Gluten Free Gingerbread Cookies

Gluten Free Gingerbread Cookies

Ingredients

3/4 c butter, softened

3/4 c packed brown sugar

1/2 c fancy molasses

1 egg

½ tsp vanilla extract

1 pkg Epicure Gingerbread Mix

1 1/2 c Epicure Easy Peasy Bagel, Pancake, Waffle Mix

2 Tbsp Easy Peasy Bagel, Pancake & Waffle mix for rolling out dough.

ICING:

3 c icing sugar

2 Tbsp Light Corn syrup

2-3 Tbsp milk

1/4 tsp vanilla extract

DIRECTIONS

With an electric mixer, beat butter and sugar until fluffy, add molasses, vanilla and an egg. Mix well. Slowly add Epicure Gingerbread Mix and Epicure Easy Peasy Mix. Roll into a dough ball and place in Epicure 4 Cup Prep Bowl to refrigerate for at least 2 hours or overnight.

Preheat oven to 350 F.

Prepare baking Sheet Pan with Sheet Pan Liner . (Optional - parchment paper)

Roll the dough on parchment paper sprinkled with Easy Peasy flour to 1/4 inch thickness. Cut out cookie shapes.

(TIP: Optional - to make gingerbread men with candy cane. Cut a wooden chopstick or small diameter dowel into 1 inch pieces. Lightly rub with oil to prevent sticking. Place in position of man and lift arm to slightly cover wood. )

Bake for about 9-10 minutes, or until edges just start to brown. Remove cookies from oven and let cool for a couple minutes before transferring to cooling racks.

(Tip: optional - while still warm gently remove wooden rod and replace with small candy cane. )

Cookies must be completely cooled before icing.

Prepare icing by mixing all ingredients. To pipe an outline have icing slightly thick. Once the outline is done you can add additional milk to make slightly thinner mix and use to flood the inside design. Use a toothpick to guide icing to corners.

TIP: Divide icing sugar mixture into different prep pro bowls and ad food colouring. Have fun decorate as you wish.

Keep in fridge till ready to eat.