I really wanted to make Christmas cookies with Lu and she requested Gingerbread because she, “Super duper loves gingerbread cookies bery much Mama!” Said with her hands on her hips and that very knowing look in her eye. So I googled and I hit the jackpot! And then I googled again and found roll out sugar cookies. The internet is a beautiful thing.

First, I mixed some gluten free flour I’ve found when working with gluten free flours, that using my kitchen scale is the way to go:

-3 cups white rice flour (450 grams)
-2 cups potato starch (310 grams)
-1/2 cup tapioca starch (62.5 grams)

That amount of flour was exactly what I needed for these two recipes, plus some extra for rolling out.  I did use some extra rice flour when I ran out of the mixture for rolling out.

Gluten Free Gingerbread Cookies (adapted from here)
-2 cups gluten free flour mix
-1/2 teaspoon ginger
-1/2 teaspoon cream of tartar
-1/8 teaspoon salt
-1/2 teaspoon baking soda
-1 1/2 teaspoon xanthan gum
-1/8 heaping teaspoon ground cloves
-1/2 teaspoon cinnamon
-1/2 cup cold butter
-1/2 cup sugar
-1/3 cup molasses (make sure it’s Gluten Free)
-1 cold egg

Combine the first 8 ingredients (flour mix-cinnamon) and mix well. Cut in the butter until the mixture is in crumbs the size of small peas.

In another bowl beat the sugar, molasses, and egg. Combine with the dry ingredients and mix until the flour is completely incorporated and the dough pulls away from the side of the bowl.

Refrigerate for at least an hour (I make a ball and cover it in saran wrap and then flatten it out).

Preheat oven to 350*. Roll out on a heavily gluten free floured surface.  I put sugar in my flour when I roll the dough.  Roll to 1/4 inch thickness, cut, and place on a cookie sheet (preferable with a silpat). Bake for 12-14 minutes or until edges just start to brown. Let cool on a wire rack. Cool, then frost and decorate as desired.

Gluten Free Sugar Cookies (copied from here)

-1 cup shortening (I used Crisco Butter Flavored because I had it in my pantry)
-1 cup sugar
-2 eggs
-1/2 teaspoon vanilla
-3 cups flour blend
-1 1/2 teaspoons xanthan gum
-2 teaspoons baking powder
-1/2 teaspoon baking soda
-1/2 teaspoon salt

Cream shortening and sugar, add eggs and vanilla. When combined, add dry ingredients (I didn’t even bother using 2 bowls for this recipe). Wrap dough (like above) and refrigerate for at least an hour.

Preheat oven to 350*. Roll out on a heavily gluten free floured surface.  I put sugar in my flour when I roll the dough.  Roll to 1/4 inch thickness, cut, and place on a cookie sheet (preferable with a silpat). Bake for 10-12 minutes or until edges just start to brown. Let cool on a wire rack. Cool, then frost and decorate as desired.

Both of these recipes DO NOT taste like they are gluten free.  They are awesome.  Lucy agreed!