The classic soft and chewy gingerbread cookie, with the perfect balance of sweetness and spice, dipped in decadent white chocolate. Gluten-free gingerbread cookies with a dairy-free option.
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, white chocolate dipped gingerbread cookies!
Dairy-Free Baking
I have also included a dairy-free option to my gluten-free gingerbread cookie recipe. My husband, my youngest son, and I are all dairy-free.
I promise these gingerbread cookies are just as delicious made with the dairy-free butter and dairy-free milk.
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 Cookies
These gluten-free gingerbread cookies are perfectly balanced between sweet and lightly spiced. A soft and chewy 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 cookie, 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 holiday cookies, and I promise no one will even know they are gluten-free.
This cookie was the first place winner of the
7th Annual Gluten-Free Cookie Swap!
Looking for more gluten-free Christmas cookies? Try my Almond Spritz Cookies (Gluten-Free & Dairy-Free) or my Gluten-Free Chocolate Cherry Thumbprint Cookies.
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 softened (dairy-free use Earth Balance/Smart Balance butter)
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg , room temperature
- 1/4 cup molasses
- 1 tablespoon pure vanilla extract
- 2 1/4 cups gluten-free all-purpose flour I like Pillsbury gluten-free or GF Jules
- 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 omit if dairy-free and see glaze recipe
- 3 Tablespoons shortening omit if dairy-free
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 degrees.
Add 6 tablespoons of sugar into a small bowl.
Using a 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!
Recipe Notes
Mama says, "always check your labels!"
Cookie recipe adapted from Gingersnaps from Betty Crocker's 40th Anniversary Cookbook.
Celeste Noland says
These look so good Audrey! A must for any gathering over the holidays.
Audrey says
Thank you Celeste! They are my family’s favorite holiday cookie.
nicoleanndawson says
Love that added white chocolate dip to these cookies!
spabettie says
these are so festive and fun – and gingerbread is always a good thing…
Chrystal @ Gluten-Free Palate says
I love that these are dipped in white chocolate! They look perfect.
Leslie says
I need to get baking! These will be a great addition to a cookie exchange. Dipping them in chocolate with the sprinkles make them so festive.
Audrey says
You can never go wrong with a gingerbread cookie. The white chocolate takes them to a whole new flavor level! The sprinkles are just so much fun. My kids are all about the sprinkles.
Alisa Fleming says
Big, chewy gingerbread cookies are my favorite. And it’s so wonderful of you to include a dairy-free option.
Audrey says
Thank you so much!They are one of my favorites. There are three of us that is dairy-free, so I try to find dairy-free options too.
Amanda says
These will be fun for a mommy and me cookie session. My little would love to help…help eat them!
Audrey says
Absolutely! My kids loved them!
Steph says
Have you tried rolling this recipe to make gingerbread mean?
Audrey says
Hi Steph! I have not tried to make these into gingerbread men. It may work if you chill the dough. If you decide to try it, please let me know how it does. Happy holiday baking!
Amy walkkents says
my kids loved it
Audrey says
I am so happy that they enjoyed it! My kids love them too!