inch balls. Place 2 inches apart on baking sheets covered with parchment paper.
4. Flatten cookies. Sprinkle cookies with 1 teaspoon granulated sugar.
5. Bake at 375° for 10 minutes.
6. Cool 2 minutes on pans. Remove cookies from pans, and cool on wire racks.
