If you have small kids, or any in your family, making these cookies are the perfect activity! To me, there’s nothing more festive than spending an afternoon listening to Christmas music and decorating cookies! This recipe makes a LOT of dough, so if you don’t need a ton of cookies, feel free to cut the recipe in half, or make the full recipe and store half in the fridge to make at a different time!
Gluten Free Gingerbread Cookies
Servings: 72 cookies
- 2 Silicone Baking Mats optional, you can just use baking parchment
- 1 Small Saucepan
- 1 Large Bowl
- 2 Large Baking Trays
- Wax Paper
- 3 cups gluten free flour
- 1 cup granulated sugar
- 1 tbsp ground ginger
- 2 tsp ground cinnamon
- 2 tsp ground nutmeg
- 1 tsp salt
- 1 tsp baking soda
- 1 cup molasses
- 3/4 cup coconut oil
- 3 tbsp hot water
- 1 large egg beaten
- 3 1/2 cups confectioners sugar
- 1/4 cup milk
- 1/4 tsp vanilla extract
- In a large bowl, combine all the dry ingredients, except for the sugar and set aside.
- In a small saucepan over medium heat, melt the coconut oil, then add in the sugar and molasses. Allow to cool to room temperature, then add the coconut oil mixture into the dry ingredients. Then, add in the beaten egg and hot water.
- Bring the dough together into a large ball, and separate into two smaller balls of dough. Then, wrap each ball in a piece of wax paper or plastic wrap, and chill in the fridge for up to an hour.
- Preheat the oven to 350ºF and line two large sheet pans with silicone baking mats.
- Once the dough is firmly chilled, roll out about half of the dough on a lightly floured surface, to approximately ⅛ inch thickness. Once rolled, cut into desired shapes with cookie cutters.
- Bake for 15-20 minutes and then allow to fully cool on wire cooling racks before decorating with the icing. Because of how many cookies this recipe makes, you will need to reuse the baking pans and bake multiple batches of cookies. Use a piping bag fitted with a small round piping tip to decorate the cookies. Store in an airtight container for up to 2 weeks.