Gluten Free Gingerbread Cookies

Total time1 hr 37 min

Prep time25 min

Cook time12 min

Warm ginger, cinnamon, cloves, and a hint of black pepper give these cookies that deep, spiced bakery-shop flavor, while dark brown sugar and molasses keep the dough rich and just chewy enough at the center. The dough comes together fast with a hand mixer, then chills into firm disks that roll and cut cleanly for crisp, well-defined shapes — perfect for classic gingerbread cutouts. A quick sifted powdered sugar icing is there if you want to pipe on details once the cookies cool completely on the rack. This is a great pick for a gluten free holiday cookie tray, with all the snap and spice of the traditional favorite. Every step, from chilling the dough to getting clean edges on your cutters, is built to give you sharp, sturdy cookies that hold their shape through baking and decorating alike.

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Ingredients

24 servings

For the flax egg

For the dough

2 ¼ cups all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 tsp baking soda
¼ tsp salt
2 tsp ground ginger
1 ½ tsp ground cinnamon
¼ tsp ground cloves
¼ tsp ground black pepper
½ cup (1 stick) unsalted butter, softened
½ cup packed dark brown sugar
⅓ cup unsulfured molasses
1 tsp vanilla extract

For the icing

1 cup powdered sugar, sifted (optional)
1 ½ tbsp milk (optional)

Instructions

1
Stir together the ground flaxseed and water in a small bowl until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
2
Whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, and black pepper in a medium bowl until evenly combined.

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