Gluten-Free Gingerbread Cutout Cookies

Gluten-Free Gingerbread Cutout Cookies

Cinnamon, cloves and ginger aromas will fill your kitchen as these cookies bake.

Prep Time

15

Minutes

Total Time

1:45

Hr:Mins

Makes

36

cookies

3/4
cup sugar
1/2
cup butter, softened
2
tablespoons molasses
1
egg
1 3/4
cups Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend
1
teaspoon baking soda
1
teaspoon xanthan gum
1
teaspoon ground cinnamon
3/4
teaspoon ground ginger
1/4
teaspoon salt
1/4
teaspoon ground cloves
1/4
teaspoon ground nutmeg
1/2
cup white vanilla baking chips
1
teaspoon shortening
Red cinnamon candies
  1. In large bowl, beat sugar, butter and molasses with electric mixer on medium speed until well mixed, or mix with spoon. Beat in egg until blended. In medium bowl, stir together flour blend, baking soda, xanthan gum, cinnamon, ginger, salt, cloves and nutmeg. Stir dry ingredients into sugar mixture. Cover and refrigerate about 1 hour or until firm.
  2. Heat oven to 375°F. On work surface sprinkled with flour blend, roll half of dough at a time 1/8 ­inch thick. (Keep remaining dough refrigerated until ready to roll.) Cut with 2 1/2-­inch gingerbread boy or girl cookie cutter dipped into flour blend. Place 1 inch apart on ungreased cookie sheet.
  3. Bake 7 to 9 minutes or until set. Remove from cookie sheet to cooling rack; cool completely, about 15 minutes.
  4. In small microwavable bowl, microwave white vanilla baking chips and shortening uncovered on Medium-High (70%) 1 minute; stir. Microwave 15 seconds at a time until mixture can be stirred smooth. Place in decorating bag fitted with small round tip. Pipe on cookies as desired, and decorate with candies.
Makes 36 cookies
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Cooking Gluten Free?
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
These are great cookies to bring as gifts or to serve on a buffet. To keep them gluten free, serve them on a separate disposable plate, and place a gluten-free label on them. Guests will thank you!
This recipe was created for our new Betty Crocker® Gluten-Free Rice Flour Blend available in grocery stores in late July. Until then, feel free to try this recipe using any gluten-free all-purpose rice flour blend found in larger supermarkets and co-ops.

Nutrition Information:

1 Serving (1 Cookie)
  • Calories 70
    • (Calories from Fat 25),
  • Total Fat 3g
    • (Saturated Fat 1 1/2g,
    • Trans Fat 0g),
  • Cholesterol 10mg;
  • Sodium 75mg;
  • Total Carbohydrate 10g
    • (Dietary Fiber 0g,
    • Sugars 5g),
  • Protein 0g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.