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Gluten-Free Gingerbread Cookies

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Amy Trage

Gluten-Free Gingerbread Cookies Recipe Gluten-Free Gingerbread Cookies Recipe

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.

At a glance

Prep
Bake
Total
Yield
24 to 30 cookies
Nutrition information

Ingredients

Choose your measure:

Instructions

  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.
  11. 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.