Just in time for Christmas here is a gluten free recipe for gingerbread men.
This is super simple, and super delicious! These cookies are a delight, crisp-yet chewy...spicy and warm from the cinnamon and ginger. They just smell of Christmas. Roll the extra scraps out into thin rounds for a ginger-snaps. Or, use the same recipe, roll it thick and cut out shapes for houses...it makes great edible gingerbread houses.
- 1/2 cup molasses
- 2 tablespoons honey
- 1/2 cup white sugar
- 1/2 cup water**
- 1/4 cup vegetable oil
- 3 cups Gluten Free flour
- 1 tablespoon baking Powder
- 1 tablespoon cinnamon
- 2 tablespoons ground ginger
**Sometimes you never know how much liquid GF flour holds, plus it depends on your climate. If the dough is too dry, add more water 1 tbs at a time at the end of mixing. If too sticky add more flour (sometimes up to 1/2 cup) to make it not sticky and workable.
Preheat oven to 350 degrees. In a mixing bowl, combine molasses, honey, water, sugar, cinnamon, ginger and oil. Mix to combine. Then add GF flour and baking powder. Dough should mix until it begins to come together and pull from the sides of the bowl. Adjust extra flour or water as noted above.
On a generously floured surface, knead and roll out dough to 1/4 inch thick, then cut out shapes. Place shapes on a Parchment or a Silpat silicone baking sheet and bake for 10-12 minutes, or until dough becomes crisp, but not dark brown. It will get crisper as it cools.
Re-roll extra dough and cut again. Leftover scraps can be rolled into snakes and cut into ¼ bits and baked for a snack for the kids, or thin crisps as gingersnaps.
Cool on a baking sheet for 5 minutes, then move to a rack to finish cooling. When completely cool, decorate!
I personalized mine with initials, using small cutters in letter shapes.