Is it just me, or does the Christmas season just make you feel warm and fuzzy inside? Between the twinkling lights, the falling snow or the AMAZING smell of something delicious in the oven, there's just something about it. This past weekend our family put up our tree, decorated the house and turned up the Christmas tunes. My oldest daughter is finally old enough to understand and get excited for all that the season brings, and it was fun to watch her wide eyes as the tree lit up the night.
Christmas time also puts me in the mood to bake, particularly ALL of the cookies - gingerbread, sugar cookies, crinkles...our household can't seem to get enough, and I cannot wait to share some of our favourites with you!
Here's our number one gingerbread man recipe, and they can even be made gluten free! Topped with some royal icing, the bad boys are gingery, sweet and everything you could want out of a cookie during the holidays.
GF Gingerbread Cookies:
2 1/4 cups flour (use all purpose or your favourite gluten free flour blend, as long as it has xatham gum added)
1/2 tablespoon baking powder
1/2 tablespoon ground cinnamon
1/2 tablespoon ground ginger
1 tsp pumpkin spice
1/2 cup unsalted butter, softened
1/2 cup molasses
3/4 cup dark brown sugar, packed
1. Preheat the oven to 350 degrees, and line a baking sheet with parchment paper or a silicone baking mat.
2. In a large bowl, cream together the softened butter, molasses and brown sugar. Add the egg and whisk until combined.
3. In another bowl, add the flour of choice, baking powder, and the dried spices, and mix together.
4. Add the dry ingredients to the wet ingredients and mix well, until the dough has formed.
5. Roll the dough into a ball, flatten it into a disk about an inch thick, and wrap it in plastic wrap. Chill the dough in the fridge overnight, or in the freezer for 1 hour. This step is necessary for the cookies to turn out.
6. Divide the dough in half, and keep one half covered to avoid it drying out. Lightly flour your work station and rolling pin, and roll out the first half of the dough until it is 1/4 inch thick. Using cookie cutters of choice, cut out the shapes you want to make, and place them on the baking sheet.
7. Bake the cookies for 10 minutes for chewy gingerbread, or 12 minutes for a crunchier cookie, or if you use larger cookie cutters. Allow them to cool completely before adding any icing or frosting.