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Gluten Free Gingerbread Cookies

Delightful gluten-free cookies infused with ginger and cinnamon, perfect for holiday gatherings and decorating.
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Prep Time 30 minutes
Cook Time 9 minutes
Total Time 39 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 100
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose gluten-free flour blend Choose a blend that works well in baking.
  • ¾ teaspoon xanthan gum Optional if your flour blend already includes it.
  • ¾ teaspoon baking soda Helps the cookies rise.
  • 2 teaspoons ground cinnamon Infuses warmth and a cozy flavor.
  • 1 ¼ teaspoons ground ginger Adds the signature spice to gingerbread.
  • ½ teaspoon kosher salt Enhances the sweetness.
  • ¾ cup packed light brown sugar Provides a rich sweetness.
Wet Ingredients
  • 6 tablespoons unsalted butter At room temperature for a creamy dough.
  • 4 tablespoons unsulfured molasses Brings depth and dark color.
  • 1 tablespoon honey Adds natural sweetness.
  • 1 large egg Beaten, at room temperature for binding.
  • 1 teaspoon pure vanilla extract Enhances the overall flavor.
For Decoration (Optional)
  • Royal icing For decorating.

Method
 

Preparation
  1. Preheat your oven to 350°F.
  2. Line rimmed baking sheets with parchment paper and set aside.
Mixing Dough
  1. In a large bowl, combine gluten-free flour blend, xanthan gum (if using), baking soda, cinnamon, ginger, salt, and brown sugar. Whisk to blend.
  2. Chop the unsalted butter and add it to the dry mixture. Work it into the flour until it resembles coarse sand.
  3. Make a well in the dry mixture and add molasses, honey, beaten egg, and vanilla. Mix until combined; mixture should be thick and sticky.
Chilling and Rolling
  1. Divide the dough into two equal parts and wrap tightly in plastic wrap. Refrigerate for about 10 minutes.
  2. On a floured parchment paper, roll out one half of the dough to about ¼-inch thick.
  3. Cut out shapes using a gingerbread man cookie cutter and gather excess dough to reroll.
  4. Chill cut-out shapes in the refrigerator for an additional 10 minutes.
Baking
  1. Place chilled shapes on the prepared baking sheets with space between them.
  2. Bake for about 9 minutes or until puffed and golden brown.
  3. Allow the cookies to cool on the baking sheets completely.
Decorating
  1. Once cooled, decorate with royal icing as desired and allow the icing to set for 24 hours before stacking.

Notes

Chill the dough if it gets too warm while rolling. Ensure even thickness for consistent baking. Use piping bags for intricate designs.