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–+ servings
Prep Time 10 minutes
Cook Time 10 minutes
Chilling time 1 hour
Total Time 1 hour 20 minutes
Servings: 24 cookies
Course: Dessert

Ingredients
  

For the cookies:
  • ½ cup unsalted butter room temperature
  • ½ cup sugar
  • ½ cup brown sugar packed
  • 1 large egg
  • ¼ cup molasses
  • 1 Tbsp vanilla
  • 2 ½ cups gluten free flour I recommend King Arthur Measure For Measure Gluten Free Flour
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1 ½ tsp ground ginger
  • 1 ½ tsp ground cinnamon
  • ¼ tsp nutmeg
  • ⅛ tsp allspice
For the icing:
  • 2 cups powdered sugar
  • 6-8 tsp milk may use water if desired
  • 4 tsp light corn syrup
  • ½ tsp vanilla may use any desired flavored extract

Instructions
 

For the cookies:
  1. In a stand mixer with paddle attachment or an electric mixer, cream together butter, sugar, and brown sugar until fluffy.
  2. Add egg, molasses, and vanilla. Mix until fully blended.
  3. In a medium bowl, whisk together the gluten free flour, baking soda, salt, ginger, cinnamon, nutmeg, and allspice.
  4. Add the dry ingredients slowly into the wet ingredients and mix until fully combined.
  5. Scrape the sides of the bowl and form the dough into a ball. Place the dough ball onto a piece of plastic wrap and flatten it into a disk shape. Wrap the disk with the plastic wrap. Chill the dough for 1 hour.
  6. Preheat oven to 350°F. Line two cookie sheets with parchment paper.
  7. Remove the chilled dough from the refrigerator. Sprinkle gluten free flour on a piece of parchment paper and a rolling pin. Roll out the dough until ¼ to ½-inch thick (¼-inch will give you thinner and crispier cookies). Cut into shapes. (I use a clean Spam can.) Place the cookies 1 inch apart on prepared baking sheets. Re-roll dough scraps until all the dough is cut into shapes.
  8. Bake for 8 minutes for chewy cookies and for 10 minutes for crisp cookies. Please watch your cookies because all ovens are different.
  9. Allow the cookies to cool on the cookie sheet for 5-10 minutes before carefully transferring to a wire rack to finish cooling.
  10. Make sure the cookies are completely cool before frosting.
For the icing:
  1. In a medium bowl, combine the powdered sugar, milk, light corn syrup, and vanilla. Stir until smooth.
  2. Spread icing on cookies. Let sit for at least 12 hours to harden completely before stacking and storing.

Notes

If you prefer to not use gluten free flour for the cake, you can substitute all purpose flour using the same measurement.
You can add food coloring to the icing if you want different colors.

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Let us know how it was!