Gluten-Free Gingerbread Cookies

Crisp-edged gingerbread cookies with deep molasses flavor and warm spice. The dough needs a good chill so the gluten-free flour blend hydrates and the cookies hold their shape in the oven.

Prep: 25 min Cook: 10 min Total: 155 min Serves: 24

At a glance: This medium baking recipe yields 24 servings in about 2h 35m (25 min prep, 10 min cook). It uses 13 ingredients — including gluten-free all-purpose flour blend, xanthan gum, ground ginger — and walks through 6 steps. Updated October 25, 2026. Browse more baking recipes or return to all gluten-free recipes.

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Cross-Contamination Warning for Gluten-Free Gingerbread Cookies: When preparing this baking recipe, roll the gingerbread on a surface dusted only with gluten-free flour, and use cookie cutters washed since their last wheat batch. Ground ginger, cloves and other single spices can be packed in facilities with wheat, so pick ones labeled gluten-free.

Gluten-Free Notes for Gluten-Free Gingerbread Cookies: This recipe was developed with gluten-free ingredients and no gluten-containing grains. Check every label yourself, and use gluten-free products where the recipe calls for them.

Scale Recipe:

servings

Ingredient amounts update automatically

Instructions

1 Whisk together the gluten-free flour blend, xanthan gum if needed, ginger, cinnamon, cloves, nutmeg, baking soda, and salt in a medium bowl.
2 In a large bowl, beat the softened butter and brown sugar until light and fluffy, about 2 minutes. Beat in the molasses, then the egg and vanilla until smooth.
3 Add the dry ingredients to the wet and mix until a soft dough forms. Divide in half, flatten into disks, wrap in plastic, and chill at least 2 hours or overnight.
4 Heat the oven to 350F (175C) and line baking sheets with parchment. Roll one disk 1/4-inch thick on a surface dusted with gluten-free flour, cut into shapes, and arrange 1 inch apart on the sheets.
5 Bake 8 to 10 minutes, until the edges look set but the centers still look slightly soft. Cool on the pan 5 minutes, then move to a wire rack.
6 Decorate with royal icing only once the cookies are completely cool.

Nutrition (per serving)

130

Calories

Protein

20g

Carbs

Fat

Fiber

110mg

Sodium

Tips & Notes

Chilling is not optional - warm gluten-free dough spreads and loses its shapes.
Roll the dough between two sheets of parchment to skip the floury mess.
Pull the cookies when the edges look set but the centers still look soft; they firm up as they cool.

Common questions

How long does Gluten-Free Gingerbread Cookies take?

Gluten-Free Gingerbread Cookies takes about 2 hours 35 minutes, including resting time: 25 minutes to prep and 10 minutes to cook, for 24 servings.

What should I check before making Gluten-Free Gingerbread Cookies with celiac disease?

Written with gluten-free ingredients. Use products labeled gluten-free, check labels, and ask your clinician about your own needs.

What cross-contamination risk is specific to Gluten-Free Gingerbread Cookies?

Check gluten-free all-purpose flour blend, xanthan gum, ground ginger before they go into Gluten-Free Gingerbread Cookies. Roll the gingerbread on a surface dusted only with gluten-free flour, and use cookie cutters washed since their last wheat batch. Ground ginger, cloves and other single spices can be packed in facilities with wheat, so pick ones labeled gluten-free.

Which gluten-free swaps does Gluten-Free Gingerbread Cookies use?

Gluten-Free Gingerbread Cookies relies on a gluten-free all-purpose flour blend, xanthan gum. Keep those gluten-free-labeled products in place of a gluten-containing flour or sauce. If the blend already lists xanthan gum, do not add a second binder unless this recipe says to.

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Gluten Free Recipes team

Gluten-free recipe development since 2026

Recipes include certified gluten-free ingredient guidance and cross-contamination notes. Check every label and use certified gluten-free products. Learn more about us.

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