Nothing beats the smell of warm spices filling the kitchen during the holidays. This Gluten-Free Gingerbread Cookies Recipe delivers that classic gingerbread flavor with a soft, chewy texture—perfect for making festive shapes that everyone can enjoy, whether or not they eat gluten.
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Why You'll Love This Recipe
I fell in love with this Gluten-Free Gingerbread Cookies Recipe because it manages to feel like a traditional holiday treat while being friendly to those with gluten sensitivities. Plus, making your own gingerbread shapes is a wonderful way to connect with the season.
- True Gingerbread Flavor: The perfect blend of cinnamon, ginger, and cloves makes these cookies irresistibly aromatic and delicious.
- Soft, Chewy Texture: Unlike many gluten-free cookies that can be dry or crumbly, these stay tender with every bite.
- Versatile Dough: You can roll it out and cut fun shapes like snowflakes, men, or trees, making this recipe ideal for holiday decorating fun.
- Easy to Customize: From using vegan butter to swapping out milk types, you can tweak this recipe to fit your preferences without sacrificing flavor.
Ingredients & Why They Work
Every ingredient in this gluten-free gingerbread cookie recipe plays a role in achieving that ideal flavor and texture. Using a measure-for-measure gluten-free flour blend guarantees you can swap this dough in for traditional recipes without a hitch. Here’s why each component shines:
- Butter or vegan butter: Adds richness and helps create a tender, melt-in-your-mouth feel—vegan butter works beautifully to keep it dairy-free.
- Brown sugar: Gives a deep, slightly caramel sweetness and helps keep cookies moist.
- Molasses: The star of gingerbread, it lends that deep, spicy sweetness and classic color you want.
- Egg: Binds the ingredients and adds structure while keeping the texture soft.
- Vanilla extract: Complements the spices with a subtle warmth.
- Gluten-free all-purpose flour: A cup-for-cup blend like King Arthur Flour is key to that authentic texture without gluten.
- Ground cinnamon, ginger, cloves: The holy trinity of gingerbread spices that creates that signature spicy aroma and taste.
- Kosher salt: Balances sweetness and enhances all the flavors.
- Baking soda: Helps the cookies rise just enough for a slight lift without puffiness.
- Powdered sugar: Used in the delightful icing that finishes your decorated cookies with a sweet, smooth touch.
- Milk or dairy-free alternative: Perfect for mixing the icing to the right consistency.
Make It Your Way
I often switch up the spices to match my mood or the season. Sometimes I throw in a pinch of nutmeg or allspice for extra depth, and other times I decorate with colorful sprinkles or add chopped nuts for texture. This recipe truly invites you to make it your own.
- Variation: Once, I swapped molasses for dark corn syrup when I was out—though the flavor was different, the texture stayed lovely, so don’t sweat substitutions if you’re in a pinch.
Step-by-Step: How I Make Gluten-Free Gingerbread Cookies Recipe
Step 1: Cream your butter and sugar
Start by softening your butter to room temperature so it creams beautifully with the brown sugar. This step creates that fluffy base you want—don’t rush it. Use a hand or stand mixer and beat them together until light and smooth, typically about 3-4 minutes.
Step 2: Add molasses, egg, and vanilla
To the creamed butter and sugar, mix in the molasses, then crack in your egg and pour the vanilla extract. Beat until everything’s evenly combined and glossy. This sticky mixture is where the rich flavor starts to build.
Step 3: Sift and add dry ingredients
In a separate bowl, sift together the gluten-free flour, cinnamon, ginger, cloves, salt, and baking soda. Gradually add this dry mixture to the wet ingredients, combining carefully until you have a dough that’s soft but not sticky. Add just a little extra flour if necessary to make it workable.
Step 4: Chill your dough
Wrap your dough tightly in plastic and chill it in the fridge for at least an hour, or overnight if you’re ahead of the game. This rest makes rolling easier and helps the flavors meld beautifully.
Step 5: Roll, cut, and bake
Flour your workspace generously with some gluten-free flour, roll the dough out to about ¼ inch thick, and cut out your favorite shapes. Arrange on a parchment-lined baking sheet, leaving space between cookies as they’ll spread a bit. Bake at 350°F (175°C) for 10-12 minutes—the edges should be firm but the centers soft. Let them cool on the pan for a few minutes before transferring to a wire rack.
Step 6: Make your icing and decorate
Mix powdered sugar with milk and vanilla until smooth but thick enough to hold its shape. Use a piping bag or a simple zip bag with the corner snipped to decorate your cookies. I love to add little dots and swirls—it’s a stress-free creative moment.
Top Tip
Over the years, I discovered a few tricks that really make gluten-free gingerbread cookies a total win in texture and flavor. These tips save me time and keep the cookies reliably tender.
- Chill Dough Thoroughly: Don’t skip the fridge step; it prevents sticking and cracking when rolling.
- Use Measure-for-Measure Flour: Blends designed to replace wheat flour one-to-one work best for consistent results.
- Don’t Overbake: Pull the cookies out when edges just start to firm—this keeps them soft and chewy.
- Flour Your Cutters:** Dust your cookie cutters frequently with gluten-free flour to prevent sticking during shaping.
How to Serve Gluten-Free Gingerbread Cookies Recipe
Garnishes
I like to keep my garnishes simple and fun—colored royal icing, a sprinkle of sanding sugar, or tiny silver dragées add sparkle without overpowering that gingerbread flavor. Fresh mint leaves or a light dusting of cinnamon sugar work beautifully too.
Side Dishes
These cookies pair stunningly with a mug of hot apple cider, chai tea, or your favorite holiday latte. For a festive gathering, fresh fruit like clementines or a creamy vanilla bean pudding complement the spicy notes nicely.
Creative Ways to Present
I’ve had great success arranging these cookies on a wooden board alongside fresh pine sprigs and cranberries for holiday parties. Gift-wise, stacking a few in a pretty box tied with twine creates a charming homemade present everyone appreciates.
Make Ahead and Storage
Storing Leftovers
Store your gingerbread cookies in an airtight container at room temperature. I like to layer them between sheets of parchment paper to keep the icing intact. They stay fresh and soft for up to a week.
Freezing
I often freeze leftover dough wrapped tightly in plastic wrap and then in a ziplock bag—this lets me bake fresh gingerbread anytime. You can also freeze the baked cookies without icing, thaw them, and add decorations later.
Reheating
For best results, let cookies come to room temperature before eating. If you like them soft and warm, pop them in a microwave for 10-15 seconds or heat gently in a low oven (250°F) for about 5 minutes.
Frequently Asked Questions:
Absolutely! Use a vegan butter and a plant-based milk (like almond or oat milk) in the icing to keep everything dairy-free while maintaining great flavor and texture.
A measure-for-measure gluten-free all-purpose flour blend like King Arthur’s is ideal—it mimics wheat flour's behavior closely, providing the perfect soft texture without crumbling.
Chilling the dough thoroughly before rolling is key, along with correctly measuring your flour and butter. Also, avoid over-softening your butter. These steps keep the shapes sharp and the cookies from spreading too thin.
Yes! Once decorated and the icing has set, these cookies hold up well for several days, making them perfect for holiday parties or gifts prepared in advance.
Final Thoughts
This Gluten-Free Gingerbread Cookies Recipe has become a holiday staple in my kitchen—offering both nostalgic warmth and inclusivity for friends and family who need gluten-free options. Give it a try, and I promise you’ll enjoy both the baking process and the joyful taste of these soft, spice-kissed delights.
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Gluten-Free Gingerbread Cookies Recipe
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 10 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Soft and festive gluten-free gingerbread cookies perfect for the holidays. These cookies use a measure-for-measure gluten-free flour blend and a blend of warm spices for classic gingerbread flavor. They are easy to decorate and ideal for cookie cutters shaped like gingerbread men, snowflakes, and ornaments.
Ingredients
Cookie Dough
- ¾ cup butter or vegan butter, softened (170 grams/1.5 sticks)
- ½ cup brown sugar, packed (100 grams)
- ½ cup molasses (120 grams)
- 1 large egg (at room temperature)
- 1 ½ teaspoon vanilla extract
- 3 ½ cups gluten-free measure-for-measure flour, like King Arthur Flour (420 grams)
- 1 Tablespoon ground cinnamon
- 1 Tablespoon ground ginger
- ½ teaspoon ground cloves
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- A few tablespoons additional flour (for flouring the work surface and cookie cutters)
Royal Icing
- 2 cups powdered sugar (240 grams)
- 3-4 Tablespoons milk (almond milk or preferred milk)
- ¼ teaspoon vanilla extract
Instructions
- Prepare the Dough: In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Add the molasses, egg, and vanilla extract and mix well until fully combined.
- Mix Dry Ingredients: In a separate bowl, whisk together gluten-free flour, ground cinnamon, ground ginger, ground cloves, kosher salt, and baking soda to evenly distribute the spices and leavening.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until a smooth dough forms. If the dough is too sticky, add a tablespoon of flour at a time until it reaches a rollable consistency.
- Chill the Dough: Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour to firm up. Chilling the dough makes it easier to roll and cut.
- Preheat the Oven: When ready, preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and line baking sheets with parchment paper.
- Roll and Cut Cookies: Lightly flour your work surface and rolling pin with gluten-free flour. Roll out the chilled dough to about ¼-inch thickness. Use cookie cutters to cut desired shapes, and carefully transfer the cookies to the prepared baking sheets.
- Bake the Cookies: Bake in the preheated oven for 25 minutes or until the edges are firm and slightly golden. Avoid overbaking to keep cookies soft.
- Cool the Cookies: Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the Icing: In a medium bowl, whisk powdered sugar, milk (start with 3 tablespoons), and vanilla extract until smooth. Add additional milk if needed to reach desired consistency for decorating.
- Decorate: Once cookies are completely cooled, use the royal icing to decorate as desired. Allow the icing to set before serving or storing.
Notes
- These soft gluten-free gingerbread cookies are perfect for holiday baking and can be made in festive shapes like gingerbread men, snowflakes, and trees.
- Use measure-for-measure gluten-free flour blends to ensure proper texture and structure.
- If you don't have vegan butter, regular unsalted butter works well.
- For dairy-free options, use plant-based milk for the icing and vegan butter in the dough.
- Chilling the dough is essential for easy handling and clean cookie cutter shapes.
- The icing consistency can be adjusted by adding milk gradually; thicker for piping details and thinner for flooding large areas.
Nutrition
- Serving Size: 1 cookie
- Calories: 186 kcal
- Sugar: 16.7 g
- Sodium: 159.1 mg
- Fat: 6 g
- Saturated Fat: 3.7 g
- Unsaturated Fat: 2.3 g
- Trans Fat: 0 g
- Carbohydrates: 32.2 g
- Fiber: 0.7 g
- Protein: 1.4 g
- Cholesterol: 23 mg
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