We had fun making these on Ozarks Fox AM! Imagine making these and making a base of white chocolate bark with crushed candy canes as the base and mini gingerbread houses all on a platter as a centerpiece or as gifts.
The star shaped cookie cutters are available just about anywhere online. The kind I have had 10 sizes. Simplify with your biscuit cutters and just make a few sizes.
Here's the recipe for the cookies and the frosting. Enjoy!
Gluten Free (sub equal parts regular flour if you prefer) Gingerbread Cookies
- 6 1/4 cups gluten free flour (I like Bob's Red Mill)
- 1 tsp baking soda
- 3 TBSP corn starch
- 2 TBSP ground cinnamon
- 2 TBSP ground ginger
- 2 tsp ground cloves
- 1 stick (1/2 cup) salted butter, at room temperature
- 2 cups packed brown sugar
- 3 TBSP orange zest
- 2 large eggs, at room temperature
- 1 cup molasses (or substitute sorghum or dark corn syrup)
- 1 TBSP vanilla extract
Sift together the flour, baking soda, corn starch and spices, in a large bowl. Set aside.
In the bowl of a large stand mixer, cream together the butter, brown sugar, and orange zest for 2-3 minutes until fluffy and well-mixed. Add the eggs one at a time, beating well after each addition, then add the molasses and vanilla.
Turn the mixer to low and add the dry ingredients. Mix slowly and do not over mix. You can use a spatula to finish mixing.
Divide the dough in half and roll each piece out between two pieces of parchment paper, roll to 1/4" thick. Freeze the dough for 15 minutes before cutting dough. If doing this in steps, keep the dough in the freezer until you're ready to cut and bake.
Cut out two of each size of star and 3 of the smallest star. If your dough is sticky or hard to work with, chill it again. Place the cut-out cookies on cookie sheets covered with parchment, Keep similar sizes of stars on the same sheet, so they bake evenly, and space the cookies about 1inch apart. Preheat the oven to 350 F and refrigerate the cookie sheets while the oven preheats, so that the cookies are chilled going into the oven—this will help them hold their shape and not spread too much.
- I double this recipe (which gives you enough dough for 6 of each size and 12 for the tiny star) and cut the big cookies out first. If you save all your scraps for the smaller cookies, the dough stays tender.
Bake the smaller stars for 8-10 minutes and the larger stars for 10-12 minutes, until light brown, slightly puffed, and no longer shiny in the center. Cool on the cookie sheets. I prefer to let the cookies stay out a few hours before working with them. Cookies can be made in advance and kept in an airtight container at room temperature for 3-4 days, or for 3-4 months in the freezer.
- 2 c confectioners sugar
- 1 ½ tablespoon light corn syrup
- 1 ½ tablespoon milk (almond milk is fine) (more or less, as needed to reach desired consistency)
- ½ teaspoon almond extract or whatever flavor you like
- food coloring (optional, desired colors)
In a medium bowl, sift confectioners sugar and then combine with light corn syrup, milk or water, and clear extract flavoring. Stir until smooth and the icing has reached your desired consistency.
For flooding and dipping, use a consistency that sticks well to your spoon and icing 'drops' off slowly.
For a light glaze that is somewhat transparent, use a consistency that runs off slowly from your spoon but also leaves a good clear coating on the spoon.
Yes, you can buy pre made icing!
I prefer to decorate each cookie first. You need two of each size you use and 3 for the top (so you can have a star on end at the top).
Starting with the largest cookie on the bottom, turn the next cookie slightly so the points of the star alternate. Add a small amount of frosting to the center of each cookie and add another layer.
There are endless possibilities for these cookies!