Print

Gluten-Free Gingerbread Cookies: Easy Christmas Baking Recipe

gluten-free gingerbread cookies - featured image
Print Recipe

These gluten-free gingerbread cookies are soft, chewy, and packed with classic holiday spices. Perfect for Christmas baking, gifting, or cozy evenings, they’re easy to adapt for various dietary needs and deliver nostalgic comfort in every bite.

Ingredients

Scale
  • 2 1/4 cups (280g) gluten-free 1-to-1 baking flour (Bob’s Red Mill recommended)
  • 1/2 cup (48g) almond flour
  • 1/2 teaspoon xanthan gum (skip if your gluten-free flour already contains it)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon ground ginger
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup (115g) unsalted butter, softened (use vegan butter for dairy-free option)
  • 1/2 cup (100g) light brown sugar, packed
  • 1/2 cup (120ml) unsulphured molasses
  • 1 large egg, room temperature (substitute with flax egg for egg-free version)
  • 1 teaspoon pure vanilla extract
  • For icing: 1 cup (120g) powdered sugar
  • 2–3 teaspoons milk (use dairy-free if needed)
  • 1/2 teaspoon vanilla extract
  • Sprinkles or edible glitter (optional, for decorating)

Instructions

  1. In a medium bowl, whisk together gluten-free flour, almond flour, xanthan gum (if needed), baking soda, salt, ginger, cinnamon, cloves, and nutmeg. Set aside.
  2. In a large bowl, beat softened butter and brown sugar until light and fluffy (about 2-3 minutes on medium speed). Scrape down the bowl as needed.
  3. Beat in molasses, egg, and vanilla until fully combined.
  4. Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. If dough is too dry, add 1 tablespoon milk; if too wet, add a tablespoon more flour.
  5. Wrap dough in plastic wrap and chill for 30-45 minutes.
  6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  7. Lightly flour your work surface with gluten-free flour. Roll dough to 1/4-inch thickness. If dough cracks, let it warm up for 5 minutes.
  8. Cut out shapes with cookie cutters. Transfer cookies to prepared baking sheets, leaving about 1 inch between cookies.
  9. Bake for 8-10 minutes, depending on size. Edges should be firm and centers just set.
  10. Let cookies cool on the pan for 5 minutes, then transfer to wire racks.
  11. Once cool, prepare icing by mixing powdered sugar, milk, and vanilla extract. Pipe or drizzle designs, add sprinkles, and let icing set for 15-30 minutes before stacking.

Notes

Chill the dough for best texture and shape. Measure flour carefully using the spoon-and-level method. For nut-free, substitute almond flour with extra gluten-free flour. For vegan, use plant-based butter and flax egg. Let cookies cool completely before decorating. Store in airtight container for up to 1 week or freeze undecorated for up to 2 months.

Nutrition

Keywords: gluten-free, gingerbread, Christmas cookies, holiday baking, easy cookies, allergy-friendly, festive dessert

Find it online: https://bitefuljoy.com/gluten-free-gingerbread-cookies-easy-christmas-baking-recipe/