Gluten-Free White Chocolate-Dipped Gingerbread Cookies
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5 from 5 votes

Gluten-Free White Chocolate-Dipped Gingerbread Cookies {Dairy-Free Option}

The classic soft and chewy gingerbread cookie, with the perfect balance of sweetness and spice, dipped in decadent white chocolate. Gluten-free with a dairy-free option.
Course Dessert
Cuisine American
Keyword gluten-free gingerbread cookies
Prep Time 10 minutes
Cook Time 10 minutes
chill 58 minutes
Total Time 20 minutes
Servings 46 cookies
Calories 149kcal
Author Audrey from Mama Knows Gluten Free

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!

Notes

Store in an air-tight container
Mama says, "always check your labels!"
 

Nutrition

Serving: 1g | Calories: 149kcal | Carbohydrates: 19g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 13mg | Sodium: 51mg | Potassium: 66mg | Sugar: 14g | Vitamin A: 100IU | Vitamin C: 0.1mg | Calcium: 35mg | Iron: 0.4mg
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