This recipe was passed down from my mom. She received it at a holiday event in 1981. The only change I made was substituting regular wheat flour for delicious and healthy gluten-free flour!
Hope you enjoy!
Ingredients
1 cup sugar
1 cup butter (soft/room temperature)
1 egg
1 cup buttermilk
1 cup molasses
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
3 tsp baking soda
5 1/2 cups Bistro Blend GF flour
In a mixer, cream together the sugar and butter. Now add the buttermilk, egg, and molasses, mix until well combined. In a separate bowl add dry ingredients together and slowly add these to the wet. Mix on low speed until well combined. Dough will be sticky (you can get your hands a little bit wet to work with the dough at this point).
Remove dough from mixing bowl and separate dough into two balls and place each between two pieces of parchment paper. Refrigerate dough for 4 hours or overnight, before rolling out.
To roll out: flatten dough ball slightly and roll between the two pieces of parchment paper. Roll to approx 1/4" thick. Remove top layer of paper and cut out shapes using metal cookie cutters. Slowly peel cut
dough from parchment and place on a parchment/Silpat lined cookie sheet. Continue until all dough has ben rolled and cut.
Bake cookies at 350° for 10-12minutes. Cool completely and then decorate with icing!
** gluten free cookie dough can be very sticky. It's necessary to work slowly and always use parchment paper**
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