This is mild, soft version of everyone’s favorite gingerbread cookie and goes particularly well with hot, spiced apple cider. You can use it in a pinch to make very small gingerbread houses (such as those for children).

1/2 cup shortening (we like to use palm shortening)
1/2 cup sugar
1/2 cup molasses or honey
1 egg yolk OR 2 Tbsp aquafaba or chia gel
325g Better Batter Gluten Free Flour, Original or Artisan
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 teaspoon ginger
1/2 teaspoon ground nutmeg

In a large bowl, cream together the shortening and sugar until smooth. Stir in molasses or honey and egg yolk. Combine the flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg; blend into the molasses mixture until smooth. Cover, and chill for at least 30 minutes or until firm.

Preheat the oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 2 inches apart on ungreased cookie sheets.

Bake for 8 to 10 minutes in the preheated oven, until firm. Remove from cookie sheets to cool on wire racks. Frost or decorate when cool.