These Gluten Free Gingerbread Cookies are filled with everything Christmas! Soft centers and crisp edges! Perfectly spices with ginger, clove, cinnamon, nutmeg and molasses! Everything you have ever wanted in a gingerbread cookie!
A recipe handed down to us from my Great-Grandma that we turned gluten-free. Growing up my mom would make these and we would roll them out, cut them into our favorite shapes, then we would all have the best time decorating them and an even better time eating them. It has truly been one of our favorite Christmas traditions and one I am so happy I can share with my kids. Being able to continue making the same recipe passed down for years is truly so special.
Preheat oven to 325 degrees Fahrenheit and place parchment paper on a cookie sheet.
Combine wet ingredients and mix with a mixer, then add in baking soda, ginger, cinnamon, nutmeg and salt and mix well. Slowly add in flour and mix until everything is combine.
Form dough into 4 balls and set aside.
Use your favorite cookie cutters to cut out desired shapes and transfer to cookie sheet, roll out dough as needed, adding more flour to prevent sticking to cut out more shapes, repeat for remaining dough.
Bake for 8-10 minutes, until golden brown, remove from oven and let cool for 5 minutes then transfer to cooling rack. Allow cookies to cool completely.
Microwave white chocolate 20 seconds at a time, stirring each time until melted. Place in a piping bag or a gallon bag and cut off the very end of the tip.
Decorate cookies as desired.
Serving Size 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.