Gluten-Free Allspice Gingerbread
Thin, crispy and full of holiday spice, these buttery bites are a fantastic way
to celebrate the season, whether you have dietary restrictions or not.
- 2 1/3 cups all-purpose gluten-free flour mix*
- 1 cup almond meal or almond
- 1/2 teaspoon xanthan gum powder** (optional)
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground allspice
- 1 1/2 teaspoons ground cinnamon
- 1 1/2
teaspoons ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon finely ground
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks) butter, softened
- 1/2 cup light brown sugar, packed
- 2/3 cup natural, unsulfured molasses
- 1 large egg
- Colored sugar, for decoration
- In medium bowl, combine flour mix, almond meal, xanthan, baking soda, allspice,
cinnamon, ginger, cloves, pepper and salt; set aside.
- Beat butter and sugar in large bowl with electric mixer until light and fluffy.
- Add molasses and egg; blend well.
- Add dry ingredients in three batches, blending just until fully incorporated.
Dough will be stiff.
- Divide dough into two balls, flatten into discs, wrap in plastic wrap and refrigerate
at least 3 hours or up to 3 days.
- Preheat oven to 350 degrees F.
- Remove one dough disc from refrigerator and roll out between two pieces of parchment
paper or on lightly gluten-free floured work surface to 1/8-inch thick. Cut into
desired shapes and place on parchment-lined baking sheets. Sprinkle cutouts with
colored sugar, if desired.
- Bake 9 to 13 minutes, until edges of cookies are crisp.
- Cool cookies on sheet 2 to 3 minutes.
- Remove cookies to wire rack to cool completely.
- Store in airtight container for up to 1 week.
Yield: 3 dozen cookies
* Gluten-free flour mix and almond meal or almond flour can be found in the gluten-free
or natural food section of most stores.
** Xanthan gum powder will improve texture of cookies but is not required to
make this recipe. It can be found in health food stores and gourmet markets.
Reprinted with permission from
the Wisconsin Milk Marketing Board.