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It's official -- the holidays are officially upon us now that we've made and decorated gingerbread cookies! To be honest, not a year goes by where we don't gather around the kitchen island and decorate gingerbread people together as a family. It's tradition! I wanted to try my hand at a gluten-free version of this classic and I have to say I'm so impressed with how they turned out! The dough was sticker than our typical non-gluten-free so be patient when rolling it out... The results are worth it!
KitchenAid Canada reached out to me and asked if I'd like to try the recently launched suite of cordless hand-held appliances. I LOVE my KitchenAid Stand Mixer so I was super curious about how these would compare to that kitchen staple. The verdict? I'm obsessed. KitchenAid is revolutionizing how we work in the kitchen yet again! This time it’s with the ability to charge and go. Without the mess of cords, you have the freedom and the space to make whatever you want, however you choose! The lack of cords hanging around is key when baking with teeny helpers because the worry of them accidentally pulling something down is gone!
In this recipe, I’m using the KitchenAid 7 Speed Cordless Hand Mixer but the brand also has two other great cordless products: the 5 Cup Cordless Food Processor and the Variable Speed Hand Blender! You can shop them all at KitchenAid.ca
Now for the gluten-free gingerbread cookies!
Ingredients
• 3/4 cup butter, softened
• 1 cup packed brown sugar
• 1 large egg, room temperature
• 3/4 cup molasses
• 4 cups gluten free all-purpose baking flour (I use this brand)
• 4 teaspoons of xanthan gum (I use this brand)
• 2 teaspoons ground ginger
• 1-1/2 teaspoons baking soda
• 1-1/2 teaspoons ground cinnamon
• 3/4 teaspoon ground cloves
• 1/4 teaspoon salt
In a large bowl, cream butter and brown sugar together until light and fluffy, 5-7 minutes. This was super easy with the 7 Speed Cordless Hand Mixer. Add egg and molasses and I’ll keep mixing. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; gradually add to creamed mixture and mix well with Cordless Hand Mixer. Cover and refrigerate until easy to handle, about 4 hours or overnight.
Preheat oven to 350°. Roll dough to 1/8-in. thickness. Cut with cookies cutters of choice. Place 1 in apart on a baking sheet. I use parchment paper.
Bake until edges are firm, for about 10 minutes. Remove and transfer to wire racks to cool completely.
My kids absolutely LOVE decorating cookies so we used some icing and even found some candy eyes to add to the cookies.
They look delish, and they taste even better, I promise!