Description
Soft gingerbread cookies with a smooth and incredible frosting, in the shape of a SPAM can.
Ingredients
For cookies:
1 cup butter, at room temperature
1 cup brown sugar
1/2 cup molasses
1 large egg
1/3 cup filmjölk, plain kefir, or buttermilk
4 cups gluten free flour (cup for cup)
1 3/4 tsp baking soda
1 tsp cinnamon
1 tsp ginger
1 tsp nutmeg
1/2 tsp ground allspice
1/2 tsp ground cloves
1/2 tsp salt
Tapioca starch for rolling out the dough
For frosting:
1 envelope plain gelatin
3/4 cup water
3/4 cup granulated sugar
3/4 cup powdered sugar
3/4 tsp baking powder
1 tsp pure vanilla extract
Instructions
For cookies:
Beat together the softened butter, brown sugar, molasses, egg, and filmjölk/kefir/buttermilk. In a separate bowl, stir together the flour, cinnamon, ginger, nutmeg, allspice, cloves, soda, and salt.
Gradually sift the dry ingredients into the butter mixture, stirring just until combined. Cover dough and refrigerate overnight.
Preheat oven to 350℉. Using tapioca starch, roll out the dough — keep it pretty thick — and cut out. Bake for 10 minutes. Allow cookies to cool on the pan for 2 minutes before removing to cooling rack.
For frosting:
In a medium saucepan, soak gelatin in water for 10 minutes. Add granulated sugar and bring to a boil, stirring occasionally. Once it boils, start the timer. Boil for 10 minutes without stirring. Remove from heat.
Pour powdered sugar into the bowl of a stand mixer. Pour the hot gelatin syrup over the sugar and beat until foamy. Add baking powder and vanilla. Beat until thick — about 5 minutes.
Immediately frost cookies. Be generous! Allow frosting to “cure” for an hour before stacking.
Notes
Cookies can be frozen for longer storage, and they won’t become “hard”.
SPAM cans make large — wonderful — cookies! If you want something smaller, chose a different cookie cutter. Smaller cookies also bake quicker, so cut time by a minute.
- Prep Time: 10 minutes plus overnight chilling
- Cook Time: 30 minutes
