Gluten Free Gingerbread Cookies

Disclaimer: This is a sponsored recipe. I was compensated by the kind folks at Crosby’s Molasses for creating this recipe. However, like always, the opinions are entirely my own.

 

Gluten Free Gingerbread Cookies from The Baking Beauties

 

It’s that time of year again. The leaves have all fallen, the daytime highs are rather low, and the ground is often dusted with snow in the mornings. Whether we like it or not, winter is quickly approaching. Within a week or two, the ground will be covered with a layer of white that will last until March or April. One of the things that I like to do with the kids during these cold winter days is bake gluten free gingerbread cookies. The kids enjoy cutting them out, and decorating them when they are cool. This year I added some fun new cookie cutters to our collection. I got these fun ABC cutters (Already Been Chewed, haha), as well as an 8-inch gingerbread man cutter. I think those will as fun for the kids to decorate as a gingerbread house would be.

This dough makes the perfect gingerbread men. Loaded with all the right spices, these cookies, which hold their shape well during baking, are also still soft and slightly chewy. Would they work to make a gluten free gingerbread house? A small one – Maybe. But for a large house, I don’t think these cookies would hold up to the weight – they are a little too soft for that.

 

Gluten Free Gingerbread Cookies
Author: 
Serves: 48 4" cookies
 
This dough does require at least 1 hour of refrigeration time after mixing. Take that into account when planning your baking! Adapted from Crosbys.com
Ingredients
  • 1 cup brown rice flour
  • 1 cup millet flour
  • 1 cup sweet rice flour
  • 1/2 cup potato starch
  • 1/4 cup tapioca starch
  • 2 teaspoons xanthan gum
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1/2 cup Crosby’s Fancy Molasses
  • 1 large egg
  • 2 tablespoons lemon juice
Instructions
  1. In a large bowl, whisk together the brown rice flour, millet flour, sweet rice flour, potato starch, tapioca starch, xanthan gum, baking soda, salt, and spices.
  2. In the bowl of a mixer fitted with a paddle attachment, beat the butter and sugar together until creamy. Beat in the molasses and egg, scraping down the bowl as necessary. Add the lemon juice.
  3. With the mixer on low speed, gradually add the dry ingredients to the creamed mixture. Mix until the dry ingredients have been fully incorporated.
  4. Divide the dough in two, placing each piece of dough on a sheet of plastic wrap. Pat the dough into a disk, wrap tightly, and refrigerate for at least 1 hour.
  5. Preheat the oven to 350 degrees F and line your baking sheets with parchment paper.
  6. Lightly flour the counter with sweet rice flour. With a sheet of plastic wrap on top of the dough, roll the dough out to about 1/4-inch thick. Use your favourite cookie cutters and get creative. Although the cookies hold their shape pretty well, don’t use anything too detailed, since they do grow a bit.
  7. Place cut out cookies on prepared baking pan, leaving 2-inches between cookies.
  8. Bake in preheated oven for 8-10 minutes. Allow cookies to cool on the baking sheet for 3-5 minutes before removing to a cooling rack. Cool completely before using a simple frosting of confectioners’ (icing) sugar and milk.
  9. Repeat until all the dough has been formed. Off-cuts can be re-rolled and used again.

 

Looking for another reason to use your cookie cutters? How about these Gluten Free Rolled Sugar Cookies?

Gluten Free Rolled Sugar Cookies from The Baking Beauties

 

Love the molasses & ginger combination? Here’s more recipes to enjoy!

Gluten Free Gingerbread Pumpkin Bars from The Baking Beauties

Gluten Free Gingerbread Pumpkin Bars

Gluten Free Gingerbread Cake with Chocolate and Coffee from The Baking Beauties

Gluten Free Gingerbread Cake with Chocolate and Coffee

Crisp Gluten Free Gingersnap Cookies from The Baking Beauties

Crisp Gluten Free Gingersnap Cookies

Big, Soft Gluten Free Ginger Cookies from The Baking Beauties

Big, Soft Gluten Free Ginger Cookies

 

Disclaimer: This post contains affiliate links. If you make a purchase using these links – your cost remains the same, but I earn a small percentage to help support this blog. Thank you!

Comments

    • says

      OH, these cookies were really, really good, Bridget! What I love about spicy cookies is that they actually get better as time goes on. Give them a day or two, and they have a deeper flavour. Yum!

  1. Wild Child says

    These look so good. I loved making gingerbread men with my preschoolers, always so much fun! Might just have to make some and reminisce a little. Besides, they always smell so good while baking, and deciding which part to eat first adds extra holiday cheer. Run, run my gingerbread man, I’m baking you up as fast as I can!

  2. Laurel says

    mmm…mmm I love, love, love gingerbread cookies, well gingerbread anything. I’m really glad you included that comment about gingerbread houses though. You must have read what remains of my mind.

  3. Erika says

    Thank you Jeanine! I can’t wait to try these. Gingerbread men have been a holiday tradition for us and I have been sturuggling to make them gluten free. ( We end up piping gingerbread man-esque shapes unto baking sheets because the cookie dough is so sticky). It will be wonderful to use the cookie cutters again…after a good washing of course. My kids will be more than thrilled.

  4. Tish says

    These look great and I’ve been hoping to find a good GF version of gingerbread cookies. But, I can’t find millet flour. Would it work to use more of one of the other flours?

  5. Beth says

    Bought a Ninja cookie cutter set yesterday, and since today is a snow day we decided to make Ninjamen! The dough was a bit sticky but poping it into the freezer between rolling it out worked great. I always sandwich my dough between plastic wrap when I roll it out. That way they don’t stick to the counter, and you can pick up the sheet of dough to help remove your cut out shape. They baked up perfectly and my kids are excited to decorate! They are soft and chewy but hold togehter well. Thanks for yet another great one!!

    • says

      I actually get my millet flour in Steinbach, at Stony Brook Pantry, they carry a wide variety of gluten-free Bob’s Red Mill flours at a great price. Maybe a health food store would have it? I’m not sure…

  6. Adelaïde says

    Hi!
    These look delicious. I was in search of a GF refined sugar free recipe for gingerbread cookies and yours looks fabulous. I was wondering if these would be stable enough to hang on my christmas tree? I would use 3-4 inch cookie cutters and make a pencil sized hole in each cookie for the twine. Should I bake them a little longer? Or would they be too soft? Ideally I wanted a recipe that we could enjoy eating as well as hanging on the tree, rather than making two kinds of gingerbread cookies:). Thank you!

    Adelaïde

    • says

      What a neat idea! I think it would work to hang them on the tree. Just roll the dough a little thinner, and use a straw to put a hole at the top to run a string through after baking. I’m not sure how they’d last in the long term though.

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