These soft gluten-free gingerbread cookies are perfect for the holidays!
Cream butter and sugar together in a large mixing bowl until light and fluffy. 2 to 3 minutes.
Add egg, molasses, and vinegar. Beat again.
Add flour, baking soda, salt, and spices to the wet ingredients. Mix on low to combine.
Remove from the bowl and split the dough into two disks. Wrap in plastic wrap and chill for at least an hour.
Preheat oven to 350 degrees.
Roll the dough on a lightly floured surface until it's about 1/2 inch thick.
Cut into shapes. Place on a cookie sheet lined with parchment paper or a silpat liner.
Cook for 9-10 minutes. Let the cookies cool for about 5 minutes. Remove to a cooling rack.
When the cookies are completely cooled, you can decorate them with royal icing.
Recipe from Erin Brighton