3 1/4 cups gluten free all purpose flour (plus extra for dusting)
1/2 cup light brown sugar
1 1/2 tsp baking soda
1 tsp. xanthan gum (omit if your flour blend has this already)
1 tsp. cinnamon
1 tsp. salt
1/2 tsp. ginger
1/4 tsp nutmeg
1/4 cup water
3/4 cup molasses
1/2 cup (1 stick) vegan butter, room temperature
1 tsp. vanilla extract
In a large mixing bowl or stand mixer beat together brown sugar and butter until fluffy.
Add water, molasses, and vanilla extract and continue to mix until ingredients are combined.
In a separate bowl add flour, baking soda, xanthan gum, cinnamon, salt, ginger, and nutmeg.
Slowly add flour mixture while still mixing, until all ingredients are combined into a wet dough.
Lightly sprinkle flour on dough and wrap in plastic wrap. Press into a disc-shape and refrigerate for at least two hours (or overnight).
Preheat oven to 350°F. Line baking sheet with parchment paper (or grease).
Roll out dough to about 1/4-inch thick, generously sprinkling rolling surface and dough itself with extra flour. Add flour as needed if it feels too sticky.
Use a cookie cutter lightly dusted in flour to cut out your gingerbread men and transfer to baking sheet. If they are sticking to the surface, lightly flour a spatula and use this to move them to the baking sheet.
Roll leftover dough back into a ball and repeat the process of rolling and cutting until all dough is used up.
Bake for 8-10 minutes, or until cookies are puffed and slightly brown on the edges. The longer you leave the cookies in the oven, the more firm they will be.
Wait for cookies to cool completely before decorating.