Gluten-Free Gingerbread Cookies Recipe

5 from 39 votes

These homemade gluten-free gingerbread cookies are soft, chewy, and perfectly spiced. Easy to make and fun to shape, with a dairy-free option!

Prep Time15

Cook Time8

dough chilling1

Total Time1 23

Course: Dessert

Cuisine: American

Keyword: gluten-free gingerbread cookies, gluten-free gingerbread men

Servings: cookies

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

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. 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!

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!"