Gingerbread cookies

It's the holiday season. That means lots of sweets! (for me). Like having delicious egg nog, or sugar cookies or these gingerbread cookies! When I was making these I found out that this molasses smells terrible, at least to me. well, here's the recipe:

Gingerbread Cookies

1 cup White Rice Flour

½ Cup Sweet rice flour

¾ Cup Tapioca Flour

3/4 Cup Sugar

½ Cup Molasses

1 Egg yolk

¾ Teaspoon Baking powder

¾ Teaspoon Baking soda

1 Teaspoon Salt

¾ Teaspoon Xanthan Gum

¾ Teaspoon Allspice

½ Cup Butter

¼ Teaspoon Nutmeg

¾ Teaspoon Cinnamon

1 Teaspoon Salt

Put the dry ingredients in a bowl. Cream the sugar and butter together until smooth. Stir in the molasses and the egg yolk and mix until combined. Add in the dry ingredients and mix with an electric mixer on medium low until you get “doughy” dough or so it is pliable enough to roll into a bowl without crumbling. Cover and chill for one hour. Preheat you oven to 350 F. Take out a piece of plastic wrap double the size of the dough and flour it. Put the dough on it and fold it over and then with a rolling pin simply roll it out to any thickness you would like. At this point you can cut out any shapes or just flatten into a circle and place on an ungreased cookie sheet. Then bake for about 10 minutes until browned more than it was already. Let cool completely and then put on frosting if you would like.

Frosting Recipe

4 Tablespoons butter

¾ teaspoon vanilla extract

2 Cups Confectioner’s Sugar

2 Tablespoons milk

¼ teaspoon salt

Cream the butter, salt and vanilla together. Add in the sugar while mixing until fluffy, then add milk and mix with an electric mixer until soft, scraping bowl occasionally.