I think we can all agree that gingerbread cookies are a Christmas staple. Who doesn’t love the delicious warm spices and adorable decorations that accompany a gingerbread cookie? Today I am sharing my favorite gluten free gingerbread cookie recipe. Those with gluten allergies will still be able to join in on the fun with gingerbread cookie decorating this holiday season.
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Gluten Free Gingerbread Cookie Recipe
Last year I hosted our homeschool co-op Christmas party and I came up with this recipe so everyone, even those with gluten allergies could participate and enjoy the gingerbread cookies.
This gluten free gingerbread cookie dough is fairly easy to work with. Using refrigeration and a few special techniques, I’ll show you exactly how to make the perfect gingerbread cookies for decorating.
Gluten Free Flour
For this recipe, I used the pillsbury gluten free all purpose flour. I like that this flour blend has added ingredients to help the cookies look and taste like regular gingerbread cookies. I pick up my mix at my local grocery store, I believe it is sold in most stores.
Refrigeration Is The Key To Making Gluten Free Gingerbread Cookie Dough
Once all the ingredients are well mixed, you will want to divide your dough in half and wrap each half in cling wrap. Make sure the ends are sealed and then flatten out your dough so it cools as evenly as possible.
Place the dough in your refrigerator for 8-12 hours.
How To Make Gluten Free Gingerbread Cookie Recipe
- 3 3/4 C Gluten Free All Purpose Flour
- 2 tsp Ground Ginger
- 2 tsp Cinnamon
- 1 tsp Nutmeg
- 1/4 tsp Cloves
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 3/4 C Room Temp. Unsalted Butter
- 1 C Brown Sugar
- 1 Egg
- 3/4 C Molasses
- 1 tsp Vanilla
- 1 tsp Orange Zest
Combine the first 8 ingredients in a medium bowl. Stir, get out the clumps and set aside.
Using a stand mixer, cream together the room temp. butter and brown sugar until fluffy. Add egg, molasses, vanilla and orange zest. Continue mixing until well combined. Slowly add the dry ingredients in 3-4 increments to your mixer on low. Scrape down the sides of the bowl and mix until just fully combined. Do not over mix.
Next we need to prep our dough for overnight refrigeration. Separate dough into two halves and wrap each in plastic wrap. Flatten into a disc and place in the fridge overnight.
After your dough has refrigerated: preheat to 350*. Roll out dough to 1/4″ thickness on well-floured surface(make sure to use gluten free flour, of course!).
Now comes the fun part – grab your gingerbread man cookie cutters and start cutting! If you are looking for larger gingerbread men for decorating, this one is my favorite. If you are looking for more “average” size cookies, check out this one here.
If your dough becomes too soft, you can stick it back in the fridge to make it easier to work with.
Place cookies on parchment lined cookie sheets and bake for 8-10 minutes for smaller cookies and 10-12 for larger cookies(like the ones I show in the video).
Allow cookies to cool on cookie sheet for 1-2 minutes before placing on a baking rack to fully cool. You can ice and decorate the cookies once cool.
Gluten Free Gingerbread Cookie Recipe
This spin on the classic gingerbread cookie recipe is perfect for those with gluten allergies.
Ingredients
- 3 3/4 C Gluten Free All Purpose Flour
- 2 tsp Ground Ginger
- 2 tsp Cinnamon
- 1 tsp Nutmeg
- 1/4 tsp Cloves
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 3/4 C Room Temp. Unsalted Butter
- 1 C Brown Sugar
- 1 Egg
- 3/4 C Molasses
- 1 tsp Vanilla
- 1 tsp Orange Zest
Instructions
Combine the first 8 ingredients in a medium bowl. Stir, get out the clumps and set aside.
In a stand mixer, cream together the room temp. butter and brown sugar until fluffy. Add egg, molasses, vanilla and orange zest. Mix until well combined. Slowly add the dry ingredients in 3-4 increments to your mixer on low. Scrape down the sides of the bowl and mix until just fully combined. Do not over mix.
Next we need to prep our dough for overnight refrigeration. Separate dough into two halves and wrap each in plastic wrap. Flatten into a disc and place in the fridge overnight.
Next day: preheat to 350*. Roll out dough to 1/4" thickness on well-floured surface(make sure to use gluten free flour, of course!).
Now comes the fun part - grab your gingerbread man cookie cutters and start cutting! If you are looking for larger gingerbread men for decorating, this one is my favorite. If you are looking for more "average" size cookies, check out this one here.
If your dough becomes too soft, you can stick it back in the fridge to make it easier to work with.
Place cookies on parchment lined cookie sheets and bake for 8-10 minutes for smaller cookies and 10-12 for larger cookies(like the ones I show in the video).
Allow cookies to cool on cookie sheet for 1-2 minutes before placing on a baking rack to fully cool. You can ice and decorate the cookies once cool.