Gluten-Free Gingerbread Cookies

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gluten free
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Hands-on time:
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Yield: 24 to 30 cookies

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Can you catch a GLUTEN-FREE gingerbread man? You can now with this perfect-for-the-holidays rollout recipe! It's ideal for making your favorite little people or other festive shapes.

Gluten-Free Gingerbread Cookies

star rating (8) rate this recipe »
gluten free
Hands-on time:
Baking time:
Total time:
Yield: 24 to 30 cookies
Published: 11/07/2013


Tips from our bakers

  • Gluten-free cookie dough always benefits from an overnight rest in the refrigerator, so if you're able to make the dough a day ahead, we recommend you do so.


1) Whisk together the first 8 ingredients (through the cloves) in a medium bowl. Set them aside.

2) In the the bowl of your stand mixer or with an electric mixer, beat the butter and brown sugar until light and fluffy.

3) Add the egg, molasses, and vanilla, and stir on medium-low speed until well blended. Don't mix on high speed at this point; you want to avoid adding air to the dough.

4) Add the dry ingredients, and blend on low speed until incorporated.

5) Divide the dough in half, and place each half on a piece of plastic wrap. Pat the dough into flat disks, wrap completely, and chill in the refrigerator for 1 to 2 hours, or overnight (see "tips," below).

6) Preheat your oven to 350°F.

7) Remove the the dough from the refrigerator and roll disks out about 1/4" thick.

8) Cut the dough with your choice of cutters,and place on a parchment-lined baking sheet.

9) Chill the baking sheets of cut dough for about 15 minutes before baking for 8 to 12 minutes. The cookie will be firmer on the edges, but still soft in the center when done.

10) Allow to cool completely before decorating with royal icing and candies or dried fruit.

Yield: 24 to 30 cookies.

Nutrition information

Serving Size: 1 cookie (31g) Servings Per Batch: 27 Amount Per Serving: Calories: 120 Calories from Fat: 40 Total Fat: 4.5g Saturated Fat: 2g Trans Fat: 0g Cholesterol: 15mg Sodium: 60mg Total Carbohydrate: 19g Dietary Fiber: 1g Sugars: 9g Protein: 2g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.


  • star rating 02/26/2015
  • member-tapdogs2 from KAF Community
  • These were just okay. They seemed really gritty....they smelled wonderful baking.
    I'm sorry this recipe did not meet your expectations. We'd love to help you troubleshoot this or any recipe at the Baker's Hotline 855-371-2253. Barb@KAF
  • star rating 01/21/2015
  • K from New Castle,PA
  • Made these at Christmas and subbed coconut flour for the almond flour. Dough was easy to work with. Cookies were good, but even better iced with color flow icing.
  • 12/24/2014
  • Jane from new york, ny
  • Do you have to sift the almond flour, or do you leave it as it is? Stir to remove the lumps unless the recipe directs you specifically to sift. Happy baking! Laurie@KAF
  • star rating 12/23/2014
  • Joni from Kentucky
  • This recipe tasted very good, but the dough was WAAAY too soft and sticky to make cut-out cookies. It was pure frustration even just trying to get it into circles to make round cookies. I think the only way this would've worked well is to make them into drop cookies. So I recommend this recipe for the delicious taste of gingerbread, but I do NOT recommend it if you're wanting to actually make gingerbread men you can decorate and that will look nice.
  • star rating 12/16/2014
  • Debbie from Topsham, ME
  • Since this is the first time I made GF gingerbread cookies, I followed this recipe to the "T". And now have a couple of /comments/observations: Like suggested, I chilled the dough over night. When I went to roll out today I noticed it was very sticky. Fortunately, I had the insight to put the dough between two pieces of plastic wrap (which was a good thing because my rolling pen would have gotten covered with sticky dough!). Then I had a hard time getting the form out of the cutter and off the plastic. For the second roll out, I lightly floured the dough. I made it much easier to cut and remove the cookies. It makes a big difference. I recommend bakers consider adding this step. Given all this the taste of the cookies was very good
  • star rating 11/30/2014
  • Brit from Bellevue, Washington
  • This was great -- I baked it much longer (until the edges browned) to create a gingerbread house with the kids. Portions we baked for a short time and they were tasty and soft.
  • 10/29/2014
  • Nina from Virginia
  • I have allergies to all nuts but esp almonds. What can I sub for the almond flour and still remain gluten free?

    Hi Virginia- Unfortunately, there is no gluten free substitute for that much nut flour without being able to use another similar nut, so you may have to look for another recipe. All the other GF flours will absorb water quite differently, so it would be best to find a recipe which does not include any nuts naturally. If you have any further questions, please feel free to call our Baker's Hotline at 855-371-2253. Happy Baking! Jocelyn@KAF

  • star rating 01/29/2014
  • Jules from Sandhills, NC
  • Baked these to decorate at Christmas time for one gluten free kid and a bunch of other gluten-loving kids and adults. Was a little worried as no one had rated them. Needless to say these were very yummy and the most popular cookie I made, beating out the traditional gingerbread men and sugar cut out cookies. The dough was also the easiest to work with, rolling out and cutting a variety of shapes without any problems. I do roll and cut out on parchment paper. Baked up golden and very tasty, with a mild gingerbread flavor. I did not alter the recipe at all. Will definitely make again.

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