I perfected my Gluten Free Gingerbread Cookies recipe that stays tender, is perfectly spiced, and holds its shape for flawless decorating.

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I never thought a Gluten Free Gingerbread Cookies recipe could fool me into eating several before breakfast. The mix of ground ginger and unsulphured molasses gives a deep spice that hits different than the usual, and honestly I was shocked how soft they stayed.

This Easy Gingerbread Recipe is the kind I’ll hide in the back of the tin, because friends always ask for more and I don’t want to share. Maybe it’s the texture from the blend I used, maybe dumb luck, but there’s something about these that makes you want to taste one more time.

Ingredients

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gluten free all purpose flour blend: mostly carbs, low protein some fiber depending on grains used not very filling
cornstarch or tapioca starch: pure starch so adds crispness and chew zero fiber spikes blood sugar fast
butter: adds richness and tender crumb mostly fat no carbs brings flavor and moisture
brown sugar: sweetens gives molasses notes mostly sugar so high carbs little nutrition
molasses: deep sweet bitterness adds iron and minerals strong flavor so use sparingly
egg: protein binder helps structure and moisture adds some fat and nutrients
spices (ginger cinnamon cloves nutmeg): tiny calorie big flavor punch antioxidants help cut sweetness and add warmth
vanilla extract: adds round aroma and perception of sweetness without adding sugar nice touch

Ingredient Quantities

2 1/4 cups (300 g) gluten free all purpose flour blend (1 to 1)

2 tablespoons cornstarch or tapioca starch

1/2 teaspoon xanthan gum (if your blend doesn’t already have it)

1 teaspoon baking soda

1/2 teaspoon fine salt

1 tablespoon ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1/2 cup (115 g) unsalted butter softened

1/2 cup packed dark brown sugar (100 g)

1 large egg

1/3 cup unsulphured molasses

1 teaspoon vanilla extract

Optional for decorating: powdered sugar or royal icing

How to Make this

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1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.

2. In a bowl whisk together 2 1/4 cups (300 g) gluten free all purpose flour blend, 2 tablespoons cornstarch or tapioca starch, 1/2 teaspoon xanthan gum (only if your blend doesn’t already have it), 1 teaspoon baking soda, 1/2 teaspoon fine salt, 1 tablespoon ground ginger, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves and 1/4 teaspoon ground nutmeg until evenly mixed.

3. In a separate large bowl cream 1/2 cup (115 g) softened unsalted butter with 1/2 cup packed dark brown sugar (100 g) until light and a bit fluffy, scrape the sides then beat in 1 large egg, 1/3 cup unsulphured molasses and 1 teaspoon vanilla extract until smooth.

4. Add the dry mixture to the wet in two additions, mixing just until combined, don’t overwork it or the cookies get tough.

5. If the dough feels too soft or sticky, chill it for 30 to 60 minutes, it makes rolling and cutting way easier.

6. Roll the dough between two sheets of parchment to about 1/4 inch thickness, use a little extra cornstarch or flour from your blend to dust if it sticks, then cut shapes with cookie cutters.

7. Transfer cut cookies to prepared sheets spacing them about 1 inch apart, and if you want neater edges pop the sheet in the fridge for 10 minutes before baking.

8. Bake at 350°F (175°C) about 8 to 10 minutes for small shapes, 10 to 12 minutes for larger ones, until edges are set but centers still a touch soft — they firm up as they cool.

9. Let cookies cool on the baking sheet for 5 minutes, then move to a wire rack to cool completely. When completely cool, dust with powdered sugar or decorate with royal icing if desired.

Equipment Needed

1. Oven (preheat to 350°F / 175°C)
2. Baking sheets and parchment paper or silicone baking mats
3. Mixing bowls — one large for wet, one medium for dry
4. Electric mixer or a sturdy wooden spoon for creaming the butter and sugar
5. Whisk and rubber spatula for scraping and folding
6. Measuring cups and spoons plus a kitchen scale if you got one
7. Rolling pin and extra parchment to roll the dough between sheets, plus a little cornstarch or flour for dusting
8. Assorted cookie cutters and an offset spatula or bench scraper to lift shapes onto the sheet
9. Wire cooling rack and fridge space to chill the dough or the sheet before baking

FAQ

Can I use any gluten free flour blend? Yes, use a 1 to 1 all purpose gluten free blend that already has starches and if possible xanthan gum. If your blend has no xanthan add the 1/2 teaspoon listed. If the dough seems dry with a rice heavy blend add 1 teaspoon milk or water at a time until it holds.

Do I have to chill the dough? You should chill it 30 to 60 minutes. Chilling firms the butter so the cookies keep their shape and spread less, and it's easier to roll. If you're in a rush you can still bake, but cookies will spread more.

My dough is crumbly or falling apart, now what? Crumbly means it needs a little moisture. Add 1 teaspoon water or milk at a time and gently knead until it holds. Don't overwork it, that makes cookies tough.

How thick should I roll them and how long to bake? Roll about 1/4 inch thick for a tender but sturdy cookie. Bake on a middle rack about 8 to 10 minutes depending on oven and thickness. Edges should be set but center still slightly soft, they firm up as they cool.

Can I make these vegan or egg free? Yep. Use a flax egg (1 tablespoon ground flax + 3 tablespoons water, let sit 5 minutes) or a commercial egg replacer. Swap butter for a vegan stick butter for best texture, though flavor is a bit different.

Best way to store or freeze them? Store cooled cookies in an airtight container up to 5 days at room temp. Freeze baked cookies up to 3 months in a freezer bag. For dough: roll and cut, freeze shapes on a tray then bag them; bake from frozen, add a couple minutes to the bake time.

The Best Gluten Free Gingerbread Cookies Recipe Substitutions and Variations

Cornstarch or tapioca starch: swap with arrowroot powder or potato starch, same amount (1:1). Tip: arrowroot gives a silkier chew, potato starch can make them a bit firmer, either works fine.
Xanthan gum: use guar gum 1:1, or psyllium husk powder 1:1 for a chewier, more breadlike texture. Note: guar is the closest match, psyllium adds extra moisture so dont add more liquid.
1 large egg: make a flax egg (1 tbsp ground flaxseed + 3 tbsp warm water, let sit 5 min) for each egg. Works great as a binder but cookies will be a touch denser.
Unsulphured molasses: substitute pure maple syrup or dark corn syrup 1:1 in a pinch; for that deep gingerbread flavor add 1 tsp dark brown sugar or molasses substitute per 1/3 cup syrup. Watch browning cause liquid sweeteners can spread more.

Pro Tips

– Chill twice, not just once: chill the dough after you mix it, and then pop the cut shapes back in the fridge for 10 to 15 minutes before baking. It helps keep the edges crisp and stops them from spreading, so your cutters actually look like cutters when they come out of the oven.

– Use butter that’s soft but not melty, if it feels greasy or puddly the cookies will spread, if it’s rock hard the dough will be tough. A good test is to press it with your finger, it should give a little but not collapse.

– For razor clean shapes, dust your cutter lightly with cornstarch, or dip it in hot water then dry it before cutting so it slices through the dough instead of dragging. Also use a thin metal spatula or bench scraper to transfer cut cookies, it saves them from getting squished.

– Make ahead and storage hacks: roll and freeze sheets of dough between parchment so you can cut fresh cookies later, or freeze baked cookies on a tray then bag them. To keep finished cookies soft, store with a slice of bread in an airtight container, the bread gives up moisture and stops them drying out.