Gluten-Free Classic Gingerbread Cookies
Bring the timeless charm of holiday baking into your kitchen with these Gluten-Free Classic Gingerbread Cookies, a delightful twist on a beloved seasonal favorite. Crafted with a perfectly spiced blend of ground ginger, cinnamon, and cloves, these cookies boast the warm, traditional flavor you know and love—without any gluten. The recipe uses gluten-free all-purpose flour and xanthan gum to achieve a soft yet sturdy dough that’s perfect for rolling and shaping into festive designs. Sweetened with rich molasses and brown sugar, these cookies bake up beautifully golden and aromatic in just minutes. Ideal for decorating with icing or sprinkles, they’re the perfect addition to your holiday cookie tray. Easy to make and irresistibly tasty, this gluten-free treat is sure to impress family and friends, whether served plain or adorned with creative embellishments.
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Recipe Information
Ingredients
- 3 cups Gluten-Free All-Purpose Flour
- 1 teaspoon Xanthan Gum
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 2 teaspoons Ground Ginger
- 2 teaspoons Ground Cinnamon
- 0.5 teaspoon Ground Cloves
- 0.5 teaspoon Salt
- 0.75 cup Unsalted Butter
- 0.75 cup Brown Sugar
- 1 large Egg
- 0.5 cup Molasses
- 1 teaspoon Vanilla Extract
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, whisk together the gluten-free all-purpose flour, xanthan gum, baking powder, baking soda, ground ginger, ground cinnamon, ground cloves, and salt until well combined. Set aside.
In a separate large bowl, using an electric mixer, cream the unsalted butter and brown sugar together on medium speed until light and fluffy, about 2-3 minutes.
Add in the egg and mix until fully incorporated.
Pour in the molasses and vanilla extract, and gently mix until well blended.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Scrape down the sides of the bowl as needed.
Divide the dough into two equal parts, wrap each portion in plastic wrap, and refrigerate for at least 1 hour or until firm enough to roll out.
Once chilled, remove one portion of the dough from the refrigerator, and roll it out between two sheets of parchment paper to about 1/4-inch thickness.
Using cookie cutters, cut out shapes as desired and place them onto the prepared baking sheets.
Bake in the preheated oven for 8-10 minutes or until they are lightly browned around the edges.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Repeat with the remaining dough, gathering scraps and re-rolling as needed.
Once the cookies are completely cool, decorate them as desired with icing, sprinkles, or enjoy them plain.
Nutrition Facts
Calories |
2957 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.7 g | 109% | |
| Saturated Fat | 44.8 g | 224% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 406 mg | 135% | |
| Sodium | 3142 mg | 137% | |
| Total Carbohydrate | 555.2 g | 202% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 227.0 g | ||
| Protein | 16.5 g | 33% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 561 mg | 43% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 2625 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
