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Makes about 20 cookies 1-3/4 c. gluten-free flour mix (click here for recipe) 1/2 tsp. cream of tartar 1/2 tsp. sea salt 1/2 tsp. baking soda 1 tsp. xanthan gum 1 tsp. ginger 1/2 tsp. allspice 1 tsp. cinnamon 1/2 c. Henry's Unsalted Butter, chilled 1/2 c. organic light brown sugar 1 Henry's Large Egg 2 tsp. gluten-free vanilla 1 Tbsp. gluten-free molasses Preheat oven to 350°F. Sift together flour mix, cream of tartar, salt, baking soda, xanthan gum and spices. Using a pastry blender or two butter knives, cut in the butter until the mixture resembles coarse cornmeal. Cream together sugar, egg, vanilla, and molasses. Stir wet ingredients into dry ingredients, and mix well. Form dough into a ball and flatten into a disc. Dust with a little gluten-free flour, wrap in plastic wrap and refrigerate for one hour. Sprinkle rolling surface with gluten-free flour. Roll dough out to about 1/4 inch thick. Cut out shapes using a gingerbread man cookie cutter. Spray baking sheet lightly with cooking spray and place cookies on sheet. Bake for 10 to 12 minutes. Cool on a wire rack before frosting. Cream Cheese Frosting 3 Tbsp. Henry's Unsalted Butter, softened 2 oz. organic cream cheese, softened 1 tsp. gluten-free vanilla 2 tsp. Henry's Orange Juice 2-3 c. gluten-free confectioners’ sugar Natural gluten-free food coloring Cream butter, cream cheese, vanilla and orange juice together until fluffy. Add half the sugar. Beat well. Add more sugar, as needed, for smooth, thick consistency. If frosting gets too thick add a little milk to thin it out. Separate frosting into separate bowls and stir in food coloring. Frost cookies. Please be aware, ingredients in products often change. Always check the label for the most recent ingredient information. If you are unsure as to whether or not a product contains gluten, please don't eat it. |
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