Nicole Richie’s Gluten-Free Gingerbread Cookies
2½ cups gluten-free baking flour
1½ tsp. baking soda
½ tsp. salt
1 tsp. ginger
1 tsp. cinnamon
1 cup molasses
½ cup solid shortening
1. In a large bowl, combine flour, baking soda, salt, ginger and cinnamon. Set aside.
2. In a small saucepan over medium-high heat, combine molasses and shortening and bring to a boil. Remove from heat and cool to room temperature.
3. Stir the dry ingredients into the cooled molasses/shortening mixture until a thick dough forms. Cover and refrigerate until completely chilled, at least 2 hours.
4. Preheat oven to 375 degrees. Turn out dough onto a well-floured surface, roll to about ¼-inch thick and cut out shapes using cookie cutters. Place on cookie sheet and bake for about 8 minutes, or slightly less if you like your gingerbread soft.