Gluten-Free Gingerbread Cookies

In a medium-sized bowl, combine spices, salt, baking soda, and flour.

In a stand mixer, cream butter and sugars. Once they are combined, add remaining ingredients and whip together for 2–4 minutes until mixture is fully blended and becomes lighter in color.

With mixer at low speed, slowly add dry ingredients. Once dry ingredients have been added, you can turn up the mixer and mix until fully incorporated.

Wrap dough in cling wrap and refrigerate at least 2 hours. When ready to bake, preheat oven to 350ºF.

Remove dough from the fridge and roll it out to 1/4 inch thickness. Select shapes for the cookies, cut them out, and place on a greased baking sheet or silpat. Bake cookies for 10–12 minutes. Allow cookies to cool slightly on baking sheet before moving or they will crumble.

Serve cookies still warm or cool completely and decorate before serving.