The Best Gluten Free Gingerbread Cookies

I thought maybe we could make gingerbread houses, and eat cookie dough and go ice skating and maybe even hold hands.

-Buddy the Elf

This week I started “home study” for my job. I am in sales & every time we get a new product/disease state we spend a solid two weeks training on it.

Basically I feel like I have been living the life of Buddy the Elf this week…aka running on sugar & caffeine to get my work done while also prepping recipes for when I am out of town next week. It is completely okay to live off of Christmas cookies right?

During Thanksgiving my mom casually hinted that she wouldn’t mind if I made gingerbread cookies & sent some to her for Christmas. They are her favorite cookies so how could I say no?

Because Mom typically eats gluten free, I decided to convert my favorite Gingerbread Cookies and they turned out AMAZING!Β These cookies can be made in less than 45 minutes, they are soft with crunchy edges & are perfect for friends/family with food allergies!

The Best Gluten Free Gingerbread Cookies

Gingerbread Cookie preparation:

Making these gluten free cookies is no harder than making chocolate chip cookies.

You start by preheating the oven to 375 degrees.

Next into a large bowl add yourΒ Bob’s Red Mill gluten free flour, nutmeg, all spice, salt, cinnamon and ginger.

The Best Gluten Free Gingerbread Cookies

Give everything a good whisk until the spices are blended into the flour.

The Best Gluten Free Gingerbread Cookies

Next into your stand mixer, add softened butter and brown sugar. Attach the paddle arm & mix the two ingredients together on low speed. (**Unlike normal batter, you DO NOT want to cream the butter/sugar mixture you just want to mix long enough that they are slightly combined.)

The Best Gluten Free Gingerbread Cookies

Next add in your egg, mix on low for 1-2 minutes. Then add in your molasses and vanilla extract. Turn the speed to slow. While everything begins to come together, add in 1/2 a cup of flour at a time until all of your flour is incorporated into the batter.

The Best Gluten Free Gingerbread Cookies

When the gingerbread batter is ready, remove the dough from the mixer, form it into a ball and allow dough to cool in the refrigerator for 10-15 minutes.

The Best Gluten Free Gingerbread Cookies

When dough is chilled, remove from the refrigerator and on a lightly floured surface, roll dough out to 1/4 inch thickness.

Cut out your cookies with fun different shapes. Place immediately into the oven and bake for 10 minutes.

With gingerbread cookies, they will look different than your typical cookie when completely cooked. You just want to make sure your cookie is no longer “shiny” when you pull it out of the oven. When the shine is gone, your cookies are done!

The Best Gluten Free Gingerbread Cookies

The Best Gluten Free Gingerbread Cookies

If you are going to ice the cookies, allow at least 30 minutes for them to cool before attempting to add icing or it will melt.

The Best Gluten Free Gingerbread Cookies

The Best Gluten Free Gingerbread Cookies

The Best No-Spread Gingerbread Cookies

The Best Gluten Free Gingerbread Cookies

Side Note: I am not a fan of gingerbread cookies that are aggressively spicy so these will have a classic ginger taste without being overbearing.

These Gluten Free Gingerbread Cookies are my favorite because they are crispy on the edges and soft on the inside. I just packaged up a batch of these cookies yesterday & sent them to my parents for Christmas. Hopefully the mailman doesn’t steal them for himself before they make them to Texas!

ENJOY!

 

 

The Best No-Spread Gingerbread Cookies
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The Best Gluten Free Gingerbread Cookies
Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins
 
Course: Dessert
Servings: 40 cookies
Ingredients
  • 3 cup all purpose flour, gluten free
  • 1 1/4 cup butter, unsalted
  • 2/3 cup light brown sugar, packed
  • 1/2 cup molasses
  • 1 tbsp ground ginger
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 1/2 tsp ground nutmeg
  • 1/2 tsp all spice
  • 1/2 tsp salt
  • 1 large egg
Instructions
  1. Preheat oven to 375 degrees.

  2. Into a bowl add gluten free flour, nutmeg, cinnamon, salt, all spice and ginger. Whisk all ingredients together. Set aside. 

  3. Into your stand mixer add butter and brown sugar. Using the paddle attachment, begin to mix together on low. After 2-3 minutes add in your egg.

  4. Continue to whisk until wet batter forms. Next add in vanilla & molasses. Set the paddle to the lowest speed and let all ingredients incorporate.

  5. Slowly add in your flour mixture until a cookie dough is formed. (This dough will be relatively sticky, that is okay!)

  6. Remove dough from mixer bowl and form into 2-3 balls. Wrap dough up in cellophane and place in refrigerator for 15 minutes to chill.

  7. When you are ready, roll dough out on a floured surface. Cut out your gingerbread shapes and place on a baking sheet.

  8. Bake cookies in oven for 8-10 minutes. 

  9. Remove from oven and allow to cool for 3-5 minutes. Serve & enjoy!

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