A soft and chewy, festive treat for the whole family to enjoy.
These soft cookies are fun for the whole family to make, and are definitely a crowd pleaser at Christmas.
SERVINGS
30-33 Cookies
TIME
Prep Time: 30 minutes
Cook Time: 7 minutes
INGREDIENTS
2 3/4 cups(358g) gluten free all-purpose flour
1/2 tsp baking powder
1 teaspoon ground ginger
1 ½ tsp ground cinnamon
½ (109g) packed light brown sugar (I used monk fruit sweetener)
7 tablespoons of melted ghee
3 tablespoons of maple syrup
3 tablespoons water
2 tsp vanilla extract
4 tablespoons unsulphured molasses
¼ tsp ground himalayan pink salt
TOOLS
Rolling Pin
Steps
Step 1
Preheat oven to 325°F (180°C) and line your baking sheet with parchment while we move onto mixing all dry ingredients in a medium sized bowl.
Step 2
Use a hand mixer or kitchen aid to whisk the butter and sugar together to create a fluffy consistency. Add all ingredients and mix.
Step 3
After fully mixed, knead for at least 3 minute to ensure it's thoroughly mixed.
Step 4
Roll the dough out on parchment paper until it's about 1/4 inch thick , then use your cookie cutter to start your gingerbread people. I recommend using a spatula to move the dough shape without breaking.
Step 5
Once oven is preheated, bake cookies for 15 minutes, removing just before the edges turn golden. The cookies will still be soft when you take them out so it is important to let them cool completely for about 5 to 6 minutes before decorating so they set right.
Step 6
Optional: Decorate using your favourite white icing and sprinkles!
