These gingerbread cookies are deliciously spiced, have a delicate crumb and perfect not only for Christmas, but all throughout the year.
I developed this cookie recipe sort of accidentally. There was not enough butter in the fridge to bake gingerbread, so I decided to use canola oil instead. When made with the right blend of flours, the resulting texture is soft yet crunchy and still maintains a rich flavour. So I hope you enjoy the recipe!
Gluten-free Gingerbread Cookies
Makes approximately 24 cookies depending on size.
Gingerbread Cookies
- 80ml canola oil
- 40g molasses
- 100g brown sugar
- 1 egg
- 1 tsp vanilla extract
- 150g rice flour
- 50g potato starch
- 25g tapioca flour
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground cardamom
- 1/4 tsp ground nutmeg
- 1/2 tsp baking soda
- 1/2 tsp xanthan gum
- In a large bowl, whisk together the canola oil, molasses, brown sugar, egg and vanilla extract until well combined.
- In a medium bowl, whisk together the rice flour, potato starch, tapioca flour, almond meal, spices, baking soda and xanthan gum.
- Add the dry ingredients to the wet ingredients, and gently fold until a soft dough has formed. Wrap the dough in plastic wrap, and refrigerate for at least 3 hours.
- Preheat oven to 180°C or 350°F. Line two baking trays with parchment paper.
- On a lightly floured surface (or between two sheets of parchment paper), roll the dough out to approximately 4mm thick. Cut out using cookie cutters, and place on baking tray leaving 2cm gap between. Bake for 8-10 minutes until golden brown.
- Allow cookies to cool on baking tray for 10 minutes, then transfer to wire rack to cool completely.
Lemon Icing
- 150g icing sugar
- 2 tbsp lemon juice
- In a small bowl, whisk together the icing sugar and lemon juice until a thick and pipeable icing has formed. If the icing is too thick, add more lemon juice, and if it is too thin, add more icing sugar.
- Transfer the icing into a piping bag fitted with a small round nozzle, and decorate cooled gingerbread cookies as desired.