It’s our favorite time of year! We’re getting you some outstanding recipes for your holiday treat trays during our annual “12 Days of Cookies” series. Today, Elizabeth is baking with Eva Sabet. She’s the owner of Swedish Crown Bakery in Anoka.
The 12 Days of Cookies is brought to you by Bridgeman’s Ice Cream. This year, we’re pairing each cookie with a Bridgeman’s ice cream flavor. Eva recommends enjoying Gluten Free Gingerbread with Praline Pecan.
For a list of Bridgeman’s retail locations and scoop shops, click here.
Here’s today’s recipe!
Soft Gluten Free Gingerbread Cookies
This larger gingerbread cookies are also called “lunch gingerbread” cookies in Sweden. They are also enjoyed with butter and cheese, hence the name “lunch”.
- 1/2 cup sugar
- 3/4 cup Swedish light syrup or Lyle’s Golden Syrup
- 1 teaspoon cloves, ground
- 1 teaspoon ginger, ground
- 2 teaspoon cinnamon, ground
- 1/2 stick butter
- 1 egg
- 1/4 cup milk
- 5 tsp baking powder
- 1 tsp baking soda
- 1 tsp xanthan gum
- 2-2.25 cups gluten free flour
- Boil sugar and syrup in a saucepan. Add butter and spices and stir the mixture until smooth.
Lightly whisk the egg and milk and mix the egg mixture into the saucepan while the sugar is still warm. Then allow the mixture to cool.
Mix flour, xanthan gum, baking powder and baking soda in a bowl. Incorporate the dry ingredients into the cooled mixture. Work the mixture until it forms a dough. If it is too loose add in a little bit extra flour.
Put dough into a bowl and sprinkle with some flour. Cover with plastic film and let the dough rest overnight in the refrigerator.
Shape the dough into buns and flatten them out into a cylinder shape. Place them on a baking sheet. Bake the cookies in the oven at 390F degrees, for 15 minutes.