Gingerbread cookies
Cook Time
12 mins

(Gluten-free, dairy-free, can be refined sugar-free and grain-free)

Servings: 20
For the cookies:
  • 4 cups all-purpose gluten-free flour
  • 1 1/4 tsp ground nutmeg
  • 1 1/4 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp ground allspice
  • 1 tbs ground ginger
  • 1 egg
  • 3/4 cup brown sugar or coconut sugar
  • 1/2 cup honey
  • 1/2 cup molasses
For the frosting:
  • 1 cup icing sugar
  • 2 tbs water or almond milk
  • 1 tbs lemon juice
  1. Sift together the flour, nutmeg, cinnamon, cloves, ginger and allspice. Set aside.
  2. Beat the egg and sugar together on medium speed in an electric mixer until light and fluffy, about 2 minutes. Scrape down the bowl as necessary.
  3. Beat in the honey and molasses until thoroughly combined.
  4. On low speed, stir in the flour mixture until just combined. It will be very sticky and tough, so be sure either your mixer is powerful, or mix it by hand.
  5. Turn the dough out from the bowl onto a well-floured surface. Knead the dough, adding more flour as needed until a stiff dough is formed.
  6. Wrap the dough in cling wrap and chill until firm, about 2 hours or even overnight.
  7. On a well-floured surface, roll out the dough into a 9x12" rectangle. Cut the dough into 20 3x2" rectangles and bake at 180C for 10-12 minutes.
  8. Transfer the cookies to a wire rack and let cool.
  9. Whisk together the icing sugar, water and lemon juice and brush or spread on top of the cookies.
  10. Allow the glaze to firm and then store the cookies in an airtight container at room temperature.
Recipe Notes

To make this grain-free - substitute the 4 cups of gluten-free all-purpose flour with 3 cups of almond flour, 1/2 cup coconut flour and 1/2 cup tapioca flour.  Use tapioca flour for the kneading if needed.

Adapted from Brown-Eyed Baker