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These Gluten Free Gingerbread Cookies are everything you want in a classic holiday cookie, warm spices, crisp edges, and a soft, chewy center that makes you reach for just one more. They have that cozy gingerbread flavour we all love, without the heaviness, and they hold their shape beautifully while baking.

This gluten free recipe is made without refined sugars, making it a feel good treat you can enjoy all season long. They are perfect as is, or you can dress them up with a light glaze, a sprinkle of sugar, or even a few dairy free chocolate chips if that’s your thing.

I can’t wait for you to bake these and make them your own. Leave a comment below to let me know how they turned out, and don’t forget to like, comment, and share your cookies on Instagram @she_is_italian.

Time: 30-40 mins

Bake: 12-14 mins

Yield: 45 Cookies

Gluten Free Gingerbread Cookies

Ingredients

  • 150g unsalted butter, softened
  • 150g light brown sugar
  • 200g molasses
  • 2 egg yolks, room temperature
  • 520g gluten-free flour blend (with xanthan gum)
  • ¼ tsp baking soda
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp allspice
  • 2 tsp vanilla extract
  • ½ tsp salt

Directions

  1. Position oven rack to the center of the oven and preheat the oven to 350°F (180° C).
  2. Line 3 baking sheets with parchment paper or silicone baking mats.
  3. Using a mixer, cream the butter and sugar together until light and fluffy.
  4. Add the molasses and egg yolks, and mix until incorporated.
  5. In a separate bowl, sift the dry ingredients together.
  6. Add the dry ingredients to the wet ingredients and mix well until the dough comes together and forms a ball.
  7. Turn the dought onto a lightly floured surface and kneed briefly until dough is smooth, firm and not sticky. If the dough is too sticky, chill for 15-20 minutes.
  8. Roll the dough out to 1/4 inch thick. Cut out the cookie shapes and re-roll out the trimmings as necessary.
  9. Place the cookies on the lined baking sheets about 1 inch apart and bake in the center of the oven for 10-12 minutes.
  10. Allow the cookies to cool on the baking sheet for 5-10 minutes to firm up then transfer to a wire rack to cool completly.

    Notes

    • These cookies will last 1-2 week in an air tight container at room temperature.
    • Bake for 12-14 minutes for a slightly crispier cookie.
    • Thinner cookies will hold their shape better while slightly thicker cookies will have a more rounded edges.

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