The Best Gluten-Free Gingerbread Cookie Recipe (Edit recipe)

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Gingerbread cookies are one of the most classic Christmas cookies that we all know and love. My recipe for gluten-free gingerbread cookies brings together all of the flavor and texture of these classic cookies, but in gluten-free form. You would never know there is anything "different" about these cookies. This recipe can also be used to make shapes for a homemade gingerbread house as well!

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PREP TIME

—

COOK TIME

10 minutes

INGREDIENTS

13

Serves: 35-40

Ingredients

1/2 cup Light Brown Sugar, packed
1/2 cup Butter, Unsalted, softened to room temperature
1/2 cup Molasses, not blackstrap
1 Egg, one large egg at room temperature
1 tsp Vanilla Extract - Primal Palate
420 grams Gluten-Free All-Purpose Flour - Primal Palate, 3 1/2 cups, spoon filled and leveled
1/2 tsp Himalayan Pink Salt - Primal Palate, fine salt
1 tsp Baking Soda
2 Tbsp Gingersnap Spice - Primal Palate

Royal Icing

230 grams Powdered Sugar, 2 cups
1 1/2 Tbsp Meringue Powder
4 1/2 Tbsp Water

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a large mixing bowl, cream together the brown sugar and butter with a hand mixer. Add in the molasses, egg, and vanilla, and blend again until evenly combined. The molasses will "break" the emulsion, and that's okay.
In a medium size mixing bowl, whisk together the flour, salt, baking soda, and Gingersnap spice blend.
Pour the dry mix into the wet mix, and beat on medium-high speed until evenly combined, scraping down the bowl as needed.
Divide the dough into two portions, and place each portion on a sheet of plastic wrap. Press the dough into a disk shape, and cover with the plastic wrap. Refrigerate each disk of dough for at least 2 hours, but you can make this dough a day ahead of time, and use it from the fridge the following day.
When you are ready to bake your cookies, remove the dough from the fridge, preheat the oven to bake at 350 degrees F. Line two baking sheets with parchment paper, and prepare a pinch bowl of gluten-free flour.
Dust your clean work surface with gluten-free flour, and turn the dough out onto the surface. Dust more flour over the top of the dough, and dust your rolling pin with flour.
Roll the dough out into a large sheet, about 1/4 inch thick. I recommend moving the dough around the work surface to make sure it isn't sticking in any spots. I also like to rotate the dough, and flip it to make sure it is even when I am rolling it out.
Using any cookie cutters you would like, cut the dough into shapes, peel the excess dough from the cookie shapes, and transfer the cookies to your prepared baking sheet.
Repeat with the remaining dough until your cookie sheet is filled with the cookies spaced about 1/2 inch apart.
Bake the cookies in the center of the oven, on the middle rack for 10 minutes.
Repeat this process until you have used all the dough.
Once your cookies have fully cooled, you can decorate them. I made a classic royal frosting by whisking together powdered sugar, meringue powder, and water.
Have fun decorating the cookies as you would like with frosting and sprinkles.
Keep these cookies in an airtight container. If you leave them out at room temperature overnight they will get really crispy, which is perfect for making a gingerbread house!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	87
Fat:	3 g
Carbohydrates:	15 g
Protein:	1 g
Cholesterol:	7 g
Sodium:	68 mg
Fiber:	0 g
Sugars:	10 g
Sugar Alcohol:	0 g
Calculated for total recipe.