When it comes to food, socialite and fashion designer Nicole Richie is all about the gluten-free lifestyle–so much that she even raps about it. And when it comes to the chilly season, she’ll happily indulge like the rest of us, as long as her dietary standards are met.
The 32-year-old mother of two, who recently launched a décor collection with Joss & Main, regularly entertains friends at her California home and in time for the holidays, she’s baking one of her favorite treats, which also happen to be gluten-free.
Unlike other Christmas cookies, Richie’s batch is so spicy and crunchy, she insists you won’t want to share with anyone (sorry, Santa). And meeting her strict requirements, her gingerbread cookies include no sugar, but are instead filled with zesty ginger, cinnamon, and molasses for a touch of sweetness. Not only are these easy to prepare for any last-minute get together, but they also pair perfectly with eggnog, another favorite Richie indulgence.
How do you make Richie’s gluten-free gingerbread cookies? PEOPLE.com’s Great Ideas Channel snag the recipe directly from her and they’re now dishing with us.
Nicole Richie’s Gluten-Free Gingerbread Cookie Recipe
- 2 1/2 cups gluten-free baking flour
- 1 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. ginger
- 1 tsp. cinnamon
- 1 cup molasses
- 1/2 cup solid shortening
- In a large bowl, combine, flour, baking soda, salt, ginger, and cinnamon. Set aside.
- In a small saucepan over medium-high heat, combine molasses and shortening and bring to a boil. Remove from heat and cool to room temperature.
- Stir the dry ingredients into the cooled molasses/shortening mixture until a thick dough forms. Cover and refrigerate until completely chilled, at least 2 hours.
- Preheat oven to 375 degrees F. Turn out dough onto a well-floured surface, roll to about 1/4 inch thick and cut out shapes using cookie cutters. Place on cookie sheet and bake for about 8 minutes, or slightly less if you like your cookies soft.