Gingerbread Cookies

via Kathy Kubler – edited by Maruka Reecer to be gluten free

  • 1 cup white sugar
  • 1/2 cup shortening
  • 1 cup molasses
  • 1/2 cup water
  • 1 1/2 tsp. salt
  • 1 tsp. baking soda
  • 1 1/2 tsp. ground ginger
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. ground cloves
  • 1/4 tsp. allspice
  • 3 cups all purpose flour (I used Krusteaz, all purpose, gluten free flour)
  • 2 cups almond flour
The original recipe. Note the ICE CREAM SANDWICH suggestion at the bottom!!!

Mix one shortening and sugar until combined. Add all other ingredients and mix well. Add the flour, one cup at a time, until a firm, but fluffy dough forms. Chill the dough for at least 2 hours.

Flour a cutting board or counter and roll the dough until 1/4 inch thick. (If you want a crispier cookie, roll them out thinner. If you want a softer cookie, make them thicker.)

Flour your cookie cutters and make as many cookies as you can. Form any remaining dough into a ball and roll out again. Repeat the process until you are out of dough, or are forced to eat the remaining bits. (This recipe is egg free…go crazy.)

These cookies do not spread, so place them close on an oiled cookie sheet. (I also foiled my cookie sheet because they’re old and disgusting. If you have nice, not disgusting sheets, just some cooking spray will do.)

Bake at 375 for 10-ish minutes. Cool on a wire rack.

***This is a great dough to make and keep in the fridge. I made the full recipe above, but didn’t bake all the cookies today.***

Decorate to your hearts delight with frosting and sprinkles.

Wine Pairing Suggestion

For mixing the dough – coffee with Bailey’s

For baking and decorating – vodka soda with lime (Elliot) or Bota Box Pinot Grigio (Maruka)

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