Whether you shape them like trees, stars, or little people, with Kinga’s gluten-free gingerbread cookie recipe, you’ll delight your loved ones with their spicy flavor!
Ingredients
Icing
- Powdered sugar – 120 g
- Soy milk – 1 tbsp
Dry Ingredients
- Brown sugar – 40 g
- Cinnamon – 0.5 tsp
- Ground nutmeg – a pinch
- Ground ginger – 1.5 tsp
- Baking soda – 0.25 tsp
- Gluten-free flour – 85 g
Wet Ingredients
- Honey – 2 tbsp
- Coconut oil – 2 tbsp
- Soy milk – 2 tbsp
Additionally
- Assorted nuts and dried fruits – 30 g
- Gluten-free flour – 20 g
Decoration
- Assorted nuts and dried fruits – 30 g
Instructions
Step 1: Mix the Dry Ingredients for the Dough Combine and mix all the dry dough ingredients in a bowl.
Step 2: Mix the Wet Ingredients for the Dough Combine all the wet dough ingredients in a saucepan and heat over low heat (stirring occasionally) until well combined. Let it cool.
Step 3: Combine the Dry and Wet Ingredients for the Dough Pour the wet dough ingredients into the dry ones and mix until well combined. Add chopped nuts and dried fruits: cranberries, raisins, and walnuts, and knead the dough into a uniform mass.
Flatten the dough, shape it into a rectangle about 1 cm thick, wrap it in plastic wrap, and refrigerate for at least 1 hour (or overnight).
Step 4: Roll Out the Dough and Bake the Cookies Roll out the chilled dough to a thickness of about 5 mm on a floured surface. Use cookie cutters to cut out gingerbread cookies, then place them on a baking sheet lined with parchment paper.
Bake the cookies for about 10 minutes in an oven preheated to 180°C. Once baked, set them aside to cool.
Step 5: Prepare the Icing and Serve the Cookies Sift the powdered sugar into a bowl. Add soy milk and mix the ingredients until smooth and runny.
Drizzle the cooled cookies with icing and decorate them with assorted nuts and dried fruits.
