Cream margarine and sugar. Beat in Molasses. Sift dry ingredients into a separate bowl. Stir into creamed mixture alternately with water. Mix thoroughly. Dough should be soft and sticky. Refridgerate dough for at least one hour.
Using sweet rice flour, roll portions of dough on plastic wrap or parchment to about 1/4inch. Cut and decorate as desired.
Bake in a 350F oven for 8-20 minutes, depending on size. Cookies should be getting browned. Cool slightly on sheet before removing to a rack to cool completely. Store in airtight container.
Originally Submitted
2/24/2011
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