Serves: 60
Total Calories: 1,156
In a medium-sized bowl, sift the Featherlight mix, xanthan gum, cinnamon, ginger, cloves, and baking soda. Set aside dry ingredients.
In a large bowl, cream together the butter and brown sugar. Add the eggs, one at a time, and then the molasses. Slowly add the flour mixture to the molasses mixture, a little at a time, stirring after each addition with a wooden spoon or mixer. The dough should be stiff.
Grease a 13 x 18-inch cookie sheet with nonstick cooking spray. Place the dough onto the cookie sheet and flatten it to 1/4-inch thickness. Refrigerate for 2 hours.
Preheat the oven to 350°F. Use cookie cutters to cut out gingerbread men on the pre-rolled dough. Combine any extra dough, roll it out again, and cut out more cookies. Use a spatula to transfer the cookies to a greased cookie sheet, placing them 1 inch apart. Bake for 10 minutes or until light brown.
Once the cookies have cooled, decorate them with frosting and small gluten free candies. Makes about 25 cookies.
This Gingerbread Cookies recipe is from the Cook'n Gluten Free...Life Tastes Good Again Cookbook. Download this Cookbook today.
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