Gingerbread or Lebkuchen in German, is the iconic cookie for the holidays.

When you think of the holidays, you immediately think of certain ideas such as Gingerbread and the Grinch, whose heart grows 3 sizes larger each year!

Gingerbread Cookie Recipe:

Makes at least 30 (depending on size of cookie cutters)

 

1 1/2 cups Bob’s Red Mill all purpose gluten free flour, plus more for sprinkling rolling pin

3/4 teaspoon xanthan gum

1/4 cup + 2 tablespoons cornstarch*

1/2 teaspoon baking soda

1 1/2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/4 teaspoon salt

1/2 cup + 2 tablespoons brown sugar

6 tablespoons salted butter, melted

5 Tablespoons maple syrup

1 egg at room temperature, beaten

1/2 teaspoon vanilla extract

Optional: food coloring: we use India Tree

 

• Substitutes if you do not have cornstarch

 

Preheat your oven to 325°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.

In a large bowl, place the flour, xanthan gum, cornstarch, baking soda, cinnamon, ginger, salt, and sugar, and whisk to combine well. In a medium mixing bowl, place the butter, maple syrup, egg and vanilla, mix to combine. Create a well in the center of the dry ingredients and mix in dry ingredients. The dough will be thick and soft.

Sprinkle a large silicon mat lightly with flour, and place the dough on top of it. Sprinkle with more flour, and roll into a rectangle about 3/8-inch thick (more than 1/4-inch, less than 1/2-inch).

The thinner the dough, the better!

Roll out dough on a non stick surface approximately 1/4 inch in thickness. Dip the cookie cutters in flour, and use it to cut out shapes from the cookie dough. With each cut, jiggle the cutter back and forth to create a neat shape.

For Gingerbread house: cut 4 pieces in 5x 2.75 rectangles and 2 pieces of 2.25 squares connected to 2.5 triangular pieces.

Place the dough cut outs, with the cutout pieces still in place, in the refrigerator until firm, approximately 10 minutes. Once the dough has chilled, peel back the rest of the dough from around the cut-outs and gather the scraps. Then carefully peel off the cut-out shapes and place them, about 1 1/2-inches apart, on the prepared baking sheets. Repeat the process with the remaining dough until you have used it all.

Place the baking sheets in the center of the preheated oven and bake until golden brown all over, about 14 minutes. Remove from the oven and allow to cool completely on the baking sheets.

 

Want stamped sugar coconut cookies or stamped nut butter (eggless) cookies? Check out recipe link here

Sugar Cookie Recipe:

Makes at least 30 (depending on size of cookie cutters)

 

1 1/2 cups Bob’s Red Mill all purpose gluten free flour, plus more for sprinkling rolling pin

3/4 teaspoon xanthan gum

1/4 cup + 2 tablespoons tapioca flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup + 2 tablespoons white sugar

6 tablespoons salted butter, melted

1 Tablespoon Good Karma flaxmilk or non-dairy milk

1 egg at room temperature, beaten

1/2 teaspoon vanilla extract

Optional: food coloring: we use India Tree

 

Preheat your oven to 325°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.

In a large bowl, place the all purpose flour, xanthan gum, tapioca flour, baking soda, salt, and sugar, and whisk to combine well. In a separate medium mixing bowl, place the butter, milk, egg, and vanilla, mix to combine. Create a well in the center of the dry ingredients and mix in dry ingredients. The dough will be thick and soft.

Cover and refrigerator for at least one hour.

The thinner the dough, the better!

Roll out dough on a non stick surface approximately 1/4 inch in thickness. If it is too dry, add a few drops of water and if too wet, add a few sprinkles of flour and gently knead it in. Dip the cookie cutters in flour, and use it to cut out shapes from the cookie dough. With each cut, jiggle the cutter back and forth to create a neat shape.

Then carefully peel off the cut-out shapes and place them, about 1 1/2-inches apart, on the prepared baking sheets. Repeat the process with the remaining dough until you have used it all.

Place the baking sheets in the center of the preheated oven and bake until golden brown all over, about 14 minutes. Remove from the oven and allow to cool completely on the baking sheets.

 

Royal Icing (“the glue”)

2 egg whites

1/2 teaspoon cream of tartar

3 cups confectioners’ sugar

 

Royal Icing Vegan option:

Liquid of one 15 ounce can garbanzo beans (only using 1/4 liquid of can), keep beans and remaining liquid for another recipe

2 1/4 cups confectioners’ sugar

1 teaspoon cream of tarter

1 teaspoon vanilla

 

In the bowl of your stand mixer fitted with the paddle attachment or a large bowl with a hand mixer, place all ingredients. Mix on low speed until the sugar is absorbed. Turn the speed up to medium and beat until thickened and creamy, about 7-8 minutes.

Icing is best used soon after it’s made. Store in sealed container and place in refrigerator. Before using the stored icing, add more water if too dry and food process until the proper consistency is restored. If not thick enough, add more confectioners’ sugar.

 

Time to decorate the cookies with icing and sprinkles! Enjoy.

 

Gingerbread House option

Line your foundation with icing on the aluminum foil plate. Select one end piece and one side piece and place them together on place on icing foundation. Using like glue, ice the surface underneath each piece and another line along the edge of the end piece.

Construct the two pieces and hold for 1 minute to allow the icing to begin to set. Repeat with the second side, and then the second end piece, holding the pieces in place for 1 minute after each placement. Allow the 4 walls to sit at room temperature for about an hour. Ice all of the exposed top edges of the 4 walls, and between the two remaining cookie panels, and place the roof pieces. Fill in the any gaps with more icing. Allow the house to sit until completely set (about 4 hours).