By / Last Modified On January 15, 2023
Easy, cut-out Gluten-Free Gingerbread Cookies that deliver the perfect texture and gingerbread flavors. We're sharing all the tips and tricks to make the perfect gluten-free gingerbread cookies for Christmas.
Enjoy these gluten-free ginger cookies plain, dusted with powdered sugar, or decorate them with icing.
If you're making more than just one type of cookie recipe for cookie exchanges try these perfectly spicy, and not too sweet, gluten-free ginger snaps, our select from our favorite christmas cookies. If you love cookies, all our other favorite gluten-free cookies are so good!
GLUTEN-FREE GINGERBREAD COOKIES RECIPE
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.
WHY YOU’RE GOING TO LOVE THESE GLUTEN-FREE GINGERBREAD COOKIES
Easy to make - 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 it is.
Be creative - 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.
Create memories - These cookies are what memories are made of. Make them a family affair by creating them together every year.
INGREDIENTS IN GLUTEN-FREE GINGERBREAD COOKIES
For the cookies:
Flour - 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 pillowy soft when you bite into them.
Spices and seasoning - Add great flavor to these cookies with ground cinnamon, ground ginger, ground cloves, ground nutmeg, salt and brown sugar.
Butter - You can use regular butter or dairy-free butter.
Baking soda - This allows the cookies to rise.
Egg - The egg binds the ingredients together.
Molasses - This adds flavor to the cookies so you don't want to omit this ingredient.
Vanilla Extract - Use a good quality vanilla extract.
For the icing:
Sugar - Use powdered sugar.
Milk - I like to use whole milk, but you can also use water.
Vanilla Extract - Again use a good quality vanilla extract.
EQUIPMENT NEEDED FOR GLUTEN-FREE GINGERBREAD COOKIES
Cookie cutters - There are so many different shapes and sizes of cookie cutters. Select one that suits your needs.
Cookie decorating kit - I like to use this cookie decorating kit. There are more sophisticated kits available. Choose one that meets your needs or buy piping bags and just a few tips.
If you have any questions about making Gluten-Free Gingerbread Cookies, please leave a comment and we will get back to you as soon as possible.
HOW TO MAKE GLUTEN-FREE GINGERBREAD COOKIES
- Mix the flour, spices, baking soda and salt in a medium mixing bowl; set aside.
- In a large mixing bowl, cream butter and brown sugar together.
- Add in the egg, molasses, and vanilla extract. Cream until smooth.
- Add in half the flour mixture and mix until combined.
- Add in the remaining flour mixture and continue to mix until combined.
- Shape dough into a ball and divide in half.
- On a piece of parchment paper, pat the 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.
- 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 ¼ inch thick. Preheat oven to 350°F (180°C).
- 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 ¼ inch thickness. Repeat until all dough is used.
- Transfer the parchment paper with the gluten-free gingerbread cookies cut-out onto a baking sheet.
- 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.
- Enjoy plain, dusted with powdered sugar, or decorate these gluten-free gingerbread cookies with an icing kit.
For the full list of ingredient quantities in this gluten-free gingerbread cookie recipe please see the recipe below.
HOW DO I DECORATE MY GF GINGERBREAD COOKIES?
There are no fixed rules really. You can be as creative as you like. Here's some tips:
Icing - You can use my icing recipe and add in different gel food coloring for splashes of color.
Decorations - Here you can add sprinkles, powdered sugar, and your favorite candy bits.
TIPS FOR MAKING THE BEST GLUTEN-FREE GINGERBREAD COOKIES
Measure - You may want to measure your gluten-free flour by weight for a consistent result.
Dough - The dough can get sticky, so chill it as often as required.
Thickness - Make sure you roll your dough out to ¼ inch thick.
Cooking time - Ensure you bake the cookies for the correct time.
Cooled - Ensure your cookies are completely cooled before decorating them
WHAT'S THE DIFFERENCE BETWEEN GINGER COOKIES AND GINGERBREAD COOKIES?
Gingerbread cookies are rolled flat whereas ginger cookies are rolled into balls. Gingerbread cookies are firmer and ginger cookies are crispier as they're baked for longer.
ARE MOLASSES COOKIES THE SAME AS GINGERBREAD COOKIES?
No, molasses cookies are soft and chewy, whereas gingerbread cookies are a bit firmer.
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 put it 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.
WHAT TO DO IF MY GINGERBREAD DOUGH IS TOO CRUMBLY?
This could be due to too much flour. If you prefer, weigh your flour instead of using measuring cups.
HOW CAN I TELL WHEN MY GLUTEN FREE GINGERBREAD MEN ARE READY TO EAT?
The edges will be firm, and the centers will be set.
CAN YOU FREEZE GLUTEN-FREE GINGERBREAD COOKIES?
Yes, you can make these gluten-free gingerbread cookies ahead of time and freeze them. 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 may 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.
CAN YOU USE GINGERBREAD COOKIE DOUGH TO MAKE A GINGERBREAD HOUSE?
I have not tried it myself, but don't think it will be any different provided the dough is cooked correctly and hardens to withhold the house structure.
CAN I MAKE THESE GF GINGERBREAD COOKIES EGG-FREE?
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 sit for 15 minutes then stir before you add it to the dough.
Gluten-Free Gingerbread Cookies
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.
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
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup butter, room temperature
- ½ cup brown sugar, packed
- 1 egg
- ½ cup molasses
- 2 teaspoons gluten free vanilla extract
For the icing:
- 2 cups powdered sugar
- 3 tablespoons milk
- ½ teaspoon gluten free vanilla extract
Instructions
- Mix the flour, spices, baking soda and salt in a medium mixing bowl; set aside.
- In a large mixing bowl, cream butter and brown sugar together.
- Add in the egg, molasses, and vanilla extract. Cream until smooth.
- Add in half the flour mixture and mix until combined.
- Add in the remaining flour mixture and continue to mix until combine.
- Shape dough into a ball and divide in half.
- On a piece of parchment paper, pat the 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.
- 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 ¼ inch thick.
- Preheat oven to 350°F (180°C).
- 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 ¼ inch thickness. Repeat until all dough is used.
- Transfer the parchment paper with the gluten free gingerbread cookies cut-out onto a baking sheet.
- 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.
- 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.
- 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.
Recommended Products
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Gel Food Coloring Cake Decorating Set - Jelife 10 Colors Gel Based Flavorless Edible Food Color Dye Vibrant Concentrated Neon Icing Colors for Kids Baking Macaron Frosting Fondant Cookie (6ml/Bottles) -
Piping Bag and Tips Cake Decorating Supplies Kit Baking Supplies Cupcake Icing Tips with Pastry Bag for Baking Decorating Cake
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Christmas Cookie Cutters Set of 9 - Star Tree Angel Bell Stocking & More Shapes Stainless Steel
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 127Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 23mgSodium: 137mgCarbohydrates: 19gFiber: 0gSugar: 18gProtein: 0g
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.
Sarah
I love this recipe. I know you're not a huge fan of this, but I changed some items on the recipe for my taste. I shared them only so that other bakers are aware that these can be made. If you're not ok with this, please take my comment down.
I used 2-3/4 cups Kinnikinnick gluten free rice flour mix (my personal favorite due to flavour), 1/4 cup almond flour (it gives the flakey consistency that you would get in gluten baking), 1 tsp xanthan gum (this holds the batter together so that when you cut the dough, it retains its shape like in gluten baking and you don't have to roll it between parchment paper), and 2 tsps baking powder (I like soft soft cookies).
These cookies turned out amazing and taste sooooo good. I really love that I found this site. I love all your recipes and I'm so excited to bake more of them.
chrystal
Hi Sarah,
I'm so glad you like these cookies. Thank you for sharing what you used. I like to encourage people to try the recipe as-is first as I feel it gives them a feel for how the recipe works. But for more advanced bakers, like yourself, I want you to do what works best for you. I just can't quarantine results I haven't tested. 🙂
I hope you find many more recipes that you love! Thanks for being a reader.
Best,
Chrystal
Sarah
I appreciate your kind comment, but I am far from an advanced baker. It's a team effort between my husband and I. He reads about things to make gluten free baking like gluten baking and I make them.
It's so nice though that your recipes are very simple and easy to follow. It makes it so much faster to make gluten free. Thank you for doing all that work for me!
Jaz
I was really disappointed with this recipe. It tasted so bitter from the molasses. No one could eat it, had to throw the whole lot away. A lot of time and effort wasted.
chrystal
Hi Jaz,
These cookies shouldn't have been bitter. It sounds like maybe something else caused it or an ingredient was missed. Can you please tell me which gluten free flour you used? I'll see if I have any ideas on what could have happened.
Best,
Chrystal
Amber
I'm 12 and I love being in the kitchen my mum said I could make something so I am looking at this is it okay if I use countdown gluten free flour?
I am so excited to get baking these I will let you know the results!
Wendy Stoltz
Hi Amber, how exciting! I am not familiar with that flour. As long as it's a gluten-free flour blend it should work.
Sheralyn
Would this recipe work for gingerbread houses?
chrystal
Hi Sheralyn,
Yes, I would make sure to roll the dough out to 1/8-1/4" thick and bake it a little longer, until the edges are brown and the center is firm. These cookies are tender in the center, but if you roll the dough thinner and bake it longer, they should firm up. You'll want to cut out your rectangles and squares on a parchment paper and transfer the parchment paper to the baking sheet so you don't risk your shapes breaking.
Best,
Chrystal
Alli
I just made these cookies and wow! They are amazing! My non-gluten free family tried them and approved of them as well. They are soft and so wonderful with just a bit of vanilla frosting. I baked for 6 minutes due to my convection oven always being a little faster and in my family we like a "less done" cookie. Thanks for a new holiday favorite 🙂
chrystal
I am so glad everyone loved them. Thank you for letting me know.
Best,
Chrystal
Sandy
I'm so glad I found this recipe . I found this on a comment on another blog and so glad I did. such wonderful reviews. I won't be making them this year any more but I will certainly next year. When I was a child my mother made the best gingerbread men. I still have her recipe and I crave Gingerbread men see her recipe in my cookbook. But of course it's not gluten free. So to bring back the memories I will make these and I'm sure it will be successful. thank you for sharing. Merry Christmas.
Anne
Amazing recipe! We used krusteaz brand gluten free flour it worked perfectly. My husband who isn’t gluten free even loved the cookies so that was a major win
chrystal
I am so glad you loved them. Thank you for letting me know.
Best,
Chrystal
Kathleen
My kids made these today and they turned out amazing! They used a different 1:1 gf flour because it’s what we had on hand. Delicious flavor, great texture...thanks for the recipe! We will definitely be making these again:)
chrystal
I am so glad you loved them. Thank you for letting me know.
Best,
Chrystal
April Felger
We have never made Gingerbread cookies before because my family is not a big fan of them. I saw this recipe and wanted to try it because my Mom recently had foot surgery and I wanted to take my kids over to decorate cookies with her. I'm not really adventurous when it comes to rolling out cookies. LOL! That's my Mom's thing. Anyway, this recipe is AMAZING!! We made two batches. The first one was exactly following your recipe. The second, I did 1/3 molasses and 2/3 Karo for the 1/2 cup measurement. I eyeballed it. They were both wonderful! Thank you for a great recipe that my whole family loved!
Ilene
I want to make these and ship them to my grandkids, which means they'd probably get them three to four days later. Do you think they'll be ok?
chrystal
I would add a 1/2 teaspoon of xanthan and cut them into smaller shapes, that don't have pieces that could bread. Stars and trees are great shapes, or use a smaller gingerbread man cookie cutter. Wrap them carefully so they don't move around in the box when in transport.
Best,
Chrystal
Ilene Dube
Thank you, great suggestions!
madeline
Hi Chrystal,
Thanks for this amazing recipe I went back to make another batch and realized I am out of molasses, in your opinion is it possible to substitute more honey to aid this?
chrystal
I actually haven't tried it with honey. Sorry I can't be more help.
Best,
Chrystal
Tonza
Great recipe! I wanted to have a fun cookie making time with my kids and they requested gingerbread. I never liked it before but by the end of the day I had to keep "checking" the cookies to make really, really sure they were good. 🙂 I live in Italy and used 385 g of Schär "Mix It Universale" for the 3 cups of flour, in case that helps any of your overseas readers.
Marianna Eros
I tried to watch the video for the Gingerbread cookie, but there was no sound and I turned it all the way up. Can you send a link to one that works?
Thank you
chrystal
Hi Marianna,
This video doesn't have sound. There isn't any talking. If you are seeing impaired, the steps in the "how to make" section and in the recipe card match what the video is showing and they can be read with a text reader. Does that help? If not, please let me know.
Best,
Chrystal
Maria T.
These were great! I made them just as you said. Once the rolled dough chilled, I peeled back the parchment and lightly dusted with GF flour, put the parchment back on and flipped it over. When I cut them out, they lifted right off. They kept their shape and taste lovely. Thanks fir the recipe!
Kerrie
Hi Chrystal, I made the dough today but something came up and I didn’t have enough time to have the kids cut and bake them. How long can I leave it in the fridge? FYI I made it with oil instead of butter and a flax egg instead off chicken egg. Thanks!
chrystal
Hi Kerrie,
I haven't personally tried this with oil or flaxegg, but I would guess a couple days before the dough starts to dry out.
Best,
Chrystal
Tara
Hi! when you substituted the oil for the butter did you use the same quantity or a different measurement? I have someone who can't eat butter so i was wondering
Dorothy
Can I substitute the molasses with something.? I can’t have molasses
chrystal
Dark corn syrup or honey should work nicely.
Best,
Chrystal
Sandy
Hi Chrystal - I made these last year because my daughter is Celiac and they were SO good. Making them again tomorrow with her and our grandson.
With a normal size gingerbread cutter, how many do you think one batch makes. I can not remember.
Thank you and Happy Holidays!!
chrystal
This recipe makes 18-24 depending on the size of the cookie cutters.
Best,
Chrystal
sheridan
My son just informed me that he has no cookies for Santa. Disaster! His wife passed away a year ago and believe me, an eight year old boy doesn’t understand “no cookies”. Santa will get a sampling of these and your sugar cookies. Thanks for making me a hero!
chrystal
D'awe, poor guy. That's so sweet of you for making him cookies. I hope he loves them.
Best,
Chrystal
Megan
These were absolutely DELICIOUS! Best gingerbread cookies we’ve ever made!
Tiff
Hi! May I know what type of molasses you use for this recipe? Light, dark or blackstrap - which would you suggest? I’m new to making gingerbread!
chrystal
You can use any of them, but I use dark molasses.
Best,
Chrystal
Cherie
hi! I made these cookies last year! everyone is asking for them again! SO good!!!!! but, I can't remember.... does this icing set hard? sort of like a royal icing?
Thank you!!!
chrystal
It's not as hard as royal icing, but it does set once it fully dries.
Sherry Laflamme
Good grief, I made these using a 1-1 GF flour and they came out dry and crumbley. The taste was good but consistency was terrible. What I discovered was that particular flour did not have xanthan gum in it. Could that be the reason for this disaster?
chrystal
Hi Sherry,
What flour blend did you use? I tested this recipe with my flour blend with the addition of xanthan and with Bob's Red Mill 1-to-1 (the blue bag, not the red bag). It could have been your flour blend, or the missing xanthan gum. If you haven't thrown the cookies out you could consider making cake/cookie balls with them.
Best,
Chrystal
Sherry
Thanks, but I chucked it all. Trying a new batch of flour with xanthan gum in it. I've never had this problem before, so I am sure the new batch will work. Namaste!
chrystal
Can you please share what flour blend you are using?
Krysta B
I first made this recipe last Christmas (2021) and although the dough is very sticky and a little bit difficult to work with I managed… I have just finished my second round, this time Halloween gingerbread, and they turned out much better this time. I do have a question though… I like my gingerbread a bit spicy so how would you suggest altering the recipe to do that? I thought about just adding/doubling the ginger but I’m worried about that making the dough to dry…
Wendy Stoltz
Hi Krysta,
I would suggest you add a teaspoon of ginger and see if that is the taste profile you like. It may take a bit of trial and error.
2busygal
I notice this recipe uses commercial 1:1 flour and not either of your mixes? Can I use your mix in them and if so, which would you recommend 1 or 2?
Wendy Stoltz
Hi, you can use 1 or 2.
Kandi Thomas Schubert
I tried this recipe and the dough came out very sticky to the point that the cookie cutters wouldn't work.
Wendy Stoltz
Hi Kandi,
If it becomes sticky chill it as often as required.
Megan Lehmkuhl
I’m gonna try making these this year…I haven’t had gingerbread cookies in years. Question though: salted or unsalted butter?
Wendy Stoltz
Hi Megan,
Unsalted butter. A tip is if the ingredients have added salt it usually is unsalted butter. I like unsalted butter so I can control the amount of salt added.
Annette
Why do these only keep for 4 days at room temperature? I was hoping to make them this weekend to serve on Thanksgiving. I could do this with flour based gingerbread cookies.
Wendy Stoltz
Hi Annette,
The recommended storage time for gluten-free gingerbread cookies is based on factors like the moisture content, absence of gluten, and the use of alternative flours. Gluten-free baked goods often have different textures and moisture levels compared to their traditional counterparts.
While traditional gingerbread cookies made with wheat flour can often stay fresh for a longer time, gluten-free versions may require more careful storage and have a shorter optimal consumption window. If you're planning to serve them on Thanksgiving, you might consider freezing the cookies after baking. This can help maintain their freshness for a longer period. Just be sure to store them in an airtight container or freezer bag to prevent freezer burn.