A little taste of christmas with these ginger and cinnamon cookies. My father is always grateful when I bring over som freshly baked glutenfrie cakes and cookies.
Ginger cookies
20-24
1 cup Gluten-Free Flour Blend
1 tsp ground ginger
1/2 tsp baking soda
1/4 tsp ground cinnamon
1/8 tsp salt
1/2 cup firmly packed brown sugar
1/4 cup butter, softened
1 egg
Glaze
1 cup powdered sugar
4 to 5 tsp lemon juice
Combine gluten-free flour, ginger, baking soda, cinnamon and salt in medium bowl.
Cream brown sugar and butter in large bowl until light and fluffy with a hand mixer or kitchen aid with paddle attatchement. Add egg and mix until well combined. Reduce speed add gluten-free flour mixture. Beat until well mixed. Cover dough with plastic wrap and refrigerate for 1 hour.
Heat oven to 350ºF.
Shape dough into 1 inch balls. Place them a couple of inches apart on a baking tray with parchment paper. Bake for 8 to 9 minutes or until just golden brown around edges. Do not overbake, they will be dry. Cool on cookie sheets for a minute then remove to wire rack. Whisk together powdered sugar and lemon juice until a thick glazing consistency and drizzle glaze over the cookies.
20-24
1 cup Gluten-Free Flour Blend
1 tsp ground ginger
1/2 tsp baking soda
1/4 tsp ground cinnamon
1/8 tsp salt
1/2 cup firmly packed brown sugar
1/4 cup butter, softened
1 egg
Glaze
1 cup powdered sugar
4 to 5 tsp lemon juice
Combine gluten-free flour, ginger, baking soda, cinnamon and salt in medium bowl.
Cream brown sugar and butter in large bowl until light and fluffy with a hand mixer or kitchen aid with paddle attatchement. Add egg and mix until well combined. Reduce speed add gluten-free flour mixture. Beat until well mixed. Cover dough with plastic wrap and refrigerate for 1 hour.
Heat oven to 350ºF.
Shape dough into 1 inch balls. Place them a couple of inches apart on a baking tray with parchment paper. Bake for 8 to 9 minutes or until just golden brown around edges. Do not overbake, they will be dry. Cool on cookie sheets for a minute then remove to wire rack. Whisk together powdered sugar and lemon juice until a thick glazing consistency and drizzle glaze over the cookies.
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