Happy Holidays! Let's make some gluten-free gingerbread cookies!
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About This Gingerbread Recipe
Something about the smell of these gluten-free gingerbread cookies just screams the holiday season, don't you think?
After trying to modify multiple gingerbread cookie recipes over the years, I realized that with gluten-free baking, the amount of baking powder and baking soda can make a big difference in the final result. Multipe experimentations with this recipe have led me to my final product and one that I'm really happy with.
And that's why this recipe is a combination of two gingerbread recipes - one from Sally's Baking Addiction, and the other from my favorite gluten-free flour blend: Cup4Cup!
Ingredients You Will Need
To make the gingerbread cookies, you will need:
-Gluten-Free Flour Blend. I use Cup4Cup Multipurpose Flour. See below for details!
-Baking powder & baking soda: To help the cookies rise up!
-Salt: To balance the sweetness.
-Spices: Ginger, cinnamon, ground cloves, allspice (all the cozy holiday smells!)
-Brown sugar: This is the basis of our sweetness to the cookie dough.
-Molasses: This is the key to the darker color of the cookie dough.
-Eggs: We'll use eggs (room temperature) in the batter to thicken the dough.
-Unsalted butter: The fat content in the dough which will make the cookies taste great!
-Vanilla Extract: For extra sweetness.
For the icing, you will need:
-Confectioner's sugar: (also known as powdered sugar): This will be the basis of the icing for the cookies.
Milk of your choice: You can use regular milk or non-dairy milks: both work fine.
Light corn syrup: This will give the frosting a special shine!
Vanilla extract: For more sweetness.
Water: The icing will be thick, so the water will help thin it out to the desired consistency we are looking for.
Gluten-Free Food Coloring: You can leave the icing white, or you can use gluten-free food coloring in red, green, yellow - whatever you want!
Gluten-Free Flour Blend for Gingerbread Cookies
Cup4Cup has been my go-to for pastry and cookie baking since the beginning of my celiac diagnosis. This flour blend has never failed me - from pierogi to naan to muffins and even homemade croissants - it's my #1 tool for gluten-free baking.
And I also recommend it for this gluten-free gingerbread.
Be sure to use their Multipurpose Flour (blue bag) for the best results, as Cup4Cup has a few varieties. Please note that if you use a different gluten-free flour blend for these cookies your results may differ.
Based on my experience with gluten-free baking, I believe these cookies would also turn out well with GF Jules, King Arthur Measure For Measure or Bob's Red Mill 1:1 Baking Flour (Blue bag). But remember, gluten-free flour blends vary from brand to brand, so you may notice slight changes in taste or texture in your final product.
Can I Make These Dairy-Free?
You can, but I can't speak to how they will turn out, as the basis of these cookies are a gluten-free flour blend that contains milk powder and unsalted butter. Please email me if you need help troubleshooting and I'm happy to offer suggestions! [email protected].
How To Make Gluten-Free Gingerbread Cookies
First you will assemble the gingerbread dough so it has time to chill in the refrigerator.
Then you will roll out the dough and cut it into your desired gingerbread cookie cutter shapes.
Next you will bake the cookies for a short amount of time (about 10 minutes!).
Then you will let the cookies cool before making the icing, and decorating, which is the most fun!
You can watch me make them in this reel right here:
Tips For Making Gluten-Free Gingerbread
Use a Stand Mixer. While you can do the mixing for these cookies by hand, a handheld mixer or the queen of baking - a KitchenAid standmixer, makes the job so much easier. Additionally, make sure you have some good baking sheets, like these from Nordic Ware, and Silpat liners for sustainable, simple cleanup.
Be careful how you measure your gluten-free flour.
Along the same lines, and one of my top gluten-free baking tips, if you aren't measuring for weight (which is the most accurate way to bake, but not the most realistic, in my opinion), then be sure to spoon your flour into your measuring cup, then level off with the back of the knife. This makes sure you get an accurate amount.
Follow. The. Recipe.
This recipe is specifically formulated using Cup4Cup Multipurpose gluten-free flour. If you decide to change anything or substitute other ingredients, they may come out differently than expected and I cannot speak to your results. My experience is in gluten-free and some dairy-free baking, but not allergy-free, vegan, or egg-free. You can always email me: [email protected] with any questions and I'm happy to help troubleshoot the best I can.
Let the dough chill before rolling. These cookies are pretty sturdy and won't break easily, provided you give adequate time for the dough to chill before rolling them out! I suggest baking them the day before you want to decorate them to keep them the strongest. We all know that gluten-free baked goods can be more delicate or crumbly than others, and tend to harden over time.
Tools For Making Gluten-Free Gingerbread
Rolling Pin: This helps for both rolling out the dough easily. Mine is from TJ Maxx.
Cookie Cutters: I have a big collection of cookie cutters I've bought throughout the years. I usually find them on sale at TJ Maxx, but you can also find them at Michaels' or on Amazon too! For this recipe, I primarily use the gingerbread person cutout, but I also love using other holiday cutters including stars, Christmas trees, snowflakes, or sleds!
Baking Sheets: I recommend these from Nordic Ware.
Silicone Mats: Not required, but helpful and less wasteful than using parchment paper. I use SilPat because they last forever!
Pastry brush: You'll use this to brush off flour from the gingerbread cookies as you are making them.
Tips for Frosting Gluten-Free Gingerbread Cookies
Gingerbread cookies aren't complete without icing. I have tried a couple of different icings the last few years and have decided the easiest with still excellent results is this one. It's a combination of powdered (confectioner's) sugar, milk, light corn syrup, vanilla, and a splash or two of water. You can then add red and green food coloring for different colors, and even decorate cookies with sprinkles too. More information is listed in the recipe card below!
How To Store Gluten-Free Gingerbread Cookies
Like any gluten-free baked good or cookie, these should be consumed within a few days for the freshest results. These cookies will keep for 3-4 days if stored at room temperature in an airtight container. After that, they will harden and not taste as good!
Can I Freeze Gluten-Free Gingerbread Cookie Dough?
Yes, I think so! After you've mixed the ingredients together and formed the dough, wrap it tightly in plastic wrap and place in the freezer for up to 3 months. Then, when you are ready to roll out the cookies and bake, just thaw in the refrigerator the night before. Follow the rest of the recipe as usual.
Christmas is such a fun time to make your favorie cookies and decorate them. Especially with gingerbread cut outs like these. I hope you enjoy them!
Looking for more treats to bake this holiday season?
Dunk one of your gluten-free gingerbread cookies into this hot chocolate recipe - homemade, gluten and dairy free!
Try this gluten-free cranberry orange bread - perfect for breakfast or dessert.
Want another great cookie recipe? Try these flourless peanut butter chocolate blossoms with Hershey's kisses.
Discover all 100+ recipes on the blog right here.
Here's how to make gluten-free gingerbread cookies!
If you love this recipe, please leave a comment. Thank you so much!
Gluten-Free Gingerbread Cookies Recipe
Gluten-Free Gingerbread Cookies
This recipe is adapted from Cup4Cup and Sally's Baking Addiction. Icing recipe from Unsophisticook.
- 10 Tablespoons (⅔ cup) unsalted butter, softened to room temperature
- ¾ cup packed light or dark brown sugar
- ⅔ cup unsulphered molasses
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 3 and ½ cups Cup4Cup gluten-free multipurpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 Tablespoon ground ginger
- 1 Tablespoon ground cinnamon
- ½ teaspoon ground allspice
- ½ teaspoon ground cloves
- 3 cups powdered sugar
- 2 tablespoons milk,
- 2 tablespoons light corn syrup
- 1 teaspoon vanilla extract
- 1-2 teaspoons water, or more
- food coloring and sprinkles (make sure they are gluten-free)
First, you will make the cookie dough, so it has time to chill. In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter on medium speed until smooth (about 1 minute). Add the brown sugar and molasses and beat on medium-high speed until combined. Scrape down the sides of the bowl before adding in the egg and vanilla, then beat on high speed for 2 full minutes - set a timer if you need to.
In a separate bowl, whisk together the Cup4Cup gluten-free flour, baking powder, baking soda, salt, ginger, cinnamon, allspice, and cloves until combined. While the mixer is on low speed, slowly add this mixture until everything is combined. The dough will be sticky. Divide the dough in half and place each piece on a large sheet of plastic wrap or beeswrap. Wrap tightly and pat them down to flatten into a disc shape. Chill in the refrigerator for a minimum of 3-4 hours or overnight. Don't skip this step - chilling is a must!
When you are ready to bake, preheat the oven to 375 degrees Fahrenheit. Line two baking sheets with parchment paper or silicone baking mats. Remove one disc of dough from the refrigerator - but leave the other to stay cool in the fridge until needed.
Lightly flour a clean countertop with Cup4Cup gluten-free flour and lightly flour the rolling pin. Roll out the dough to an even ¼ inch in thickness, and use additional flour to prevent sticking. Cut out shapes with cookie cutters and place them on the baking sheet, leaving 2 inches between cookies (they will expand in the oven). Reroll any scraps of dough, but if they start to become sticky, put them in the fridge.
Bake cookies for 8-10 minutes, rotating the pan halfway through baking. For softer cookies, remove at the 6-8 minute mark, for more firm cookies, keep in for 10 minutes. Let cookies cool on the pan for 5 minutes before removing to wire rack to cool completely for at least 3 hours or for best results, overnight.
To make the icing, whisk together (by hand or with stand/handheld mixer with whisk attachment) powdered sugar, milk, light corn syrup, and vanilla. Sprinkle in 1 teaspoon of water at a time until it gets to the consistency you want. Add food coloring if you like, then decorate!
This recipe was specifically formulated for Cup4Cup gluten-free multipurpose flour. If you use another gluten-free flour blend, your results may differ. Please feel free to email me or leave a comment with any troubleshooting questions. I'm happy to help!
Cookies should be stored in a sealed container at room temperature and will keep for 4-5 days.
Nutrition InformationYield 10 Serving Size 1
Amount Per Serving Calories 318Total Fat 12gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 4gCholesterol 49mgSodium 355mgCarbohydrates 51gFiber 1gSugar 35gProtein 3g
The nutrition information on each recipe card is provided as a courtesy and for your convenience. The data is calculated by Nutritionix. You are encouraged to make your own calculations based on your ingredients and preferred nutritional facts calculator. While I try to make sure they are accurate, I cannot guarantee the accuracy of these calculations.
Do you like gingerbread?
What's your favorite Christmas cookie?
Tell me in the comments below!
I made these last night and the family already has gone through half the batch! Very delicious and crisp cookies. Could fool a normy for "the real thing" and my stomach thanks you for it.
I added cornstarch instead of extra flour for rolling and cutting, as it's cheaper than cup4cup and they turned out great, also doubled the spices for an extra punch. Thanks again!
Jennifer Fitzpatrick says
Thank you so much Emily for your comment! I'm thrilled you enjoyed the gingerbread and that they could fool someone for the real thing! Also appreciate the extra tip about rolling out the cookies - great thinking. Thanks again and happy holidays!
My 4yo had been asking to make gingerbread people and a gingerbread house for weeks. So this weekend, we broke out our cookie cutters and this recipe. This recipe was so easy … and helped with exposure to some new flavors & smells (molasses, allspice, etc). Both the cookies and house turned out awesome. Thank you for sharing this recipe!!
Jennifer Fitzpatrick says
Thank you so much Krystal! I love that you made them together, this warms my heart! 🙂