19 Jan Gingerbread Cookies
Half Batch Yield: approx. 24 large stars and 24 large trees
Single batch
Dry ingredients
420 g (2 ½ cups + 2 tbsp) Cloud 9 all purpose gluten free flour
1 tsp (4g) GF baking soda
1/2 tsp GF ground allspice
1 tsp GF ground ginger
1/2 tsp GF ground cinnamon
Wet ingredients
3/4 cup dark molasses (255 g)
1/2 cup packed brown sugar (110 g)
1/3 cup cold water (80 g)
2 and 1/2 tbsp softened shortening (not lard) (33 g)
15 g milk
Preheat the oven to 350°F. In a large bowl, whisk together the Cloud 9 flour, baking soda, allspice, ginger, and cinnamon. In another large bowl, cream the softened shortening with the brown sugar until smooth, then add the water, molasses, and milk and blend well. Add the dry mixture to the molasses mixture a little at a time, mixing well after each addition; when the dough becomes too thick to stir with a spoon, use your hands to finish combining everything into a soft, uniform dough. Cover the dough and chill it for 45 to 60 minutes so it firms enough to roll without cracking. Lightly flour the surface with Cloud 9 flour or roll the dough between two sheets of parchment paper, then roll to about 1/4 inch thickness. Cut with cookie cutters and place the shapes about 1 inch apart on a lightly greased cookie sheet. Bake for about 7 minutes or until the bottoms are just lightly golden brown; do not overbake or the cookies will become firm. Let them cool on the pan for a minute or two, then transfer to a cooling rack and cool completely before frosting.
Some Tips:
Measure your flour by gently spooning it into a cup and sweep off any excess.
Do not use the measuring cup to scoop from the bag as it may compact the flour resulting in more flour than required.
