Gluten-free christmas cookie extravaganza

GingerBread People
yield:  lots....3 dozen or so.  Be sure to give yourself enough time to allow dough to chill.  It's not a good idea to take short-cuts when it comes to dough that needs to be rolled out.

• 2 1/4 c. Bob's Gluten Free All-Purpose Flour
• 1 T ground ginger
• 2 tsp ground cinnamon
• 1 1/2 tsp xanthum gum
• 1/2 tsp ground all-spice
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cloves
• 1/8 tsp ground mustard
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 c. sucanot
• 5 T coconut oil, hard not melted
• 1/2 c. + 1 T molasses
• 1 egg

 1.  Sift together first 10 ingredients.
2.  Beat together sucanot and butter until fluffy.  Next, add the molasses and egg and beat until combined.
3.  Add flour to the butter mixture and mix on low until flour is incorporated.
4.  Divide dough into two halves and wrap flat rounds with plastic wrap and refrigerate for a few hours.
5.  Preheat your oven to 350.  Roll out dough on a floured surface until it is 1/4 inch thick.  Using cookie cutters, cut dough into shapes and place shapes on baking sheets.  I recommend using parchment paper of silpat on the baking sheets.
6.  Decorate cookies with dried fruits, nuts or other decorations that will stand up to heat.  Or wait until cookies are baked and decorate with frosting.
7.  Bake cookies for 8 min. or so, rotating cookie sheets 1/2 way through baking time.  Allow to cool for a few minutes before transferring to a cooling rack.
8.  Once cookies have cooled you can decorate with icing, if you desire.