Versatile Gluten-Free and Dairy-Free Gingerbread Cookie Dough

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Double Chocolate Ginger drop-cookies

I remember when I was transitioning to gluten free. That first Christmas was difficult. There were so many recipes that were disappointing. Then there were so many recipes that required custom flour mixes. That is way too intensive for me! In the midst of cutting out dairy for my son, I have finally settled on the perfect recipe by modifying others.

I am here to tell you this dough is perfect for all gingerbread creations! Double ginger chocolate drop cookies, cut-out gingerbread men, as well as gingerbread houses! As with gluten free recipes, I have had trouble in the past with cut out cookies being too sticky to roll our as well as the cookies not keeping their shape. This dough is so so perfect. Easily rolled out with some powdered sugar. They were so beautiful, and I am kicking myself for not getting a picture before we at them all! Oh well, I am new to all of this, and I don't gravitate towards taking pictures.

Below you'll find the dough for the gingerbread men. At the bottom I will include notes about how we have used it in different ways.

Ingredients

For the gingerbread cookies:

• 3 cups King Arthur Measure for Measure

• 2 teaspoons ground cinnamon

• 2 teaspoons ground ginger

• ½ teaspoon ground cloves

• ½ teaspoon ground nutmeg

• ¾ teaspoon baking soda

• ½ teaspoon salt

• ¾ cup butter flavored Crisco, room temperature

• ½ cup brown sugar, packed

• 1 egg

• ½ cup molasses

• 2 teaspoons vanilla extract

For Gingerbread Cookie Icing

• 5 cups powdered sugar

• 2 tablespoons dairy-free milk

For Double Ginger Chocolate Drop Cookies (See notes for instructions)

• 1 cup dark chocolate chips

• 1 cup candied ginger (cut into small pieces)

For Gingerbread House Icing (See notes for instructions)

• 2 large egg whites

• 3 cups powdered sugar

• 1/2 teaspoon cream of tartar

Directions

1. Mix the dry ingredients together.

2. In a larger mixing bowl, cream Crisco and brown sugar together.

3. Add in the egg, molasses, and vanilla extract and cream until smooth.

4. Slowly add the flour mixture into the Crisco and brown sugar mixture and stir until combined.

5. Shape dough into two round discs and wrap with plastic wrap. At this point dough can be frozen if desired.

6. Refrigerate for 1-2 hours, or until cold and firm.

7. Once the dough has chilled, remove it from the refrigerator and place on a smooth surface dusted with powdered sugar. Now you can use the extra powdered sugar to intermittently dust the rolling pin and top of dough.

8. Preheat oven to 350°F (180°C).

9. Roll the dough to 1/4 inch thick.

10. Using cookie cutters, cut shapes into the dough. Use a spatula to transfer to a cookie sheet.

11. Bake for 8-10 minutes, or until the edges are firm and the centers are set. Remove from the oven and cool to room temperature. If your cookies are crispy after cooling try reducing baking time.

12. For the icing: mix five cups of powdered sugar and add dairy free milk one tablespoon at a time until you reach the desired consistency.

13. Store in an airtight container at room temperature for up to 4 days or freeze.

Notes

• For double ginger chocolate drop cookies, add chocolate chips and small pieces of candied ginger when mixing the dough. Refrigerate dough until cold. Form 1 inch balls of dough. Roll into sugar. Place on cookie sheet. Gently flatten cookies, because cookies will not spread much. Bake for 15 min.

• For gingerbread house icing take egg whites and beat them until frothy. Mix cream of tartar and powdered sugar together. Take powdered sugar and cream of tartar and gradually add to egg whites while beating. Continue to beat until thick (approx. 3-5 min).
  

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Skills for Growing (Charles Dowding) - https://amzn.to/3Scow1X

The Year-Round Vegetable Gardener (Niki Jabbour) - https://amzn.to/4d5oD7g

The Big Book of Backyard Medicine (Julie Bruton-Seal) - https://amzn.to/3WqHDI7

Root Cellaring (Mike & Nancy Bubel) - https://amzn.to/4cJlLNR

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Pastured Poultry Profits (Joel Salatin) - https://amzn.to/4f9vNcv

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Fermented Vegetables (Kirsten & Christopher Shockey) - https://amzn.to/4d4arvj

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