Can I Freeze Gingerbread Cookies? Yes! Freeze fully cooled gluten free gingerbread cookies in an airtight container for up to three months. When you’re ready to serve, thaw the cookies on the counter for a few hours and serve at room temperature.
Whisk or sift together the gluten-free flour, tapioca flour, cocoa powder, baking soda, cinnamon, powdered sugar, nutmeg, ginger, and salt.
In a bowl use an electric mixer or stand mixer to cream together the butter and brown sugar until light and fluffy.
Add the eggs, vanilla extract, maple syrup and molasses and beat until combined.
Add the dry ingredients. Mix until fully combined. Let the dough sit for 10 minutes.
Shape the dough into a ball and place it on wax paper. Flatten the dough and roll into a rectangle 1/4 inch thick.
Chill the dough for 30 minutes in the fridge. This makes it easier to cut the cookies.
Preheat the oven to 375°F. Rremove the dough from the fridge and cut it into shapes with cookie cutters. Place the shaped cookies on a parchment-lined baking sheet.
Bake the cookies for 10-14 minutes. You want them set but not too firm or hard. They will continue to cook a bit on the baking sheet. Remove them from the oven and let them cool.
Transfer to a cooling rack and make sure they are cooled fully before decorating. Enjoy!
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