Gluten Free Gingerbread Cookies

Christmas tastes and aromas inexplicably connect themselves with past memories. Memories that turn the corners of our mouths upward, as our hearts remember days gone by. For me, these gluten free gingerbread cookies connect me with holidays past, and those I love.

A Frequently Requested Recipe

As I mentioned in my Gluten Free Nanaimo Bars post, in 2018 I took requests from Facebook followers on recipes they’d like to see recreated. My dear friend Gloria mentioned gluten free gingerbread cookies. So I went to my trusty Betty Crocker cookbook and set to work trying to turn this classic into a gluten free recipe.

What Is The Best Gluten Free Flour for Cookies?

People often ask “what’s the best gluten free flour.” I feel this to be a trick question. This world holds millions of people, all with different taste and texture preferences. Not to mention additional food restrictions.

So the answer to the question is “the one you like the most.” Probably not the easy answer you wanted, huh? I have multiple favorites, one of which is Cup 4 Cup flour. I chose to use it in these gluten free gingerbread cookies.

How To Measure Flour for Gluten Free Baking

Don’t scoop flour using a measuring cup. Instead, spoon it into the cup (set over parchment paper) and level it off with a flat edge. Of course, you can use a scale to weigh it, but I know not everyone has a scale. I use this OXO scale daily in my home.

Can I Use A Different Gluten Free Flour Blend?

I’ve successfully made these cookies with Cup 4 Cup and King Arthur Measure for Measure. One must remember one important thing when using different gluten free flour blends. ABSORPTION. Different flour blends absorb fat and liquid differently. This especially applies to coconut and almond flours. Below are links to recipes made with different flours.

• Recipe using Bob’s Red Mill 1 to 1 Flour
• Recipe using Namaste Flour Blend
• Recipe using Almond Flour
• Recipe using Coconut Flour

Can I Make These Gingerbread Dairy Free? Egg Free?

Now that Cup 4 Cup contains no dairy, these cookies are naturally dairy free and egg free. It uses shortening instead of butter. FYI. I did test this recipe using coconut oil, and it did NOT turn out well. The shortening keeps these soft!

Can I Use This Recipe to Make a Gluten Free Gingerbread House?

I have never attempted to make a gluten free Gingerbread House from this dough recipe. However, I assume that it would work. This gingerbread house cookie cutter set on Amazon would be a huge help. Otherwise, you could order from dedicated gluten free businesses that sell gluten free gingerbread house kits.

Can I Make Other Gingerbread Shapes?

Absolutely! One year I couldn’t find my gingerbread men cutters, and made stars instead. (I think I actually like those more!) One year my neighborhood kids baked with me, and they made tulips. I know someone who makes Wookie gingerbread cookies, and I’ve seen others use ninja cookie cutters. (Click here for my favorite cutters.)

Other Gluten Free Gingerbread Recipes

Not in the mood for cookies? Try my Gluten Free Gingerbread Cake recipe. You can use it to make cake, cupcakes, and even donuts! Bake it in this Nordic Ware Gingerbread House Pan, and then decorate it with your favorite icing and candies.

Want the taste of gingerbread cookies without the work? I HIGHLY recommend this recipe for Gluten Free White Chocolate Gingerbread Cookies from My Gluten-Free Kitchen. Her recipe may be just one of my holiday favorites!

Gluten Free Gingerbread Cookies

4.50 from 2 votes

Print Recipe Pin Recipe

Prep Time 3 hours hrs

Cook Time 10 minutes mins

Total Time 3 hours hrs 10 minutes mins

Course Recipes

Ingredients

  

• 1/2 c shortening
• 1/2 c sugar
• 1/2 c molasses
• 1/4 c water
• 2 1/2 c Cup 4 Cup Gluten Free Flour
• 1/2 tsp salt
• 1/2 tsp soda
• 1 tsp ginger
• 1/2 tsp nutmeg
• 1/4 tsp allspice

Instructions

 

• Cream shortening and sugar in a stand mixer or with a hand mixer in a large bowl. Allow it to mix for a good 2-3 minutes until it’s really creamy, and all the sugar is incorporated. 
• Add molasses, and water, and continue to blend until creamy. 
• In a small bowl, combine flour, salt, soda and spices. Whisk together, then sift into molasses mixture. 
• Mix until all ingredients are thoroughly incorporated. 
• Transfer dough to a large container that has a lid. (Or place on saran wrap and wrap up tightly.) Refrigerate for 2-3 hours. 
• Preheat oven to 350 degrees. 
• After dough has chilled, remove from refrigerator. Place on silpat or roll on parchment paper. Cut out cookies. If cutting on parchment paper, remove excess dough and place parchment paper, without cutout dough on cookie sheet.  
• Bake cookies at 350 degrees for 8-10 minutes. Allow to cool on cookie sheet, then transfer to cooling rack. Decorate if desired, once completely cooled. 

Notes

Recipe adapted from Betty Crocker Cookbook

Keyword gingerbread, gluten free gingerbread cookies

Tried this recipe?Let us know how it was!

What are your favorite Christmas cookies to make? What holiday treats do you enjoy that connect you with memories of the past? Tell me your story below!

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Originally Published December 2018