Easy Step-By-Step Instructions for Gluten-Free Gingerbread Thumbprint Cookies
In a small bowl, whisk together 4 teaspoons baking soda, 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1 teaspoon ground cloves, and 1 teaspoon salt. In mixer bowl, beat ¾ cup room temperature unsalted butter, ¾ cup light brown sugar, and baking soda/spice blend until smooth.Beat in ½ cup molasses,
1 large room temperature egg, and 2 tablespoons milk.
Whip for a minute, and …
… then beat in 1 teaspoon cider vinegar.Stir in 2 cups CUP4CUP gluten free flour. Cover tightly, and refrigerate for at least 2 hours.Line baking sheets with parchment, and preheat oven to 350 degrees F. Make very small (3/4 inch) dough balls, and roll in 1/3 cup granulated sugar. Place balls 1 inch apart on prepared baking sheets. Bake at 350 degrees for 10-12 minutes.Using a small glass, immediately make indentations in the center of each hot cookie.Cool in pan for 3 minutes, and … … then transfer to a wire rack to cool completely.In small double boiler or microwave, heat 1 cup white chocolate chips 4 teaspoons cream ½ teaspoon molasses 1/8 teaspoon ground cinnamon. If mixture is too thick to pour, thin with 1 teaspoon coconut oil.Pour or scoop half teaspoonful into the indent of each cookie. Allow to set for 30 minutes.Allow to set for 30 minutesIn small double boiler or microwave, heat 1/3 cup white chocolate chips with 2 teaspoons coconut oil in 30-second intervals until smooth. Stir between each interval, and do NOT over heat.Carefully drizzle over cookies, and allow to set for 30 minutes.ENJOY!
Free Printable Recipe for Gluten-Free Gingerbread Thumbprint Cookies
1teaspooncoconut oiloptional for thinning if needed
Drizzle Ingredients
1/3cupwhite chocolate chips
2teaspoonscoconut oil
Method
Cookie Instructions
In a small bowl, whisk together baking soda, ginger, cinnamon, cloves, and salt.
In mixing bowl, beat butter, brown sugar, and baking soda/spice blend until smooth. Beat in molasses, egg, and milk. Whip for a minute, and then beat in vinegar.
Stir in gluten-free CUP4CUP flour. Then cover tightly, and refrigerate for at least 2 hours.
Line baking sheet with parchment, and preheat oven to 350 degrees F.
Make very small (3/4 inch) dough balls, and roll in 1/3 cup granulated sugar. Place balls 1 inch apart on prepared baking sheets.
Bake at 350 degrees for 10-12 minutes. Using a small glass, immediately make indentations in the center of each hot cookie. Cool in pan for 3 minutes, and then transfer to a wire rack to cool completely.
White Chocolate Ganache Filling Instructions
In small double boiler or microwave, heat 1 cup white chocolate chips with 1 tablespoon cream. When melted and smooth, stir in 1 teaspoon molasses and 1/8 teaspoon ground cinnamon, and mix completely. If mixture is too thick to pour, thin with 1 teaspoon coconut oil. Pour or scoop ½ teaspoonsful into the indent of each cookie. Allow to set for 30 minutes.
White Chocolate Drizzle Instructions
In small double boiler or microwave, heat 1/3 cup white chocolate chips with 2 teaspoons coconut oil in 30-second intervals until completely melted and smooth. Stir between each interval, and do NOT over-heat. Carefully drizzle over cookies, and allow to set for 30 minutes.
