No Christmas season is complete without the mouthwatering ginger and spice cookies we all loved as kids. Break out the cookie cutters and turn them into holiday gingerbread men. For an easy, make-ahead cookie, shape the dough into 1 1/2-inch-diameter logs, wrap in plastic wrap, and freeze. When ready to bake, defrost the dough for 20 minutes, cut it into 1/2-inch-thick slices, and bake as directed.
9.2 ounces brown rice flour (about 2 cups)
2.6 ounces white rice flour (about 1/2 cup)
1.05 ounces tapioca flour (about 1/4 cup)
1.15 ounces cornstarch (about 1/4 cup)
1 1/2 teaspoons baking soda
1 teaspoon xanthan gum
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/2 cup butter, softened
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1/2 cup light molasses
1 large egg
1 teaspoon granulated sugar
How to Make It
Preheat oven to 375°.
Weigh or lightly spoon flours and cornstarch into dry measuring cups; level with a knife. Combine flours, cornstarch, baking soda, and next 7 ingredients (through allspice) in a medium bowl; stir with a whisk.
Place butter, brown sugar, and 1/4 cup granulated sugar in a large bowl; beat with a mixer at low speed 1 to 2 minutes; increase speed to medium, and beat until well blended. Add molasses and egg; beat well. Gradually add flour mixture, beating until well blended.
Lightly coat hands with cooking spray; shape dough into 60 (1-inch) balls. Place 2 inches apart on baking sheets lined with parchment paper. Flatten cookies with the bottom of a glass. Sprinkle cookies with 1 teaspoon granulated sugar. Bake at 375° for 10 minutes or until golden brown. Cool 2 minutes on pans. Remove cookies from pans; cool on wire racks.
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