Gluten Free Gingerbread Cookie dough for stamping/molds?

I made some for a gluten intolerant co-worker of my daughter last year using a recipe from Bob's Red Mill. I used their gluten free blend, since it was what their recipe called for. The cookies were crispy, not soft- which was good for our purposes. I also discovered that the dough did better when we chilled the cut out cookies before baking them. I did a half hour in the freezer, to speed it up some, but I think a few hours in the fridge would also work. Also cut them on sheets to fit the cookie sheet, and removed the excess dough instead of moving cut cookies from dough to sheet. That way you don't have accidental amputations happen as often. 😊