Not too sweet and the perfect gingerbread flavor!
Last year was the first time we’ve made this family recipe since going gluten-free and it worked beautifully!
Super easy to whip up the dough, easy roll out and the cookies are an amazing texture!
When I was younger we used to make gingerbread cookies all the time as part of our holiday cookie baking day. But somehow when the kids were younger and my youngest was diagnosed with celiac disease and started a gluten-free diet, we stopped making them for no other reason than time constraints.
My boys were asking to try gingerbread so we gave it a try this year and so glad with did! They will be back again next year for sure!
Hope you love them as much as we do.
Scroll down for recipe and leave a comment if you try.
Author: Healthy Gluten-Free Family
Recipe type: Holiday Baking, Cookies, Dessert
Cuisine: Gluten-Free, Dairy Free optional
- 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)
- 2 cups powdered sugar
- 2-3 tablespoons milk
- ¼ teaspoon vanilla extract
- 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.
- 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!
- 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.