Gluten-Free Gingerbread Cookies

After formerly running a gluten-free cookie subscription box for 4 years, I’ve made more batches of gingerbread cookies than I can count. This recipe is the one I kept coming back to, and the one my subscribers asked for again and again.

These cookies bake perfectly flat with crisp edges and a slight chew in the center, which makes them ideal for decorating. No puffy middles, no spreading into blobs. Just clean lines and shapes that hold up beautifully whether you’re piping royal icing or keeping them simple with a dusting of powdered sugar.

I’ve tested this recipe with both Bob’s Red Mill 1-to-1 and King Arthur Measure-for-Measure flour blends, so you can use whichever you have on hand. The spices are warm but balanced. Plenty of ginger and molasses flavor without being overpowering.

Why You’ll Love this Recipe

• Holds its shape in the oven. Your gingerbread men will actually look like gingerbread men.
• They’re simply decorated. You don’t need professional decorating skills to make these adorable gingerbread cookies. Anyone can decorate them!
• Tested with two popular flour blends. I’ve made these with both Bob’s Red Mill 1-to-1 and King Arthur Measure-for-Measure, so you can use what you have.

Searching for more gluten-free cookie recipes? Gluten-Free Christmas Cookies / Gluten-Free Pecan Chocolate Chip Cookies / Gluten-Free Cookie Cups / Gluten-Free M&M Sugar Cookies

Ingredients

Ingredient Notes

• gluten-free flour blend – I have tested this recipe with both Bob’s Red Mill 1-to-1 Gluten Free Flour Blend and King Arthur Baking Measure-for-Measure Gluten Free Flour Blend. Both of these flour blends are meant to be a 1:1 swap for all-purpose flour and both already contain xanthan gum. There are other flours under both of these brands that DO NOT contain xanthan gum and are structured differently. Be sure you are using the correct flour blends.
• Unsalted butter – I prefer to use unsalted butter instead of salted butter. The salt content in salted butter can vary, so using unsalted butter lets you control the amount of salt that you add to the recipe to ensure that your gingerbread cookies are not too salty.
• Molasses – Blackstrap molasses is also known as black treacle in some parts of the world. Molasses will give these gingerbread cookies their classic flavor and brown color. Molasses also gives these cookies a little bit of chew in the center and keeps them very moist. Don’t skip the molasses!
• Brown sugar – Brown sugar keeps these cookies moist and chewy with a touch of additional molasses flavor. If you’re in a pinch, you can use granulated sugar instead.

TIP

For best results, use a food scale and follow the metric measurements stated in the recipe card. Baking with a food scale is far more accurate for dry ingredients, especially gluten-free flour that can vary easily depending on the way you scoop it.

How to Make Gluten-Free Gingerbread Cookies

This section walks you through the process with photos so you can see what the dough should look like at each stage. The full recipe with measurements and detailed instructions is in the recipe card below.

For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.

Whisk the flour, spices, baking powder, and salt together. Cream the butter and brown sugar for 2-3 minutes. You’re looking for it to be light and fluffy. I’m using a hand mixer in these photos, so if you’re using a stand mixer, it may look slightly different but you’re going for the same texture. Add the molasses, egg, and vanilla. The mixture might look a bit curdled or separated at first — that’s normal. It’ll come together once you add the flour. Add the dry ingredients gradually, mixing between additions. Stop when you don’t see any streaks of flour. Pat the dough into a flat disk before chilling. A flat shape chills faster and is easier to roll out than a ball. Roll the dough to 1/4 inch thick on parchment dusted with powdered sugar (not flour — it keeps the dough tender). If it’s sticking to your rolling pin, dust that too. Leave 1-2 inches between cookies. They won’t spread much, but they need airflow to bake evenly. The cookies are done when the centers aren’t shiny anymore. Let them cool completely before decorating or the icing will melt and slide off. Five minutes on the pan, then transfer to a rack.

Recipe FAQs

Can I use this dough for a gingerbread house?

I haven’t tested it for a gingerbread house, but the dough holds its shape well so it should work. Roll it a little thicker (closer to 1/3 inch) and bake a few minutes longer so the pieces are sturdy enough to stand up. Let them cool completely before assembling with royal icing.

Why did my cookies spread?

The most common reasons are the dough wasn’t chilled long enough or the butter was too soft to begin with. Make sure you chill for the full 3 hours, and start with butter that’s softened but still cool to the touch. If your kitchen runs warm, pop the cut shapes in the freezer for 10 minutes before baking.

Which gluten-free flour blend works best for gluten-free gingerbread cookies?

I’ve tested this recipe with Bob’s Red Mill 1-to-1 (blue bag) and King Arthur Measure-for-Measure. Both work great and already contain xanthan gum. I can’t guarantee results with other blends.

Will this recipe work with almond flour or coconut flour?

No. These flours absorb liquid differently and won’t work as a substitute here. If you need an almond or coconut flour recipe, look for one specifically developed for those flours.

Expert Tips

• Use royal icing for decorating. It dries hard and won’t smudge, which makes these easy to stack or package as gifts. Here’s my royal icing recipe .
• Roll out with powdered sugar, not flour. It prevents sticking without toughening the dough, and adds a little sweetness.
• Make it ahead. The dough keeps in the fridge for up to 3 days, or freeze it for months.

Storage instructions

Dough

• Refrigerator: Up to 3 days, wrapped tightly in plastic.
• Freezer: Up to 6 months. Wrap in plastic and place in a freezer-safe bag. You can also freeze cut-out shapes on a baking sheet until solid, then stack them in a container with parchment between layers. Bake straight from frozen, adding a minute or two to the bake time.

Baked Cookies

• Room temperature: Up to a week in an airtight container.
• Freezer: Up to 3 months in a freezer bag or container. Thaw at room temperature for about an hour. If decorating, use white icing or wait to frost until after thawing. Colored icing may run on defrosted cookies. I like to wait to decorate the cookies until after defrosting, which is a great way to get ahead of cookie decorating for the holidays!

More gluten-free cookies to try

All Cookies

• 

  Gluten-Free Nutella Stuffed Peanut Butter Cookies

• 

  Gluten-Free Cactus Sugar Cookies

• 

  4th of July Sugar Cookies

Did you make this recipe?

I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.