(Add an extra tablespoon or 2 of confectioners’ sugar if the icing seems runnier, like a glaze.) Divide into 2 or 3 portions, add desired amount of food coloring and mix well. After the third cup of sugar is added, keep mixing until the icing is smooth, thick and shiny, about 2 more minutes. Sift in the confectioners’ sugar, 1 cup at a time, and then mix on low speed until incorporated. Add the orange juice and vanilla and mix again until blended. In a medium bowl, use an electric mixer on low speed to mix the egg whites until frothy, about 2 minutes.Once completely cooled, decorate the cookies with colored Easy Royal Icing, along with candies, nuts and sprinkles.Repeat the process for the remaining dough portions.(For softer cookies, cook a minute or 2 less.) Let the cookies cool for a minute on the cookie sheet, and then remove and place on a cooling rack to cool completely. Arrange the gingerbread men on the prepared baking sheets about 1 inch apart and bake until the edges just begin to take on golden color, 8 to 10 minutes.(Don’t worry about overworking the dough, there isn’t any gluten.) You should be able to cut out 5 to 6 gingerbread men from each third of the dough, assuming they are 3 inches tall. Use cookie cutters to cut out gingerbread men. (Best method for GF cookies is to use parchment paper barely dusted with rice flour on the top and bottom of the dough – this avoids needing to use a lot of extra bench flour to keep the dough from sticking to the counter). Roll the dough out to a 1/8-inch thickness. Refrigerate two portions while you work on the first. When ready to make the cookies, adjust oven racks to the top and bottom thirds and preheat the oven to 350 degrees F.(If the dough chills much longer than an hour, let it sit on the counter for about 10 minutes to soften before proceeding.) Chill the dough in the refrigerator for about 1 hour. Shape the dough into a disk and place in a resealable plastic bag, removing excess air. Using your hands, bring the dough together into a ball and knead for 1 minute, or until you can make a smooth ball of dough. (The dough will resemble thick brownie batter.) If the dough is too wet and not clumpy, add another tablespoon or two of rice flour. Add the second half of the dry ingredients and mix on low until the dough comes together in small clumps. Add half the dry ingredients and mix on low until incorporated.
Add the molasses and vanilla, and mix again at medium speed for another minute. Add the egg and mix again on medium until incorporated, about 1 minute.
#Best gluten gingerbread cookie recipe plus#
“I love any Christmas cookie recipe that I can feed to all my kids, including my GF one!”ġ cup tapioca flour (also called tapioca starch)ġ/2 teaspoon pumpkin pie spice (or mixture of nutmeg, allspice, cloves)ġ/2 cup (1 stick) unsalted butter, softenedġ 1/2 teaspoons gluten-free vanilla extractĬandies, nuts and sprinkles, for decorating Easy Royal Icing:ġ/3 cup pasteurized egg whites (from a carton is fine)ġ tablespoon freshly-squeezed orange juiceģ cups confectioners’ sugar, plus more if needed Says Melissa, author of Tasting Grace and winner of The Next Food Network Star. She’s always makes sure to have a recipe ready that’s safe for anyone who is gluten-free, like one of her daughters. Melissa d’Arabian has three daughters, and like many of us, baking (and decorating!) cookies is a big part of the holidays.
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