Step 1

In a large bowl cream together butter, granulated sugar and brown sugar until fluffy.

Step 2

Add egg, molasses, and pure vanilla extract. Mix until fully blended.

Step 3

In a medium-sized mixing bowl whisk together gluten-free flour, baking soda, salt, ginger, cinnamon, nutmeg and allspice.

Step 4

Pour the dry ingredients slowly into the wet ingredients and mix until fully combined.

Step 5

Scrape the sides of the bowl and form the dough into a ball. Place the dough ball and a piece of plastic wrap and flatten it into a disk shape. Wrap the disk with plastic wrap. Chill the cookie dough for 1 hour.

Step 6

Preheat oven to 350°F. Line two cookie sheets with parchment paper.

Step 7

Remove the chilled cookie dough from the refrigerator. Sprinkle the gluten-free flour on a piece of parchment paper and the rolling pin. Roll out the dough until 1/4 to 1/2-inch thick (1/4-inch will give you thinner and crispier cookies). Cut into shapes. Place the shapes 1 inch apart on prepared baking sheets. Re-roll dough scraps until all the dough is cut into shapes.

Step 8

Bake for 8 minutes for chewy cookies and for 10 minutes for crisp cookies. Please watch your cookies because all ovens are different.

Step 9

Allow the cookies to cool on the cookie sheet for 5-10 minutes before carefully transferring to a wire rack to completely cool.

Step 10

Allow the gingerbread cookies to completely cool before decorating Enjoy!.

Step 11

Store the cookies in an airtight container.