Easy Gluten-Free Gingerbread Cookies recipe. This perfect for the holidays recipe is ideal for making your favorite little people and festive cookie shapes!
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When I was a child, every Christmas, my grandmother used to make my two cousins and I gingerbread men. These gingerbread men were always made according to our size. I got the middle one, being the middle cousin. It made the holidays so much fun!
It was one of my favorite holiday traditions. There is nothing like the smell of gingerbread cookies filling the house.
So when I had a son, I was determined that he too, would get gingerbread men as a part of the Christmas cookies during the holiday season
But there was a catch: due to an food allergies ( including a food allergy to wheat), he needed all of his treats to be gluten free.
So started the journey through the years to make Gluten Free Holiday Desserts like Gluten Free Sugar Cookies and finally gingerbread cookie recipes that were gluten free and GOOD.
So after many many years of trial and error and gingerbread recipes that just weren’t right no matter what gluten-free flour blend that I used, I have FINALLY come up with the perfect recipe that we all can enjoy.
With gluten-free baking, I’ve tried them all: almond flour , coconut flour, adding in xanthan gum or tapioca starch, But I made a random discovery in whole foods: A cup for Cup Gluten free flour.
if you have a gluten free person in your life, then you know that anything that can make your life easier when cooking is a blessing.
TIPS FOR MAKING THE BEST GLUTEN FREE GINGERBREAD COOKIES
Is there a secret to making the perfect shaped gingerbread cookie?
Use Parchment paper! Many of us place our gingerbread men in the oven and take out unrecognizable blobs.
The key is to roll the dough out directly onto the parchment, cut the shapes and then life the scrap pieces away. Which leaves you with a nice clean shape because you don’t have to handle the cookie at all after it was cut.
TIP: remember to let your cookies sit for a minute after you take them out of the oven before you remove them from the baking sheet. This will keep them from changing shape or breaking because they are still hot out of the oven.
CAN I FREEZE THE DOUGH?
Yes you can!! To freeze the gluten free gingerbread cookie dough, leave it in a ball, wrap it in plastic wrap and THEN place it in a zip lock bag.
When you are ready to defrost your dough, remove it from the freezer and let it fully defrost in the fridge.
Can I Make The Cookies Ahead Of Time?
During the holidays, it makes perfect sense that you would want to make these cookies ahead of time! It’s easy! Prepare the dough as instructed below, place in a bowl and wrap it up tightly with plastic wrap. Your dough should stay fresh in the fridge for several days! When you are ready, remove the dough, roll it out and bake!
When you are ready to bake your gluten-free gingerbread cookies, defrost the dough in the refrigerator.
So let me share with you how we made my favorite christmas cookie gluten free.
Working with gluten free gingerbread cookie mix
One last tip before we get started:
Gluten free dough is sticky. Yes, It’s hard to handle sticky gluten free dough, but I’ve got a few tips for you
The easiest way to deal is to roll the dough between two sheets of unbleached parchment paper while the dough is still soft.
Remember, we cut out the shapes with a floured cookie cutter ON the parchment paper to help them maintain their shapes.
Next, place the dough in the freezer to firm up your dough!
CAN I MAKE THESE GINGERBREAD COOKIES DAIRY FREE?
Yes, you can make these gluten-free gingerbread cookies dairy-free. Simply use dairy-free butter and make sure to chill the dough for at least 2 hours. You may have to chill the dough in between cutting the cookies out to make sure it holds together.
Here’s What You Need For Gluten Free Gingerbread Cookies
EQUIPMENT NEEDED FOR GLUTEN FREE GINGERBREAD COOKIES
What you need to get started:
2 parchment Lined and prepared baking sheets
Ingredients needed For your Gluten Free Gingerbread Cookies
Unsalted butter
Light brown sugar
Molasses
A large egg
ground Cinnamon
Allspice
Ground ginger
salt
How to make gluten free gingerbread cookies
Line your baking sheet with parchment paper and set aside.
In a mixing bowl with a paddle attachment, cream butter and sugar together on low speed.
Mix in the egg and molasses, scraping down the sides of the bowl to make sure its all incorporated. Stir in the spices and salt with a rubber spatula.
Stir in the flour, one cup at a time, with a spatula.
Only add flour until it pulls away from the side of the bowl in a ball. Roll out on a lightly floured surface to 1/4 inch thickness
Use cookie cutters to Cut the dough with your choice of shapes (gingerbread men cookies, christmas trees, etc) and place on a sheet of parchment paper
Bake cookies for 8-9 min
Let sit 4-5 mins then place on a cooling rack.
Notes:
If you have any brown sugar lumps, you should crush them up, pull them out or warm it in the microwave for 10 sec at a time until the brown sugar is easy to move.
To use this recipe to make gingerbread houses, you’ll need to bake them for 14-16 mins as opposed to 8 min. Store at room temp in an airtight container for 7-10 days
We love this recipe for these gluten free gingerbread cookies ( as gingerbread men, or trees or any other holiday cookies). Hopefully you do too!
Gluten Free Gingerbread Cookies
Equipment
Ingredients
- 1/2 cup softened unsalted butter
- 3/4 cups packed light brown sugar 2 tbsp + 2 tsp molasses
- 1 large egg
- 2 1/2 tsp cinnamon
- 1 tsp allspice
- 1/2 tsp ground ginger
- 1/4 tsp salt
- 3 cups Cup4Cup Gluten Free Multipurpose Flour scooped and leveled, plus more for rolling
Instructions
- Preheat oven to 350F.
- Line baking sheets with parchment paper and set them aside.
In a mixing bowl with a paddle attachment, cream butter and sugar together. - Mix in the egg and molasses, scraping down the bowl to make sure its all incorporated. Stir in the spices and salt with a rubber spatula.
- Stir in the flour, one cup at a time, with a spatula.Only add flour until it pulls away from the side of the bowl in a ball.
- Roll out on a lightly floured surface to 1/4 inch thickness
- Bake for 8-9 min
- Let sit 4-5 mins then place on a cooling rack.
Notes
PIN FOR LATER!!!
