“Run, run as fast as you can, you can’t catch me, I’m the gingerbread man!”—The Gingerbread Man
Gingerbread—the cookie that got away! Well, depending on the story you read as a child , some authors let the gingerbread man get away and others have him devoured. This storybook cookie dough dates back centuries. It became really famous and fancy thanks to Queen Elizibeth I who created royal cookie embellishments of gold leaf atop gingerbread that dawned every season in gingerbread festivals.
Today gingerbread flavors surround winter holidays here in the states. From Gingerbread latte’s, gingerbread encrusted nuts and of course the beloved gingerbread cookie. Our gingerbread here at Progressive Nectar is a little bit different because it’s gluten-free! By simply altering the flour blend and keeping the same rich spices, this cookie keeps it’s delicious flavor and texture—perfect for the holidays! These cookies are great for decorating, sharing and gifting.
Whether you love making elaborate magical cookie-walled houses, ginger snap cookies or those little mischievous cookie men and women known for running through story book pages, we invite you to discover the deliciousness of Gluten-Free Gingerbread Cookies with the recipe below. Let the sweet, spicy aroma of the holidays fill your home this season.
In bowl add softened butter/raw coconut oil, sugar and orange zest-beat until smooth with electric mixer (5 minutes).
In separate bowl, sift together flour, baking powder, baking soda, dry ginger, nutmeg, allspice, cinnamon, cloves and sea salt. Set aside.
Once butter/raw coconut oil, sugar and orange zest are well mixed, add eggs, molasses and lemon juice. Then lower speed of mixer and add dry ingredients.
Divide cookie dough in half. Wrap 2 dough bunches separately in wax paper. Chill for 20 minutes.
Line cookie sheet with wax paper and grease.
Once dough is chilled, take out one dough batch and roll it out on floured workspace using a floured rolling pin till dough is 1/2 inch thick.
Use cookie cutters of your choice to make cookie shapes. Transfer raw cookies to cookie sheet carefully with spatula.
Bake 8-11 minutes, till browned to liking. Give cookies a little space as they do puff-up and spread a bit.
Simple Citrus Frosting
Tip: Make sure cookies are completely cooled before frosting.
Whisk all ingredients together till smooth. If too thick add a touch more orange juice to thin out. Or if too thin, add more sugar. Use a pastry bag with proper tip and pipe frosting on as desired.
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