Redolent with aromatic spices, these traditional cookies can be either painted before baking or decorated after baking.
Yield: 2 to 3 dozen, depending on the size of the cutters used
Active time: 30 minutes
Start to finish: 13/4 hours, including 1 hour to chill dough
1 cup brown rice flour
1 cup cornstarch
2 teaspoons ground ginger
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon xanthan gum
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, softened
1/3 cup confectioners’ sugar
1/2 cup dark molasses
1/2 teaspoon pure vanilla extract
Sweet rice flour
Gluten-free candies (optional)
1. Combine rice flour, cornstarch, ginger, nutmeg, cinnamon, xanthan gum, baking soda, and salt in a mixing bowl. Whisk well.
2. Combine butter and confectioners’ sugar in another mixing bowl and beat at low speed with an electric mixer to combine. Increase the speed to high, and beat for 3 to 4 minutes, or until light and fluffy. Add molasses and vanilla, and beat for 1 minute.
3. Slowly add dry ingredients to the butter mixture, and beat until stiff dough forms. Divide dough in half, and wrap each half in plastic wrap. Press dough into a pancake. Refrigerate for 1 hour or until firm, or up to 2 days.
4. Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicon baking mats.
5. Lightly dust a sheet of waxed paper and a rolling pin with sweet rice flour. Roll dough to a thickness of 1/4 inch. Dip cookie cutters in sweet rice flour, and cut out cookies. Remove excess dough, and transfer cookies to the baking sheets. Re-roll excess dough, chilling it for 15 minutes if necessary.
6. Bake cookies for 10 to 12 minutes, or until firm. Cool cookies for 2 minutes on the baking sheets, and then transfer them with a spatula to cooling racks to cool completely. Decorate cooled cookies with royal icing and candies.
Variation
Add 1/2 cup chopped raisins to the dough, and bake the cookies as drop cookies for 13 to 15 minutes. No chilling is necessary for a drop cookie.