Description
These Gluten Free Gingerbread Cookies are soft, chewy, and hold their shape perfectly. Spiced with ginger, cinnamon, and molasses, they are the ultimate holiday treat.
Ingredients
2 cups (280 g) all purpose gluten free flour blend (plus extra for dusting)
¾ teaspoon xanthan gum (omit if your blend contains it)
¾ teaspoon baking soda
2 teaspoons ground cinnamon
1 ¼ teaspoons ground ginger
½ teaspoon kosher salt
¾ cup (164 g) packed light brown sugar
6 tablespoons (84 g) unsalted butter, at room temperature
4 tablespoons (84 g) unsulphured molasses
1 tablespoon (21 g) honey
1 large egg (50 g), at room temperature, beaten
1 teaspoon pure vanilla extract
Royal Icing, for decorating (optional)
Instructions
1. Line rimmed baking sheets with parchment paper.
2. In a large bowl, whisk together the flour, xanthan gum, baking soda, cinnamon, ginger, salt, and brown sugar.
3. Add the roughly chopped room temperature butter. Using the back of a spoon or your hands, rub the butter into the dry ingredients until it resembles coarse, wet sand. No large butter clumps should remain.
4. Create a well in the center. Add the molasses, honey, beaten egg, and vanilla.
5. Mix until a thick, sticky dough forms that holds together in a clump.
6. Divide the dough into 2 equal parts (approx 350g each). Wrap tightly in plastic wrap, flatten into discs, and refrigerate for 10 minutes.
7. Working with one disc at a time, roll the dough out on lightly floured parchment paper to 1/4-inch thickness. Move the dough often to ensure it doesn’t stick.
8. Cut out shapes using a gingerbread cutter. Gather scraps to re-roll later.
9. Transfer the parchment paper with the cut shapes onto a flat surface (like a cutting board) and refrigerate again for 10 minutes. (This prevents spreading).
10. While chilling, preheat oven to 350°F (175°C).
11. Transfer the chilled shapes to the prepared baking sheets, spaced 1.5 inches apart.
12. Bake for 9 minutes until puffed and golden brown. Let them cool completely on the baking sheet to firm up.
13. Decorate with royal icing if desired.
Notes
**Flour Blends:** I recommend Better Batter or a similar high-quality blend. If using Bob’s Red Mill 1-to-1, add an extra 1/4 tsp of xanthan gum to help them hold shape.
**The Double Chill:** Do not skip the chilling steps. The second chill (after cutting shapes) is the secret to sharp edges.
**Yield:** Makes about 30 cookies using a standard 3-inch cutter.
- Prep Time: 15
- Cook Time: 9
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 67
- Sugar: 8
- Sodium: 78
- Fat: 0.1
- Saturated Fat: 0.05
- Unsaturated Fat: 0.1
- Trans Fat: 0
- Carbohydrates: 16
- Fiber: 0.5
- Protein: 1
- Cholesterol: 5