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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Keurig K-Compact Single-Serve K-Cup Pod Coffee Maker, Black (Packaging May Vary)
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King Arthur Bread Flour, Gluten Free, 1:1 Flour Replacement great for yeasted recipes, 2lbs
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.
DID YOU MAKE THIS RECIPE?
Tag @glutenfreepalate on Instagram and hashtag it #glutenfreepalatebaker so we can see all the deliciousness!
LK
These cookies taste great but are very dry/crumbly when you bite into them. Even using the Bob's Red Mill 1:1 in the blue bag. Perhaps I used a little too much flour?
Wendy Stoltz
Hi LK,
Here's some ideas on where you can make adjustements for next time. When measuring flour, it's important not to pack it into the measuring cup. Instead, spoon the flour into the cup and level it off with a flat edge. This ensures you don't accidentally use too much flour. Ensure that you are using the correct amount of butter. Too much butter can also lead to a crumbly texture.
I hope this helps or else come back for more troubleshooting.
Chloe
I'm not sure if I did something wrong, but my dough was terribly soft and gooey, even after chilling for 4 plus hours. I had to end up rolling out the dough, then freezing it until it was solid, then taking it out and cutting it out very very quickly to get the cookies cut, then back into the freezer before rolling out the next batch. Is that how the consistency is supposed to be?
Wendy
Hi Chloe,
It sounds like you encountered some challenges with the dough consistency in the gluten-free gingerbread cookie recipe you mentioned. While gluten-free cookie dough can be trickier to work with than traditional wheat-based dough, it should not be terribly soft and gooey if the recipe is followed correctly. Here are some tips to help you achieve a more manageable dough:
Flour Blend - Double-check that you used the specified gluten-free flour blend mentioned in the recipe. Using a different blend or altering the proportions can affect the dough's consistency.
Chilling - Chilling the dough is essential for making it easier to handle. However, if it's still too soft after chilling, you can try adding a bit more of the gluten-free flour blend to stiffen it up. Gradually incorporate the flour until the dough reaches a workable consistency.
I hope this helps.