Biscuits au pain d’épices sans gluten faciles

Ingrédients

• 3 cups gluten-free baking flour, see note ((15 ounces; 425 grams))
• 1 tablespoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground clove
• 12 tablespoons butter, softened (1 1/2 sticks) ((6 ounces; 170 grams))
• 3/4 cup packed dark brown sugar ((5 1/2 ounces; 155 grams))
• 1 large egg ((about 2 ounces; 50 grams out of shell))
• 4 tablespoons molasses ((3 ounces; 85 grams))
• 2 cups powdered sugar ((8 ounces; 226 grams))
• 4 1/2 teaspoons meringue powder
• 4-5 tablespoons water

Préparation

1. 1

   --- For the Gluten-Free Gingerbread Cookie Dough ---

2. 2

   Whisk dry ingredients.: Whisk together gluten-free flour, ground ginger, ground cinnamon, baking powder, salt, and ground clove. Set aside.

3. 3

   Make the dough.: Cream together butter and dark brown sugar until a thick paste forms, about 30 seconds. Add egg and molasses. Blend until combined. Stop mixer and scrape down the bottom and sides of the bowl. Run mixer for a few seconds after scraping the bowl. Add the dry ingredients. Blend until a dough forms.

4. 4

   Chill the dough.: Lightly dust your countertop with gluten-free flour. Turn dough out onto counter and pat into a round. Wrap tightly with plastic wrap. Chill for two hours or overnight.

5. 5

   Roll out the dough.: Preheat oven to 350°F. Line one or two baking sheets with parchment paper and set aside. Remove dough from the refrigerator and allow to stand for about 15 minutes. This allows the dough to soften a little, making it easier to roll. Divide dough in half and roll out to about ¼-inch thickness on a generously rice floured countertop. Cut into shapes.

6. 6

   Bake the cookies.: Place cookies on a parchment-lined baking sheet. Bake until edges are golden-brown and aromatic, about 12 minutes. Repeat with remaining dough. Be sure to allow the baking sheet to cool between batches to prevent the cookies from spreading.

7. 7

   Cool the cookies.: Cool cookies on a wire rack. Decorate as desired. Store cookies in a covered container for up to one week.

8. 8

   --- For the Cookie Icing ---

9. 9

   Make the icing: Whisk together confectioners’ sugar and meringue powder in a large bowl. Add 4 tablespoons of water.Mix on high speed until thick, about three minutes. If icing is too thick, add a teaspoon of additional water until it’s the right consistency.

10. 10

    This icing will form a crust. Transfer it to a piping bag right after you make it. Decorate cooled cooled cookies as desired. Icing recipe can be doubled.