Gluten-Free Gingerbread Cookies

Ingredients

• 425 g (about 3 cups)gluten-free flour blend
• 2.5 ml (½ teaspoon; omit if your flour blend contains it)xanthan gum
• 2.5 ml (½ teaspoon)bicarbonate of soda
• 1.25 ml (¼ teaspoon)baking powder
• 113 g (½ cup), softenedunsalted butter
• 100 g (½ cup), packeddark brown sugar
• 10 ml (2 teaspoons)ground ginger
• 10 ml (2 teaspoons)ground cinnamon
• 3.75 ml (¾ teaspoon)ground cloves
• 1.25 ml (¼ teaspoon)allspice
• 1.25 ml (¼ teaspoon), optionalfinely ground pepper
• 2.5 ml (½ teaspoon)kosher salt
• 1 largeegg
• 120 ml (½ cup)blackstrap molasses
• 5 ml (1 teaspoon)vanilla extract
• As neededroyal icing
• To taste, if desiredsanding sugar

Instructions

1. 1

   Sift dry ingredients

   Sift the flour blend, xanthan gum, bicarbonate of soda and baking powder into a large bowl, then set it aside.

2. 2

   Beat wet ingredients

   Using an electric mixer fitted with the paddle attachment, beat the softened butter and brown sugar on medium speed until fluffy, about 3 minutes. Mix in the spices and salt, then add the egg, molasses and vanilla. Reduce the mixer speed to low.

3. 3

   Combine the dough

   Add the flour mixture and mix just until combined. Depending on the humidity, you may need a tablespoon or two more or less flour.

4. 4

   Chill the dough

   Divide the dough in half and shape each portion into a flat disc. Wrap both in cling film and refrigerate until cold, about 1 hour.

5. 5

   Roll and cut

   Heat the oven to 180°C (350°F). On a lightly floured work surface, roll the dough to 6 mm (¼ inch) thick; if it sticks, roll it between two sheets of baking parchment. Cut out shapes and arrange them 5 cm (2 inches) apart on baking trays lined with parchment. Refrigerate until firm, about 15 minutes.

6. 6

   Bake and cool

   Bake for 12–14 minutes, until the cookies are crisp but not dark. Leave them on the tray for 3–5 minutes, then transfer to wire racks. Wait until completely cool before decorating.

What are gingerbread cookies?

Gingerbread cookies are spiced biscuits often rolled and cut into festive shapes. This American-style version uses molasses and a blend of ginger, cinnamon, cloves and allspice for its characteristic deep, warm flavour.

The gluten-free flour blend makes the dough suitable for gluten-free baking, while chilling helps it firm up for cutting. The same dough can be shaped for simple biscuits or larger decorative pieces.

Nutrition and macros by portion

The nutrition label shows one serving as written: 102 calories, 2g protein, 17g carbs, 4g fat.

The flour and brown sugar supply most of the carbohydrates, while butter contributes much of the fat. The egg and flour add some protein, and molasses adds sweetness. Pair a cookie or two with fruit or another snack that provides protein for a more balanced plate.

Choosing the flour blend

Flour blend: Use the stated gluten-free blend, which measures about 3 cups at 425 g. Since blends can differ, the recipe allows for adjusting the flour by a tablespoon or two depending on the humidity.

Xanthan gum: Check whether your blend already contains it before adding more. The recipe specifically says to omit the extra gum if it is included in the blend.

Building the flavour

Molasses: Blackstrap molasses gives the dough its dark, robust flavour and colour. It also contributes moisture, so measure it carefully.

Spices: Ginger and cinnamon lead the flavour, with cloves and allspice adding depth. Finely ground pepper is optional for a subtle extra warmth.

Getting the dough ready

Creaming: Beat the butter and brown sugar for about 3 minutes, until fluffy, before mixing in the flavourings and egg. This gives the dough an even starting texture.

Chilling: Divide the dough into two flat discs before refrigerating for about 1 hour. Flat discs cool more readily than a single thick lump and are easier to roll in manageable portions.

Rolling and cutting

Thickness: Roll the dough to 6 mm (¼ inch) so the cookies bake at a consistent rate. Lightly flour the work surface, or use the parchment method if the dough sticks.

Firming: Leave 5 cm (2 inches) between shapes on the tray, then refrigerate them for about 15 minutes until firm. This gives you a chance to chill the cut shapes before they go into the oven.

Knowing when they are done

Bake: The stated baking time is 12–14 minutes at 180°C (350°F). Look for crisp cookies that have not turned dark, rather than relying on colour alone.

Cool: Leave the biscuits on the tray for 3–5 minutes before moving them to a wire rack. They need to be fully cool before you add royal icing.

Serving and decorating

Decorate: Use royal icing once the cookies have cooled completely, or sprinkle with sanding sugar if desired. For a simple finish, leave some plain and decorate the rest.

Serve: These cookies work well as a sweet snack or as part of a festive biscuit selection. Larger cut-out shapes can also be used for gingerbread-house pieces, as suggested in the recipe description.

Recipe notes & tips

• Check the flour blend label for xanthan gum before adding the listed amount.
• Measure the flour by weight when possible, as cup measurements can vary.
• If the dough sticks while rolling, use two sheets of baking parchment.
• Keep the cut shapes about 5 cm (2 inches) apart on the baking tray.
• Let the cookies cool fully before decorating with royal icing.

Variations

• Skip the pepper: Leave it out for a gentler spice profile.
• Add sanding sugar: Sprinkle it on before baking if you want a sparkly finish.
• Decorate with icing: Pipe royal icing onto the fully cooled cookies.
• Make varied shapes: Use different cutters while keeping the dough about 6 mm thick.
• Use for a gingerbread house: Cut larger shapes for house panels, as suggested in the recipe description.

Common mistakes to avoid

• Adding extra gum: Check the flour blend first and omit the xanthan gum if it already contains it.
• Overworking the dough: Mix the flour in only until the ingredients are just combined.
• Rolling sticky dough: Roll between two sheets of baking parchment instead of adding lots of flour.
• Skipping the second chill: Refrigerate the cut shapes for about 15 minutes until firm before baking.
• Decorating warm cookies: Wait until they are completely cool so the icing can be applied neatly.
• Baking until dark: Take the cookies out after 12–14 minutes when crisp but not dark.

How to store

Once fully cooled, store the cookies in an airtight container at room temperature. For the best texture, keep them covered and decorate only after cooling; the recipe does not specify a storage duration.

Frequently asked questions