If you love the warm spice of classic gingerbread but need to skip the gluten, this recipe has your back. These cookies are crisp at the edges, slightly chewy in the middle, and full of ginger and molasses flavor. They hold their shape for cut-outs, so you can make stars, trees, or gingerbread people without the cookies spreading into blobs.
The dough is easy to work with, and the results taste just like the holiday favorite you remember. Make a batch for decorating, gifting, or just for yourself with a cup of tea.
Why This Recipe Works
- Balanced flours: A gluten-free all-purpose blend backed by almond flour gives structure, tenderness, and a clean snap.
- Molasses + brown sugar: Adds deep flavor and moisture so the cookies don’t turn chalky.
- Chill time matters: Resting the dough hydrates the flour and firms it up, making clean cut-outs and sharper edges.
- Right spices, right amounts: Ground ginger, cinnamon, cloves, and a pinch of black pepper deliver that classic gingerbread heat.
- Xanthan gum insurance: If your flour blend lacks it, a small amount helps the dough hold together and roll smoothly.
Shopping List
- Gluten-free all-purpose flour blend (with xanthan gum if possible)
- Almond flour (super-fine)
- Xanthan gum (only if your blend doesn’t include it)
- Baking soda
- Fine sea salt
- Ground ginger
- Ground cinnamon
- Ground cloves
- Ground nutmeg (optional) and a pinch of black pepper (optional)
- Unsalted butter, softened
- Dark brown sugar
- Unsulphured molasses
- Large egg
- Pure vanilla extract
- Powdered sugar, lemon juice or milk (for icing, optional)
Step-by-Step Instructions
- Mix dry ingredients: In a bowl, whisk 2 cups gluten-free all-purpose flour, 1/2 cup almond flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons ground ginger, 1 teaspoon cinnamon, 1/4 teaspoon cloves, and a pinch of nutmeg and black pepper if using. If your blend lacks xanthan gum, whisk in 1/2 teaspoon.
- Cream butter and sugar: In a large bowl, beat 1/2 cup softened unsalted butter with 3/4 cup dark brown sugar until fluffy, about 2 minutes.
- Add wet ingredients: Beat in 1/2 cup molasses, 1 large egg, and 1 teaspoon vanilla until smooth.
The mixture may look slightly separated; that’s fine.
- Combine: Add the dry ingredients to the wet and mix on low until a soft dough forms. It should be slightly tacky but not sticky.
- Chill: Divide dough in half, flatten into discs, wrap, and chill for at least 1 hour (up to 48 hours). This step is crucial for clean cut-outs and better texture.
- Prep to roll: Preheat oven to 350°F (175°C). Line two baking sheets with parchment.
Lightly flour your surface and rolling pin with gluten-free flour.
- Roll and cut: Roll one disc to 1/4 inch thick. Cut shapes with cookie cutters, dusting cutters in flour as needed. Transfer to sheets, spacing 1 inch apart.
- Bake: Bake 8–10 minutes, depending on size.
For softer centers, pull at 8 minutes; for snappier cookies, bake closer to 10. Edges should look set and slightly darker.
- Cool: Let cookies rest on the sheet 5 minutes, then move to a rack to cool completely.
- Optional icing: Stir 1 cup powdered sugar with 1–2 tablespoons milk or lemon juice until thick but pipeable. Pipe details once cookies are fully cool.
Keeping It Fresh
- Room temperature: Store in an airtight tin up to 1 week.
Add a small piece of bread to keep them from drying out.
- Freeze baked cookies: Layer with parchment in a freezer bag, up to 2 months. Thaw at room temp before icing.
- Freeze dough: Wrap well and freeze up to 2 months. Thaw overnight in the fridge, then roll and bake.
Benefits of This Recipe
- Truly gluten free: Designed for cut-outs that hold shape without wheat flour.
- Classic flavor: Spices and molasses deliver that nostalgic gingerbread taste.
- Flexible texture: Adjust bake time for soft-chewy or crisp-snappy results.
- Decorating-friendly: Smooth surface, sturdy edges, perfect for icing.
Pitfalls to Watch Out For
- Skipping chill time: Warm dough spreads and loses detail.
- Too much flour while rolling: Excess flour dries the cookies.
Lightly dust and use parchment to roll if needed.
- Overbaking: Gluten-free cookies can turn hard quickly. Pull when edges set.
- Wrong flour choice: Use a quality gluten-free blend; avoid single flours like just rice flour.
Variations You Can Try
- Dairy-free: Swap butter for vegan butter or refined coconut oil (use the firm kind). Add a tablespoon of milk alternative if dough seems dry.
- Refined sugar light: Use coconut sugar in place of brown sugar; flavor will be slightly deeper and less sweet.
- Extra snap: Roll thinner (1/8 inch) and bake 1–2 minutes longer.
- Orange twist: Add 1 tablespoon orange zest to the dough and 1 tablespoon orange juice to the icing.
- Chocolate-dipped: Dip cooled cookies in melted dark chocolate and sprinkle with crushed peppermint.
FAQ
Can I make these egg-free?
Yes.
Use a flax egg (1 tablespoon ground flax mixed with 3 tablespoons water, rested 5 minutes). The cookies will be slightly softer but still hold shape.
My dough is crumbly. What should I do?
Work in 1–2 teaspoons milk or water, just until the dough comes together.
Gluten-free dough should be soft and cohesive, not dry.
Do I need xanthan gum?
If your gluten-free flour blend already contains xanthan gum, you don’t need more. If it doesn’t, add 1/2 teaspoon to help with structure and rolling.
Can I make them softer?
Yes. Roll to 1/4 inch and bake on the shorter side (about 8 minutes).
Store with a slice of bread to keep them tender.
What kind of molasses should I use?
Use unsulphured molasses. Avoid blackstrap here—it’s more bitter and will overpower the cookies.
In Conclusion
These Gluten Free Gingerbread Cookies are everything you want from a holiday bake: bold spice, clean edges, and just the right texture. With a dependable dough and simple steps, they’re easy to make and fun to decorate.
Whether you bake them soft or snappy, they’ll taste like tradition—without the gluten.
Gluten Free Gingerbread Cookies - Cozy, Spiced, and Perfectly Snappy
Ingredients
- Gluten-free all-purpose flour blend (with xanthan gum if possible)
- Almond flour (super-fine)
- Xanthan gum (only if your blend doesn’t include it)
- Baking soda
- Fine sea salt
- Ground ginger
- Ground cinnamon
- Ground cloves
- Ground nutmeg (optional) and a pinch of black pepper (optional)
- Unsalted butter, softened
- Dark brown sugar
- Unsulphured molasses
- Large egg
- Pure vanilla extract
- Powdered sugar, lemon juice or milk (for icing, optional)
Instructions
- Mix dry ingredients: In a bowl, whisk 2 cups gluten-free all-purpose flour, 1/2 cup almond flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons ground ginger, 1 teaspoon cinnamon, 1/4 teaspoon cloves, and a pinch of nutmeg and black pepper if using. If your blend lacks xanthan gum, whisk in 1/2 teaspoon.
- Cream butter and sugar: In a large bowl, beat 1/2 cup softened unsalted butter with 3/4 cup dark brown sugar until fluffy, about 2 minutes.
- Add wet ingredients: Beat in 1/2 cup molasses, 1 large egg, and 1 teaspoon vanilla until smooth.The mixture may look slightly separated; that’s fine.
- Combine: Add the dry ingredients to the wet and mix on low until a soft dough forms. It should be slightly tacky but not sticky.
- Chill: Divide dough in half, flatten into discs, wrap, and chill for at least 1 hour (up to 48 hours). This step is crucial for clean cut-outs and better texture.
- Prep to roll: Preheat oven to 350°F (175°C). Line two baking sheets with parchment.Lightly flour your surface and rolling pin with gluten-free flour.
- Roll and cut: Roll one disc to 1/4 inch thick. Cut shapes with cookie cutters, dusting cutters in flour as needed. Transfer to sheets, spacing 1 inch apart.
- Bake: Bake 8–10 minutes, depending on size.For softer centers, pull at 8 minutes; for snappier cookies, bake closer to 10. Edges should look set and slightly darker.
- Cool: Let cookies rest on the sheet 5 minutes, then move to a rack to cool completely.
- Optional icing: Stir 1 cup powdered sugar with 1–2 tablespoons milk or lemon juice until thick but pipeable. Pipe details once cookies are fully cool.
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