Gingerbread Cookies
Prep time
Cook time
Total time
A holiday classic, these gluten-free cookies are festive and fabulous! They are easy to make, easy to roll and cut out, and they have an amazing texture and gingerbread flavor!. Gluten-Free, Dairy Free optional.
Author: Healthy Gluten-Free Family
Recipe type: Holiday Baking, Cookies, Dessert
Cuisine: Gluten-Free, Dairy Free optional
Serves: 48 gingerbread people
Ingredients
Gingerbread cookie dough
- ½ cup sugar
- ½ cup light molasses
- 2 teaspoons ground ginger
- 1½ teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground pepper
- 2 teaspoon baking soda
- ½ cup butter or dairy free alternative, cut up
- 1 large egg
- 3½ cups gluten-free all purpose flour (with xanthum gum) (We used GF Jules all purpose flour- affiliate link)
Simple Icing
- 2 cups powdered sugar
- 2-4 tablespoons milk
- ¼ teaspoon vanilla extract
Instructions
Make dough
- In a 3 quart sauce pan, heat sugar, molasses, ginger, cinnamon, cloves, nutmeg and pepper over medium heat, stirring occasionally, until reaching a boil.
- Remove from heat.
- Stir in baking soda. (Mixture will foam up in the pan).
- Stir in butter until melted.
- With a fork, stir in egg, then flour until well combined.
- Remove dough from pan and knead as needed until thoroughly mixed. Doesn't require much kneading.
- Divide dough in half, wrap half of it in plastic and set aside.
Roll out cookies and bake
- Preheat oven to 325 degrees F and place parchment paper on 2 baking sheets.
- On a pastry mat, roll dough until slightly thinner than ¼ inch.
- Use assorted cookie cutters to cut dough into cookies, place cut outs on cookie sheets.
- Repeat process until dough is used.
- Bake cookies for 10-12 minutes or until edges starting to brown.
- Let cool and enjoy or decorate as desired.
- Store in a seal container for several weeks.
- NOTE: do not mix with other cookies in the same container when storing or the other cookies will smell of gingerbread!
Simple Icing
- Whisk all ingredients, starting with 2 tablespoons milk, together in a bowl until smooth It will continue to thin out as you mix it. If your icing is too thin, add in a little more powdered sugar. If your icing is too thick, add the extra tablespoon of milk or a touch more as needed.
- Use a piping bag or a ziplock bag (with a VERY TINY corner snipped off) to pipe icing on to cookies as desired.
Great recipe! Tried them yesterday and they are really yummy and so easy to make! Thank you for sharing!💗
Yay! So happy you loved them too! Thanks for sharing. 🙂
These cookies were excellent! The dough is a little dry/tough when you first start kneading it but I just added a splash of milk to help it come together a bit easier. I found that the dough would dry out if not covered (the a raps between the cut outs) so a drop of milk really helped this problem.
This dough is perfect! It is so durable that you can do it effortlessly and easily lift up the cutouts. It made beautifully crispy gingerbread men that were wonderfully spicy. Don’t be afraid to roll it thin as the dough is easy to handle regardless! Made 4 dozen cookies!
I am making these tomorrow. Do these cookies spread at all? Should I refrigerate the dough before baking?
Hi! Sorry I missed this! They don’t spread too much and you don’t need to refrigerate the dough…. Hope you love them!