Happy Holidays! Let's make some gluten-free gingerbread cookies!
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Something about the smell of these gluten-free gingerbread cookies just screams the holiday season!
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. 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!
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 pretzels - 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.
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.
Here's what you'll need to make gluten-free gingerbread cookies:
-gluten-free flour blend (I use Cup4Cup)
-spices: ginger, cinnamon, ground cloves, allspice
-For the icing: confectioner's sugar, milk of choice, light corn syrup, vanilla, and water
Other Tips For Making Gluten-Free Gingerbread
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.
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.
Christmas cookies are so much fun. I hope you enjoy making these! For another Christmas treat that's both sweet and salty, try this pretzel bark, made with gluten-free pretzels!
Here's how to make gluten-free gingerbread cookies!
If you love this recipe, please leave a review. Thank you so much!
Gluten-Free Gingerbread Cookies Recipe
- 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
- 10 Tablespoons (⅔ cup) unsalted butter, softened
- ¾ cup packed light or dark brown sugar
- ⅔ cup unsulphered molasses
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 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)
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!