Directions

Use heavy duty stand mixer, dough is heavy.In a medium bowl, combine Pamela's Gluten-Free Bread Mix with salt, baking powder, cinnamon, and ginger. Whisk together thoroughly.

In the bowl of a stand mixer, cream butter (or margarine) with sugar. Add egg, mix to incorporate. Add molasses (and lemon zest), mix to incorporate. Add dry ingredients, mix to incorporate. Add water. Continue mixing gently together until dough comes together. If needed, add an additional tablespoon of water. (Dough prepared with egg replacer may require more or less water.) Wrap dough in plastic wrap and refrigerate for 1 hour before rolling out.

Roll dough between two layers of parchment paper. Cookies can be rolled thick (as much as 3/8-inch) for a chewier cookie or thin (as little as 1/8-inch) for a crispier cookie. Cut into desired shapes on parchment-lined baking sheets, and pull away excess dough. Cut out cookies with space between them for spread. Bake in a preheated 350° oven for 10 to 15 minutes depending on size of cookie, until edges begin to brown.

Cool on baking sheets for 5 minutes before removing to wire racks to cool completely. Decorate as desired using Pamela's Cookie Icing made with Pamela's Vanilla Frosting Mix (recipe below).

Pamela's Cookie Icing: Mix one bag of Pamela's Vanilla Frosting Mix with up to 3 tbsp water. For fun colors, add wet or dry food coloring. When using liquid food coloring, reduce water to 2 tablespoons, add more water if needed for desired consistency. Use dry food coloring for the brightest colors. Icing will harden when dry. *See Pamela's Best Gingerbread House recipe for creating your own gluten-free gingerbread house.