There is a growing number of families having to change holiday treats due to food allergies or intolerances. I have been gluten free for 4 years now and I have one son who has been gluten free for almost a year. One of my favorite things to do as a child around the holidays was make and decorate cookies so I knew we had to find a favorite recipe to continue the tradition. This recipe is easy and delicious whether you have to be gluten free or not!
- 3 1/2 c thai rice flour (I LOVE stocking up on this at asian grocery stores like Lee Lee’s Market on 75th Ave and Cactus it’s so cheap!)
- 1 1/2 t baking soda
- 1/4 t salt
- 1 1/4 t cinnamon
- 1 1/4 t ground ginger
- 1 1/4 t ground allspice
- 1/4 t ground cloves
- 1 cup butter or shortening
- 3/4 c granulated sugar
- 3/4 c packed brown sugar
- 1 egg
- 1/4 c molasses
Directions: Stir rice flour, baking soda, salt, cinnamon, ginger, allspice and cloves together in a bowl. In another bowl cream butter/shortening and sugars. Add egg and molasses and mix until combined. Slowly mix in flour mixture (if using shortening and the mixture seems crumbly/dry just add a bit of water until it sticks together but not sticky). Refrigerate dough overnight or for at least an hour.
When ready to bake preheat oven to 350 degrees F. Remove dough from fridge and allow to sit out for a few minutes. Divide dough in half and roll out in between 2 sheets of parchment paper until it’s 1/4 – 1/2″ thick. Cut with your favorite cookie cutters. We used mini cutters but regular sized ones work too!
Carefully place cut cookies onto parchment lined cookie sheet. Bake for 9-12 minutes (depending on size of cutters) or until the edges are slightly darker. Allow to cool before transferring them – they will break if you move them too quickly!
These cookies are SO amazing. Crispy but a bit soft on the inside. Leave as is or decorate with frosting! We found these super cute treat boxes at Target to give as a gift.
What is your favorite holiday treat? Let me know if you try these out!