Gingerbread Butterscotch Cookie Recipe (Gluten Free!)
It was a baking kind of Saturday night last weekend and I decided to make a special batch of gluten free gingerbread butterscotch cookies with vanilla buttercream frosting! It’s the same recipe that Amanda and I used for our dog biscuit cookies BUT I decided to experiment with Bob’s Red Mill coconut flour. It’s fantastic!!! I was so proud of myself for making such a delicious GF cookie! They were just as good as the regular recipe and the flour added a nice coconut flavor. The frosting is my favorite recipe from the Alice’s Teacup cookbook. This icing has 4 ingredients…store bought has close to 50. I can never buy icing at the grocery again. Fresh is the way to go. Make these festive cookies for everyone to enjoy this holiday season! Recipe below.
Gluten Free Gingerbread Butterscotch Cookies with Vanilla Buttercream Frosting
1 (3.5 ounce) package cook and serve butterscotch pudding mix (I use Jello-O)
1/2 cup unsalted butter (1 stick)
1/2 cup packed brown sugar
1 1/2 cups Bob’s Red Mill coconut flour
1/2 teaspoon baking soda (Arm & Hammer is GF)
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
- In a medium bowl, cream together the dry butterscotch pudding mix, butter, and brown sugar until smooth. Stir in the egg. Combine the flour, baking soda, ginger, and cinnamon; stir into the pudding mixture.
- Preheat the oven to 350 degrees F (175 degrees C). Grease baking sheets. On a coconut floured board, roll dough out to about 1/8 inch thickness, and cut into man shapes using a cookie cutter. Place cookies 2 inches apart on the prepared baking sheets.
- Bake for 8 minutes in the preheated oven, until cookies are golden at the edges. Cool on wire racks.
Alice’s Teacup’s Vanilla Buttercream Frosting
1 lb (whole box) confectioner’s sugar
2 Tablespooms whole milk
1/2 teaspoon pure vanilla extract
1 cup (2 sticks) unsalted butterDirections: Blend in mixer until smooth and thick!