Gluten Free Gingerbread Cookies

Ingredients

• 420 g (3½ cups)gluten-free 1:1 flour, plus extra for rolling
• ½ teaspoonbicarbonate of soda
• 1½ teaspoonsbaking powder
• ½ teaspoonfine sea salt
• 1 tablespoonground ginger
• 1½ teaspoonsground cinnamon
• ½ teaspoonground cloves
• ¼ teaspoonground nutmeg
• ¼ teaspoonground allspice
• 90 ml (6 tablespoons)refined coconut oil, melted and cooled
• 150 g (¾ cup)coconut sugar
• 1egg, at room temperature
• 120 ml (½ cup)unsulphured molasses
• 1½ teaspoonspure vanilla extract
• 1 teaspoonfresh lemon zest
• 180 g (1½ cups)icing sugar
• ¼ teaspoonpure vanilla extract
• 30–45 ml (2–3 tablespoons)unsweetened vanilla almond milk

Instructions

1. 1

   Mix the dry ingredients

   Whisk the flour, bicarbonate of soda, baking powder, salt, ginger, cinnamon, cloves, nutmeg and allspice together in a medium bowl. Set aside.

2. 2

   Make the dough

   In a stand mixer fitted with a paddle attachment, mix the melted coconut oil, coconut sugar and egg at medium speed until combined. Scrape the sides and base of the bowl, then add the molasses, vanilla and lemon zest and mix on low. Gradually add the dry ingredients with the mixer running on low, mixing until smooth and combined; the dough will be sticky.

3. 3

   Chill the dough

   Divide the dough in half and wrap each piece in cling film. Press each into a disc about 2.5 cm thick and refrigerate for at least 4 hours or overnight.

4. 4

   Prepare the oven

   Once the dough is chilled, heat the oven to 175°C (350°F) and line two baking trays with baking parchment.

5. 5

   Roll and cut

   Take one chilled dough disc from the fridge. Lightly dust a sheet of baking parchment with gluten-free flour, place the dough on it and dust the top lightly. Cover with a second sheet and roll the dough to an even 6 mm thickness. Cut out shapes, re-rolling the scraps until all the dough is used; chill it for a few minutes if needed. Arrange the biscuits about 2.5 cm apart on the prepared trays and freeze the trays for 20 minutes. Repeat with the remaining dough.

6. 6

   Bake the biscuits

   Once chilled, transfer a tray straight from the freezer to the oven. Bake for 7–9 minutes, until the edges are set. Leave the biscuits on the tray for 10 minutes, then move them to a cooling rack to cool completely before decorating.

7. 7

   Make the icing

   Whisk the icing sugar, vanilla and almond milk together in a medium bowl until smooth. If it is too thick, add more almond milk 1 teaspoon at a time; if too thin, add icing sugar 1 tablespoon at a time. Spoon the icing into a piping bag or a zip-lock bag with a very small corner snipped off, then pipe it onto the cooled biscuits as desired.

What are gingerbread cookies?

Gingerbread cookies are spiced biscuits often rolled out and cut into festive shapes. The tradition of spiced ginger biscuits has roots in Europe, while gingerbread people and other cut-outs are now familiar holiday bakes in many places.

This version uses gluten-free flour and coconut oil, with molasses and coconut sugar lending a deep, warm sweetness. Chilling the dough before cutting and baking helps the shapes stay defined.

Nutrition and macros by portion

The nutrition label shows one serving as written: 990 calories, 9g protein, 168g carbs, 31g fat.

The flour and sugars supply most of the carbohydrates, while coconut oil is the main source of fat; the egg contributes some protein. Molasses and the icing sugar also add to the carbohydrate content. For a more balanced plate, enjoy a cookie alongside fresh fruit and a source of protein such as yoghurt.

The spice blend

Ginger first: ground ginger gives the biscuits their characteristic warmth, while cinnamon, cloves, nutmeg and allspice build a fuller, rounded flavour. Measure the spices carefully so no one note overwhelms the others.

Fresh zest: a little lemon zest adds a bright aromatic note against the rich molasses. Finely grate just the yellow outer peel, avoiding the bitter white pith.

Handling gluten-free dough

Sticky by design: the dough may feel softer and stickier than a wheat-based biscuit dough. The recipe uses parchment on both sides as it is rolled, which helps prevent sticking without working in lots of extra flour.

Keep it cold: refrigerate the dough discs for at least 4 hours or overnight, then freeze the cut biscuits for 20 minutes before baking. If the dough softens while you work, chill it briefly before continuing.

Getting neat cut-outs

Even thickness: roll the dough to about 6 mm so the biscuits bake at a similar rate. Turn the parchment or reposition the rolling pin as needed to keep the sheet even.

Re-roll gently: gather the scraps and roll them again until all the dough is used, chilling briefly if it becomes difficult to handle. Leave about 2.5 cm between shapes on the tray.

When are they done?

Bake for 7–9 minutes, looking for edges that are set rather than relying only on colour. The biscuits will still be delicate when they come out, so leave them on the tray for 10 minutes to firm up before moving them.

Wait until they are completely cool before icing. Warm biscuits can soften the icing or make piped decorations lose their shape.

Making smooth icing

Whisk the icing sugar, vanilla and almond milk until smooth, then adjust the consistency a little at a time. Add almond milk by the teaspoon if it is too stiff, or icing sugar by the tablespoon if it is too runny.

A piping bag or a zip-lock bag with a very small corner snipped off gives you control over fine lines. Keep the opening small to make detailed decorations easier.

Serving ideas

Serve these cookies with tea, coffee or a warm drink, or arrange them on a holiday biscuit plate. Their strong spice and molasses flavour also pairs well with plain fruit or a bowl of berries.

For a simple finish, pipe outlines or dots rather than covering each biscuit completely. This lets the gingerbread flavour remain the focus.

Recipe notes & tips

• Weigh the flour for more consistent results, as cup measures can vary with how it is packed.
• Use parchment above and below the dough to roll it with less sticking.
• Chill the dough for the full stated time so it is easier to cut clean shapes.
• Freeze the cut-outs for 20 minutes before baking to help them keep their definition.
• Let the biscuits cool completely before piping on the icing.
• Adjust the icing gradually, adding almond milk by the teaspoon or icing sugar by the tablespoon.

Variations

• More ginger: Increase the ground ginger slightly for a more pronounced spicy note.
• Citrus twist: Add a little extra lemon zest to brighten the molasses flavour.
• Simple finish: Leave the icing off and serve the cooled biscuits plain.
• Different shapes: Use stars, trees or other cutters, keeping similar-sized shapes together on each tray.
• Extra decoration: Pipe small dots or lines rather than covering the biscuits with icing.

Common mistakes to avoid

• Skipping the chill: Soft dough is harder to cut neatly; refrigerate it for at least 4 hours.
• Rolling too thin: Thin shapes can bake quickly and become fragile; aim for an even 6 mm thickness.
• Adding too much flour: Excess flour can change the dough texture; use only a light dusting between the parchment.
• Overbaking: The biscuits can become dry; take them out when the edges are set, after 7–9 minutes.
• Moving them too soon: Freshly baked biscuits are delicate; leave them on the tray for 10 minutes first.
• Icing while warm: Heat can affect the decoration; wait until the biscuits are completely cool.

How to store

Once the icing has set, store the biscuits in an airtight container at room temperature for up to 5 days. Keep them in a single layer or separate layers with baking parchment, and avoid reheating decorated biscuits.

Frequently asked questions