Author: King Arthur Flour
Can you catch a GLUTEN-FREE gingerbread man? You can now with this perfect-for-the-holidays rollout recipe! It’s ideal for making your favorite little people or other festive shapes.
Author: King Arthur Flour
| Hands-on time: | 25 mins. to 35 mins. |
|---|---|
| Baking time: | 8 mins. to 12 mins. |
| Total time: | 1 hrs 33 mins. to 2 hrs 47 mins. |
| Yield: | 24 to 30 cookies |
Ingredients
| 1) Whisk together the first 8 ingredients (through the cloves) in a medium bowl. Set them aside. |
| 2) In the the bowl of your stand mixer or with an electric mixer, beat the butter and brown sugar until light and fluffy. |
| 3) Add the egg, molasses, and vanilla, and stir on medium-low speed until well blended. Don’t mix on high speed at this point; you want to avoid adding air to the dough. |
| 4) Add the dry ingredients, and blend on low speed until incorporated. |
| 5) Divide the dough in half, and place each half on a piece of plastic wrap. Pat the dough into flat disks, wrap completely, and chill in the refrigerator for 1 to 2 hours, or overnight (see “tips,” below). |
| 6) Preheat your oven to 350°F. |
| 7) Remove the the dough from the refrigerator and roll disks out about 1/4″ thick. |
| 8) Cut the dough with your choice of cutters,and place on a parchment-lined baking sheet. |
| 9) Chill the baking sheets of cut dough for about 15 minutes before baking for 8 to 12 minutes. The cookie will be firmer on the edges, but still soft in the center when done. |
| 10) Allow to cool completely before decorating with royal icing and candies or dried fruit. |
| Yield: 24 to 30 cookies. |
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