Image via Corey Woodruff
Nothing says holiday like a glowing pyramid and mummies. This is one of my favorite cookie recipes and happens to be great for pyramid construction. Fine for houses and log cabins, too. Use cardboard to make a template for your gingerbread dream home.
For pyramids and houses, roll dough out a bit thicker than you would for regular sized cookies. By the way, larger pieces will need to bake longer. For example, one wall of the pyramid above took about 20 minutes to fully bake.
After cookies have cooled completely, attach pieces with royal icing. For windows, use crushed candy (applied during last 5 minutes of bake time) to fill in cutouts on cookies. The candy will melt and it’ll look just like glass.
Who doesn’t love a tomb with a view?
Here’s the interior of a mini log cabin as seen from above. Fireplace on the left, gingerbread boys in the corner, pinwheel cookies on the table. But enough about my quirks. Go build something fun for the holidays.
Make a gluten free gingerbread house with this easy recipe. Dough can be mixed and rolled out, then stored frozen to cut and bake as needed. If you have leftover cookies, recycle them into crumb crusts. Notes after recipe.
- 3 1/2 cups gluten free flour
- 2 tablespoons unsweetened cocoa
- 1 tablespoon guar gum (or scant tablespoon xanthan)
- 2 teaspoons cinnamon
- 1 teaspoon cream of tartar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ginger
- 1/2 tsp nutmeg
- 1 cup organic shortening
- 2 eggs
- 1 cup sugar
- 2 tablespoons molasses
- 1 tablespoon pure vanilla extract
- Royal Icing
- 4 cups powdered sugar
- 3 tablespoons pasteurized dried egg whites
- 6 tablespoons hot water
- 1/2 teaspoon pure vanilla extract
Preheat oven to 350 degrees.
In a medium bowl. combine: gf flour, cocoa, xanthan or guar, cinnamon, cream of tartar, salt, baking soda, ginger, and nutmeg.
Cut in shortening.
In a separate bowl, combine: eggs, sugar, molasses, and vanilla. Add to flour mixture and blend thoroughly.
Add water, a tablespoon at a time until dough comes together. Gather dough into a ball, wrap, and refrigerate for a few minutes until slightly chilled.
Preheat oven to 350 degrees when you're ready to roll dough out. Use powdered sugar to keep dough from sticking to work surface. Or roll dough between layers of parchment paper. Peel top layer of parchment off and cut into shapes. Use a spatula to transfer cookies to a parchment lined cookie sheet. If dough gets too warm and sticks to paper, place in fridge (or freezer) to chill. Gather scraps of dough into a ball and re-roll to make more cookies.
Bake promptly or store dough frozen for later use. Bake time will vary, depending on size and thickness of dough. Medium sized cookies bake for 9-10 minutes.
Let cool completely before decorating.
For icing, beat powdered sugar, dried egg whites, water, and vanilla in large mixer bowl for about 5 minutes at low-speed. If icing is too thick for your needs, add a few drops of warm water and mix well. Place icing in a plastic bag and snip a tiny corner from bag. Squeeze out extra air, seal, and start decorating.
A combination of flours usually gives the best result for baked goods. Both sorghum and rice flour blends work well.
Xanthan vs. guar - Using xanthan will make it very easy to roll out dough. For a gingerbread house, xanthan will provide a sturdier cookie. For smaller or more delicate cookies, I'd use guar gum.
If dough is too cold, it can be difficult to work with. If it's too warm, it'll stick to parchment paper. The fridge is your friend.
Roll cookie dough out and place on a cookie sheet before freezing for later use.This is much easier than working with a ball of frozen cookie dough.
Hungry for more? Treat yourself to mint crinkles + my 10 favorite holiday cookie recipes. Or see what’s cooking at Gluten Free Wednesdays.