These gluten-free gingerbread cookies are full of warm spices and a hint of molasses, making them a classic holiday treat. They are soft, chewy, and perfect for decorating, and they are a hit with everyone who tries them.
Save The Recipe
Enter your email below & we'll send a link to this recipe to your inbox & you'll subscribe for new recipes
Table of Contents
I love how soft and chewy these cookies are, proving that gluten-free doesn’t mean sacrificing texture or flavor. Whether decorating them with the kids or just enjoying one with a cozy cup of Apple Cinnamon Tea, these cookies let you enjoy a Christmas classic without compromising your dietary needs.
What I Love About These Gluten-Free Gingerbread Cookies
- Gluten-free: Perfect for those with gluten sensitivities or dietary considerations, but delicious enough for everyone to enjoy.
- Make-Ahead Convenience: You can make the dough the day before and chill it in the fridge until ready to roll it out.
- Kid Friendly: Decorating these cookies is a great family activity my kids love doing with me.
Ingredients & Estimated Cost:
- 1 cup salted butter – $2.24
- 1 cup sugar – $0.48
- 1 cup molasses – $1.92
- ¼ cup water – $0.00
- 5 cups gluten-free flour – $12.60
- 2 teaspoons ground ginger – $0.48
- 2 teaspoons ground cinnamon – $0.12
- 1 ½ teaspoons baking soda – $0.02
- ½ teaspoon ground allspice – $0.13
- ¼ teaspoon salt – $0.01
- 3 cups Monkfruit powder sugar – $8.77
- 3 Tablespoons milk – $0.06
- 1 teaspoon clear vanilla – $0.46
- 2 Tablespoons meringue powder – $1.26
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
How To Make Gluten-Free Gingerbread Cookies
***For complete recipe instructions, see the recipe card below.
- Mix the butter and sugar until fluffy.
- Then, mix in the molasses and water.
- Whisk together the dry ingredients: flour, spices, baking soda, and salt.
- Mix the dry ingredients into the wet ingredients.
- Divide the dough in half, wrap in plastic, and chill in the fridge.
- Preheat the oven and roll the dough to ¼-inch thick. Cut the dough with cookie cutters.
- Move the cut dough to a lined baking sheet.
- Bake for twelve to fourteen minutes.
- Transfer the cookies to a wire cooling rack.
- Mix the powdered sugar, meringue powder, vanilla, and milk to make the icing.
- Transfer the icing to a piping bag.
- Decorate the cooled cookies with the icing and serve.
Storage Tips
SERVE: Serve the cookies at room temperature.
STORE: Store them in an airtight container at room temperature for up to one week.
FREEZE: Freeze the cookies in a single layer in a freezer-safe container. Separate the layer with parchment or wax paper.
Recipe FAQs
What type of gluten-free flour works best?
The gluten-free flour I use is Bob’s Red Mill.
How do I keep the cookies soft?
Do not overbake the cookies. Remove them from the oven when the edges are set, and the bottoms are slightly golden.
Can I make the dough ahead of time?
The dough can be made and placed in the fridge twenty-four hours before.
More Holiday Desserts
Gluten Free Gingerbread Cookies
Recipe Cost 28.85 Serving Cost 0.71
Recipe Cost $ 28.85 Serving Cost $ 0.71Ingredients
COOKIES:
- 1 cup salted butter softened
- 1 cup sugar
- 1 cup molasses
- ¼ cup water
- 5 cups gluten-free flour I use Bob’s Red Mill
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1 ½ teaspoon baking soda
- ½ teaspoon ground allspice
- ¼ teaspoon salt
ICING:
- 3 cups Monkfruit powder sugar
- 2-3 Tablespoons milk
- 1 teaspoon clear vanilla
- 2 Tablespoons meringue powder
Instructions
MAKE THE DOUGH:
- In a large mixing bowl or the bowl of a stand mixer, beat the butter and sugar until it becomes light and fluffy.
- Add the molasses and water, then mix until fully combined.
- In a separate medium bowl, whisk together the flour, ginger, cinnamon, baking soda, allspice, and salt.
- Gradually incorporate the dry ingredients into the wet mixture, scraping down the sides of the bowl after each addition to ensure everything is well mixed.
CHILL:
- Split the dough in half and shape each portion into a disc, then wrap them in plastic wrap.
- Refrigerate the dough for at least 2 hours or leave it overnight.
CUT OUT THE DOUGH:
- Adjust the oven racks to the upper-middle and lower-middle positions, then preheat to 350°F.
- Line your baking sheets with parchment paper or silicone mats.
- Take the dough out of the refrigerator and let it sit for about 10 minutes to warm up.
- On a lightly floured surface, roll the dough to a ¼-inch thickness.
- Use cookie cutters to shape the dough, then place the cutouts on the prepared baking sheets, spacing them 2 inches apart.
BAKE:
- Bake the cookies for 12-14 minutes, or until the edges are set, rotating the pan halfway through. (just until they are barely light brown on the bottoms, if they get too brown the cookie will be dry)
- Once done, take the cookies out of the oven and let them cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
MAKE THE ICING:
- In a medium bowl, mix together powdered sugar, meringue powder, and clear vanilla extract (regular vanilla works too, but clear keeps the icing bright white) along with 2 tablespoons of milk. Whisk the ingredients together, adding more milk gradually if necessary.
DECORATED THE COOKIES:
- Prepare a decorator icing bag by fitting it with a small round tip, then fill it with icing.
- Use the icing to decorate as you wish, adding candies and sprinkles as desired.
Notes
Equipment
Nutrition
Did you make this recipe?
Make sure to tag @PoshPlateRecipes on Instagram for more!
Leave A Reply!