Gluten/Dairy free Gingerbread cookies

Gluten/Dairy free Gingerbread cookies

Ingredients

• 2 1/4 cups Krusteaz Gluten-Free Multi-Purpose Flour
• 1 cup almond flour
• 1/2 teaspoon tapioca starch
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 6 tablespoons butter, softened(I used non-dairy Spectrum Non-dairy spread)
• 1/2 cup brown sugar
• 1 large egg
• 1/2 cup molasses
• 1 teaspoon pure vanilla

Instructions

1. Whisk together the first 8 ingredients (sifted) in a medium bowl. Set them aside.
2. In the bowl of your stand mixer or with an electric mixer, beat the butter /or  non-dairy butter spread and brown sugar until light and fluffy.
3. Add the egg, molasses, and vanilla, and stir on medium-low speed until well blended. Don't mix on high speed at this point; you want to avoid adding air to the dough.
4. Add the dry ingredients, and blend on low speed until incorporated.
5. Place dough on a piece of plastic wrap. Pat the dough into a round , wrap completely, and chill in the refrigerator for 1 to 2 hours, or overnight
6. Preheat your oven to 325°F.
   
7. Remove the dough from the refrigerator and roll disks out about 1/4" thick.
8. Cut the dough with your choice of cutters (I’m using a big & small gingerbread man cutters), and place on a parchment-lined baking sheet.
9. Bake for 8 to 10 minutes. The cookie will be firmer on the edges, but still soft in the center when done.
10. Allow to cool completely before decorating with frosting and candies. Add any kind of candies to decorate –I used Mini chocolate chips (Enjoy Life) & red hots candies.
11. Yield: 24 to 30 cookies. 

Frosting

• 1 cup powder sugar
• 6 tablespoons butter, softened(I used non-dairy Spectrum Non-dairy spread)
• Up to 1/2 cup milk(Non-dairy milk : cashew, almond or coconut )
• Food coloring ( Mix in separate bowl for red & green ) if you want decorate with other color than white frosting
• 1 teaspoon pure vanilla

Directions

1. 1 In medium bowl, mix powdered sugar and butter/or NON-Dairy with whisk or electric mixer on low speed. Stir in vanilla and 1 tablespoon of the milk/or non-dairy milk.
2. 2 Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time.