You'll want to bookmark this recipe for holiday season, when gluten-filled gingerbread cookies appear left and right.

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Ingredients

Directions

  • Preheat oven to 350°F. In a medium bowl stir together first six ingredients (through salt).

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  • In a large bowl beat shortening with a mixer on medium for 30 seconds. Gradually beat in 2 cups granulated sugar until combined, scraping bowl as needed. Beat in eggs and molasses. Beat in flour mixture.

  • Shape dough into 2-inch balls by using a 1/4-cup measure or scoop. Roll balls in coarse sugar; place 2-1/2 inches apart on an ungreased cookie sheet.

  • Bake about 12 minutes or until bottoms are light brown and tops are puffed (do not overbake). Cool on cookie sheet 2 minutes. Remove; cool on a wire rack.

Mini Ginger Cookies:

Prepare as directed, except shape dough into 3/4-inch balls. Roll balls in 1 to 1 1/4 cups coarse sugar; place 1 inch apart on an ungreased cookie sheet. Bake 5 to 7 minutes. Cool on cookie sheet 1 minute. Remove; cool on a wire rack. Makes about 160 cookies.Per mini cookie: 52 calories, 0 g protein, 8 g carbohydrate, 2 g total fat (1 g sat. fat), 2 mg cholesterol, 0 g fiber, 5 g total sugar, 0% Vitamin A, 0% Vitamin C, 22 mg sodium, 0% calcium, 1% iron

To Store:

Layer cookies between sheets of waxed paper in an airtight container. Store at room temperature up to 3 days or freeze up to 3 months.

Nutrition Facts

336 calories; 14 g total fat; 16 mg cholesterol; 147 mg sodium. 53 g carbohydrates; 2 g protein;

Gluten-Free Flour Mix

Ingredients

Directions

  • In a large airtight container whisk together rice flour, potato starch, sorghum flour, and xanthan gum. Cover and store at room temperature for up to 3 months.

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Tip

Double or even triple this recipe to have our gluten-free flour mix on hand for future baking and cooking recipes.

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