Christmas is just around the corner! Time to get that last minute baking done.
These gingerbread cookies are the last ones on my list to make this season, but certainly not the last in taste!
I am actually really excited with how these ones turned out. I know when baking with gluten free flour, the dough tends to be runny at times, and there is a very fine line between adding too little flour and too much when it comes to making cookies. So I was a little nervous to make these, because to use a cookie cutter, it obviously has to hold its shape!
It is super important that you chill the dough after it is made. This way the dough will be harder, so when you go to cut them in your cookie cutters, they will keep their form. I recommend 2 hours, however, you can still use the dough up to 48 hours of it being in the fridge.
*One important thing I recommend, is to take a little dough at a time out of the fridge when forming them into their cookie cutter shapes. I recommend this because once the dough warms up, it is harder to get it into that shape, so you need to use the cookie cutter as soon as you take it out of the fridge!
I prefer these without icing, however, feel free to decorate them all you want 🙂
Cozy on up by the fireplace and have a gingerbread cookie with some milk or hot chocolate this Christmas season 🎅Â
[sp_recipe]
