Gluten-Free Gingerbread Crinkle Cookies
These Gluten-Free Gingerbread Crinkle Cookies are light and fluffy on the inside with a crunchy, sugar coated outside. Crinkle cookies are a classic Christmas cookie, but instead of chocolate, these have huge gingerbread flavor! Adapted to be gluten-free & dairy-free, they will be a delicious addition to your holiday festivities.
Servings: 30 cookies
Ingredients
- 2¼ cups Gluten-Free 1 to 1 Flour
- 1 Egg
- ¾ cup Brown Sugar packed
- ½ cup Butter Softened. Use Earth Balance for dairy-free
- ¼ teaspoon Salt
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1 teaspoon Ginger ground
- 1 teaspoon Cinnamon ground
- ½ teaspoon Cloves ground
- ⅓ cup Molasses
Coating
- ½ cup Confectioner's Sugar
Instructions
- Using a handheld or stand mixer, mix together the butter, brown sugar and egg. Mix in the molasses.
- On low speed, add in the flour, salt, baking soda, baking powder and spices until well combined.
- Chill the dough in the freezer for about 30 minutes.. Alternatively, refrigerate the dough until ready to bake for at least 1 hour.
- Preheat the oven to 375°. Place confectioner's sugar in a small bowl.
- Scoop the dough by the tablespoon and roll into a ball. Roll each ball into the confectioner's sugar covering all sides evenly.
- Place the sugar coated dough at least 1 inch apart from each other on a baking sheet.
- Bake the cookies 10-12 minutes until crinkled and set in the middle. Cool the cookies before storing in an airtight container.
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