At Christmastime, my family always spends time in Colonial Williamsburg. It really doesn’t seem like Christmas without at least one trip there. Wreaths heavy with oranges, pineapples, and holly decorate the cheerful, old homes. The fife and drum band plays marches and carols. The outlets are a nightmare that must be braved. But, my favorite part is the cider stand across from the barracks. They sell piping hot cider, coffee, and old-fashioned gingerbread cookies.
Thick, spicy gingerbread, free of sugary icing or decorations, pairs perfectly with the apple cider they sell. It’s been a few years since I’ve enjoyed one of those cookies since they aren’t gluten-free, but I’ve finally managed to come up with a recipe that produces the same, wonderful taste without the gluten. These gingerbread cookies have a dense texture and zesty, warm flavor. A touch of lemon and black pepper compliment the traditional seasonings and make things interesting. We prefer them without icing, but you could always decorate them with Royal Icing and currents.
I was thrilled to share them in the Great Food Blogger Cookie Swap. Hopefully, the recipients of these cookies enjoyed them as much as I did. Tune in later today for my mom’s recipe, Vegan Snickerdoodles!
Old Fashioned Gingerbread Cookies
Click here for a printable recipe!
Ingredients:
- 6 cups all-purpose gluten-free flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon xanthan gum
- 4 teaspoons ground ginger
- 4 teaspoons ground cinnamon
- 1 1/2 teaspoons ground cloves
- 1 teaspoon finely ground black pepper
- 1 tablespoon lemon zest
- 1 1/2 teaspoons sea salt
- 1 cup unsalted butter (at room temperature)
- 1 cup packed dark brown sugar
- 2 large eggs
- 1 cup molasses
Prep Time: 20 minutes
Chill Time: 2 hours
Bake Time: 12-15 minutes
Method:
1. Whisk together dry ingredients in a large bowl. Set aside.
2. In a stand mixer, cream butter and sugar. Add eggs and molasses. Slowly, add flour mixture, mixing on low until just combined.
3. Divide dough into thirds and wrap each in plastic. Refrigerate until cold and firm, about two hours.
4. Preheat oven to 350F. Line a cookie sheet with parchment paper or a slipmat. On a lightly floured surface, roll out dough until 1/4 inch thick. Cut into shapes of your cookie. Transfer cookies onto prepared sheets, spacing them about 2 inches apart. Refrigerate until the cookies are firm again, about 10 minutes.
5. Bake for 12-25 minutes. Let cool on wire racks. Store in an airtight container for up to a week.
