Easy, cut-out Gluten Free Gingerbread Cookies! This gluten free gingerbread cookie recipe delivers the perfect texture and gingerbread flavors. Enjoy these gluten free ginger cookies plain, dusted with powdered sugar, or decorate them with icing.

If you’re looking for gingersnaps I’ve got the perfect Gluten Free Gingersnaps recipe for you. Do you love cake? Try my Gluten Free Gingerbread Cake.

This post was sponsored by Bob’s Red Mill. Opinions are my own.

Gluten Free Gingerbread Cookies

Many of you have been asking me if you can use my Gluten Free Gingersnaps recipe to make Gluten Free Gingerbread Cookies to cut out. At first I was trying to figure out a way to make it work then I decided to develop a gluten free gingerbread cookies recipe for you.

Aren’t these gluten free gingerbread men the cutest? We had so much fun decorating them.

This gluten free gingerbread cookie recipe is super easy to make. I’ve included step by step instructions and a video, to show you just how easy. You can cut these gingerbread cookies into any shape you want.

We rolled out this gluten free gingerbread cookie dough and cut out gluten free gingerbread men and trees. We’re serving these gingerbread cookies at an upcoming holiday party and we wanted to keep it simple.

Gluten Free Gingerbread Cookies Recipe

For this gluten free gingerbread cookies recipe we used Bob’s Red Mill Gluten Free 1 to 1 Baking Flour. The combinations of flour in this gluten free flour blend deliver the perfect gluten free gingerbread cookie. They are firm enough to cut into shapes, but pillow-y soft when you bite into them.

Many of you already have Bob’s Red Mill Gluten Free 1 to 1 Baking Flour in your pantry, so this was the perfect opportunity to help you bake up some yummy gingerbread cookies using the ingredients you probably already have on hand.

How to make gluten free gingerbread cookies

1. Mix the flour, spices, baking soda and salt in a medium mixing bowl; set aside.
2. In a large mixing bowl, cream butter and brown sugar together.
3. Add in the egg, molasses, and vanilla extract. Cream until smooth.
4. Add in half the flour mixture and mix until combined.
5. Add in the remaining flour mixture and continue to mix until combine.
6. Shape dough into a ball and divide in half.
7. On a piece of parchment paper, pat dough down into a 1-inch disk. Repeat with the other half of the dough. Refrigerate for 1-2 hours, or until cold and firm.
8. Once the dough has chilled, remove it from the refrigerator and place a piece of wax paper on top. Using a rolling pin, roll dough out until its 1/4 inch thick. Preheat oven to 350°F (180°C).
9. Remove the wax paper from the top of the dough. Using cookie cutter, cut shapes into the dough. Use a spoon or butter knife to remove the extra dough from around the shapes. Roll extra dough back into a ball, and place the wax paper back on top, and roll into 1/4 inch thickness. Repeat until all dough is used.
10. Transfer the parchment paper with the gluten free gingerbread cookies cut-out onto a baking sheet.
11. Bake for 8-10 minutes, or until the edges are firm and the centers are set. Remove from the oven and cool to room temperature.
12. Enjoy plain, dusted with powdered sugar, or decorate these gluten free gingerbread cookies with icing.

For the full list of ingredient quantities in this gluten free gingerbread cookie recipe please see the recipe below.

Can I freeze the dough?

Yes, you can freeze the cookie dough. Leave the gluten free gingerbread cookie dough in one ball and wrap it tightly with plastic wrap, and then into a zip lock bag. This will prevent it from drying out too much in the freezer. When you are ready to bake your gluten free gingerbread cookies, defrost the dough in the refrigerator.

Can I make these cookies ahead of time and freeze them?

Yes, you can make these gluten free gingerbread cookies ahead of time and freeze the. Bake them as directed, let them cool to room temperature then store them in an airtight container in the freezer. Bring them to room temperature when you are ready to decorate them.

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 man have to chill the dough in between cutting the cookies out to make sure it holds together. I haven’t tried using shortening or coconut oil in this gluten free gingerbread cookie recipe.

Egg free gingerbread cookies

If you need an egg free version you can use Bob’s Red Mill Egg Replacer. You can also use a flaxseed egg – 1 tablespoon flaxseed meal + 3 tablespoons of water, let it site for 15 minutes then stir before you add it to the dough.

For another traditional holiday cookie, try my Gluten Free Snowball Cookies.

Did you make these gluten free gingerbread cookies? Please leave a starred rating and a comment below letting me know what you thought.

Happy baking and cooking,

Chrystal

Yield: 24 cookies

Gluten Free Gingerbread Cookies

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Easy, cut-out Gluten Free Gingerbread Cookies! This gluten free gingerbread cookie recipe delivers the perfect texture and gingerbread flavors. Enjoy these gluten free ginger cookies plain, dusted with powdered sugar, or decorate them with icing.

Prep Time 25 minutes

Cook Time 10 minutes

Additional Time 2 hours

Total Time 2 hours 35 minutes

Ingredients

For the gingerbread cookies:

• 3 cups Bob's Red Mill Gluten Free 1 to 1 Baking Flour
• 2 teaspoons ground cinnamon
• 2 teaspoons ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup butter, room temperature
• 1/2 cup brown sugar, packed
• 1 egg
• 1/2 cup molasses
• 2 teaspoons gluten free vanilla extract

For the icing:

• 2 cups powdered sugar
• 3 tablespoons milk
• 1/2 teaspoon gluten free vanilla extract

Instructions

1. Mix the flour, spices, baking soda and salt in a medium mixing bowl; set aside.
2. In a large mixing bowl, cream butter and brown sugar together.
3. Add in the egg, molasses, and vanilla extract. Cream until smooth.
4. Add in half the flour mixture and mix until combined.
5. Add in the remaining flour mixture and continue to mix until combine.
6. Shape dough into a ball and divide in half.
7. On a piece of parchment paper, pat dough down into a 1-inch disk. Repeat with the other half of the dough.
8. Refrigerate for 1-2 hours, or until cold and firm.
9. Once the dough has chilled, remove it from the refrigerator and place a piece of wax paper on top. Using a rolling pin, roll dough out until its 1/4 inch thick.
10. Preheat oven to 350°F (180°C).
11. Remove the wax paper from the top of the dough. Using cookie cutter, cut shapes into the dough. Use a spoon or butter knife to remove the extra dough from around the shapes. Roll extra dough back into a ball, and place the wax paper back on top, and roll into 1/4 inch thickness. Repeat until all dough is used.
12. Transfer the parchment paper with the gluten free gingerbread cookies cut-out onto a baking sheet.
13. Bake for 8-10 minutes, or until the edges are firm and the centers are set. Remove from the oven and cool to room temperature.
14. For the icing: mix all ingredients in a small mixing bowl until smooth. Spoon icing into a piping bag with a small tip. Let the icing set for a couple of hours before storing.
15. Store in an airtight container at room temperature for up to 4 days.

Notes

• Freezing the dough: Leave the gluten free gingerbread cookie dough in one ball and wrap it tightly with plastic wrap, and then into a zip lock bag. This will prevent it from drying out too much in the freezer. When you are ready to bake your gluten free gingerbread cookies, defrost the dough in the refrigerator.
• Bake ahead and freeze: Bake them as directed, let them cool to room temperature then store them in an airtight container in the freezer. Bring them to room temperature when you are ready to decorate them.
• Egg-Free Version: Use Bob's Red Mill Egg Replacer or use a flaxseed egg - 1 tablespoon flaxseed meal + 3 tablespoons of water, let it site for 15 minutes then stir before you add it to the dough.

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 147 Total Fat: 6g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 23mg Sodium: 137mg Carbohydrates: 23g Net Carbohydrates: 0g Fiber: 0g Sugar: 18g Sugar Alcohols: 0g Protein: 1g

This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.