Avoiding gluten does not mean you have to give up Gingerbread! With Pamela's Products, you get a helping hand to make delicious gingerbread…including decorating with the icing! This delicious recipe also can be made vegan with one simple substitution. Children and adults can enjoy these gingerbread cookies worry free!
- 1 bag Pamela's Gluten-Free Bread Mix (Do not use enclosed yeast packet)
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 2 teaspoons ground ginger
- 2 teaspoons fresh lemon zest (optional for taste)
- 1/3 cup unsalted butter or margarine
- 1/2 cup sugar
- 1 egg (or egg replacer for 1 egg, prepared)
- 1/2 cup mild or light molasses for lighter cookies or dark molasses for darker cookies
- 1 to 2 TBSP water
Use heavy duty stand mixer, dough is heavy.
In a medium bowl, combine Pamela's Gluten-Free Bread Mix with salt, baking powder, cinnamon, and ginger. Whisk together thoroughly. Do not use the enclosed yeast packet in this recipe.
In the bowl of a stand mixer, cream butter (or margarine) with sugar. Add egg, mix to incorporate. Add molasses (and lemon zest), mix to incorporate. Add dry ingredients, mix to incorporate. Add water. Continue mixing gently together until dough comes together. If needed, add an additional tablespoon of water. (Dough prepared with egg replacer may require more or less water.)
Wrap dough in plastic wrap and refrigerate for 1 hour before rolling out.
Roll dough between two layers of parchment paper. Cookies can be rolled thick (as much as 3/8-inch) for a chewier cookie or thin (as little as 1/8-inch) for a crispier cookie. Cut into desired shapes on parchment-lined baking sheets, and pull away excess dough. Cut out cookies with space between them for spread.
Bake in a preheated 350° oven for 10 to 15 minutes depending on size of cookie, until edges begin to brown.
Cool on baking sheets for 5 minutes before removing to wire racks to cool completely