Ginger, spice, and everything delicious is in our gluten free gingerbread cookies!
3 cups gluten free flour
¾ cups homemade brown sugar
1 tbsp ground ginger
1 ½ tsps corn-free baking powder
1 ¾ tsps ground cinnamon
¾ tsp baking soda
¼ tsp kosher salt or fine sea salt
¾ cup (6 tbsps) vegan butter (room temperature)
½ cup organic molasses
3 tbsps aquafaba
2 tsps vanilla extract
In a large mixing bowl, combine flour, ginger, baking powder, cinnamon, baking soda, and salt. Whisk together until well blended. Set aside.
Using a stand mixer, beat together butter, brown sugar, and egg on medium. Beat until well blended, stopping to scrape the bowl if necessary.
Add in molasses and vanilla and continue to mix on medium.
Slowly stir in dry ingredient mix until ingredients are well blended and batter is smooth.
Use a plastic spatula to scrape dough from bowl. Use your hands to divide the dough and roll each half into two large balls. Wrap each ball in plastic and let stand at room temperature for at least 2 hours.
Preheat oven to 375° and line baking sheets with parchment paper. Lightly flour a working surface with additional flour. (I like to put down a sheet of parchment paper and dust the sheet so that cleanup is easy)
Place one dough ball onto floured surface and sprinkle dough and rolling pin with flour.
Roll dough out to about ¼ thickness and use cookie cutters to cut cookie shapes. Pull away excess dough and combine pieces to form in a ball and re-use. Put cut cookie shapes onto baking sheet, about 1 ½ inches apart.
Place in oven and bake for about 10-15 minutes. Remove from oven and let cool for 2 minutes. Remove from sheet and place on cooling rack.
For additional dough, repeat steps 7-9 until you have used all dough or, store additional dough for later use.
Once cookies have cooled, you can decorate or enjoy as is.