New! I added a cooking video so you can see how easy it is to make these gluten-free Gingerbread Cookies.
Hope you love them!
These Gluten-free Gingerbread Cookies are a holiday favorite!
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.
Last year was the first time we’ve made this family recipe since going gluten-free and it worked beautifully.
To be honest, I was a bit nervous trying them for the first time (By now you know, I like recipes that are quick and easy. I shy away from labor intensive baking and the idea of rolling dough is not my favorite!)
But I was blown away by how easy it was to roll out the dough and use the cookie cutters to make gingerbread shapes!
And the cookies have the most an amazing texture and gingerbread flavor!
And the only change I made to the family recipe was to use GF Jules gluten-free all purpose flour — they tasted just like the original!
You may have noticed that we are affiliate for GFJules. A great gluten-free flour is so important with gluten-free baking! To learn more about why we love GFJules flour and why we have used it for 10 years, click here. Bonus: at the bottom of that post is a one-time use affiliate Discount Code.
And importantly, purchasing through an affiliate link does not change your cost at all. It generates a small percentage of the sale for me, and purchasing through an affiliate link helps me fund this website and all the recipes I share, so thank you!
Back to the Gluten-free Gingerbread Cookies…..
The dough is super easy to whip up!
All you need is 11 ingredients, mostly spices.
You’ll need: sugar
gluten-free all purpose flour
butter or dairy free butter
And if you’re looking for a nourishing grab and go snack with the same great gingerbread flavor, try our Gingerbread Bliss Bites.
And the dough comes together quickly, stovetop!
First you heat the sugar, molasses and spices.
Then you remove from heat and stir in the baking soda. This part is really fun because it is like a chemistry experiment and the mixture foams up!
Then one by one, you mix in the butter, egg and flour until a dough forms. That’s it!
The dough is warm and you knead it just a few times to make sure all the ingredients are well combined, then you divide the dough in two (wrapping 1 piece to keep from drying out) and start rolling!
The dough rolls sooooo smoothly and easily!
And the cookie cut outs lift without any sticking at all!
Roll about 1/4 inch for a classic, slightly chewy cookie. Roll thinner for a crisper one.
You make the cookie first, then decorate later.
The icing is simply powdered sugar, milk and a touch of vanilla extra.
When you mix it together, it will at first seem clumpy, like it needs more milk but milk vigorously as it will continue to thin before adding too much more liquid.
Place the icing in a piping bag or ziploc bag and cut a very tiny hole at the bottom.
Then decorate and have fun!
Hope you love them as much as we do.
Scroll down for recipe and leave a comment if you try.
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
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
3¼ - 3½ cups gluten-free all purpose flour (with xanthum gum) (We used GF Jules all purpose flour- affiliate link)
2 cups powdered sugar
2-4 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 with a fork or spoon stir in flour until very well combined. (the original recipe calls for 3½ cups but I found the dough was perfect with only 3¼ cups recently)
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-minutes or until edges starting to brown-- you don't want to over cook.
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.
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...