COOKIES THAT SHIP WELL OVERSEAS RECIPES

Steps:

• Mix the flour, spices, baking soda and salt in a medium mixing bowl; set aside.
• In a large mixing bowl, cream butter and brown sugar together.
• Add in the egg, molasses, and vanilla extract. Cream until smooth.
• Add in half the flour mixture and mix until combined.
• Add in the remaining flour mixture and continue to mix until combine.
• Shape dough into a ball and divide in half.
• On a piece of parchment paper, pat dough down into a 1-inch disk. Repeat with the other half of the dough.
• Refrigerate for 1-2 hours, or until cold and firm.
• Once the dough has chilled, remove it from the refrigerator and place a piece of wax paper on top. Using a rolling pin, roll dough out until its 1/4 inch thick.
• Preheat oven to 350°F (180°C).
• Remove the wax paper from the top of the dough. Using cookie cutter, cut shapes into the dough. Use a spoon or butter knife to remove the extra dough from around the shapes. Roll extra dough back into a ball, and place the wax paper back on top, and roll into 1/4 inch thickness. Repeat until all dough is used.
• Transfer the parchment paper with the gluten free gingerbread cookies cut-out onto a baking sheet.
• Bake for 8-10 minutes, or until the edges are firm and the centers are set. Remove from the oven and cool to room temperature.
• For the icing: mix all ingredients in a small mixing bowl until smooth. Spoon icing into a piping bag with a small tip. Let the icing set for a couple of hours before storing.
• Store in an airtight container at room temperature for up to 4 days.