Another day, another recipe. My sugar tooth is definitely getting its fill this week, but that’s what is great about this season! Unlimited cookies, advent calendar chocolates and St. Nick goodies – it really is a good thing I’m in the last month of half marathon training which is forcing me to go out and RUN! Even when the weather is freezing, when my training plan says run, I can have no excuses. Even in rain and 10 degree weather, I’m out and I’m going.
It’s a good thing these cookies are sooo worth being drenched and slightly turning into an icicle while out in Wisconsin December weather. Sister came across this recipe and I am go incredibly glad we tried them out. It was easily converted to gluten free by subbing out all the flour to gluten free oat flour (ground in a blender) and a little added xanthan gum (totally optional). There was a minor panic attack when the cookies completely deformed themselves in the oven, but that was easily corrected by scooping the sides back together into a triangle shape. Much easier than cutting out a bunch of trees, and just as adorable!
- 2 1/2 cups gluten free oat flour
- 1 1/2t xanthan gum
- 1t baking soda
- 1t ground ginger
- 1/2t ground cloves
- 1/2t cinnamon
- 1t salt
- 1 sticks unsalted butter or margarine
- 3/4c organic sugar
- 1 egg
- 1/4 c molasses1. Whisk the flour and other dry ingredients together in a small bowl.2. In a larger bowl, cream and butter and suagr until pale and fluffy. Add in the egg and molasses and mix until well combined.3. Add the flour mixture into the wet and stir until thoroughly mixed.4. Wrap the dough in plastic wrap and stick in the fridge for a few hours, or overnight.5. Take the dough out of the fridge and roll out on a lightly floured surface (I used sorghum flour, but you can use oat or any other gluten free flour).6. Roll the dough to 1/4″ thickness. I have a Joseph Joseph adjustable rolling pin and it is FANTASTIC! Best present I bought myself last Christmas!7. With a pizza cutter or knife, cut into triangle-shaped pieces. I cut into strips and then zigzagged to make triangles.8. Bake in a preheated 350′ oven for 10-12 minutes. At around 8 minutes, we took out the pans and reformed the triangles. The edges had expanded a little too much, but using a metal spatula worked perfectly to reform them.9. Let the finished cookies cool a bit on the pan, and the move them to a cooling rack.10. Top cooled cookies with a drizzle of powdered sugar + milk + butter frosting and a few holiday sprinkles.
I love gingerbread cookies, and you can be sure this is not the last one that will be on the 12 Days of Cookies!