Gluten Free Gingerbread Cookies

Christmas baking to me has always only meant one thing: gluten free gingerbread cookies. To be fair, the gluten free has come more recently in the past ten years, but it’s definitely always meant gingerbread cookies.

I can leave the shortbread, toffee, brittle, snickerdoodles, etc., behind and solely take gluten free gingerbread cookies. I have one obsession during the holiday season, and this is it.

I am also happy to report that Sloane helped make and consume these, and I believe she is following in her mama’s footsteps.

The reason I love gluten free gingerbread cookies so much likely has a lot to do with the sweetness factor – or lack thereof. All in all, these are a decently savory cookie, I would argue. There is only 1/2 a cup of sugar in this recipe. The sweetness mainly comes from the icing on top – which I use for decorative purposes, and eat the cookies that don’t have icing!

Every year when I was a kid, my grandma would make my alllll of the gingerbread. I suspect she would double or triple the batches based on my memory of endless gingerbread cookies. She’d pop them in the freezer, and I’d totally sneak a few (half the container) throughout the day.

Gluten free gingerbread cookies are pictured on a plate. There is a squirrel, snowflake, and trees. The trees are sitting on the counter

I hope it’s okay that I’m sharing her recipe with you all today (I totally forgot to ask, and now it’s too late to call her, so we’re going with it! Hopefully, it’s okay?! It’s not the eggnog recipe, Nana – that is stored away safely).

My newest favorite thing about these gluten free gingerbread cookies is the array of fun cookie cutters you can use to make them. I always gravitate towards the animal shapes, but I also love the classics.

Because of this, I couldn’t give you an exact count of how many cookies this recipe makes – I think I did four rounds in the oven if that helps you out at all. If you want lots, I would just double it and be cautious.

Enough talk about gluten free gingerbread cookies, more making, and eating! Let’s do this people!!! P.S – just use regular flour if you don’t want to make them gluten free. As I mentioned above, this recipe came from my grandma and was originally a full gluten-ed up delight. It’s still a delight gluten free – you can’t even taste the difference (says the person who can’t do a taste test between the two LOL).

P.P.S – the cookie jar below is from Pineridge Hollow (they are sold out) but I’ve linked more jars and cookie cutters below for your enjoyment.

 

Gluten free gingerbread cookies are pictured with white icing on a marble counter. There are trees, snowflakes, and bears

Gluten Free Gingerbread Cookies

Makes a decent amount of cookies – it all depends on the cookie-cutter shapes

Ingredients

Gingerbread

+ 1/2 cup margarine

+ 1/2 cup sugar

+ 1 egg

+ 1/2 cup molasses

+ 1/2 tsp ginger

+ 2 1/2 cups all-purpose gluten-free flour (or regular flour if you have no gluten issues)

+ 1 tsp baking powder

+ 1 tsp cinnamon

+ 1/2 tsp cloves

+ 1/2 tsp salt

Glue Icing

+ 1 egg white

+1 and 1/4 cup icing sugar

Instructions

1. In a large bowl, cream margarine, sugar, eggs, and molasses together.

2. Sift in the ginger, gluten-free flour, baking powder, cinnamon, cloves, and salt until well mixed.

3. Shape your dough into a ball, wrap in plastic wrap and chill in the fridge overnight.

4. Before you’re ready to bake, pre-heat the oven to 350°.

5. Pour flour onto the counter and take 1/4 of your dough out of the fridge. Dust each side of the dough with flour and roll it out until it is 1/4 of an inch thick.

6. Using your cookie cutters, cut your desired shapes, and add to your cookie sheet. Keep an inch of space between each cookie.

7. Bake for 8-10 minutes (8 will give you chewy cookies, 10 will give you crispy ones). Cool on a wire rack.

8. Repeat with the remaining dough. I keep it in the fridge as long as possible as it is easier to work with.

9. Once the cookies are sufficiently cooled, mix egg white and icing sugar until smooth and decently thick (if it’s not thick enough, add a little more icing sugar. If you find it too thick, add a tiny bit of lemon juice). Add the icing to a small ziplock bag and cut a hole in the tip, and decorate as you wish. I did plain icing – you can do smarties or other candies to make it more festive! 

 

gluten free gingerbread cookies are on the counter and Signed Samantha's daughter is putting them into their cookie jar.

Comments

  • Erin

    These look so incredibly tasty!!! I’ve been trying to master the art of making gluten-free cookies & mine are definitely not at this level yet. They look amazing 😍

    • Samantha

      This recipe would be an amazing one to start with! It’s incredibly easy and hard to mess it up! LOL

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