You don’t have to wait until the holidays to make these Gluten-Free Gingerbread Cookies. They are good any time of year!
My favorite smell is cinnamon, and I love to use it in baking. The whole house smells fantastic. When you add ginger to the mix, you get a cozy, comforting feeling that transports you to fond memories of the holidays. It rekindles those happy memories, not to mention stirring the senses.
Children (but also many adults) love to cut out the little gingerbread men and women and decorate them. Icing, sprinkles, and colored sugar crystals can help make each cookie unique. You don’t need to wait for a holiday to make these cookies with your family though – any time of year is perfect for some baking fun.
Crispy or Chewy Gingerbread Cookies – You Choose!
Unlike some cookie recipes, which are inherently chewy or crispy, this gluten-free gingerbread cookie recipe offers both options. How thick you roll out your cookies and how long you bake them determines the consistency of the final product.
Rolling the cookies out to ¼ inch thickness yields a crispier cookie. If you roll your cookies to ½ inch thickness, they will result in a chewier version. You can make some of each, depending on what your family prefers. However, do not mix both sizes on the same baking sheet as they will also need different baking times.
Refrigerating the Dough Is the Key to Success
It can be frustrating to spend all that time making cookie dough only to have your cookies spread on the baking sheet. The secret to successful cookie baking is often refrigerating the dough.
With this recipe for gluten-free gingerbread cookies, you will refrigerate the dough before rolling and again before baking. After you roll out and cut your cookies, place them on the lined baking sheet and put them in the refrigerator for 15 to 30 minutes. That allows them to firm back up, and you will not have to worry about them spreading.
How to Make Ahead and Store?
You can make your gluten-free gingerbread cookies ahead of time by preparing the dough and keeping it in an airtight container in the refrigerator for up to 3 days before baking. The dough can also be frozen for up to 3 months by wrapping it tightly in plastic wrap to prevent freezer burn. Let the frozen dough thaw overnight in the refrigerator before rolling, cutting, and baking.
Baked gingerbread cookies will stay fresh for 2 – 3 days at room temperature when stored in an airtight container or 3 – 5 days in the refrigerator. You can also freeze the baked cookies for up to 6 weeks.
Can I Use Coconut Sugar Instead of Brown Sugar?
Absolutely! I often substitute coconut sugar for brown sugar in my baking.
Speaking of substitutions, if you like your gluten-free gingerbread cookies with a bit more spice, you can make your own blend instead of the cinnamon and ginger in the recipe. For example, try a mix of the following ground spices: 1 tablespoon of cinnamon, 1 tablespoon of ginger, 1 teaspoon of allspice, 1 teaspoon of nutmeg, and ½ teaspoon of cloves. Store this mixture in an airtight container and use 2 ½ teaspoons in the gingerbread cookie recipe.
Serving Suggestions
Baking a variety of cookies is fun, especially around the holidays when you want to give them as treats. When making these cookies in December, I often whip up a batch of Peppermint Cookies to go with them. After all, nothing says holidays like gingerbread and peppermint.
At other times of the year, I find that serving gluten-free gingerbread cookies with the Best Gluten Free Chocolate Chip Cookies works wonders to satisfy my family’s sweet cravings. And since both types of cookies are gluten-free, everyone in my family can enjoy them.
Gluten Free Gingerbread Cookies
Ingredients
- 1 1/2 cups all purpose gluten free flour blend
- 3/4 teaspoon xanthan gum omit if your blend already contains it
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon kosher salt
- 1/2 cup packed light brown sugar
- 6 tablespoons unsalted butter room temperature
- 4 tablespoons unsulphured molasses
- 1 tablespoon honey
- 1 egg room temperature, beaten
- 1/2 teaspoon pure vanilla extract
- Royal Icing for decorating optional
Instructions
- Start by preheating your oven to 350°F. Line your baking sheets with parchment paper to prevent sticking.
- Whisk together the dry ingredients in a large bowl, ensuring they’re well combined and free of lumps.
- Add the wet ingredients into the well of the dry mix, stirring each in one at a time until a sticky dough forms.
- Roll out the dough between two sheets of parchment to the desired thickness, then chill if needed for easier handling.
- Cut out gingerbread men shapes with a floured cutter, then transfer to the freezer to firm up before baking.
- Peel away excess dough from around the shapes, re-roll scraps, and arrange cookies on the baking sheets.
- Chill the cut-outs again to help them hold their shape, then bake until just set.
- Let the cookies cool completely on the baking sheets before moving or decorating.
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