Soft Gluten-Free Gingerbread Cut-Out Cookies

A soft gluten-free version of classic gingerbread cut-out cookies, ideal for decorating.

Ingredients

• 8 tbsp unsalted butter, room temperature
• 1/2 cup brown sugar
• 1/4 cup molasses
• Zest of 1/2 orange
• 1 large egg
• 1/2 tsp vanilla extract
• 1 3/4 cups Bob’s Red Mill 1:1 All Purpose Gluten-Free Flour
• 1/2 tsp baking soda
• 1/4 tsp baking powder
• 1 1/2 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp ground allspice
• Royal icing for decorating

Directions

1. Cream butter, brown sugar, molasses, and orange zest for about 3 minutes.
2. Combine dry ingredients in a separate bowl.
3. Add egg and vanilla to the butter mixture, then beat until combined.
4. Mix in dry ingredients just until a dough forms.
5. Wrap and flatten the dough; chill at least 4 hours or overnight.
6. Heat oven to 350°F and line baking sheets.
7. Roll chilled dough on a gluten-free floured surface to about 1/4 inch thick, cut shapes, and bake 8–10 minutes.
8. Cool 10 minutes before moving to a rack. Decorate only after fully cooled.