Gluten-Free Gingerbread Cookies
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Making gluten-free gingerbread cookies is a Christmas tradition in my house. My kids love cutting out the dough into different festive shapes, and we even use it to make gingerbread houses! This gluten-free dough is super easy to work with and holds its shape beautifully in the oven. I love how soft and chewy they are, but they can easily be cooked a little longer if you want them crisper—perfect for dunking in hot cocoa!
Homemade Gluten-Free Gingerbread Cookies
I always bake a big batch of cookies for friends and family around the holidays, so I can confidently say this gluten-free recipe is a tried and true favorite. They’re perfectly spiced with ginger, cinnamon, allspice, and nutmeg, and the molasses adds the most delicious, deep flavor (and they can be made dairy-free!). They’re super soft and chewy, too, but the dough is versatile and can be baked for longer if you prefer a crispy gingerbread.
Best of all, they can be cut into gingerbread men, Christmas trees, or whatever shape you prefer (my kids have even used dinosaur cookie cutters one year!). They’re a fun alternative to gluten-free cut out sugar cookies and a staple on my holiday cookie platter.
Ingredients
- Unsalted Butter: I prefer using unsalted butter in my baking so that I can control the amount of salt in my recipes. Let your butter soften at room temperature before creaming it with the sugar. I use Smart Balance butter for a dairy-free option.
- Granulated Sugar and Brown Sugar: These sugars add sweetness and moisture. I like using a combination of both for an extra depth of flavor.
- Egg: Use a large egg to add richness and structure to the dough. I haven’t tested this recipe without the egg.
- Molasses: This adds a flavor similar to our gluten-free molasses cookies and helps the cookies stay soft and chewy. I prefer using dark molasses. I don’t recommend using blackstrap molasses as it can overpower the other flavors.
- Pure Vanilla Extract: Adds a subtle vanilla flavor.
- Gluten-Free All-Purpose Flour with Xanthan Gum: I make this recipe for gluten-free gingerbread cookies using Pillsbury gluten-free flour. It already has the xanthan gum added (which helps bind the dough), so I don’t add any extra to this recipe. I recommend using a blend with the xanthan gum already added. You may experience varied results if you use a different flour blend from the one I’ve listed.
- Baking Soda: Helps create cookies that aren’t too flat but also not too puffy! Be sure to use baking soda, not baking powder.
- Salt: For flavor balancing.
- Spices: I make my own spice blend using ground ginger, cinnamon, nutmeg, and allspice. You can use more or less than I’ve listed based on your personal preference.
Tips and Suggestions
- It’s really important that you don’t skip the chilling step. I find the dough much easier to handle once it’s chilled and the GF flour has had time to hydrate.
- Always use the ”spoon and level” method to measure your flour. Spoon the flour into a measuring cup and level it off with the bag of a knife before using. Don’t use your measuring cup to scoop the flour directly from the bag!
- I love a chewy, gluten-free gingerbread cookie, so I roll my dough out to ½-inch and bake it for 8 minutes. For a crisper texture, I’d roll them out to be ¼-inch and bake them for 10 minutes. A crisp cookie is best for making gingerbread houses!
- I like the Wilton metal cookie cutters. I buy them at Walmart.
- Lay down a sheet of parchment paper and sprinkle it with GF flour before rolling out the dough. I also sprinkle some on my rolling pin. This makes it a little easier to handle and prevents sticking.
- If your dough feels too sticky, try chilling it for a little longer before rolling it out again.
- Be sure to let the cookies cool slightly on the baking sheet before moving to a wire cooling rack. They’re too soft to handle at first and might break!
Ways to Decorate Gluten-Free Gingerbread Cookies
Once my cookies are completely cool, I decorate them using Wilton cookie frosting and sprinkles. I buy these at Walmart (please check the labels because companies change their ingredients often!). I also use cookie decorating writer bottles from Amazon and pour the frosting into the bottles. They have a much smaller opening than the ones that come in the Wilton set.
But you can easily make your own royal icing and use that to decorate the cookies instead. My gluten-free vanilla buttercream would also be delicious! Then, while the icing is still wet, I add any sprinkles or decorations I want to use. Here are some fun ideas to try:
- Use colored sugar or edible glitter for a sparkly ‘snowy’ finish
- Use different colored frosting or sprinkles
- Add mini chocolate chips or M&M’s (check the label to ensure they’re gluten-free)
- Drizzle melted white or dark chocolate on top
- Crush candy canes or peppermints and sprinkle on the icing
Can I Make this Recipe Ahead Of Time?
Yes, you can, and I often do! I make the dough and keep it wrapped in the refrigerator for up to 3 days. It also keeps well in a freezer-safe bag for up to 6 months. Let your GF gingerbread cookie dough thaw overnight in the fridge. I’d also let the chilled dough warm up slightly on the countertop for 10-15 minutes if it’s difficult to handle.
Can This Cookie Dough Make A Gingerbread House?
Yes, this easy gluten-free gingerbread cookies recipe can be used to make a gluten-free gingerbread house! I tested this dough with two sizes of gingerbread house cutters. You might need to bake the cookies a little longer, depending on the size of your gingerbread house pieces. They should also be on the crisper side, not soft and chewy, for a sturdier structure.
Storage Instructions
I always store my cookies in an airtight container at room temperature. They’re best eaten within 3-4 days of baking but can last up to a week! I often put a piece of parchment paper between each gingerbread to stop them from sticking. They can also be frozen for up to 6 months (undecorated!).
Once cooled, place them in a freezer-safe bag and remove as much air as possible before sealing. When you’re ready to eat, let them thaw at room temperature or overnight in the refrigerator.
More Gluten-Free Christmas Cookie Recipes To Try!
- Gluten-Free Chocolate Crinkle Cookies
- Gluten-Free Snowball Cookies
- Gluten-Free Snickerdoodle Cookies
- Gluten-Free Almond Spritz Cookies
- Or check out all my favorite gluten-free Christmas cookies here!
Gluten-Free Gingerbread Cookies Recipe
Ingredients
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg
- ¼ cup molasses
- 1 tablespoon pure vanilla extract
- 2 ½ cups gluten-free all-purpose flour with xanthan gum, I like Pillsbury gluten-free. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ⅛ teaspoon allspice
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.
- Scrape the sides of the bowl and form the dough into a ball. Place the dough ball onto a piece of plastic wrap and flatten it into a disk shape. Wrap the disk with the plastic wrap. Chill the dough for 1 hour.
- Preheat oven to 350°F (175°C). Line two cookie sheets with parchment paper.
- Remove the chilled dough from the refrigerator. Sprinkle the gluten-free flour on a piece of parchment paper and the rolling pin. Roll out the dough until ¼ to ½-inch thick (¼-inch will give you thinner and crispier cookies). Cut into shapes. Place the shapes 1 inch apart on prepared baking sheets. Re-roll dough scraps until all the dough is cut into shapes.
- Bake for 8 minutes for chewy cookies and for 10 minutes for crisp cookies. Please watch your cookies because all ovens are different.
- Allow the cookies to cool on the cookie sheet for 5-10 minutes before carefully transferring to a wire rack to finish cooling.
- Make sure the cookies are completely cool before decorating. Enjoy!
Notes
- I like Pillsbury gluten-free flour.
- Be sure to measure your flour using the ”spoon and level” method!
- Dairy-Free Option: I used Smart Balance Butter.
- To Store: Keep the cookies in an air-tight container for up to a week.
- To Freeze: Store the undecorated cookies in a freezer bag and freeze for up to 6 months. Thaw at room temperature for a few hours or in the refrigerator overnight.
- Mama says, “always check your labels!”
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Gluten-Free Gingerbread Cookies Step-by-Step
In a large bowl, cream together ½ cup butter, ½ cup granulated sugar, and ½ cup brown sugar until fluffy.
Add 1 large egg, ¼ cup molasses, and 1 tablespoon pure vanilla extract. Mix until fully blended.
In a medium-sized mixing bowl, whisk together 2 ½ cups gluten-free flour, 1 teaspoon baking soda, ¼ teaspoon salt, 2 teaspoons ginger, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, and ⅛ teaspoon allspice.
Pour the dry ingredients slowly into the wet ingredients and mix until fully combined.
Scrape the sides of the bowl and form the dough into a ball. Place the dough ball onto a piece of plastic wrap and flatten it into a disk shape. Wrap the disk with the plastic wrap. Chill the dough for 1 hour.
Preheat oven to 350°F. Line two cookie sheets with parchment paper.
Remove the chilled dough from the refrigerator. Sprinkle the gluten-free flour on a piece of parchment paper and the rolling pin. Roll out the dough until ¼ to ½-inch thick (¼-inch will give you thinner and crispier cookies). Cut into shapes. Place the shapes 1 inch apart on prepared baking sheets. Re-roll dough scraps until all the dough is cut into shapes.
Bake for 8 minutes for chewy cookies and for 10 minutes for crisp cookies. Please watch your cookies because all ovens are different. Allow the cookies to cool on the cookie sheet for 5-10 minutes before carefully transferring to a wire rack to finish cooling.
Make sure the cookies are completely cool before decorating. Enjoy!
These are delicious! Even my family that isn’t gluten free loves them and they can be picky. They are my new favorite cookie to make at Christmas time! Thank you!!
First time ever making gingerbread cookies. I did prefer the 10 minute batch to the I minute batch. Now to not consume them all before my event in 2 days These will now always be my gf contribution.
I made these for my family and my boyfriend’s family for Christmas and everyone loved them! Wonderful recipe!!
Delicious!!! Easier we thought it would be since this was our first time making ginger bread cookies. Great gluten free recipe. Thank you
These are the best GF gingerbread cookies I’ve ever had! So soft and chewy. I made them with friends and none of us could stop eating them! Like others, I used Bob’s Redmill GF all purpose flour. I also used 3/4 c succanat sugar and 1/4 c monk fruit/erythritol instead of the white/brown sugar. bethThank you for this delicious recipe.
Haven’t made yet. I want to make them for the students in my class b/c I have a gluten free child. Can you tell me how long these stay fresh? I want to make them this weekend, but aren’t giving them until Tuesday.
Hi Denise, They’re best eaten within 3-4 days of baking but can last up to a week!
Easy recipe and delicious cookies
I rarely return to comment on a recipe, but this one is outstanding! Perfectly chewy, easy dough to work with, perfect amount of sweet and spiced. This is now my go to gf gingerbread!
They are so delicious! Even people that are not Gluten Free loved them. I will definitely make them again.
Hi there, can I replace the white granulated sugar with something else?
Thank you.
Hi, we haven’t tried this recipe without it.