1 ½cups(210 g) all purpose gluten free flour (we use Robin Hood because it has Xanthan Gum)this recipe works with regular flour too
¾tspxanthan gumomit if your gluten free flour already contains it
½tspbaking soda
1 ½tspground cinnamon
1tspground ginger
1/2tspcloves
1/8tspfresh ground nutmeg
¼tspsalt
½cup(70 g) Swerve brown sugar substitute
6tbsp(84 g) unsalted butter at room temperature
4tbsp(84 g) unsulphured molasses
1tbsp(21 g) honey
150 g (weighed out of shell) egg at room temperature, beaten
1tsppure vanilla extract
Powdered sugar or royal icing to decorateoptional
Instructions
Line baking sheets with parchment paper or Silpat and set aside.
In large bowl, cream together butter and Swerve brown sugar substitute. Add molasses, honey, egg and vanilla, mixing to combine.
In another bowl, wisk together flour, xanthan gum (if needed), baking soda, spices, and salt.
Pour the dry into the wet mixture and stir to combine. The dough will be thick and sticky. Transfer to a large sheet of unbleached parchment paper, cover with another sheet of parchment and roll into a rectangle about 3/8-inch thick. Place it in the refrigerator or freezer after you roll it out to allow it to firm up before cutting the cookies.
Remove the top sheet of parchment paper, dip a cookie cutter in gluten free flour, and use it to cut out shapes from the cookie dough. Place the dough on a flat surface, like a cutting board or rimless baking sheet, and place in the freezer until firm (about 10 min).
Once chilled, remove the dough from around the cut-outs and gather the scraps. Then carefully peel off the cut-out shapes and place them, about 1 1/2-inches apart, on the prepared baking sheets. A bench scraper can help lift the cookies from the parchment. Repeat process with the remaining dough.
Preheat oven to 350°F.
Place in the refrigerator or freezer until firm (about 10 minutes in the fridge, or 5 minutes in the freezer). This will help them keep their shape during baking.
Place the pan in the center of the preheated oven and bake until just set, about 8-10 minutes (depending on size and thickness). Remove from the oven and allow to cool, then transfer to a wire rack.
Decorate the completely cooled cookies with powdered sugar or royal icing, if desired. Allow icing to set for 8-12 hours before stacking the cookies.