Low FODMAP Gingerbread Men Cookies
These Low FODMAP Gingerbread Men Cookies are crispy on the edges, tender and slightly chewy in the center, packed with flavor and so delicious!
Ingredients
- 280 gluten-free flour
- ¼ teaspoon baking soda
- 1 ¼ teaspoon ground cinnamon
- 1 ¼ teaspoon ground ginger
- ½ teaspoon salt
- 100 g brown sugar
- 80 g unsalted butter at room temperature, cut into tablespoon-sized pieces
- 80 g Molasses Syrup
- 1 tsp Maple Syrup
- 2 eggs at room temperature, beaten
- ½ teaspoon Vanilla Extract
Instructions
- In a large bowl, place the flour, baking soda, cinnamon, ginger and salt, and whisk to combine well. Add the brown sugar and whisk again to combine, working out any lumps. Create a well in the center of the dry ingredients and add the butter, molasses, maple syrup, eggs, and vanilla, mixing to combine after each addition. The dough will be thick and a little sticky.
- Divide dough in half and place each onto a large piece of plastic wrap. Wrap each up tightly and pat down to create a disc shape. Chill discs for at least 3 hours and up to 3 days. Chilling is mandatory for this cookie dough. I like to chill mine overnight.
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper.
- Remove 1 disc of chilled cookie dough from the refrigerator. Generously flour a work surface, as well as your hands and the rolling pin. Roll out disc until ¼-inch thick. dip a gingerbread man cutter in gluten-free flour or cornstarch, and use it to cut out shapes from the cookie dough. Repeat with the remaining disc of dough.
- Bake cookies for about 9-10 minutes. Allow cookies to cool for 5 minutes on the cookie sheet. Transfer to a cooling rack to cool completely. Once completely cool, decorate as desired.
- Cookies stay fresh covered at room temperature for up to 1 week.