The holiday season is here, and with it comes the sweet aroma of freshly baked cookies that fill our homes. Among the classic favorites, gingerbread cookies hold a special place, conjuring memories of cozy evenings and joyful gatherings. This year, we’re bringing you a delightful twist on tradition with our Gluten-Free Gingerbread Cookies. Perfectly spiced, tender, and with a subtle nuttiness from Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour, these cookies are not only gluten-free but dairy-free too, making them a delightful treat for all. So, roll up your sleeves, preheat the oven, and let’s dive into a world of festive baking.
Baking with a Gluten-Free Flour Blend
Flour Power: Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour
Achieving the perfect texture and taste in a gluten-free gingerbread cookie can be a challenge. That’s where Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour comes to the rescue. It’s a reliable blend designed to replace traditional wheat flour cup-for-cup in your favorite recipes. This ensures that your gingerbread cookies maintain the right consistency, so no one will ever guess they’re gluten-free.
Spiced to Perfection
Creating the right blend of spices is the secret to an exceptional gingerbread cookie. Our recipe combines the warmth of ginger, the sweetness of cinnamon, and the boldness of cloves to deliver that signature gingerbread flavor. These spices not only infuse the cookies with their distinctive taste but also fill your kitchen with a festive aroma that’s simply irresistible.
Frosting and Decorations – The Creative Fun
Royal Icing Magic
A gingerbread cookie isn’t complete without that final touch of decorative artistry. Our recipe includes a simple yet elegant royal icing made with egg whites, vanilla extract, and powdered sugar. It’s the perfect medium to create intricate designs or whimsical decorations on your gingerbread cookies. Plus, it dries to a smooth, glossy finish that adds that extra layer of charm.
From Plain to Elaborate
The beauty of gingerbread cookies is their versatility. You can leave them plain, letting the flavors of the spices shine through, or go all out with your decorating skills. The choice is yours. Whether it’s classic gingerbread shapes, mini gingerbread houses, or charming cookie mug toppers, each creation is a blank canvas for your holiday imagination.
Additional cookie Recipes to try
Gluten-Free Gingerbread Cookies
- 1 cup dairy-free butter room tempature
- 1 cup sugar
- 1 egg
- 1 cup light or dark molasses
- 2 tablespoons white vinegar or apple cider vinegar
- 5 cups Bob's Red Mill Gluten-Free 1-to-1 Baking Flour
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 2 oz egg whites about 2 eggs
- ½ teaspoon vanilla extract
- 2 cups powdered sugar
- Cream butter in a stand mixer, adding sugar gradually. Beat until well combined and light and fluffy, about 3 minutes.
- Beat in egg, molasses, and vinegar.
- Sift all of the dry ingredients together and then blend sifted dry ingredients into the wet ingredients.
- Divide the dough into two even pieces, wrap each piece in plastic wrap, and refrigerate for 60 – 90 minutes.
- When the dough is done chilling, preheat the oven to 350 degrees.
- Working in sections, roll the dough to ½ inch thick on a floured surface; cut desired shapes. Place shapes on a baking sheet lined with parchment paper. Gather and reroll dough scraps as needed, using all of the dough.
- Bake at 350 degrees for 9 – 11 minutes (mine were done at 9 minutes). Let the cookies cool on the baking sheet for 5 minutes, and then transfer to a cooling rack.
- Repeat with remaining dough.
- You can leave them plain or decorate with royal icing.
Royal Icing Instructions
- In the bowl of a stand mixer, mix egg whites and vanilla until frothy.
- Gradually add the powdered sugar and mix on low speed until the sugar is incorporated and the icing is shiny.
- Turn the mixer to medium-high speed and beat until the frosting forms stiff, shiny peaks, about 5 – 7 minutes.
- Stir in food coloring, if desired.
- If using immediately, transfer to pastry bags fitted with a tip and pipe onto cookies. You can also use a zip top bag, and cut the corner.
- Icing can also be stored in an airtight container for up to 3 days.
- The dough can be kept in the fridge for 2 days before using it.
- Do not use blackstrap or cooking molasses or the cookies will be bitter.