This recipe is for my favorite gluten-free gingerbread cookies and they’re the perfect addition to your Christmas baking. Your family will love these festive cookies. Even though they do require a few hours to chill they’re super easy to make and roll out. And they’re dairy-free.
If you’re wanting to make gingerbread houses I have notes on how to adjust for that below as well as tips on adding a gingerbread cookie decorating activity to your Christmas gatherings.
(Some links in this post are affiliate links. See my disclosure policy here.)
Ingredients for Gluten-Free Gingerbread Cookies:
- Gluten-Free Flour: I use Better Batter Gluten-Free Flour Mix for most of my baking. I get consistently good results with this blend. It is a 1-1 substitute. If you use another gluten-free flour blend be sure that it contains xanthan gum. If not add 1/2 teaspoon xanthan gum per cup of flour.
- Spices: The best gingerbread cookie is full of spices! You’ll need a tablespoon each of ground cinnamon and ground ginger. And smaller amounts of clove and nutmeg. McCormick’s brand says that all of their single spices are gluten-free.
- Dairy-Free Butter: Use Smart Balance or Earth Balance. Simply sit it out on the countertop for about 10 minutes to get to soften at room temperature.
- Sugar: Light brown sugar or dark brown sugar is fine. I used light because that is what I normally have on hand. The dark brown will give it a deeper cooler and slightly deeper taste.
- Molasses: Grandma’s Unsulphered Molasses is the type of molasses that I use. It’s normally by the maple syrup in the breakfast aisle at the grocery store.
- Other ingredients needed: one egg, baking soda, salt, vanilla extract.
How to Make Gluten-Free Gingerbread Cookies:
Whisk together the gluten-free flour, cinnamon, ginger, baking soda, cloves, nutmeg, and salt.
In a stand mixer cream together the softened buttery spread and brown sugar.
Add in egg, molasses, and vanilla. Gradually add in the flour mixture. Mix until thoroughly combined.
Layout two large pieces of plastic wrap and divide the dough evenly onto the two pieces of plastic wrap. Press the dough into a disk and then fold the plastic wrap up around the dough. Chill in the refrigerator for 2-3 hours or overnight.
After the dough is chilled remove one at a time from the fridge and set it out on the counter so that it’ll start to soften up. Preheat the oven to 350°. Line two baking pans with parchment paper or silicone baking mats.
Layer the cookie dough between two large pieces of parchment paper. Roll out the cookie dough to about 1/4 inch thick.
Use cookie cutters to cut out cookies. Use a spatula dipped in gluten-free flour to remove the cutouts to the baking pans. Place cookies about 1/2 inch apart. Bake for 10 minutes. Repeat with the second chilled dough.
Note: If you are having trouble moving the dough to the baking pan because it’s too soft or spreading then slide the entire rolled out dough and the parchment paper onto a flat baking sheet that will fit in your refrigerator and chill for 10 to 15 minutes and then you should be able to move them much easier.
Cool on baking pan for 5 minutes and then remove to wire rack. Cool completely before adding any icing.
To Make The Icing:
Take 2 cups of confectioners sugar and mix in 2-3 tablespoons of water. Start with 2 tablespoons and gradually add more as needed to get a good consistency. You don’t want it too thick but you also don’t want it too runny. So add tiny amounts of liquid until you get it just right.
Place the icing in the bottom of a quart-sized ziplock bag. Push out any air and seal. Then snip off the tiniest little bit of one corner. You can always cut bigger if needed, so start with the tiniest cut first. Then you can squeeze out the icing to decorate your cookies.
Leave the cookies out in single layers for several hours to let the icing set.
Tips for Decorating Parties & Freezing Gingerbread Cookies:
For the icing, I used only water with the confectioner’s sugar so that it would stay bright white. You could add some almond or cashew milk instead and even a little bit of vanilla extract but it will make the icing just a little bit off-white.
You can leave the wrapped dough in the refrigerator for 2-3 days. So if you are having a cooking day with friends or family you can have the dough already made and chilled ahead of time.
Freezing: Also, you can bake the cookies and freeze them so that the baking is done as well so then all that needs to be done is the decorating. This would be an easy way to add a cookie decorating activity to your Christmas gatherings.
The decorated cookies could be frozen as well. Freeze in single layers for the best results and then after frozen, you can repackage them with layers of parchment paper between the cookies. These can be frozen for 2-3 months.
Gingerbread Houses: To make gingerbread houses cut out your shapes for the house and bake for 11-12 minutes instead of 1o. This will make them a little crispier and stand up better. And depending on the size of your creation you may want to make two or more batches of this dough. Use a royal icing recipe to put your gingerbread house together.
More Gluten-Free Cookies You’ll Love:
Soft Molasses Cookies
Chocolate Chip Cookies
Snickerdoodles
Peanut Butter Cookies
White Chocolate Cranberry Cookies
And be sure to see my collection of 12 Gluten-Free Christmas Cookies!
Print
Prep Time:
Yield:
Category:
Method:
Print
PinDescription
The cookie dough needs to chill for 3 hours or overnight. These gluten-free gingerbread cookies are the perfect addition to your Christmas baking.
Ingredients
Cookie dough:
3 1/4 cups gluten-free flour mix (I used Better Batter Gluten-Free Flour)
1 tablespoon ground cinnamon
1 tablespoon ground ginger
1 teaspoon baking soda
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
3/4 cup buttery spread, softened (Smart Balance or Earth Balance)
2/3 cup packed light brown sugar
1 egg
1/2 cup molasses (Grandma’s Unsulphured Molasses)
2 teaspoon vanilla
Icing:
2 cups confectioner’s sugar
2–3 tablespoons water
Instructions
Whisk together the gluten-free flour, cinnamon, ginger, baking soda, cloves, nutmeg, and salt. Set aside.
In a stand mixer cream together the softened buttery spread and brown sugar.
Mix in the egg, molasses, and vanilla. Scrape down the sides of the bowl with a spatula if needed. Gradually add in the flour mixture. Mix until thoroughly combined.
Lay out two large pieces of plastic wrap and divide the dough evenly onto the two piece of plastic wrap. Press each of the pieces of dough into a disk and then fold the plastic wrap up around the dough. Chill in the refrigerator for 2-3 hours or overnight.
After the dough is chilled remove one of them from the fridge and set it out on the counter so that it’ll start to soften up. Preheat the oven to 350°. Line two baking pans with parchment paper or silicone baking mats.
Layer the cookie dough between two large pieces of parchment paper. Roll out the cookie dough to about 1/4 inch thick.
Use cookie cutters to cut out cookies. Use a spatula dipped in gluten-free flour to remove the cutouts to the baking pans. Place cookies about 1/2 inch apart. Bake for 10 minutes.
Cool on baking pan for 5 minutes and then remove to wire rack to cool completely.
Repeat with the second chilled dough.
To make the icing:
Take 2 cups of confectioners sugar and mix in 2-3 tablespoons of water. Start with 2 tablespoons and gradually add more as needed to get a good consistency. You don’t want it too thick but you also don’t want it too runny. So add tiny amounts of liquid until you get it just right.
Place the icing in the bottom of a quart-sized ziplock bag. Push out any air and seal. Then snip off the tiniest little bit of one corner. You can always cut bigger if needed, so start with the tiniest cut first. Then you can squeeze out the icing to decorate your cookies.
Leave the cookies out in single layers for several hours to let the icing set.
Notes
Tips for Decorating Parties & Freezing Gingerbread Cookies:
For the icing, I used only water with the confectioner’s sugar so that it would stay bright white. You could add some almond or cashew milk instead and even a little bit of vanilla extract but it will make the icing just a little bit off-white.
You can leave the wrapped dough in the refrigerator for 2-3 days. So if you are having a cooking day with friends or family you can have the dough already made and chilled ahead of time.
Freezing: Also, you can bake the cookies and freeze them so that the baking is done as well so then all that needs to be done is the decorating. This would be an easy way to add a cookie decorating activity to your Christmas gatherings.
The decorated cookies could be frozen as well. Freeze in single layers for the best results and then after frozen, you can repackage them with layers of parchment paper between the cookies. These can be frozen for 2-3 months.
Gingerbread Houses: To make gingerbread houses cut out the shapes for the house and bake for 11-12 minutes instead of 1o. This will make them a little crispier and stand up better. And depending on the size of your creation you may want to make two batches of this dough. Use a royal icing recipe to put your gingerbread house together.
Keywords: gluten-free gingerbread cookies, gluten-free Christmas cookies, dairy-free gingerbread cookies, gluten-free cookies
Louellen Lawson says
December 7, 2019 at 4:55 pmThey look lovely.
Certainly will keep this for future baking!!
MamaShire says
December 7, 2019 at 5:20 pmThank you!