Classic, flavorful gluten-free gingerbread cookies that roll out beautifully and cut into perfect gingerbread men, snowflakes, and more. These molasses- and ginger-spiced holiday cookies are warmly scented and guaranteed to delight friends and family.
What’s a holiday gathering without smiling gingerbread men? The combination of ginger and molasses gives these cookies the classic warm spice profile, and baking them fills the house with a cozy, festive aroma. They’re adorable, easy to decorate, and perfect for sharing.
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The Essential Ingredients
The full ingredient list appears in the recipe below. Key components that define these gluten-free gingerbread cookies include:
- Gluten-free flour – I recommend Bob’s Red Mill 1:1 All Purpose Gluten Free Flour for taste and texture closest to typical wheat flour. I haven’t tested every blend, but King Arthur’s GF blend is a similar alternative.
- Molasses – Essential for that deep, slightly bitter-sweet gingerbread flavor. Don’t skip it.
- Spices – Ground ginger is the star, supported by cinnamon, cloves, and allspice for balanced warmth.
- Brown sugar – Adds sweetness and extra molasses flavor and helps keep the cookies tender.
- Orange zest – A bit of citrus brightens the spice mix and lifts the flavor.
Special Equipment
Because this is a roll-out cookie dough, a few specific tools make the process smoother:
- Rolling pin – A wooden French-style rolling pin (without handles) works well for even pressure.
- Cookie cutters – Use your favorite shapes: gingerbread men, snowflakes, trees, etc.
- Stand mixer – A stand mixer with a paddle attachment is easiest, though a hand mixer will also work.
- Parchment paper or piping bag – I prefer making disposable piping cones from parchment paper for icing; they’re simple to form and toss when finished.
How to Make Gingerbread Cookies
Follow the detailed recipe below. Here’s a concise step-by-step overview:
- Make the dough. Cream room-temperature butter with brown sugar, orange zest, and molasses, then add the egg and vanilla. Mix in the dry ingredients until a soft dough forms. The dough may be sticky—this is normal.
- Chill the dough. Scrape the dough onto a large sheet of plastic wrap, shape it into a flattened rectangle, and refrigerate for at least 4 hours or overnight. Chilling firms the dough and makes it easier to roll.
- Roll and cut. Lightly flour your work surface and the dough, then roll to about 1/4 inch thickness. Cut shapes and arrange them on lined baking sheets.
- Bake. Bake until set—about 8–10 minutes depending on size—and allow cookies to rest on the sheet for a few minutes before transferring to a rack to cool completely.
- Decorate. Use royal icing for crisp, hard details that won’t smudge, or a simple powdered sugar glaze for softer decoration.
Tips & Tricks
- Cut ahead and freeze. Cut shapes and freeze them on a lined sheet pan, then stack and wrap frozen sheets for baking later. Bake straight from frozen, adding a minute or two if needed.
- Work with cold dough. If the dough softens while working, chill for 15–20 minutes to make rolling and cutting easier.
- Keep icing thick enough. Whether using royal icing or a simple glaze, don’t thin it too much—thicker icing holds lines and details better when piped.
- Chill at least 4 hours. Four hours gives the best balance of rollability and firmness. Overnight works well too.
Other Gluten Free Recipes You Will Love
- Gluten Free M&M Cookies
- Peanut Butter Oatmeal Cookies
- Gluten Free Chocolate Chip Cookies
- Flourless Oatmeal Cookies
- Gluten Free Gingerbread Muffins
Gluten Free Gingerbread Cookies
Carolyn
Classic and delicious gluten free gingerbread cookies that make perfect gingerbread men, snowflakes, and more! This molasses and ginger spiced holiday cookie is sure to please your friends and family.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Chill time 4 hours
Total Time 4 hours 20 minutes
Course Dessert
Cuisine American
Servings 16 cookies
Equipment
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Rolling Pin
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Cookie cutters
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Stand mixer
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Pastry bag or parchment paper piping bag*
Ingredients
- 8 tbsp unsalted butter, room temperature (1 stick)
- ½ cup brown sugar
- ¼ cup molasses
- ½ orange, zested
- 1 large egg
- ½ t. vanilla extract
- 1 ¾ cup Bob’s Red Mill 1:1 All Purpose Gluten Free Flour
- ½ t. baking soda
- ¼ t. baking powder
- 1 ½ t. ground ginger
- ½ t. ground cinnamon
- ¼ t. ground cloves
- ¼ t. ground allspice
- Royal icing for decorating*
Instructions
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In a stand mixer with the paddle attachment, cream the butter, brown sugar, molasses, and orange zest for about 3 minutes on medium speed.
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While the butter and sugar mix, whisk the dry ingredients together in a medium bowl.
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Scrape the bowl, then add the egg and vanilla. Beat on medium until combined; the mixture may look slightly curdled, which is fine.
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Add the dry ingredients and mix on low until incorporated, then increase to medium speed just until a dough forms.
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Use a spatula to transfer the sticky dough onto a large piece of plastic wrap. Wrap and flatten into a rectangle disk. Chill at least 4 hours or overnight—do not skip this step.
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Preheat the oven to 350°F (175°C). Line baking sheets with silicone mats or parchment paper.
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Flour your work surface, unwrap the chilled dough, and roll to 1/4 inch thickness. Cut shapes and place about 8 cookies per sheet, baked 8–10 minutes. Repeat with remaining dough.
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Let cookies set on the sheet for about 10 minutes before transferring to a cooling rack.
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After cookies are completely cool, decorate with royal icing or your preferred icing.
Notes
*See equipment above for using parchment paper cones as disposable piping bags.
*For firm, non-smudging decoration use a classic royal icing recipe.
Keyword cookies, gluten free
Tried this recipe?Let us know how it turned out!