Gluten-Free Gingerbread Cookies
Approx. 48 med. sized cookies
Prep / Bake Time
Prep: 30 mins + 1 hr for dough to rest / Bake: 8-10 mins
Dessert, Treat, Holidays
A family classic – these Gingerbread Cookies are tasty and so much fun to make together with the kids. The perfect canvas to decorate with royal icing – you’ll have a blast whipping up a big batch of these to enjoy over the holidays!
Dry Mix (measure into stand mixer bowl with paddle attachment handy or mix by hand):
- 4 ½ cups gluten-free all-purpose flour mix (we use 1 ¾ cups brown rice flour, 1 ¾ cups millet flour, 1 cup tapioca flour, and 2 tsp. xanthan gum)
- 1 tsp baking soda
- 1 tsp salt
- 1 tbsp ground ginger
- 1 tsp ground nutmeg
Wet Mix (measure ingredients into a heavy-bottomed saucepan. On medium heat, as butter is melting, add molasses and whisk in. Then add sugar and stir until dissolved. Don’t let it bubble or overheat. Once combined, pour into glass measuring cup for safe handling):
- 1 cup of butter
- ¾ cup unsulphured molasses
- 1 cup brown sugar
The Steps to Take
Pour wet mix into dry mix (if using a stand mixer to combine, set on low). Pour slowly and allow dough to form and combine. Dough will be a bit sticky, but oily and easy to handle. Use a dough scraper to scrape sides of the bowl or the side of your hand works just as well. Divide dough into 3 and wrap with plastic. Let dough rest in the refrigerator for about an hour.
Line 2-4 cookie sheets with parchment paper. Prepare your favourite cookie cutters. Grab the rolling pin. Prep 2 more pieces of parchment in equal size and place on the countertop to roll out dough (a silicone mat works, as well).
Preheat the oven to 375 degrees F.
Take a piece of your chilled dough out of the fridge. Flatten with your hands onto parchment into a rectangle and slowly roll out to 1/8 inch thick. Cut out as many shapes as you can. Get family and friends involved and repeat the process with remaining dough. Gently lift cookies onto lined baking sheets.
Baking times vary. For hard gingerbread, about 10-12 minutes. For softer gingerbread, about 8-10 minutes.
Make royal icing to decorate! You’ll need: 3 egg whites (make sure you have no bits of yolk in there), 4 cups of icing sugar and ½ tsp cream of tartar.
Add egg whites to a stand-mixing bowl and beat until foamy. Add icing sugar (sift with fine mesh strainer if clumpy) and cream of tartar. Whisk until smooth and thick, but not pasty. If it is too thick, add 1 tsp water at a time to loosen up. Cover icing with plastic until ready to start decorating. After decorating, allow cookies an hour or so to set.
Cookies can be stored at room temperature for up to 7 days in an air-tight container, with parchment or wax paper between cookie layers.