Gluten Free Gingerbread Cookies
These warmly spiced cookies are everything you want from a holiday baking session — crisp edges, a tender center, and that deep, cozy aroma of ginger, cinnamon, cloves, and molasses filling your kitchen. The dough comes together with a gluten free flour blend that behaves just like the real thing, so you get clean cutouts and cookies that hold their shape beautifully on the baking sheet. Rolling the dough between parchment sheets keeps it from sticking without adding extra flour, which makes the whole process surprisingly tidy and stress-free. Chilling the dough before rolling is the key step that keeps these from spreading, so don't skip it — the payoff is perfectly defined shapes every time. A simple vanilla icing made from powdered sugar and milk finishes them off, and you can spread it on thick or pipe fine details depending on how festive you're feeling. With 24 cookies per batch, there's plenty to share, gift, or quietly eat straight off the cooling rack. Whether you're baking for someone with a wheat sensitivity or just want a from-scratch holiday cookie that genuinely delivers on flavor, this one earns a permanent spot in the rotation.
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Learn more →Ingredients
24 servings
For the dough
- 2 ¼ cups gluten free flour blend
- 1 tsp baking soda
- ½ tsp fine salt
- 2 tsp ground ginger
- 1 ½ tsp ground cinnamon
- ½ 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 large egg
- 1 tsp vanilla extract
For the icing
- 1 ½ cups powdered sugar, sifted
- 2–3 tbsp milk
- ¼ tsp vanilla extract
Instructions
- 1
Whisk together the gluten free flour blend, baking soda, salt, ground ginger, cinnamon, cloves, and black pepper in a medium bowl until evenly combined. Set aside.
- 2
Beat the softened butter and dark brown sugar in a large bowl with a stand mixer or hand mixer on medium speed until light and fluffy, about 2–3 minutes.
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