The aroma of gingerbread cookies baking in the oven is a nostalgic experience that many associate with the holiday season. If you’re someone who loves the warm spices and chewy sweetness of gingerbread but needs to avoid gluten, you’re in for a treat. Gluten-free gingerbread cookies are not only delicious but also a fantastic way to include everyone in the festivities, ensuring that those following a gluten-free diet can indulge without worry.
Why We Love This Gluten-Free Gingerbread Cookies Recipe
Gluten-free gingerbread cookies are cherished for their warm, spicy flavor and unique texture. This recipe brings together the essence of traditional gingerbread while ensuring that everyone, regardless of dietary restrictions, can enjoy a sweet treat. The soft, chewy center, combined with crisp edges, creates the perfect cookie.
The blend of spices adds warmth and charm to your cookie platter, and they are incredibly versatile too! You can decorate them beautifully, turning simple cookies into works of art for any occasion. Plus, making these cookies can become a family tradition, encouraging creativity and fun in the kitchen that all ages can enjoy.
Ingredients for Gluten-Free Gingerbread Cookies
Here’s a comprehensive list of what you will need to make your gluten-free gingerbread cookies:
- 1 cup salted butter, softened
- 1 cup sugar
- 1 cup molasses
- 1/4 cup water
- 5 cups gluten-free flour
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon ground allspice
- 1/4 teaspoon salt
- 3 cups Monkfruit powdered sugar
- 2-3 tablespoons milk
- 1 teaspoon clear vanilla
- 2 tablespoons meringue powder
How to Make Gluten-Free Gingerbread Cookies
Making gluten-free gingerbread cookies is a straightforward process that involves mixing, chilling, rolling, and baking. Here’s how to do it step by step:
- Prepare the Dough: In a large mixing bowl, or the bowl of a stand mixer, combine softened butter and sugar. Beat them together until the mixture is light and fluffy, taking care to incorporate plenty of air. This step is crucial for the best texture. Add in the molasses and water, mixing until everything is combined into a smooth mixture.
- Mix Dry Ingredients: In a separate medium bowl, whisk together your gluten-free flour, ground ginger, ground cinnamon, baking soda, ground allspice, and salt. It’s important to ensure that the dry ingredients are evenly mixed so the spices distribute correctly throughout the dough.
- Combine Wet and Dry: Gradually blend the dry ingredients with the wet mixture, scraping down the sides of the bowl with a spatula after each addition. This ensures an even dough without any dry pockets. Once all ingredients are mixed, you should have a thick, homogeneous dough.
- Chill the Dough: Divide your dough in half and shape each half into a disc. Wrap each disc securely in plastic wrap and place them in the refrigerator. Allow the dough to chill for at least 2 hours, or better yet, overnight. Chilling makes the dough easier to roll and helps the spices permeate the mixture.
- Roll and Cut Out the Cookies: Preheat your oven to 350°F (175°C) and adjust your oven racks to the upper-middle and lower-middle positions. Line your baking sheets with parchment paper or silicone baking mats. When ready, take the dough out of the fridge and let it sit for about 10 minutes to slightly soften. On a lightly floured surface, roll out the dough to about a 1/4-inch thickness. Use cookie cutters to shape your favorite designs, placing each cut-up piece onto the prepared baking sheets with about two inches of space in between.
- Baking Time: Bake the cookies in your preheated oven for 12-14 minutes, or until the edges are set. Halfway through the baking time, rotate the baking sheet for even cooking. Once baked, allow the cookies to cool on the sheets for a few minutes before transferring them to wire racks to cool completely.
- Make the Icing: While the cookies cool, it’s time to prepare the icing! In a medium bowl, combine the powdered sugar, meringue powder, and clear vanilla. Gradually add in the milk until you achieve a smooth consistency. If the icing is too thick, simply add a bit more milk until it flows nicely from your spatula.
- Decorate Your Cookies: For a festive touch, fit a decorator icing bag with a small round tip and fill it with your icing. Decorate the cooled cookies as you wish, adding candies or sprinkles for an extra pop of color and fun.
How to Serve Gluten-Free Gingerbread Cookies
Gingerbread cookies not only taste incredible but also look festive, making them a perfect addition to any gathering or celebration. You can serve them in several delightful ways:
- Cookie Platters: Arrange your decorated cookies on a decorated platter for a beautiful centerpiece at holiday parties. The visual appeal will surely impress your guests.
- Gifts in a Jar: Layer cookies in a jar with some decorative ribbons. This makes for a charming homemade gift that anyone would appreciate during the festive season.
- With Beverages: These cookies pair wonderfully with hot beverages like tea, coffee, or steaming cocoa. The spicy flavor profile complements a warm drink beautifully, making a delightful snack any time of the day.
- Family Activities: Bring everyone together by using these cookies in a decorating activity. Set out various toppings and allow family members to create their designs, making for a memorable time in the kitchen.
Expert Tips: Gluten-Free Gingerbread Cookies
- Flour Alternatives: Use a high-quality gluten-free flour blend that contains xanthan gum for the best results. This helps mimic the elasticity gluten would normally provide.
- Spice Variations: Feel free to experiment with spices. Nutmeg, cardamom, or even a pinch of clove can add a unique twist to your gingerbread flavor profile.
- Play with Icing: If you’re looking for vibrant colors, gel food coloring can be added to the icing. This allows for more creativity when decorating, especially when you want to theme them for different occasions.
- Testing for Doneness: Since gluten-free cookies can look underbaked when they’re not, rely on touch. The edges should feel firm while the centers might still be slightly soft before cooling. They will set as they cool on the baking sheets.
- Tolerance to Room Temperature: Allow your cookies to cool to room temperature properly before storing or icing them. This prevents the icing from melting if applied to warm cookies.
How to Store Gluten-Free Gingerbread Cookies
Proper storage is essential to keep these cookies fresh and delicious. Here are the best ways to store your gluten-free gingerbread cookies:
- Room Temperature: If you plan to consume them within a few days, you can store them in an airtight container at room temperature. This keeps them soft and chewy.
- Refrigeration: For longer-lasting cookies, you can place them in the fridge. However, wrap them tightly to prevent them from drying out. Just know that refrigeration might make them a bit firmer.
- Freezing: These cookies also freeze well. Simply layer the cookies with parchment paper between them in an airtight container and store in the freezer. They can last for up to three months. Whenever you’d like some, just pull them out and let them thaw at room temperature.
Variation of Gluten-Free Gingerbread Cookies
While traditional gingerbread cookies are fantastic, don’t hesitate to explore different variations. Here are a few ideas to add a twist to your gingerbread cookies:
- Chocolate-Dipped Gingerbread: After baking and cooling the cookies, dip half of them in melted gluten-free chocolate for a decadent treat.
- Molasses-Free: For those who may need a different sweetener, try using maple syrup or honey as a substitute. Just remember, this may change the texture slightly.
- Spiced Variations: Add variety by incorporating citrus zest like orange or lemon, which can brighten the flavor profile and add a refreshing twist.
- Nut Butter: Swapping some of the butter with almond or peanut butter can give the cookies a nutty flavor that is a delightful surprise.
- Bite-Sized Versions: Roll the dough into small balls instead of cutting them out with cookie cutters for quick and easy bite-sized cookies perfect for snacking.
FAQs About Gluten-Free Gingerbread Cookies
Are gluten-free gingerbread cookies as tasty as traditional ones?
Absolutely! With the right combination of spices and sweeteners, gluten-free gingerbread cookies can taste just as delicious, if not better, than traditional versions.
How can I ensure my gluten-free cookies turn out well?
Using a reputable gluten-free flour blend that includes xanthan gum is crucial for texture. Also, measuring ingredients accurately and following the chilling instructions will yield the best results.
Can I make the dough ahead of time?
Yes! You can prepare the dough in advance and store it in the fridge for several days or freeze it for longer storage. Just allow it to soften slightly before rolling out.
What is the best way to decorate gingerbread cookies?
You can use royal icing or simple icing made from powdered sugar and milk. Get creative with colorful sprinkles, candies, or edible glitter to make your cookies festive and fun.
How long do gluten-free gingerbread cookies last?
When stored in an airtight container, they can last about a week at room temperature. If frozen, they can last several months.
Gluten-Free Gingerbread Cookies
Equipment
- Mixing Bowl
- Stand Mixer (optional)
- Baking Sheets
- Parchment Paper
- Cookie Cutters
Ingredients
- 1 cup Salted Butter Softened
- 1 cup Sugar
- 1 cup Molasses
- ¼ cup Water
- 5 cups Gluten-Free Flour
- 2 teaspoons Ground Ginger
- 2 teaspoons Ground Cinnamon
- 1.5 teaspoons Baking Soda
- ½ teaspoon Ground Allspice
- ¼ teaspoon Salt
- 3 cups Monkfruit Powdered Sugar
- 2-3 tablespoons Milk
- 1 teaspoon Clear Vanilla
- 2 tablespoons Meringue Powder
Instructions
- In a large mixing bowl, beat together softened butter and sugar until light and fluffy.
- Add molasses and water, mixing until smooth.
- In a separate bowl, whisk together gluten-free flour, ginger, cinnamon, baking soda, allspice, and salt.
- Gradually blend dry ingredients into the wet mixture, scraping down the sides to ensure even mixing.
- Divide dough into two discs, wrap in plastic, and refrigerate for at least 2 hours or overnight.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll out dough to 1/4-inch thickness and cut into shapes with cookie cutters.
- Bake for 12-14 minutes or until edges are set. Allow cookies to cool on sheets before transferring to wire racks.
- Prepare icing by mixing powdered sugar, meringue powder, vanilla, and milk until smooth.
- Decorate cooled cookies with icing and toppings as desired.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!