Learn how to make gluten free gingerbread cookies with minimal ingredients and a simple gluten free flour swap. These easy gingerbread cookies are perfectly spiced and ready for the holidays!
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Gluten Free Gingerbread Cookies
Gingerbread cookies are a holiday classic—perfect for cookie boxes, swaps, and decorating. This gluten free version balances warm spices, molasses richness, and a texture that can be crisp at the edges with a tender center.
About This Recipe
I tested many variations to achieve a dependable gluten free gingerbread cookie. The spice blend is the same one I use in other gingerbread recipes, giving these cookies a clear, warm gingerbread flavor. Using a quality gluten free measure-for-measure flour makes this recipe straightforward—xanthan gum is already included and the blend performs well for rolling and cutting shapes.
Decoration is optional. I prefer a simple dusting of powdered sugar or plain cookies to best appreciate the flavor. If you like decorating, royal icing works well for detailed designs.
Ingredients
- Gluten free measure-for-measure flour (includes xanthan gum)
- Ground cinnamon, ground ginger, ground cloves, ground nutmeg
- Baking powder (aluminum-free) and baking soda
- Fine sea salt
- Unsalted butter (or palm shortening for dairy-free)
- Brown sugar (light or dark)
- Unsulphured molasses (not blackstrap)
- Large egg, room temperature
Dairy-Free Option
To make dairy-free gingerbread cookies, substitute palm shortening for the butter. Vegan butter can also work but may change how much the cookies spread while baking.
Equipment
- Hand mixer or stand mixer with paddle attachment
- Mixing bowls, measuring cups and spoons, spatula
- Half sheet pans
- Parchment paper or silicone baking mat
- Cookie cutters
- Plastic wrap (for chilling and rolling dough)
Method
1. Whisk together the gluten free flour, cinnamon, ginger, cloves, nutmeg, baking powder, baking soda, and sea salt in a medium bowl. Set aside.
2. In the bowl of a stand mixer fitted with a paddle (or with a hand mixer), combine the melted, slightly cooled butter with the brown sugar and molasses. Beat until smooth. Scrape down the bowl and add the egg, mixing until incorporated.
3. Add half the dry ingredients and mix until mostly combined. Add the remaining dry ingredients and mix until fully incorporated, scraping the bowl as needed.
4. Divide the dough in half, shape each piece into a rectangle, and wrap tightly in plastic wrap. Refrigerate at least 8 hours or overnight to firm up the dough.
5. Once chilled, roll the dough between sheets of plastic wrap dusted with gluten free flour to prevent sticking. Roll to about 1/4 inch for tender cookies or 1/8 inch for crisper cookies.
6. Cut shapes with cookie cutters and place on a parchment-lined baking sheet. Chill the cut cookies in the fridge or freezer until firm before baking. Re-roll scraps as needed, dusting lightly with flour only when necessary.
7. Preheat the oven to 350°F (175°C). Line half sheet pans with parchment or silicone mats.
8. Bake chilled cookies 10–12 minutes. Ten minutes yields a cookie with firm edges and a softer center; twelve minutes produces crisper edges and a chewier center. Cool on the pan for 10 minutes, then transfer to a wire rack to finish cooling.
Store cookies in an airtight container at room temperature for up to one week or freeze for up to three months.
Tips
- For crispier cookies, roll thinner and bake on the longer side; for softer cookies, keep the dough about 1/4 inch thick and bake a bit less.
- The dough is intentionally soft; avoid adding extra flour. It firms up in the refrigerator.
- Chilling or briefly freezing cut cookies before baking reduces spreading and helps keep sharp cookie-cutter lines.
- If cookies spread, re-cut shapes with the cutter right after they come from the oven to tidy edges—helpful for gingerbread houses.
- Adjust the ginger amount to suit your taste; this recipe leans toward a brighter ginger flavor but is flexible.
More Gluten Free Holiday Cookies
- Shortbread cookies
- Triple chocolate peppermint cookies
- Peanut butter blossoms
- Millionaire shortbread bars
- Frosted sugar cookies
- Candy cane cookies
- Macarons
If you try this gluten free gingerbread cookie recipe, I’d love to see your photos and hear your feedback—share on social media or leave a comment and rating below.
Gluten Free Gingerbread Cookies
Ingredients
- 3 3/4 cups King Arthur Gluten Free Measure for Measure Flour
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1 teaspoon aluminum-free baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon fine sea salt
- 3/4 cup (12 tablespoons) unsalted butter, melted and cooled slightly
- 3/4 cup packed brown sugar (light or dark)
- 3/4 cup unsulphured molasses (not blackstrap)
- 1 large egg, room temperature
Instructions
- Add the dry ingredients to a bowl and whisk to combine. Set aside.
- Beat the melted butter, brown sugar, and molasses together. Scrape the bowl and add the egg; beat until combined.
- Add half the dry ingredients and mix, then add the rest and mix until incorporated.
- Divide the dough, shape into rectangles, wrap, and refrigerate at least 8 hours.
- Roll chilled dough between floured sheets of plastic wrap to 1/4 inch (or 1/8 inch for crisp cookies). Cut shapes and chill until firm.
- Preheat oven to 350°F. Line baking sheets and bake chilled cookies 10–12 minutes depending on desired texture.
- Cool on the pan 10 minutes, then transfer to a rack. Store airtight up to 1 week or freeze up to 3 months.
Notes
- Chilling or freezing cut cookies before baking helps prevent spreading.
- Baking times and yield are based on 3-inch cookies.
- Recipe adapted from King Arthur Baking Company.
Nutrition Information
Did you make this recipe? Leave a star rating and let me know in the comments!