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Gluten-free gingerbread cookies decorated for the holidays

Gluten Free Gingerbread Cookies

These Gluten Free Gingerbread Cookies are easy to make and packed with warm, spicy flavors. Perfect for the holidays or any cozy occasion!
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Prep Time 30 minutes
Cook Time 9 minutes
Total Time 39 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 110
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose gluten-free flour blend
  • ¾ teaspoon xanthan gum omit if your blend already contains it
  • ¾ teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1¼ teaspoons ground ginger
  • ½ teaspoon kosher salt
  • ¾ cup packed light brown sugar
Wet Ingredients
  • 6 tablespoons unsalted butter at room temperature
  • 4 tablespoons unsulphured molasses
  • 1 tablespoon honey
  • 1 large egg at room temperature, beaten
  • 1 teaspoon pure vanilla extract
Optional Decoration
  • to taste Royal Icing for decorating

Method
 

Preparation
  1. Line rimmed baking sheets with parchment paper and set them aside.
  2. In a large bowl, combine the flour, xanthan gum, baking soda, cinnamon, ginger, salt, and brown sugar. Whisk until well blended.
  3. Roughly chop the butter, then add it to the dry ingredients and mix until it resembles coarse sand.
  4. Create a well in the center of the mixture and add molasses, honey, egg, and vanilla. Stir until combined.
  5. Divide the dough in half, wrap each half tightly in plastic wrap, and refrigerate for 10 minutes.
Baking
  1. Roll out the dough on a floured surface to about 1/4-inch thick and cut out shapes with your favorite cookie cutter.
  2. Chill the cut shapes in the refrigerator for another 10 minutes.
  3. Preheat your oven to 350°F.
  4. Place the cut-out shapes on the prepared baking sheets and bake for about 9 minutes, or until puffy and golden brown.
  5. Let them cool completely on the baking sheets, then decorate with royal icing if desired.

Notes

For best results, use a quality gluten-free flour blend, keep the dough tightly wrapped, and chill the cookies before baking for shape retention. Can add chocolate chips or swap honey for maple syrup for a twist.