Ginger-cake Cookies


Enjoy life's cookies for everyoneUse this dough to make your Gingerbread men for the holidays.

  • Yield: 2 Dozen


  • ¾ cup (175 ml) unsulfured molasses
  • 0.33 cup (75 g) packed brown sugar
  • 0.33 cup (80 ml) water
  • 2 tablespoons (30 ml) vegetable oil
  • Dash of salt
  • 2¼ 4 cups (280 g) Bob’s Red Mill white or brown rice fl our
  • 1 cup (125 g) Bob’s Red Mill tapioca flour
  • 1 teaspoon (4.6 g) baking soda
  • ½ teaspoon (1 g) ground allspice
  • 1 teaspoon (1.8 g) ground ginger
  • ½ teaspoon (1 g) ground cloves
  • ½ teaspoon (1.2 g) ground cinnamon
  • 1 cup (120 g) powdered sugar
  • 2 teaspoons (10 ml) rice milk, safe milk alternative, or water
  • 1 teaspoon (5 ml) vanilla extract
How to Make It
  1. Preheat oven to 350°F (180°C, or gas mark 4).
  2. To make the cookies: With a mixer, cream together molasses, brown sugar, water, oil, and salt. Add remaining cookie ingredients and mix well.
  3. Use a large ice cream/cookie scoop or drop dough by rounded tablespoon onto a greased baking sheet and fl atten slightly. Or, to make cut-out cookies, divide dough in half and pat each half into a disk. Roll each disk into an even ½-inch (1.2-cm) thick circle. Use your favorite cookie cutters to cut out shapes from the dough. Place each cookie shape onto a greased baking sheet.
  4. Bake for about 12 to 15 minutes, or until golden around the edges and puff y in the middle. Let cool for 2 minutes on the baking sheet before removing to cool completely on a fl at surface.
  5. To make the frosting: Mix together the powdered sugar, vanilla, and “milk” and frost the cooled cookies.

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