It's getting close to that gingerbread season so now's the time to test dozen of different recipes and find the perfect one for your Christmas holiday treats! This the version my family made last year with great success I hope your family enjoys it too!
4 tablespoons Unsalted Butter, room temperature
1/2 cup, packed Brown Sugar
1/2 cup Molasses
1/4 cup Honey
1 large Egg, room temperature
2 cups Brown Rice Flour
1 1/3 cup + 2 tsp Tapioca Starch/Flour
1/3 cup + 2 tsp Potato Starch
1/4 cup Teff Flour
1/4 cup Whey, Hemp, or Non-GMO Soy Protein
1 tsp Baking Soda
1 tsp Ginger powder
1/2 tsp Cinnamon, ground
1/4 tsp Cloves, ground
1/4 tsp Allspice, ground
1/2 tsp Salt
1/8 tsp Black Pepper (for spicy cookies!)
1/4 cup Water
2 tsp freshly grated Ginger Root, peeled
In the bowl of a stand mixer with the paddle attachment (in a large bowl with a hand-held electric mixer, or in a large bowl using a whisk or spatula), cream the butter and brown sugar. Mix in the molasses and honey. Add the egg, mixing until combined. (Don't worry if the mixture looks curdled)
In a medium bowl, sift together the flours, baking soda, spices, and salt & pepper. Add half of the flour mixture to the sugar mixture, mixing on low speed until just combined, scrape down the side of the bowl and/or paddle as is needed. Pour in the water and grated ginger, and mix to combine. Add the remaining flour and mix until fully combined.
Divide the dough into two pieces (it's going to be sticky), and shape into a ball, wrap each in plastic wrap, and refrigerate for 3 to 4 hours, or overnight.
Preheat oven to 350f (175C). Have ready parchment- or wax paper-lined baking sheets.
Bake cookies for 8-10 minutes, or until their surface is dry and they indent only slightly when you gently touch them, but are not yet beginning to get noticeably darker. (Unless of course you want a crispy gingerbread cookie. In that case just bake them longer and you'll end up with cookies strong enough to use for a gingerbread house!) Cool completely on a rack, then decorate as desired. Cookies keep, wrapped airtight and at room temperature, for up to three days.
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