When I think of Christmas — two main flavors come to mind. If you feel that your Christmas spirit is best shared through cookie swaps and late night baking sprees — you must master these two flavors. Eggnog and gingerbread. To satisfy my eggnog requirement I often turn to this bread loaf. Sooooo good!! But, my gingerbread skills still needed some work.
Personally I prefer the gingerbread flavor without the mess of making little men. I don’t really care if my cookies are in the shape of cute boys and girls…because well, I’m not 10 years old. While I can appreciate the fun in decorating their faces, etc…it’s just not my thing. I want the gingerbread flavor in a nice little round cloud of goodness. ….those little clouds are made even better by large crystals of sugar. Perfection!
- I chill the dough for about an hour for this recipe. It’s not crucial that you do this, but it can make the dough easier to work with when rolling in the sugar.
- These cookies do need be flattened out before baking. They will not spread very much, so I suggest you do this.
- You can try a different gluten-free flour blend; however, the 1 to 1 blend from Bob’s Red Mill is always the one I use.
(yields approximately 30 cookies)
- 2 cups gluten free flour blend
- 2 tsp. baking soda
- 2 tsp. ground cinnamon
- 1/2 tsp. ground cloves
- 1/2 tsp. ground ginger
- 1/2 tsp. salt
- 3/4 cup palm shortening
- 1 cup white sugar
- 1/4 cup molasses
- 1 egg
- sprinkling sugar, try to find a coarser grind
- Preheat oven to 375 degrees.
- In a medium sized bowl beat the palm shortening and sugar together until light and fluffy.
- Add the molasses and egg and continue to beat until fully combined.
- In a separate bowl whisk the flour, baking soda, cinnamon, cloves, ginger and salt together.
- Slowly pour your dry ingredients into the wet ingredients and blend well. Do not over mix.
- Cover and chill dough for about an hour. Once you remove it from the refrigerator let it come to room temperature for 10-15 minutes.
- Using clean hands roll balls of dough (about tablespoon size) in the sparkling sugar.
- Place balls on a lined cookie sheet and flatten slightly with the palm of your hand.
- Bake for 10-12 minutes or until edges start to brown and tops begin to crinkle.
- Allow cookies to cool for 5 minutes on the tray and then transfer to a wire rack to cool completely.