Nothing reminds me quite like Christmas like the smell of gingerbread cookies baking in the oven. This recipe is my go-to for gluten free gingerbread cookies every holiday season. It is perfect for making gluten free gingerbread men and always turns out beautiful for a gluten free gingerbread house which has become a fun family Christmas tradition every December.
If you are looking for an easy step-by-step gluten free gingerbread recipe then look no further. This gluten-free gingerbread cookie recipe is so easy, fun when baking with the kids, and makes delicious soft gingerbread cookies. Using your preferred cookie cutters for your desired cookie shape. I have used this not only for gluten free Christmas cookies, Gluten free gingerbread men but to make gluten free Halloween cookies, and also using small cookie-cutters topped my gluten free gingerbread cupcakes with a small gingerbread star cookie.
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Making a Gluten free Gingerbread House
Every year we make a gluten free gingerbread house and it has become a fun tradition in my house and a great Christmas activity to do with the kids. I have used this recipe many times and it always turns out great. I have used gingerbread house cookie cutters that can easily be found to buy on Amazon or use a printable gingerbread house template.
Ingredients
Equipment
- Cookie cutters (use your preferred shaped cutter)
- Rolling pin
Ingredients
Gluten free gingerbread cookie dough
- Gluten free Plain Flour - Use gluten free flour to make the gingerbread cookies gluten free. I used Doves freee from flour but you can use your preferred gluten free flour.
- Brown sugar - I used light brown sugar.
- Spices - Ground Ginger, Cinnamon, Nutmeg all create a beautiful flavor when combined not to mention the festive smell that will fill the kitchen.
- Baking soda - Also known as Bicarbonate of soda
- Xanthan Gum - Required as a stabilazer keeping the ingredients together. Acting just as gluten would and is a common ingredient in gluten free baking.
- Butter - (Melted) Use dairy free alternative if required
- Molasses - Also known as Black Treacle. I also used Golden syrup in this recipe along with Molasses but you can use either just Molasses or golden syrup just substitute which the same amount required in the recipe.
- Egg - I recommend using a large egg in this recipe.
Instructions
- In a large bowl mix all dry ingredients together.
- Then add all the wet ingredients to the dry ingredients and mix together with a wooden spoon.
- Mix well and knead together with your hands if needed to form a dough.
- Wrap the dough in cling film and place it in the refrigerator for around 45 minutes.
- With a rolling pin roll out the dough until around ¼ inch thick .
- cut to the desired shape or use your preferred cookie cutters.
- Place on a lined baking tray ensuring to space out as the cookies will spread slightly and place in the refrigerator for 15 mins to firm up again as this will help them keep their shape.
- Preheat oven to 170°C/325°F/Gas mark 3
- Place the baking tray in the oven for 12-15 minutes until cookies look golden brown. The cookies will feel slightly soft when removed from the oven. Leave the cookies on the tray to fully cool as they will firm up as they cool.
Recipe Tips
- Gluten Free Flour – I used a shop bought Gluten free flour blend from Doves Farm Freee from range. Which is a flour blend of Rice, Potato, Tapioca, Maize and Buckwheat flour. I have had reports that others have used Bob’s Red Mill and other Gluten free All purpose blends with my recipes that have worked well. I would love to know what flour blends worked for you. So feel free to get in touch by leaving a comment below or you can contact me directly.
- Kitchen Scales - Using digital scales is recommended when baking. I always measure using scales and in grams as baking is a science. When baking gluten free it is essential to weigh out ingredients to get the best results! There is no need to purchase expensive digital scales and you can find them available cheaply online.
- Oven Temperatures - Your oven temperature may be slightly different. As all ovens vary in temperature and the baking time is used as a guide. Some ovens run hotter than others. You could invest in an oven thermometer to be more accurate.
Recipe FAQs
It is so easy to make these cookies gluten free and dairy free. Replace the butter with your preferred dairy free block to make dairy free and gluten free gingerbread cookies.
Yes, To make gingerbread cookies without molasses (black treacle) you can substitute with golden syrup. The cookies will turn out slightly lighter in color but will still be delicious. I have used both Molasses and golden syrup in this recipe but you can use whichever you have available to you.
Yes, I have made these cookies using only Molasses (Black treacle) and they turn out slightly darker in color but it still works well. Just substitute the golden syrup with molasses.
To freeze the cookies wrap well and store in a freezer-safe bag or container for up to 3 months. I recommend freezing undecorated as the icing may crack when frozen.
To freeze the gingerbread dough wrap well and store in a freezer-safe bag or container for u to 3 months. Defrost at room temperature or in the refrigerator overnight.
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📖 Recipe
Gluten free Gingerbread cookies
Nutritional information is meant as a guideline and all information is approximate.
Equipment
- cookie cutters (use your preferred shaped cutter)
- Rolling Pin
Ingredients
Gluten free gingerbread cookie dough
- 350 grams Gluten free All purpose Flour Gluten free plain flour in the UK
- 160 grams Brown sugar
- 2 Teaspoons Ground Ginger
- 1 Teaspoon Cinnamon
- ½ Teaspoon Nutmeg
- ½ Teaspoon Baking Soda (Bicarbonate of soda)
- ¼ Teaspoon Xanthan Gum
- 125 grams Butter (Melted) Use dairy free alternative if required
- 2 Tablespoons Golden syrup
- 2 Tablespoons Black Treacle (molasses)
- 1 Large Egg
Instructions
- In a large bowl mix all dry ingredients together.
- Then add all the wet ingredients to the dry ingredients and mix with a wooden spoon.
- Mix well and knead together with your hands if needed to form a dough.
- Wrap the dough in cling film and place it in the refrigerator for around 45 minutes.
- With a rolling pin roll out the dough until around 5mm thick and cut to the desired shape or use your preferred cookie cutters.
- Place on a lined baking tray ensuring to space out as the cookies will spread slightly and place in the refrigerator for 15 mins to firm up again as this will help them keep their shape.
- Preheat oven to 170°C/325°F/Gas mark 3
- Place the baking tray in the oven for 12-15 minutes until cookies look golden brown. The cookies will feel slightly soft when removed from the oven. Leave the cookies on the tray to fully cool as they will firm up as they cool.
Cookie decorating
- The cookies can be decorated with ready made decorating icing that can be purchased from most shops.
- Alternatively, Mix 150g powdered sugar (icing sugar) with water adding 1 teaspoon at a time until you get the desired consistency of icing.
Notes
Nutrition
Disclaimer
Nutritional information is meant as a guideline and is always an approximate calculation. Recipes may include information of various products used. It is your responsibility to check that ingredients you use when making a recipe are gluten free.
I hope you enjoyed this Gluten free gingerbread cookies recipe.
I would love your feedback. Please rate this recipe and leave a comment below. You can also tag me in any photos taken when trying this recipe over on my Instagram.
Kat
Love that it is gluten free.
Nicole
Is xantham gum required if the gluten free flour I use already has it in it?
Amanda
Hi Nicole, That's a great question. If you already have xanthan gum in your flour mix. It's likely you won't need to add any more to the mix.