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gingerbread cookies

Gluten-Free Gingerbread Cookies

Indulge in the magic of the holiday season with our Gluten-Free Gingerbread Cookies. These cookies are tender, perfectly spiced, and, best of all, entirely gluten-free and dairy-free. Made with Bob's Red Mill Gluten-Free 1-to-1 Baking Flour, they maintain the classic gingerbread taste and texture without the gluten. Paired with a delightful royal icing, you can get creative with your decorations and share the festive joy with your loved ones.
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Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings: 3 dozen
Course: Dessert
Ingredients Method Notes

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

Method
 

Prepare the Gingerbread Dough
  1. In a stand mixer, cream the softened butter, gradually adding the granulated sugar. Beat until the mixture is well combined, light, and fluffy, approximately 3 minutes.
  2. Beat in the egg, molasses, and vinegar until fully incorporated.
  3. Sift together the flour, baking soda, salt, ginger, cinnamon, and cloves. Blend the sifted dry ingredients into the wet ingredients.
  4. Divide the dough into two equal pieces, wrap each in plastic wrap, and refrigerate for 60 - 90 minutes.
Preheat and Roll
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. On a floured surface, roll out each dough portion to a thickness of 1/2 inch. Cut out desired shapes and place them on a baking sheet lined with parchment paper. Gather and reroll dough scraps as needed, utilizing all the dough.
Bake
  1. Bake at 350 degrees Fahrenheit for 9 - 11 minutes (checking at 9 minutes). Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
  2. Repeat the process with the remaining dough.
Royal Icing
  1. In the bowl of a stand mixer, mix egg whites and vanilla until frothy.
  2. Gradually add powdered sugar, mixing on low speed until the sugar is fully incorporated, and the icing is shiny.
  3. Turn the mixer to medium-high speed and beat until the frosting forms stiff, shiny peaks, approximately 5 - 7 minutes.
  4. Stir in food coloring if desired.
Decorate
  1. If using immediately, transfer the royal icing to pastry bags fitted with a tip or a zip-top bag with a cut corner, and pipe onto the cooled cookies.
  2. Royal icing can 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.