The Sweet Aroma of the Holiday Season
Picture this: the warm, spicy scent of gingerbread cookies fills your kitchen, making you feel all cozy inside. Now, what if I told you that you could whip up these delightful Gluten Free Gingerbread Cookies in no time flat? These cookies are perfect for sharing, decorating, or simply indulging in a quiet moment with a cup of hot cocoa. Trust me, your holiday baking is about to get a major upgrade!
Why Make This Recipe
There are so many reasons to fall in love with this recipe! First off, it’s incredibly easy to follow — no pastry chef skills required. Plus, it’s a family-friendly activity; get the kiddos involved in cutting out the shapes and decorating! And let’s not forget about cleanup — a quick whisk and a few bowls, and you’re done. Seriously, who doesn’t appreciate a low-maintenance holiday treat? 🍪
Ingredients
You don’t need fancy stuff — just these basics!
- 2 cups all-purpose gluten free flour blend (See Recipe Notes, plus more for sprinkling)
- 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
- 6 tablespoons unsalted butter (at room temperature)
- 4 tablespoons unsulphured molasses
- 1 tablespoon honey
- 1 egg (at room temperature, beaten)
- 1 teaspoon pure vanilla extract
- Royal Icing (for decorating – optional)
Directions
Ready to get baking? Let’s roll up those sleeves! Here’s how you do it:
- Line rimmed baking sheets with parchment paper and set aside.
- In a large bowl, combine the flour, xanthan gum, baking soda, cinnamon, ginger, salt, and brown sugar. Whisk until well blended.
- Roughly chop the butter, then add it to your dry ingredients. Mix it in, pressing down with the back of a spoon until it resembles coarse sand. No clumps allowed!
- Create a well in the center of the mixture and add molasses, honey, egg, and vanilla. Mix until combined; it’ll be thick and sticky, but that’s okay!
- Divide the dough in half (about 350 grams each) and wrap each tightly in plastic wrap. Press each into a small rectangle, then refrigerate for 10 minutes. This makes rolling easier.
- Working with one half at a time, remove the plastic and place the dough on a lightly floured sheet of parchment. Roll it into a rectangle about 1/4-inch thick, sprinkling flour as needed to prevent sticking.
- Use a gingerbread man-shaped cookie cutter to cut out shapes. Don’t overlap the cookies! Gather any leftover dough to reroll.
- Brush off any excess flour and slide the cookie shapes onto a flat surface. Chill in the refrigerator for another 10 minutes.
- While they chill, preheat your oven to 350°F.
- After chilling, place the cut-out shapes on the prepared baking sheets, leaving about 1½ inches apart.
- Bake for about 9 minutes, or until puffy and golden brown. Let them cool completely on the baking sheets.
- Repeat with the remaining dough.
- If you like, decorate with royal icing and let it set for 24 hours before stacking.
How to Make Gluten Free Gingerbread Cookies Recipe (Overview)
Let’s break it down! Start by mixing your dry ingredients with that creamy butter until it’s sandy. Then, just stir in your wet ingredients for a thick, sticky dough. After a quick chill, roll it out to your desired thickness and cut away! Bake those little guys until they’re perfectly golden, then cool them down before adorning them with icing. Pro tip: Don’t skip the chilling step; it really helps with the rolling! 😋
How to Serve Gluten Free Gingerbread Cookies Recipe
These cookies are not just a treat; they’re a canvas for creativity! Serve them decorated with colorful icing, or keep it simple for that homemade charm. Place them on a festive platter and enjoy the aroma of the spices wafting through the air. Imagine your friends and family reaching for these crunchy, sweet bites, all set against the backdrop of twinkling lights. Talk about holiday vibes!
How to Store Gluten Free Gingerbread Cookies Recipe
Store these delightful treats in an airtight container at room temperature for about a week. For longer storage, you can freeze them for up to a month. Just remember to let them thaw at room temperature before diving in. And if you plan on making them ahead, they actually taste even better after a day or two as the flavors meld — bonus!
Tips to Make Gluten Free Gingerbread Cookies Recipe
- Swap the spices: Try adding a pinch of ground nutmeg or cloves for a different flavor twist.
- Check your blend: Ensure your gluten free flour blend contains xanthan gum if you want that perfect chewy texture.
- Chilling is key: Letting the dough chill not only makes it easier to roll, but it helps keep those cookies from spreading too much while baking.
- Try different shapes: Don’t limit yourself to gingerbread men – use festive cookie cutters for the holidays!
- Add chocolate chips: For a decadent twist, consider throwing in some chocolate chips to the dough. Who doesn’t love chocolate, right?
Variation
Feeling adventurous? You can easily switch up the flavors! Add a little orange zest for a citrusy kick or use almond extract instead of vanilla for an elegant twist. If you prefer vegan cookies, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and replace the butter with a vegan alternative!
FAQs
Q: Can I make these cookies ahead of time?
A: Absolutely! They keep well in an airtight container or can be frozen for longer storage.
Q: What gluten free flour blend should I use?
A: Look for a blend that contains xanthan gum for the best results, or check the package for recommendations.
Q: How do I know when my cookies are done baking?
A: You want them to be puffed up, golden brown, and set in the center — about 9 minutes usually does the trick!
📌 Pin this recipe for your next cozy dinner night!
Gluten Free Gingerbread Cookies
Ingredients
Dry Ingredients
- 2 cups all-purpose gluten free flour blend See Recipe Notes, plus more for sprinkling
- 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
For Decorating
- Royal Icing For decorating – optional
Instructions
Preparation
- Line rimmed baking sheets with parchment paper and set aside.
- In a large bowl, combine the flour, xanthan gum, baking soda, cinnamon, ginger, salt, and brown sugar. Whisk until well blended.
- Roughly chop the butter, then add it to your dry ingredients. Mix it in, pressing down with the back of a spoon until it resembles coarse sand.
- Create a well in the center of the mixture and add molasses, honey, egg, and vanilla. Mix until combined; it will be thick and sticky.
- Divide the dough in half and wrap each tightly in plastic wrap. Refrigerate for 10 minutes.
Rolling and Shaping
- Working with one half at a time, remove the plastic and place the dough on a lightly floured sheet of parchment.
- Roll it into a rectangle about 1/4-inch thick, sprinkling flour as needed to prevent sticking.
- Use a gingerbread man-shaped cookie cutter to cut out shapes. Gather leftover dough to reroll.
- Chill cut-out shapes in the refrigerator for another 10 minutes.
Baking
- Preheat your oven to 350°F (175°C).
- Place the cut-out shapes on the prepared baking sheets, leaving about 1½ inches apart.
- Bake for about 9 minutes, or until puffy and golden brown. Let them cool completely on the baking sheets.
- Repeat with the remaining dough.
- If you like, decorate with royal icing and let it set for 24 hours before stacking.
Notes
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