1cdairy free butter, 2 sticks softenedsuggestion in post
1cpacked brown sugar
1cmolasses, not blackstrap
1tbspapple cider vinegar
5cgluten free flour, plus more for rolling out cookiesbrand suggestion in post
1tspxanthan gum, omit if in your gluten free flour blend
In a stand mixer on medium speed cream together the softened butter and sugar.
Add in the egg, molasses, vinegar, and vanilla extract. Cream just until combined.
In a medium bowl combine all of the dry ingredients and spices.
Add dry ingredient mixture to the mixer and beat on low speed until combined. Scrape down the sides and bottom of the mixing bowl as needed for all cookie batter to be mixed well. Be careful not to overmix the batter or cookies will turn out hard.
Cover the bowl with plastic wrap and chill in the refrigerator for at least 3 hours or overnight. If chilling overnight allow dough to stand at room temperature for at least 10-15 minutes before rolling out.
Preheat oven to 350°F. Gather cookie sheets and line with parchment paper; set aside.
Divide dough into 2 large balls. Roll 1 dough ball on a lightly floured surface to ¼ of an inch thickness.
Place cookie cutter in flour as needed to cut out cookies and place them on cookie sheet, 1 inch apart. Place similar size cookies on the same cookie sheet. Repeat with remaining dough ball.
Set a timer for baking times. Large cookies take 8-9 minutes, smaller cookies 5-6. Ovens bake differently so prepare to adjust bake times as needed.
Remove cookies from the oven and allow to cool for 1-2 minutes before transferring to a cooling rack.
Cookies should cool completely before decorating.
Store cooled cookies in an airtight container up to a week, frozen up to a month and allow to thaw before decorating. Keep in mind these cookies taste best the first 1-2 days after baking.
This recipe will yield 2 dozen large cookies, 3 dozen medium size, and 4 dozen small cookie. Cookies can be baked and frozen, then decorated once thawed.