Gluten-Free Classic Gingerbread Cookies
Delight in the timeless flavors of the holiday season with these Gluten-Free Classic Gingerbread Cookies, a festive treat made for everyone to enjoy! Crafted with a blend of gluten-free all-purpose flour and warm spices like ground ginger, cinnamon, and cloves, these cookies are soft, aromatic, and bursting with holiday charm. A touch of molasses adds depth to their flavor, while a dash of xanthan gum ensures perfect texture and structure without the gluten. These cookies are easy to roll, cut into your favorite shapes, and decorate with your personal flair. Whether you’re filling your kitchen with the cozy scent of spices or creating memories with loved ones, this gluten-free recipe guarantees all the joy without compromising on flavor. Perfect for baking on chilly afternoons or as a centerpiece to your holiday dessert spread, these gingerbread cookies are a must-try for gluten-free bakers and cookie lovers alike!
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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
Directions
Step 1
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 2
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.
Step 3
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.
Step 4
Add in the egg and mix until fully incorporated.
Step 5
Pour in the molasses and vanilla extract, and gently mix until well blended.
Step 6
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Scrape down the sides of the bowl as needed.
Step 7
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.
Step 8
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.
Step 9
Using cookie cutters, cut out shapes as desired and place them onto the prepared baking sheets.
Step 10
Bake in the preheated oven for 8-10 minutes or until they are lightly browned around the edges.
Step 11
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 12
Repeat with the remaining dough, gathering scraps and re-rolling as needed.
Step 13
Once the cookies are completely cool, decorate them as desired with icing, sprinkles, or enjoy them plain.
Nutrition Facts
| Serving size | (797.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2957.0 |
| Total Fat 84.7g | 0% |
| Saturated Fat 44.8g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 405.5mg | 0% |
| Sodium 3141.5mg | 0% |
| Total Carbohydrate 555.2g | 0% |
| Dietary Fiber 14.0g | 0% |
| Total Sugars 227.0g | |
| Protein 16.5g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 560.9mg | 0% |
| Iron 12.1mg | 0% |
| Potassium 2625.4mg | 0% |
Source of Calories