Christmas baking doesn’t seem complete without the traditional gingerbread man. Nothing fancy just easy, fun and tasty. These little guys are all that and gluten free.
I adapted this recipe from alittleinsanity.com. where Erika says her recipe makes the best gluten free gingerbread cookies and she’s right. After a little tweaking on the recipe to make it my own, they came out crisp and delicious. Depending on how long you cook them, they can be soft or crispy. But the taste of molasses, a little ginger and cinnamon make them the perfect holiday treat.
Who doesn’t love a spicy little gingerbread man…happy holidays!
Gingerbread Men Cookies
- 1/2 cup or 1 stick of Earth Balance Buttery Spread
- 3/4 cup sucanat or turbinado sugar
- 1/3 cup molasses
- 1 large egg
- 1 2/3 cup blanched almond flour
- 1 cup brown rice flour
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 2 teaspoons ground ginger
Basic Vanilla Icing
- 1/2 cup powdered sugar
- 1/4 teaspoon vanilla
- 1 teaspoon unsweetened vanilla almond milk
Preheat oven to 350 degrees. Line a cookie sheet with unbleached parchment paper, set aside.
In large bowl, cut buttery spread into chunks and soften with spoon. Cream together with sucanat until light and fluffy. Add egg and molasses and cream together.
In medium bowl, whisk together flour, baking powder, baking soda, cinnamon and ginger. Add to wet ingredients and mix well.
Place dough into smaller bowl, cover and refrigerate for at least 30 minutes. Dough is easier to work with when refrigerated.
Place dough on floured parchment paper and roll to desired thickness, about 1/4 inch and with cookie cutters cut out shapes. I use brown rice flour on the parchment paper for rolling and add a little to the dough so it’s easier to work with.
Place cookies on cookie sheet. If using, add chocolate chips to decorate. Place in oven and bake for 8 to 10 minutes. 1 to 2 minutes longer for crisper cookies. Remove from oven and let cool.
To decorate with icing make the basic icing recipe. Mix all ingredients together. You might need to add a little more almond milk or powdered sugar to reach desired consistency. You don’t want it to be too runny or too stiff, just thick enough to pipe out so it will keep its shape as it dries. Use a piping kit or squeeze bottle. Allow icing to dry completely before storing.