An easy recipe for gluten-free gingerbread cookies. These gingerbread cookies can be cut out in your favorite holiday shapes! The recipe also has a dairy-free option.
Gluten-Free Gingerbread Cookies
Making gluten-free gingerbread cookies for Christmas is a tradition in my home. My kids love to cut out the gingerbread cookie dough into fun shapes like gingerbread men and women, Christmas trees, gingerbread houses, stars, and snowflakes.
These easy to make gingerbread cookies can be baked to either soft and chewy or to be completely crisp. They are perfectly spiced and sweetened with the flavor of molasses and brown sugar.
You can see just how easy these classic Christmas cookies are to make in the recipe video.
How To Make Gingerbread Cookies
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In a large bowl cream together butter, granulated sugar, and brown sugar until fluffy. (photo 1)
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Add egg, molasses, and pure vanilla extract. Mix until fully blended. (photo 2)
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In a medium-sized mixing bowl whisk together the gluten-free flour, baking soda, salt, ginger, cinnamon, nutmeg, and allspice.
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Pour the dry ingredients slowly into the wet ingredients and mix until fully combined. (photo 3)
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Scrape the sides of the bowl and form the dough into a ball.
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Place the dough ball and a piece of plastic wrap and flatten it into a disk shape. Wrap the disk with plastic wrap. Chill the cookie dough for 1 hour. (photo 4)
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Preheat oven to 350°F. Line two cookie sheets with parchment paper
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Remove the chilled cookie dough from the refrigerator.
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Sprinkle gluten-free flour on a piece of parchment paper and the rolling pin. (photo 5)
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Roll out the dough until ¼ to ½-inch thick (¼-inch will give you thinner and crispier cookies). Cut into shapes. (photo 6)
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Place the shapes 1 inch apart on prepared baking sheets.
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Re-roll dough scraps until all the dough is cut into shapes.
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Bake for 8 minutes for chewy cookies and for 10 minutes for crisp cookies. Please watch your cookies because all ovens are different.
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Allow the cookies to cool on the cookie sheet for 5-10 minutes before carefully transferring to a wire rack to completely cool. (photo 7)
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Allow the gingerbread cookies to completely cool before decorating Enjoy!.
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Store the cookies in an airtight container.
Can I Make The Cookies Ahead Of Time?
The cookie dough can be made ahead of time and kept in the refrigerator for up to three days or frozen in a plastic freezer bag for up to 6 months. Just allow the dough to warm up on the countertop for 10-15 minutes before rolling out. If frozen defrost in the refrigerator overnight.
Can I Freeze The Gingerbread Cookies?
These gingerbread cookies can also be frozen. Once the cookies are cooled place the undecorated cookies in a plastic freezer bag and place them in the freezer. The cookies can be frozen for up to six months. To defrost the cookies overnight in the refrigerator or on the kitchen counter for several hours.
Tips For Making The Best Gluten-Free Gingerbread Cookies
- Do not skip the chilling step.
- For softer cookies bake for 8 minutes. For crisp cookies bake for 10 minutes.
- I like Wilton metal cookie cutters. I buy them at Walmart.
- I decorate my cookies with Wilton cookie frosting and sprinkles. I buy these at Walmart. Please check the labels because companies change their ingredients often.
- I ordered cookie decorating writer bottles from Amazon. I poured the cookie frosting into the bottles. The bottles have a smaller opening than the cookie frosting bottles.
Can I Use This Gingerbread Cookie Dough To Make A Gingerbread House?
Yes, this gluten-free gingerbread dough can be used to make a gluten-free gingerbread house! I tested this dough with two sizes of gingerbread house cutters. You will need to bake the cookies a little longer depending on the size of the cutters you use. You want the cookies to be crisp once they are cooled.
Gluten-Free Flour
These gluten-free gingerbread cookies were made with Pillsbury gluten-free flour which is a rice flour cup for cup blend. A cup for cup all-purpose gluten-free flour blend is one that already has the xanthan gum and starches in it.
Most gluten-free all-purpose flour blends have starches and the xanthan gum already in them. The xanthan gum helps replace the elasticity and texture of gluten.
So make sure to check the ingredients of your gluten-free flour as not to add any extra xanthan gum to your flour if it already includes it. If you do, you will get gummy cookies!
My favorite gluten-free flour is 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.
I have not tried this recipe with almond, oat, or coconut flour.
Pro Tip For Measuring Gluten-Free Flour
It is super important to use a measuring cup made for dry ingredients (not a pyrex liquid measuring cup) to measure gluten-free flour. I measure the gluten-free flour with the “spoon & level” method.
I use a large spoon to scoop the flour 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 directly 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.
Gluten-Free And Dairy-Free Gingerbread Cookies
For the dairy-free option, I used Smart Balance butter. Most of my family (including me) is also dairy-free, so I always test my recipes with a dairy-free option too.
Some of my favorite dairy-free alternatives that I like to bake with are unsweetened almond or coconut milk. I also like baking with coconut oil.
Easy Gluten-Free Gingerbread Cookies
My recipe for gluten-free gingerbread cookies can be cut out into any shape and can even be used to make a gingerbread house! The cookie dough is super easy to work with and the cookies do not spread.
Once the cookies are cooled they are super fun to decorate. These gingerbread cookies are also yummy plain or sprinkled with powdered sugar.
More Gluten-Free Christmas Cookie Recipes To Try!
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Cookie recipe adapted from Gingersnaps from Betty Crocker’s 40th Anniversary Cookbook.
Gluten-Free Gingerbread Cookies {Dairy-Free Option}
Ingredients
- ½ cup unsalted butter, softened (Dairy-free use Smart Balance butter.)
- 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 and a piece of plastic wrap and flatten it into a disk shape. Wrap the disk with plastic wrap. Chill the cookie dough for 1 hour.
- Preheat oven to 350°F. Line two cookie sheets with parchment paper.
- Remove the chilled cookie 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 completely cool.
- Allow the gingerbread cookies to completely cool before decorating Enjoy!.
- Store the cookies in an airtight container.
Video
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.
- For the dairy-free option I used Smart Balance Butter.
- Store the cookies in an air-tight container.
- The cookie dough can be made ahead of time and kept in the refrigerator for up to three days or frozen for up to 6 months. Just allow the dough to warm up on the countertop for 10-15 minutes before rolling out. If frozen defrost in the refrigerator overnight.
- These gingerbread cookies can also be frozen. Once the cookies are completely cooled place the undecorated cookies in a plastic freezer bag. The cookies can be frozen for up to six months. To defrost the cookies overnight in the refrigerator or on the kitchen counter for several hours.
- Mama says, "always check your labels!"
Katrina says
Very tasty cookie! We decided next time we’d increase the amount of ginger and spice, as we prefer a spicier taste. The dough was surprisingly easy to work with. My mom is both gluten free and dairy free. We love Smart Balance and it worked great. Thank you for these options so she can enjoy some treats!
Cara-lynne says
This recipe was amazing I’m definitely using it again!!!
Stephanie Coen says
So good. Excellent directions. Made these with my 6 and 8 year old.
Hillary Szeto says
Thank you so much for this wonderful recipe! I just made it with my 3 boys, and they turned out GREAT!! My 7 year old son has with 4 food allergies and these will work perfectly for his class Christmas party!! ⛄🎄❤️ All 3 of my kids loved them!
Mf says
great dough to work with and great flavour
Erin says
We have made these for the past two Christmases and they are DELICIOUS! I suggest using minimal icing to decorate, as they are already pretty sweet.
Maria G says
My first time baking gluten and dairy free- easy and delicious! Thank you for the recipe!
Dee Solomon says
These turned out perfectly although I used Earth Balance buttery sticks and Pamela’s gluten-free flour, AND left the cinnamon out for a kid that hates it! Thank you for a lovely recipe!
Janice MacDonald says
Loved these cookies. So did the whole family which was a bonus
Teresa says
Thank you for sharing this recipe! They turned out amazing 🤩. I am dairy free also so I use plant butter and I do a small amount of almond flour with Bobs Red Mill gluten free baking flour. I feel like the almond flour helps balance the grittiness of gf flours. 👍🏻❤️
PreK Rocks says
I’m a preschool teacher and have a student who is wheat, dairy and vanilla free (used imitation). This recipe was a perfect class project that EVERYONE was able to participate in! Thank you, thank you, thank you!
Becca says
This recipe is wonderful! I’ve been gluten-free for 6 years and have been looking for a good gingerbread cookie recipe, with many less-than-stellar results. I’m happy to say that I can finally stop looking! My sister, who is not a very experienced baker, made these and had no trouble at all. Rolling out the dough was easy and the dough held together, which is not always the case with gluten free recipes. Mostly importantly, the flavor is fantastic! My non-GF family all said that it was the perfect gingerbread cookie recipe! I’m looking forward to making this recipe for years to come!
Veronica says
This recipe made for some very delicious gingerbread houses this weekend. I used Better Batter GF flour and it worked wonderfully. Thank you!
Jackie Potter says
I made these cookies today – they’re delicious! My batter came out very soft (I was unable to get the Smart Balance “butter” that I typically purchase and used a brand named “Melt”. Not sure if this made the difference; I also used Bob’s 1:1 instead of the recommended flour. Anticipating sticky issues I refrigerated the dough for 2 hours although it didn’t stiffen as I expected. I rolled everything out with plenty of flour and then placed the dough on a cookie sheet and in the freezer for 10 minutes before using cutters and this helped make everything easier to handle. I also live at an altitude of ~7,000 ft and that presents it’s own challenges! I added an extra tablespoon of flour and baked cookies for 9 minutes – they came out beautifully! Thanks for this wonderful recipe!
Amy S says
We made these tonight for our family activity night and they were so easy. We were very impressed with how good they tasted! I am so excited to bake again. This was the first gluten free baking I’ve done since going gluten free just over a year ago. I’ve been so intimidated to bake with gluten free flour, but I *might* finally be getting over that. I can’t wait to bake up some banana bread and cinnamon rolls, from this website, of course!! Thank you so much for helping me have the confidence to cook delicious, safe foods/treats for my family again!
*Note–The brand of flour we had on hand was the blue bag of Cup4Cup multipurpose flour. The dough was a bit sticky, but I was able to make it work by adding more flour while working with it, similar to how I would before we had to go gluten free.
Taylor says
Easy and delicious!!!
BRITTANY RENEE HUMPHREY says
Love. Love. LOVE!! This recipe is so easy and tastes so good. Another great recipe!!
Theresa L Wunsch says
Those cookies look so adorable! I think I actually want to try making cut outs. I tried a couple of different times in the past and they either didn’t taste really good or they spread and the dough was difficult to work with. You make it look easy so I’ll give it a shot :~)
Bonnie says
Thank you for this gingerbread recipe. Gingerbread and gingerbread cookies are some of my favorite things. I especially appreciate your suggestions and helpful hints. They will help this novice baker !!