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An easy recipe for gluten-free gingerbread cookies. These gingerbread cookies can be cut out in your favorite holiday shapes like gingerbread men and can also be used to make gingerbread houses.
Gluten-Free Gingerbread Cookies
These easy-to-make gluten-free gingerbread cookies can be baked to either be soft and chewy or to be completely crisp. They are perfectly spiced and sweetened with the flavor of molasses and brown sugar. The gluten-free gingerbread cookie dough can be cut into fun shapes like gingerbread men and women, Christmas trees, gingerbread houses, stars, and snowflakes.
You can see just how easy these classic gluten-free Christmas cookies are to make in the detailed recipe step photos and in the recipe video.
Ingredients For Gluten-Free Gingerbread Cookies
- Unsalted Butter: Unsalted butter adds richness and texture.
- Granulated and Brown Sugar: Not only is the sugar the sweetener to these cookies, but it also helps with the cookie’s chey texture.
- Egg: A binding agent that brings together the cookie dough.
- Molasses: Gives the gingerbread cookies their sweet and rich flavor.
- Pure Vanilla Extract: Brings out the flavor of the cookies.
- Gluten-Free All-purpose Flour with Xanthan Gum: The base of making gluten-free cookie dough. A gluten-free flour blend with xanthan gum helps keep gluten-free cookies from crumbling.
- Baking soda: Gives the cookies a nice chewy texture.
- Salt, Ground Ginger, Ground Cinnamon, Nutmeg, and Allspice: These are key to getting that traditional gingerbread flavor.
Gluten-Free Flour
We researched and tested the best gluten-free flours on the market to use for anything you’re looking to bake.
How To Make Gluten-Free Gingerbread Cookies
- In a large bowl cream together butter, granulated sugar, and brown sugar until fluffy. (photo 1)
- Add egg, molasses, and pure vanilla extract. Mix until fully blended. (photo 2)
- In a medium-sized mixing bowl whisk together the 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. (photo 3)
- 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. (photo 4)
- Preheat oven to 350°F. Line two cookie sheets with parchment paper
- Remove the chilled cookie dough from the refrigerator.
- Sprinkle gluten-free flour on a piece of parchment paper and the rolling pin. (photo 5)
- Roll out the dough until 1/4 to 1/2-inch thick (1/4-inch will give you thinner and crispier cookies). Cut into shapes. (photo 6)
- 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. (photo 7)
- Allow the gingerbread cookies to cool completely before decorating Enjoy!.
- Store the cookies in an airtight container.
Can I Make Gingerbread Cookies Ahead Of Time?
This gluten-free gingerbread 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 cookie dough to warm up on the countertop for 10-15 minutes before rolling out. If frozen, defrost the cookie dough in the refrigerator overnight.
Can I Freeze Gingerbread Cookies?
These gluten-free 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. You can 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 chewy gingerbread cookies bake for 8 minutes.
- For crisp gingerbread 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 This Cookie Dough 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 gingerbread house cookies to be crisp once they are cooled.
Easy Gluten-Free Gingerbread Cookies
Making gluten-free gingerbread cookies is easier than you think! This recipe for gluten-free gingerbread cookies can be cut out into any shape, like gingerbread men or a gingerbread house. The gluten-free gingerbread cookie dough is super easy to work with and the cookies do not spread when baked.
Once the gluten-free gingerbread cookies are cooled they are super fun to decorate. You can also enjoy these gluten-free gingerbread cookies plain or sprinkled with powdered sugar. Gluten-free gingerbread men are one of the most popular gluten-free Christmas cookies and one of the funniest to make too!
More Gluten-Free Christmas Cookie Recipes To Try!
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Gluten-Free Gingerbread Cookies
Ingredients
- 1/2 cup unsalted butter, softened,
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1/4 cup molasses
- 1 tablespoon pure vanilla extract
- 2 1/2 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
- 1/4 teaspoon salt
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/8 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 1/4 to 1/2-inch thick (1/4-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!”
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was an excellent recipe. This was my first time making gingerbread cookies and it was a delicious sucess. Thank you so much!
I have to say I never comment on these. However I am so excited with this recipe I just wanted to so other people know.
My daughter has been GF for years. We get gingerbread house kits and she loves gingerbread but can’t eat it. This year I decided to try to make some GF dough. Wasn’t sure how well I could make the house pieces with it (I got cookie cutters) I made it today, baked it a bit longer to make sure it’s crispy. They seriously look like gingerbread kit pieces! I made a few people too and we tried them. So yummy! I’m excited to decorate this weekend but it looks like I’ll have a new holiday go to so my daughter can enjoy it as well 🙂
I listened to the other comments and upped the spice amounts. They came out beautifully!
They smell really good, and taste really, really good, but they went flat. I followed your instructions and they were really sticky and I couldn’t get the cut designs off the parchment paper, so I ended up just using a cookie scoop. I also chilled them belie putting them in the oven. I used my own blend of flour (which normally does better for me than the store night stuff). Would that alone be enough to make them go flat? Any tips for a newbie gf cookie maker?
Hi Kim! Sorry to hear that. I think it could very likely be related to the flour, because the density of flour blends can vary so much. I would recommend adding an additional 1/4 cup of your flour blend, and then adding a tablespoon more at a time until the dough is no longer sticky and is able to be rolled out.
Will this recipe work in a large gingerbread cookie pan. It’s about 14″ long. I’m guessing I’d just spread it out to fill the sheet.
Hi Sue! It should work as long as the dough is still 1/4-1/2-inch thick.
Just want to thank you for this recipe. Truly the best gluten free cookie I’ve eaten! The dough is SO easy to work with. Very forgiving when rolling out. My kiddos will have so much fun decorating them.
Thank you for sharing your amazingly delicious cookies.
I have used Shaer flour special for cakes and biscuits and just used cinnamon and ginger instead of all mix spices.
Tastes amazing. 😋
This was the first time I tried a gluten free recipe as we recently discovered we are sensitive to gluten. It was so easy to make and was delicious! thank you so much!
I just have one silly question as I want to make a gingerbread cookie for family gathering and wondering if using the all purpose flour with the same ratio would that still work? its just GF flour is expensive to cook for other people so want to use the regular flour for other people.
The ratios will not be the same and every gf flour is different.
In my opinion just make GF and don’t telll them, they won’t know. We only have GF in our house any more. To avoid risk of getting sick.
Maybe you know this already; it takes an 1/8 of an 1/8 of a tsp. To make someone sick. Using the same utensils or the same dish cloth might make someone sick.
When someone finds out our baking is GF they really enjoy it.. I’m about to make this recipe for the first time.
Amazing gingerbread cookie. Even better than any gluten gingerbread cookie I’ve ever made. Thank you!!
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!
Agreed on increasing the amount of ginger and spice, but it’s still absolutely tasty.
Thank you for sharing this! I used the dairy free butter and it was AMAZING!
This recipe was amazing I’m definitely using it again!!!
So good. Excellent directions. Made these with my 6 and 8 year old.
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!
great dough to work with and great flavour
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.
My first time baking gluten and dairy free- easy and delicious! Thank you for the recipe!
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!
Loved these cookies. So did the whole family which was a bonus
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. 👍🏻❤️
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!
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!
This recipe made for some very delicious gingerbread houses this weekend. I used Better Batter GF flour and it worked wonderfully. Thank you!
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!
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.
Easy and delicious!!!
Love. Love. LOVE!! This recipe is so easy and tastes so good. Another great recipe!!
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 :~)
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 !!