Ah, it’s fall and the holidays are right on upon us! I don’t know about you, but my thoughts turn to all the good stuff—pies, cakes, and cookies I’ll be baking. Not an easy choice, especially if you have a gluten sensitivity.

The folks at Mightylicious – you may remember them from the Product Review: Mightylicious Cookies – A Gluten-Free Delight That Will Win Over Cookie Monsters! – have shared two of their favorite holiday recipes just in time for the season.

Check out these gluten-free delights: Gingerbread Cookies and Quick Gluten Free Hanukkah Donut Holes.

Gluten-Free Gingerbread Cookies

Gingerbread, a holiday classic! Use this gluten-free recipe to make celiac-safe gingerbread houses and gingerbread people. Decorating the cookies will be almost as enjoyable as eating them! This smiling gingerbread cookie surrounded by cinnamon sticks, star anise, dried citrus fruit slices, and other holiday spices makes for the perfect treat.

Ingredients

• 3 cups 1 to 1 gluten-free flour (MIGHTYLICIOUS GF all-purpose Vegetarian Flour blend)
• 2 teaspoons ground cinnamon
• 2 teaspoons ground ginger
• ½ teaspoon ground cloves
• ½ teaspoon ground nutmeg
• ¾ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup butter, room temperature
• ½ cup brown sugar, packed
• 1 egg
• ½ cup molasses
• 2 teaspoons vanilla extract
• Icing
• 2 cups powdered sugar
• 3 tablespoons milk
• ½ teaspoon vanilla extract

Instructions

1. Mix the flour, spices, baking soda and salt in a medium mixing bowl; set aside.
2. In a large mixing bowl, cream butter and brown sugar together.
3. Add in the egg, molasses, and vanilla extract. Cream until smooth.
4. Add in half the flour mixture and mix until combined.
5. Add in the remaining flour mixture and continue to mix until combine.
6. Shape dough into a ball and divide in half. On a piece of parchment paper, pat the dough down into a 1-inch disk. Repeat with the other half of the dough.
7. Refrigerate for 1-2 hours, or until cold and firm. Once the dough has chilled, remove it from the refrigerator and place a piece of wax paper on top. Using a rolling pin, roll dough out to ¼ inch thickness. Preheat oven to 350°F (180°C).
8. Remove the wax paper from the top of the dough. Using cookie cutters, cut shapes into the dough. Use a spoon or butter knife to remove the extra dough from around the shapes. Roll extra dough back into a ball, and place the wax paper back on top, and roll into ¼ inch thickness. Repeat until all dough is used. Transfer the parchment paper with the gingerbread cookies onto a baking sheet. Bake for 8-10 minutes, or until the edges are firm and the centers are set. Remove from the oven and cool to room temperature.
9. Make the icing: mix all ingredients in a small mixing bowl until smooth. Spoon icing into a piping bag with a small tip. Decorate cooled cookies with icing and, if you have them, gluten-free sprinkles or candies. Let the icing set for a couple of hours before storing. Store in an airtight container at room temperature for up to 4 days.

Quick Gluten-Free Hanukkah Donut Holes

Ingredients

• 2 cups Mightylicious All Purpose GF flour
• 1 teaspoon Pumpkin Pie Spice
• ¾ cup Buttermilk (or dairy free milk substitute)
• ¼ cup canola oil
• 1 egg

Instructions

1. Combine flour and spice. Mix buttermilk with oil and egg and pour into the dry ingredients. Mix well.
2. In a fry pan heat oil until hot. Drop batter by the teaspoonful into hot oil and fry for 3–5minutes or until balls puff and turn golden brown. Drain on paper towels. Roll in cinnamonsugar or powdered sugar and serve warm.

 Enjoy!