Gluten-Free Gingerbread Cookie Recipe - Breads from Anna

Gluten-Free Gingerbread Cookie Recipe

« back

recipe by

Yields 4-6 dozen depending on the size of your cookie cutter.

Gingerbread cookies are so much fun to make and share. If you like a stronger “pop” of ginger in your cookie, use the full amount of zest suggested, or if you prefer a more subtle ginger flavor, use the lesser quantity.

Ingredients:

  • 1 pkg Breads from Anna® Pumpkin Bread mix 
  • 2 ¼ cup potato starch + enough for rolling out dough
  • 1 teaspoon baking powder
  • ¾ cup butter or your favorite non-dairy substitute, softened
  • 1-2 eggs  (which should equal 1/3 cup)
  • ¾ cup Molasses
  • 2-3 Tablespoons fresh ginger zest depending on your taste 


Directions:

1. Whisk potato starch and baking powder into Breads from Anna Pumpkin bread mix. Add remaining wet ingredients and blend until smooth.
2. Chill 1 hour in refrigerator.
3. Lightly flour work area and rolling pin with potato starch. Oil cookie sheets.
4. Divide dough into 8 sections and remove one section at a time from the refrigerator.
5. Dust all sides of the dough with potato starch, then roll out to 1/8 inch thick.
6. Cut out cookies and place immediately on oiled cookie sheet approximately 1 ½ inches apart. Dough will get sticky as it returns to room temperature, so use additional potato starch as needed and work quickly.
7.Bake for 8-10 minutes minutes at 350⁰ F and cool only slightly before removing from cookie sheet. 


Use your favorite frosting or Duncan Hines Gluten-Free Classic Homestyle creamy frosting to decorate your gingerbread friends.


Dawn Bolton December 12, 2015

I’ve been looking for a Gingerbread recipe , sounds wonderful, can’t wait to try it!


Showing 1 - 1 of 1 comments

Leave a Reply

All fields are required. We won't spam you!