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!

Nutriscore Rating: 37/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 24

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

Directions

Step 1

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.

Step 2

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.

Step 3

Add the molasses, egg, and vanilla extract to the butter mixture. Beat until well combined, scraping down the sides of the bowl as needed.

Step 4

Gradually add the dry ingredients to the wet ingredients. Mix until a thick, slightly sticky dough forms.

Step 5

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.

Step 6

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Step 7

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.

Step 8

Repeat with the second disc of dough, gathering and re-rolling scraps as needed.

Step 9

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.

Step 10

Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Step 11

Decorate the cookies as desired with icing, sprinkles, or other decorations. Store in an airtight container for up to 1 week.

Nutrition Facts

Serving size	(741.8g)

Amount per serving	% Daily Value*
Calories	3155.9

Total Fat 155.8g	0%
Saturated Fat 93.8g	0%
Polyunsaturated Fat 2.0g
Cholesterol 607.0mg	0%
Sodium 2083.1mg	0%
Total Carbohydrate 438.2g	0%
Dietary Fiber 11.0g	0%
Total Sugars 167.2g
Protein 15.8g	0%

Vitamin D 141.3IU	0%
Calcium 381.1mg	0%
Iron 7.8mg	0%
Potassium 1460.5mg	0%

*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.

Source of Calories

Fat: 43.6%

Protein: 2.0%

Carbs: 54.5%