We’re putting a healthy twist on the classic Gingerbread Christmas treat. This Gluten-Free Gingerbread Cookies Recipe is, indeed, a better version of the holiday tradition. A favorite classic for a good reason.
With gingerbread cookies, imagination is the limit for decoration ideas. It’s very ideal for our kids who find so much joy in tactile activities. Actually, this is a versatile recipe as it can be shaped into a dreamy and pretty gingerbread house. Nothing gives out the aroma of “Christmas-ness” like the freshly, baked Gluten-Free Gingerbread Cookies.
You don’t have to use all the dough at once because you can store it in a Ziplock bag and freeze it for 3 to 6 months. But, if you want to bake everything at once, yes, you can! Just bake them as instructed in this recipe, store them in an airtight container, and place them in the fridge. Hence, you can make or eat it anytime you crave.
The icing can also be made ahead of time. After whipping, just place it in an airtight container and store at room temperature for up to 3 days.
They are oh-so-soft and chewy to nibble! As it is a season for sharing, these are another “giftable” item to make for your friends and relatives!
Making a healthy gingerbread cookie isn’t that hard. It’s quite a straightforward substitute of typical cookie ingredients with the gluten-free ones, just like a marked gluten-free flour instead of all-purpose flour and coconut sugar over the regular granulated sugar. There are no other hard-to-find ingredients. You can even go strictly vegan and dairy-free when you use a vegan egg replacer, vegan butter, and almond milk!
For an exciting look, add some colors to the icing with these natural ingredients: we suggest, blueberries, pomegranates, beets, turmeric, and matcha powder.
Gluten-Free Gingerbread Cookies will most likely become your new tradition!
Gluten-Free Gingerbread Cookies
- Baking Sheet
- Rolling Pin
- Parchment Paper
- Piping Bag
- Small Pastry Tip
- Cookie Cutters
For the cookies:
- 3 cups gluten-free flour
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup butter room temperature
- 1/2 cup coconut sugar packed
- 1 egg
- 1/2 cup molasses
- 2 teaspoons gluten-free vanilla extract
For the icing:
- 2 cups powdered sugar
- 3 tablespoons milk
- 1/2 teaspoon gluten-free vanilla extract
- In a medium-sized bowl, combine flour, spices, baking soda, and salt. Set aside.
- In a large mixing bowl or in a Kitchenaid mixer, cream the butter and brown sugar together. Then, slowly add in the egg, a little at a time, making sure that the mixture is fully incorporated before adding more. Once the mixture is well blended, add in the molasses and vanilla extract and process until smooth. Add in the flour mixture and mix until homogeneous and dry enough to handle.
- Remove the dough from the bowl or mixer and form it into a ball. Then, divide the dough in half. Pat both doughs into a 1-inch thick disk, cover with plastic wrap, and refrigerate for 1 to 2 hours or until it’s cold and firm.
- While the dough is chilling, start making the icing. Whisk powdered sugar, milk, and vanilla extract together in a small bowl and transfer the mixture into a piping bag with a small tip. Set aside.
- Remove one of the dough from the fridge and transfer it to a piece of parchment or wax paper. Place another paper on top and roll the dough using a rolling pin until it’s down to ¼-inch thick.
- Meanwhile, preheat the oven to 350ºF.
- Remove the paper on top of the dough. Using a gingerbread and/or snowflake cookie cutter, cut the dough into shapes. Use a butter or paring knife to remove the extra dough from the edges. Transfer all the cut-out doughs into a baking tray lined with a clean sheet of parchment paper (You may need to use two baking trays). Refrigerate while rolling out the next dough. You may also do the same process for the extra pieces of dough until all the dough is used.
- Bake in the oven for 8 to 10 minutes or until the edges are firm and the centers are set. Once done, take it out of the oven and set aside to cool down to room temperature.
- Get your icing and start decorating! Enjoy!
- This recipe is so versatile and can be done ahead of time. You may store the dough in the freezer until you’re ready to bake the cookies. To freeze, wrap the dough in plastic wrap followed by a zip lock bag. This will ensure that the dough will not dry out too much in the freezer. When you’re ready to roll, cut, and bake your cookies, thaw it in the refrigerator until it’s pliable enough to handle. On the other hand, you may also bake them as instructed, cool down to room temperature, keep them in an airtight container, and store them in the freezer. Likewise, bring them to room temperature when you’re ready to decorate.
- You may also make the icing ahead of time, keep it in an airtight container, and store at room temperature for up to 3 days.
- For the vegan and dairy-free version, use a vegan egg replacer and vegan butter instead of a regular egg and butter. Then, replace milk with almond milk. When doing this alternative though, make sure that the dough is chilled for at least 2 hours. You may also keep chilling them in between your cutouts to make sure that it stays firm.
- If you want to add some colors to your icing, you may use natural ingredients like blueberries, pomegranates, beets, turmeric, matcha powder, and so on.
Did you do this recipe? Let us know your thoughts through the comments section down below!