Gingerbread Cookies Gluten Free
Indulge in the cozy, spiced goodness of freshly baked **gluten-free gingerbread cookies**, a festive treat that everyone can enjoy! Made with a blend of gluten-free all-purpose flour and a pinch of xanthan gum, these cookies boast a perfectly chewy texture that's sure to impress. Infused with warm spices like ginger, cinnamon, cloves, and nutmeg, and sweetened with rich molasses and brown sugar, each bite is a celebration of holiday flavor. Whether you dust them with powdered sugar, decorate them with icing, or leave them plain, these cookies are as versatile as they are delicious. Perfect for holiday gatherings or as a delightful DIY gift, this recipe comes together in just 20 minutes of prep time, making it both convenient and crowd-pleasing. Embrace the joy of gluten-free baking this season with these charming gingerbread cookies!
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Ingredients
- 3 cups Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 2 teaspoons Ground ginger
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoon Ground cloves
- 0.5 teaspoon Ground nutmeg
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.75 cup Unsalted butter (softened)
- 0.75 cup Brown sugar
- 0.5 cup Molasses
- 1 piece Large egg
- 1 teaspoon Vanilla extract
- 0 Powdered sugar (optional, for dusting or decorating)
Directions
Step 1
In a medium mixing bowl, whisk together the gluten-free all-purpose flour, xanthan gum, ground ginger, ground cinnamon, ground cloves, ground nutmeg, baking soda, and salt. Set aside.
Step 2
In a large mixing bowl, use a hand or stand mixer to cream together the softened butter and brown sugar on medium speed until light and fluffy, about 2-3 minutes.
Step 3
Add the molasses, egg, and vanilla extract to the butter mixture, and beat until fully combined and smooth.
Step 4
Gradually add the dry ingredients to the wet ingredients, mixing on low speed or stirring by hand until a dough forms. The dough should be slightly sticky but manageable.
Step 5
Divide the dough into two portions. Flatten each portion into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour (or up to overnight) to firm up.
Step 6
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
Step 7
Lightly flour a clean surface and rolling pin with gluten-free flour. Roll out one disk of dough to about 1/4 inch thickness. Use gingerbread-shaped cookie cutters to cut out shapes, and transfer them to the prepared baking sheets, spacing them about 1 inch apart.
Step 8
Re-roll any scraps and repeat until all the dough has been used. Repeat the process with the second dough disk.
Step 9
Bake the cookies in the preheated oven for 8-10 minutes or until the edges are set but the centers are still slightly soft. Avoid overbaking to keep them chewy.
Step 10
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Step 11
Optionally, dust cooled cookies with powdered sugar or decorate with icing as desired. Store in an airtight container for up to 5 days.
Nutrition Facts
| Serving size | (840.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3558.8 |
| Total Fat 149.3g | 0% |
| Saturated Fat 92.0g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 387.5mg | 0% |
| Sodium 2596.8mg | 0% |
| Total Carbohydrate 562.2g | 0% |
| Dietary Fiber 13.6g | 0% |
| Total Sugars 237.1g | |
| Protein 10.8g | 0% |
| Vitamin D 87.5IU | 0% |
| Calcium 543.8mg | 0% |
| Iron 11.3mg | 0% |
| Potassium 2572.6mg | 0% |
Source of Calories