1 1/4 cups sugar
3 tablespoons mild molasses
3 cups Gluten-Free Flour Blend (see below)
1 teaspoon guar gum
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon baking soda
10 ounces vanilla or chocolate-flavored candy coating (almond bark)
Decorator sprinkles or coarsely crushed starlight mint candies
10 (8- to 10-inch) thin wooden skewers, if desired
Large red and green gumdrops, if desired
Heat oven to 350°F.
Combine sugar, butter, egg and molasses in bowl; beat at medium speed until creamy. Add all remaining cookie ingredients; beat at low speed until well mixed.
Press dough into ungreased 13x9-inch baking pan. Bake 20-25 minutes or until lightly browned around edges. Cool completely. Cut with 1 1/2-inch cookie cutters.
Melt candy coating according to package directions. Dip top of each cookie into melted candy coating. Place onto waxed paper, coating-side up. Immediately sprinkle with decorator sprinkles or crushed candies. Let stand until coating is set.
Thread 3 decorated cookies onto each skewer, if desired. Top skewer with gumdrop or additional cookie, as desired.
Gluten-Free Flour Blend
: Combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.
- Cut gingerbread into 1- or 1 1/2-inch squares, triangles or diamonds.
- Keep candy coating warm while dipping cookies.
This recipe was developed using alternative flours and products labeled as “gluten-free.” The best source for additional information is the ingredient listing on product packaging. Learn about gluten-free baking