Allergy Friendly Gingerbread Cookies With Lemon Icing

gingerbread cookies gluten free allergy friendly

These allergy friendly cookies are amazingly soft and the lemon icing pairs beautifully with gingerbread. 

 

For the cookies 

1 1/2 cup brown rice flour

1/2 cup arrowroot starch/flour

1/2 cup sorghum flour

2 teaspoons cinnamon 

1 teaspoon xantham gum (or konjac powder which I prefer to bake with)

1 teaspoon cream of tartar

1/2 teaspoon ginger

1/2 teaspoon baking soda

1/2 teaspoon cloves

1/4 teaspoon sea salt 

1/2 cup organic brown sugar

1/4 cup applesauce

1/2 cup molasses

1/2 cup organic all vegetable non-hydrogenated shortening

For the icing 

2 cups organic powdered sugar

1 tablespoon lemon juice

3 tablespoon rice milk (or favorite milk substitute) 

 

Preparation

1. In a medium bowl whisk together the brown rice flour, arrowroot, sorghum flour, cinnamon, xanthan (or konjac), cream of tartar, ginger, baking soda,  cloves and sea salt. Set aside.

2. In a separate large bowl, cream together the sugar and shortening, using a mixer on medium speed for 3 minutes, scrapping down the sides of the bowl as needed. The mixture will be light and fluffy.

3. Add the applesauce and molasses. Mix for 1 minute on medium speed.

4. Slowly add the dry ingredient and blend on medium speed, about 2 minutes. The batter will be thick. Wrap the dough tightly in plastic and chill it for 2 hours. Cookies dough can be refrigerated for up to 2 weeks.

5. When you are ready to make the cookies preheat the oven to 315°F. Line two large baking sheets with parchment paper. 

6. Roll dough out to 1/4-inch thickness. Cut with cookie cutters. Bake for 10 - 12 minutes until the edges of the cookies are lightly golden. 

7. Remove from oven and allow cookies to cool on trays for 2 - 3 minutes before transferring to wire rack to cool completely. 

8. To make the lemon icing: Combine the powdered sugar with the lemon juice and rice milk in a medium bowl until the icing forms. If the icing is too thick, add additional rice milk. Load the icing into a pastry bag and decorate the cookies. 

Store them in an airtight containers at room temperature for up to 5 days. 

gingerbread cookies

The shortening, sugar, applesauce and molasses mix should look like this.

gingerbread cookies

The dough will be soft but shouldn't stick to the sides.

gingerbread cookies

Our kids favorite part, cutting them up and decorating them. 

 

 

 

 

 

 

 

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