Gluten-Free White Chocolate Dipped Gingerbread Cookies {Dairy-Free Option}
Published
An easy recipe for gluten-free gingerbread cookies! The classic soft and chewy gingerbread cookie dipped in decadent white chocolate. The recipe also has a dairy-free option.
Recipe originally published in December 2017, more helpful gluten-free and dairy-free baking information added in November 2019.
Gluten-Free Gingerbread Cookies
I love the smells of holiday baking, especially that of gingerbread. There is nothing quite like the smell of gingerbread cookies baking in the oven.
Gingerbread just smells like the holidays to me. It’s such a warm and cozy scent.
I love all things gingerbread, especially these gluten-free gingerbread cookies dipped in white chocolate!
How To Make Gluten-Free Gingerbread Cookies
- In a large bowl cream together butter, granulated sugar, and brown sugar until fluffy.
- Add egg, molasses, and pure vanilla extract. Mix until fully blended.
- In a medium-sized mixing bowl whisk together gluten-free flour, baking soda, salt, ginger, cinnamon, nutmeg, and allspice.
- Pour the dry ingredients slowly into the wet ingredients and mix until fully combined.
- Chill the cookie dough for 1 hour.
- Preheat oven to 350°F.
- Add 6 tablespoons of sugar into a small bowl.
- Using a greased cookie scoop or a rounded tablespoon scoop out the cookie dough and roll into a round ball.
- Roll the cookie ball in the sugar and place on a parchment paper-lined cookie sheet.
- Dip the bottom of a drinking glass into the sugar and use the bottom of the glass to press the cookie ball flat.
- Repeat placing cookies 2 inches apart.
- Bake for 8 to 10 minutes. Please watch your cookies because all ovens are different.
- Allow the cookies to cool on the cookie sheet for several minutes before carefully transferring to a wire rack to completely cool.
- Cool completely before dipping cookies into white chocolate or glaze.
White Chocolate Dip
- In a microwave-safe bowl, melt 1 cup white chocolate chips with 1 tablespoon of shortening at a time in the microwave for 30 seconds to 1 minute.
- Stir to make sure it is fully melted and smooth. You will need to melt several batches because the chocolate cools quickly.
- Using a spoon, pour the melted white chocolate mixture on half of the cookie. Spread the white chocolate with the spoon to smooth out if necessary.
- Place on a parchment-lined cookie sheet and use gluten-free sprinkles to decorate.
- If using the dairy-free glaze, mix all ingredients together until smooth. You can sprinkle the glaze on the cookie with a spoon or spread it on with a spoon and then decorate with sprinkles.
- Have fun and get creative! The glaze will not be as white or thick as the white chocolate, but it will be as tasty.
- Store in an airtight container.
- Enjoy!
Gluten-Free Flour
These gluten-free cut out sugar cookies are made with a rice flour cup for cup blend. A cup for cup all-purpose gluten-free flour blend is one that already has xanthan gum it.
Most gluten-free all-purpose flour blends have xanthan gum already in them. The xanthan gum helps replace the elasticity and texture of gluten.
Make sure to check to see if the brand of gluten-free flour you are using has xanthan gum in it. If it does, do not add extra xanthan gum to the recipe or you will get gummy gingerbread cookies!
My preferred brand of gluten-free flour is Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
I also test baked these cookies with GF Jules gluten-free flour and they turned out beautifully.
Tip For Measuring Gluten-Free Flour
Gluten-free flour is different than traditional wheat flour. The best way to measure gluten-free flour is the “spoon & level” method.
I use a spoon to scoop the flour out of the bag and into the measuring cup. Then I use the back of a knife to level off the top of the measuring cup.
Please do not scoop the flour out of the bag with your measuring cup. If you do, you could end up with more flour than is called for in the recipe.
Also, use a measuring cup made for dry ingredients (not a pyrex liquid measuring cup).
Gluten-Free and Dairy-Free Gingerbread Cookies
I have also included a dairy-free option for my gluten-free gingerbread cookie recipe. My husband, my youngest son, and I are all dairy-free.
I used Smart Balance butter, almond milk, and Nestle’s Simply Delicious White Morsels in the gluten-free and dairy-free gingerbread cookies. I promise these gingerbread cookies are just as delicious made with dairy-free butter, milk, and white morsels.
If you are unable to find the dairy-free morsels I also have a dairy-free glaze recipe you can use. I found the morsels at Walmart.
Some of my favorite dairy-free alternatives that I like to bake with is almond, cashew, or coconut milk. I also like baking with coconut oil or Earth Balance or Smart Balance butter.
So, you too can enjoy a gluten-free and dairy-free gingerbread cookie.
Gluten-Free Gingerbread Cut Out Cookies
If you are looking for an easy recipe to make gingerbread men or your favorite holiday shapes, including making a gingerbread house, try my Gluten-Free Gingerbread Cookies recipe! This easy recipe also has a dairy-free option.
Gluten-Free Christmas Cookies
These gluten-free gingerbread cookies are perfectly balanced between sweet and lightly spiced. A soft and chewy gingerbread cookie with crisp edges dipped in white chocolate.
The decadent white chocolate coating takes these gingerbread cookies to a whole new level. These are my family’s favorite Christmas cookies, and my littlest one likes them without the white chocolate!
My family loves these so much I start baking them even before Thanksgiving. You will love these classic Christmas cookies, and I promise no one will even know they are gluten-free.
This Gluten-Free Gingerbread Cookie Recipe Was The First Place Winner Of
The 7th Annual Gluten-Free Cookie Swap!
More Gluten-Free Christmas Cookie Recipes To Try!
- Almond Spritz Cookies {Gluten-Free & Dairy-Free}
- Gluten-Free Cut Out Sugar Cookies {Dairy-Free Option}
- Gluten-Free Peanut Butter Blossoms {Dairy-Free Option}
Cookie recipe adapted from Gingersnaps from Betty Crocker’s 40th Anniversary Cookbook.
Gluten-Free White Chocolate-Dipped Gingerbread Cookies {Dairy-Free Option}
Ingredients
- 3/4 cup unsalted butter, softned, dairy-free use Earth Smart Balance butter
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1/4 cup molasses
- 1 tablespoon pure vanilla extract
- 2 1/4 cups gluten-free all-purpose flour, I like Pillsbury gluten-free
- 1/2 teaspoon xanthan gum, , leave out if your flour already has it
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon allspice
- 6 tablespoons granulated sugar, for rolling
- gluten-free sprinkles, (optional)
White Chocolate Dip
- 3 cups gluten-free white chocolate chips, use dairy-free white chocolate chips or omit if dairy-free and see glaze recipe
- 3 Tablespoons shortening
Dairy-free glaze:
- 1 cup powdered sugar
- 2 teaspoon pure vanilla extract
- 2-4 teaspoons non-dairy milk, I like almond, cashew or coconut milk.
Instructions
- In a large bowl cream together butter, granulated sugar and brown sugar until fluffy.
- Add egg, molasses, and pure vanilla extract. Mix until fully blended.
- In a medium-sized mixing bowl whisk together gluten-free flour, baking soda, salt, ginger, cinnamon, nutmeg and allspice.
- Pour the dry ingredients slowly into the wet ingredients and mix until fully combined.
- Chill the cookie dough for 1 hour.
- Preheat oven to 350°F.
- Add 6 tablespoons of sugar into a small bowl.
- Using a greased cookie scoop or a rounded tablespoon scoop out the cookie dough and roll into a round ball.
- Roll the cookie ball in the sugar and place on a parchment paper lined cookie sheet.
- Dip the bottom of a drinking glass into the sugar and use the bottom of the glass to press the cookie ball flat.
- Repeat placing cookies 2 inches apart.
- Bake for 8 to 10 minutes. Please watch your cookies because all ovens are different.
- Allow the cookies to cool on the cookie sheet for several minutes before carefully transferring to a wire rack to completely cool.
- Cool completely before dipping cookies into white chocolate or glaze.
White Chocolate Dip
- In a microwave-safe bowl, melt 1 cup white chocolate chips with 1 tablespoon of shortening at a time in the microwave for 30 seconds to 1 minute.
- Stir to make sure it is fully melted and smooth. You will need to melt several batches because the chocolate cools quickly.
- Using a spoon, pour the melted white chocolate mixture on half of the cookie. Spread the white chocolate with the spoon to smooth out if necessary.
- Place on a parchment lined cookie sheet and use gluten-free sprinkles to decorate.
- If using the dairy-free glaze: mix all ingredients together until smooth. You can sprinkle the glaze on the cookie with a spoon or spread it on with a spoon and then decorate with sprinkles. Have fun and get creative! The glaze will not be as white or a thick as the white chocolate, but it will be as tasty.
- Store in an airtight container.
- Enjoy!
Notes
- I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
- I used a greased cookie scoop.
- For the dairy-free option I used Smart Balance Butter, almond milk and Nestle's Simply Delcious White Morsels (dairy-free, gluten-free)
- Store in an air-tight container
- Mama says, "always check your labels!"
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Why do you use shortening with the white chocolate chips?
Hi Lori, the shortening helps create a smooth and even coating. Coconut oil also works well here.
Hi! Is there a replacement for the shortening?
Hi, coconut oil should do the trick!
I won a Christmas Cookie Contest with these tonight! They turned out so cute andare DELICIOUS. The texture is so good. The frosted side is soft, the non-frosted side is crispier. No one could tell they were gluten free. Thanks for this recipe!
Best holiday cookies to make. So yummy chewy great flavour and relatively simple.
I made these yesterday and did not dip them in the white chocolate and they were probably the best gingerbread I have ever made. So soft and moist. No one could tell they were GF. I will be making more. Thank you!
Hello, I will be making both a gluten free version of these and a batch for those who can eat gluten. Can I sub in regular all-purpose flour measure for measure?
Hi Kimberly. I have never tried any of my recipes with regular all-purpose flour made with wheat. I hope that your gluten-free guests enjoy the cookies!
I’m looking forward to trying these! I’m planning on making several of your awesome Christmas cookies (including the peanut butter blossom cookies!) for this holiday season and was wondering if these can be frozen? I don’t usually bake things too far ahead, but will need to this year if I’m going to make a bunch of different kinds. If they can’t be frozen, how long will they be good in an airtight container?
Hi Joiwind! You can freeze the cookie dough for up to 3 months. I hope you enjoy the cookies!
Audrey, Can I use an egg substitute in these? My grandson is allergic to gluten, eggs, and nuts! It is terribly hard to find good recipes. Thanks
Hi Karen! I use Bob’s Red Mill egg replacer for egg-free baking.
Best gluten free cookies ever! So fluffy and tasty.
These are the best cookies I’ve personally ever made! They came out perfectly chewy and delicious! Thank you so much!!!