Gluten-Free Rolled Gingerbread Cookies
- 1 cup unsalted butter softened, or shortening
- 2 eggs at room temperature
- 1 tsp vanilla extract
- 1 1/2 cups sugar
- 1/2 cup brown sugar
- 1/3 cup molasses
- 3 1/2 cups Mehl's Gluten-Free All-Purpose Flour
- 1 1/2 tsp ginger
- 1 1/2 tsp baking powder
Preheat oven to 350F degrees.
Place shortening or butter in bowl, add egg, vanilla, molasses and sugar. Beat until mixture is nice and creamy.
Add flour and baking powder. Mix on slow speed for three to five minutes. Pause and scrape the bowl halfway through to fully incorporate ingredients.
Prepare a large flat workspace. Use a dusting of corn starch on work surface. Place dough on cornstarch, lightly dust top of dough with starch, and roll out to about ¼ inch thickness. Use your favorite cookie cutouts to cut cookies. Place cutout cookies on cookie sheet.
Take dough not used and form another dough ball and roll out and cut more cookies until all dough has been used.
Bake for 12-14 minutes. Take baked cookies out and let sit on pan for five minutes, then move to wire rack to cool.
Frost with your favorite frosting or icing.