Gluten-Free Gingerbread Cookies
It’s beginning to look a lot like Christmas around here! Baking these gluten-free gingerbread cookies will fill your kitchen with the best Christmas-y smells. It’s honestly one of the best parts about baking these!
These gingerbread cookies have a very light crispy outside and the perfect soft and chewy inside. The spice flavor is spot on!
This gluten-free gingerbread recipe is quite simple and easier than you might think. You really only need to refrigerate the dough for 60 – 90 minutes. Here’s the main ingredients you’ll need for this recipe:
- Gluten-Free Flour
- Sugar
- Molasses
- White Vinegar or Apple Cider Vinegar
- Cinnamon
- Salt
- Baking Soda
- Ground Cloves
- Ground Ginger
- Dairy-Free Butter
You can get as creative as you want with your shapes and frosting techniques. I usually go with a mix of the classics: gingerbread people, candy canes, and Christmas trees. I was particularly proud of my mini gingerbread houses! You can purchase mini gingerbread house cookie cutters online to create these cuties.
You can use the quick and easy royal icing recipe included below for frosting your cookies. Feel free to add some food coloring to your royal icing to get the designs you want!
Gluten-Free Gingerbread Cookies
Ingredients
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
Royal Icing
- 2 oz egg whites about 2 eggs
- ½ teaspoon vanilla extract
- 2 cups powdered sugar
Instructions
- 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.
Notes
- 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.
