1/2 cup firmly packed brown sugar
1 teaspoon gluten-free vanilla
2 1/4 cups Gluten-Free Flour Blend (see below)
2 teaspoons pumpkin pie spice*
2 teaspoons ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground cardamom
1/4 teaspoon salt
1 cup powdered sugar
2 teaspoons gluten-free vanilla
1 to 2 teaspoons water
Decorator sugar, if desired
Combine butter, brown sugar and 1 teaspoon vanilla in bowl; beat at medium speed, scraping bowl often, until creamy. Add all remaining cookie ingredients; beat at low speed until mixture forms a dough.
Divide dough into thirds. Shape each third into 6x1 1/2-inch square log. Wrap each in plastic food wrap; refrigerate at least 1 hour until firm.
Heat oven to 375°F.
Cut logs into 1/4-inch slices with sharp knife; place 1 inch apart onto ungreased cookie sheets. Bake 8-11 minutes or until lightly browned on edges. Cool 5 minutes on cookie sheets; remove to cooling rack. Cool completely.
Combine powdered sugar and 2 teaspoons vanilla in bowl; stir in enough water for desired drizzling consistency. Drizzle glaze over cooled cookies; let stand until glaze is set. Sprinkle with decorator sugar, if desired.
*Substitute 1 teaspoon ground cinnamon plus 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg and 1/4 teaspoon ground cloves.
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.
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