Gluten Free Gingerbread Cookies
Get into the festive spirit with these irresistibly spiced Gluten-Free Gingerbread Cookies! Perfectly soft in the center with lightly crisp edges, these cookies combine the warm flavors of ginger, cinnamon, and cloves with the rich sweetness of molasses for a holiday treat everyone can enjoy. Made with gluten-free all-purpose flour and a touch of xanthan gum, this recipe ensures a tender, chewy texture that rivals traditional gingerbread cookies. The dough is easy to work with and ideal for cutting out festive shapes, making it a fun activity for families. Whether decorated with icing and sprinkles or enjoyed plain, these gluten-free gingerbread cookies are destined to become a holiday baking favorite. Ready in under an hour (plus chill time), they’re both simple and irresistibly nostalgic!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2.5 cups Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 2 teaspoons Ground ginger
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Ground cloves
- 1 teaspoon Baking soda
- 0.25 teaspoons Salt
- 0.75 cups Unsalted butter (softened)
- 0.75 cups Brown sugar
- 0.25 cups Molasses
- 1 large Egg
- 1 teaspoon Vanilla extract
Instructions
In a medium bowl, whisk together the gluten-free all-purpose flour, xanthan gum, ground ginger, ground cinnamon, ground cloves, baking soda, and salt. Set aside.
In a large bowl, beat the softened butter and brown sugar together using a hand or stand mixer until light and fluffy, about 2 minutes.
Add the molasses, egg, and vanilla extract to the butter mixture. Beat until well combined, scraping down the sides of the bowl as needed.
Gradually add the dry ingredients to the wet ingredients. Mix until a thick, slightly sticky dough forms.
Divide the dough in half and flatten each half into a disc. Wrap each disc in plastic wrap and refrigerate for at least 1 hour or until firm.
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
On a lightly floured surface, roll out one disc of dough to about 1/4-inch thickness. Use cookie cutters to cut out gingerbread shapes and transfer them to the prepared baking sheets.
Repeat with the second disc of dough, gathering and re-rolling scraps as needed.
Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are set but not browned. The centers may look slightly underbaked, which is fine.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Decorate the cookies as desired with icing, sprinkles, or other decorations. Store in an airtight container for up to 1 week.
Nutrition Facts
Calories |
3156 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.8 g | 200% | |
| Saturated Fat | 93.8 g | 469% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 607 mg | 202% | |
| Sodium | 2083 mg | 91% | |
| Total Carbohydrate | 438.2 g | 159% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 167.2 g | ||
| Protein | 15.8 g | 32% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 381 mg | 29% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1460 mg | 31% | |
*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.
