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Gluten Free Holiday Spice Cookies

Course Dessert
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 dozen

Ingredients

  • 2 3/4 cup gluten free flour I used Pamelas and really liked it
  • 1 1/2 cups powdered sugar
  • 1 tsp kosher salt
  • 1 tbsp cinnamon
  • 1/4 tsp ground black pepper
  • 1 tsp cardamom
  • 1/2 tsp ground cloves
  • 1 tbsp molasses
  • 1 whole egg
  • 1/4 cup cream
  • 1 tsp vanilla extract
  • 1/4 tsp baking soda
  • 1 stick unsalted butter cut into pieces and at room temperature

Instructions

  1. Preheat oven to 325 degrees. Line two sheet trays with parchment paper.

  2. In the bowl of a stand mixer, combine the flour and powdered sugar on very low speed (or use a whisk) until combined. 

  3. Add the salt, cinnamon, pepper, cardamom, baking soda and cloves and blend. Now, add the soft butter, molasses, egg, vanilla and cream. Keep blending until a soft dough forms.

  4. Wrap dough in plastic wrap and chill in the fridge for half an hour.

  5. After chilling, roll dough out to be 1/4" thick. Cut out shapes with cookie cutters and place one inch apart on your prepared cookie sheets. Bake cookies for 10-12 minutes, or until puffy and bottoms are starting to become golden.

Recipe Notes

This dough freezes really nicely. Just defrost overnight in the fridge before rolling, cutting cookies and baking. 

Cookies will keep 5 days or so in tupperware.