Ingredients
Scale
- 1 3/4 cups white rice flour, plus more for rolling
- 3/4 cup potato starch
- 1/2 cup tapioca starch
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. kosher salt
- 1 1/2 tsp. cinnamon
- 1 tsp. ground ginger
- 1/8 tsp. nutmeg
- Pinch of cloves
- 3/4 cup shortening
- 3/4 cup sugar
- 3/4 cup molasses
- 1 egg
- For the Icing:
- 1 egg white, at room temperature
- Pinch of salt
- 2 cups confectioner’s sugar
- 2–3 tsp. fresh lime juice (from 1/2 lime)
Instructions
- Whisk together all dry ingredients in a large bowl and set aside. Beat shortening and sugar together in another bowl, then mix in molasses and egg. Stir in the flour mixture until smooth. Divide dough, shape into balls, flatten, wrap in plastic, and chill for at least 2 hours.
- Preheat oven to 350°F (175°C). Roll out chilled dough to 1/4 inch thick between parchment. Freeze for 15 minutes. Cut out shapes and bake for 6-8 minutes. Cool on tray for 3-5 minutes before removing.
- For icing, beat egg white with a pinch of salt until frothy, sift in confectioner’s sugar, then gradually mix in lime juice until smooth. Decorate cookies as desired.
Notes
Store baked cookies in an airtight container for up to a week, or freeze for up to three months. Thaw at room temperature.
- Prep Time: 120 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 2 cookies
- Calories: 150
- Sugar: 10g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: gingerbread, gluten-free, holiday cookies, festive, baking