Gingerbread Cutout Cookies (GF)

I think as a kid gingerbread men are one of the most fun cookies to bake! Loading whatever toppings you can manage to stick onto them and then gobbling them up with a massive sugar high…and then crashing, napping and giving your parents some enjoyable peace and quiet. We made these gluten-free so that we could happily give them out to everyone. And if you use vegan butter then you’ve got yourself a vegan treat as well! No eggs necessary. Win win for all!

There is a brief one hour chill time, however it is safe to chill overnight and roll out the next day. It’s what we had to do, as Casey had fallen asleep before we got to roll it out!

We used a chicken cookie cutter along with the traditional gingerbread man cutter. Use whatever shapes you like! The bigger the cookie, the longer the bake time though. So baking times may vary. Keep an eye out so they don’t burn!

I hope you and your kids (if you got em) enjoy creating these delicious treats, and creating wonderful memories as well. If you’d like to share your creations, send a pic or tag on Instagram @bairdsbaking . Find more recipes and videos there as well!

Gingerbread Cutout Cookies (GF)

Prep time: 1 hour (includes decorating)
Chill time: 1 hour
Bake time: 10 minutes
Yields approx: 2 dozen cookies – varies with size of cookie cutter

Ingredients

For the cookies:

1/4 cup brown sugar
1/4 cup unsalted butter (room temp)
1/4 cup molasses
40 mls water (2 Tbsp + 2 tsp)
1 cup almond flour
1 cup of Gluten-free flour (Plus 2 TBSP for rolling out)
1 tsp baking soda
1 tsp ground ginger
1/4 tsp allspice
1/4 tsp cinnamon
1/8 tsp ground cloves
1/8 tsp salt
Optional; sprinkles, candies for decorating.

For the frosting

1 cup icing sugar
1 Tbsp water
1/4 tsp almond extract

Directions

In a medium bowl beat brown sugar, butter, molasses and water with an electric mixer until well combined.
With a wooden spoon, stir in almond flour, 1 cup of the gluten-free flour, baking soda, ground ginger, allspice, cinnamon, ground cloves and salt.
Once combined, cover and chill for an hour.
Just before the hour is up, preheat oven to 350°F, and line a large baking sheet with parchment paper or silicone baking mat.
Before rolling out your dough, sprinkle remaining flour onto worksurface, and rub some onto rolling pin. If dough seems to be sticky sprinkle a bit of flour on top too.
Roll dough out to about 1/4” thick.
Flour your cookie cutters and cut shapes out, placing on cookie sheet about 2” apart.
Gather remaining bits of dough and roll out again, until you’ve used all the dough.
Bake for 10 minutes or until there is no indent when poked in the middle.
Let cookies cool completely before frosting.
To make frosting, combine icing sugar, water and almond extract in a small bowl until smooth. Place in ziploc bag and snip corner or use a piping bag if you have one. Frost cookies however you like.
Add candies and sprinkles until your hearts content!