Amid the chaos that the holidays bring, the shopping, cooking, traveling, decorating, some traditions are really worth the effort. These cookies make the cut. No leaving the house, no battling crowds, no sleepy toddlers fighting to stay awake for Christmas lights. I plan on making them every year. They’re classic, warm with spices, and so fun for little hands to help cut out. They’re wonderful to decorate, but also delicious plain.

I recommend Namaste Gluten Free Flour Blend. It is my favorite blend at the moment. It uses a combination of sweet rice flour and rice flour to give it a mildly sweet, slightly nutty flavor. I included the amazon affiliate link above.

This cookie works especially well as a thin cut out cookie, but sometimes we make them thicker for a heartier, chewy cookie.

Gingerbread Cookies

Ingredients

1 1/2 cup molasses

1 cup dark brown sugar

2/3 cup cold water

1/3 cup shortening

7 cups gluten free flour blend (I recommend Namaste Gluten Free Blend)

2 teaspoon baking soda

1 teaspoon salt

1 teaspoon ground allspice

2 teaspoon ground ginger

1 teaspoon ground clove

2 teaspoon ground cinnamon

Instructions

In a large bowl, stir together molasses, brown sugar, water, and shortening. In a medium sized bowl, stir together flour, baking soda, salt, and spices. Slowly add dry ingredients to wet. spoonful by spoonful. Cover ball of dough with plastic wrap and refrigerate at least 2 hours.

Preheat oven to 350°. Remove 1/6 of dough and roll out 1/8″. Cut into shapes about 5” in diameter. Place cookies on baking sheet 2 inches apart. Bake 8-10 minutes.

Enjoy!