Gluten Free Gingerbread Cookies
Making memories is what these cookies are all about. The flavors of gingerbread bring back memories of years gone by. I want to have my children reminisce about baking and decorating these deliciously spiced cookies with me, when they have their own children. These are perfect on any cookie tray, and will bring a sweet, spicy warmth to any party.
What do I need to make these cookies?
For these classic holiday cookies you will need gluten free flour (make sure your gluten free flour mix contains xanthan gum), shortening, sugar, one egg, molasses, buttermilk (or make your own using a milk substitute, and add 1 TBSP of vinegar), baking soda, ginger, cloves, cinnamon, nutmeg, and salt. To decorate you will need white chocolate. There are dairy free options out there.
How to make these classic cookies?
To make the dough, in a medium bowl, start by creaming the sugar and shortening until smooth with your electric mixer on a low speed. This will take about 1 to 2 minutes for the shortening and sugar to become fully incorporated. Then add molasses, one egg, buttermilk, and mix until combined well. Once your wet ingredients are mixed, use a separate bowl to combine your gluten free flour, baking soda, ginger, cloves, cinnamon, nutmeg, and salt with a whisk. In three increments, add the flour to the wet ingredients and mix until combined. Form dough into a ball using your hands.
Once you are ready to bake, preheat your oven to 325 degrees Fahrenheit, and prepare a baking sheet by placing parchment paper on top of the pan.
Sprinkle a small amount of gluten free flour on your board before rolling. Place the dough ball on the board, press down slightly, and sprinkle flour on top of the dough. Roll dough out using a rolling pin. The dough should be rolled out to about ¼ inch thick. Do not roll it too thin. Cut cookies out using your favorite gingerbread person cookie cutter, or you can use a cup to make rounds if you do not have cookie cutters. Carefully place the cookies onto the parchment paper using a spatula if needed.
Bake for 8 to 10 minutes, until very lightly browned on the bottom. Watch your cookies. They should be slightly puffed and lightly browned on the bottom. Baking time may vary depending on the size of your cookie cutter. Do not over bake, or they will not be soft. Remove them from the oven, and let them sit on the baking sheet for 5 minutes, until firm. Carefully remove from the baking sheet with a spatula, and place on a wire cooling rack to cool completely. Once they cool completely, the cookies will hold together well for decorating.
Once you are ready to decorate, place the white chocolate in a microwave safe bowl, and heat in 20 second increments, stirring each time, until chocolate is melted and smooth. Place the melted white chocolate in a piping bag or a small baggie. Cut off the very tip of one of the corners of the baggie.
Begin decorating your cookies by piping your gingerbread people making bows, buttons, eyes, hair, or clothes with the melted white chocolate. Be creative. Place on a rack to dry. This is a wonderful collaborative family event. Everyone can join in and decorate cookies their way to make a fun gingerbread cookie display.
How to store these classic cookies?
To store these delicious gingerbread cookies, you can leave them at room temperature in an airtight container for about 3 to 5 days. Place parchment paper between cookies if you stack them in your container. If you prefer to refrigerate them, then they will last for about 10 days. These cookies freeze well.
Looking to make the dough ahead of time?
If you would like to make the dough ahead of time and bake later you can place the prepared dough in a large baggie, and place in the freezer for about 3 weeks. When you are ready to bake, remove from the freezer and let the dough thaw for about an hour before beginning to roll out.
Can we substitute any ingredients?
You can decorate the cookies by using dark chocolate, or milk chocolate for a change. You can use pre-bought store frosting. You can decorate with your favorite candies, dried fruit, nuts, or whatever your imagination desires.
More amazing holiday recipes you need to try!
These gluten free and dairy free gingerbread cookies are fabulous. They are crispy on the outside, and soft in the middle; filled with the warmth of Christmas spices. They hold their shape perfectly when baked, and can be decorated into fun gingerbread people.
- 1 egg
- 1 1/2 cup granulated sugar
- 1 cup shortening
- 1/2 cup molasses
- 1 cup buttermilk (You can make your own using milk or milk substitute and adding 1 tablespoon of vinegar and letting sit for 7 minutes.)
- 5 1/2 cups gluten free flour (I use Josie's Best Muffin and More Mix)
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground clove
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon salt
- 1 cup white chocolate
Preheat your oven to 325 degrees Fahrenheit, and prepare a baking sheet by placing parchment paper on top of the pan.
In a medium bowl, start by creaming the sugar and shortening until smooth with your electric mixer on a low speed. This will take about 1 to 2 minutes for the shortening and sugar to become fully incorporated.
Add molasses, one egg, buttermilk, and mix until combined well.
Once your wet ingredients are mixed, use a separate bowl to combine your gluten free flour, baking soda, ginger, cloves, cinnamon, nutmeg, and salt with a whisk. In three increments, add the flour to the wet ingredients and mix until combined.
Form dough into a ball using your hands.
Sprinkle a small amount of gluten free flour on your board before rolling. Place the dough ball on the board, press down slightly, and sprinkle flour on top of the dough. Roll dough out using a rolling pin.
Cut cookies out using your favorite gingerbread person cookie cutter. Carefully place the cookies onto the parchment paper.
Bake for 8 to 10 minutes, until very lightly browned on the bottom.
Remove them from the oven, and let them sit on the baking sheet for 5 minutes, until firm. Carefully remove from the baking sheet with a spatula, and place on a wire cooling rack to cool completely.
Place the white chocolate in a microwave safe bowl, and heat in 20 second increments, stirring each time, until chocolate is melted and smooth.
Place the melted white chocolate in a piping bag or a small baggie. Cut off the very tip of one of the corners of the baggie.
Begin decorating your cookies by piping your gingerbread people making bows, buttons, eyes, hair, or clothes with the melted white chocolate. Be creative. Place on a rack to dry.
Serving Size 1
Servings 48
- Amount Per Serving
- Calories 162kcal
- % Daily Value *
- Total Fat 5.6g9%
- Saturated Fat 2.1g11%
- Cholesterol 4mg2%
- Sodium 89mg4%
- Potassium 71mg3%
- Total Carbohydrate 26g9%
- Dietary Fiber 0.1g1%
- Sugars 10.5g
- Protein 1.7g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
I am married to the most amazing man, Tommy. I am the mother of three beautiful children Landon, Finn, and Daisy. For years I have been helping friends, family and others navigate the life of gluten-free living. I grew up in a gluten-free house, my mom and both brothers were diagnosed with Celiac Disease when I was young. My mom did an amazing job making everything from scratch in a gluten free kitchen. When I had my first child Landon my world was changed. He was born at 24 weeks because I have a short cervix. The doctor told us that he had a slim chance of survival and that his life would be plagued with severe complications. He survived and has minimal complications due to his prematurity, but when Landon was two he started getting rashes all over his body and he would constantly be sick. My mom advised me to get Landon tested for Celiac Disease. This was the beginning of my true GF journey. Shortly after he was diagnosed, I decided to go off gluten as well. Although I do not have Celiac Disease, I have found that I feel 100% better eliminating gluten from my diet. Recently Finn was having some issues with his legs and knees hurting. The doctor told me to take Finn off gluten to see if it was causing the inflammation and pain. Sure enough once we changed his diet the symptoms went away. We have Celiac Disease and gluten intolerance on both sides of the family. My sister-in-law and niece were recently diagnosed and my Grandma recently took gluten out of her diet due to an autoimmune disease. We are in a fortunate position that both of our families understand the purpose of living a gluten-free lifestyle. I am on a mission to help people create amazing gluten-free recipes and to see that this diagnosis is not a curse, but can actually be delicious.
