This gluten free gingerbread cookie recipe is going to become a family favorite! These cookies can beat any traditional flour version. Packed with molasses, ginger, and cinnamon, they are a must-try holiday cookie recipe.
Kids of all ages will have a blast making homemade gingerbread cookies and then decorating as they wish. Gingerbread men and women are just two options for cut-out cookies. Opt for gingerbread Christmas trees, snowflakes, presents or any other shape. Enjoy eating these cookies at home or gifting them to family and friends.
Making cut-out cookies and decorating has become a tradition that our kids look forward to every holiday season. Other traditions include making Cinnamon Rolls on Christmas morning and Cornbread Dressing to serve for Christmas dinner. What traditions do you have in your home? Share below!
You will quickly see how quick and easy it is to create this classic Christmas cookie gluten-free. Check out our decorating tips at the end and even more gluten-free baking ideas that have all been kid approved!
Gather the equipment and ingredients then follow the step by step instructions. A kid-friendly printable recipe card is available below.
Equipment
- stand mixer with whisk attachment
- 2 baking sheets
- parchment paper
- measuring cups and spoons
- medium-sized mixing bowl
- whisk
- plastic wrap
- gingerbread cookie cutter
- spatula
- Rolling Pin
- Flipper
Ingredients
- 6 tablespoons butter
- 3/4 cup brown sugar
- 1/2 cup molasses
- 1 large egg
- 1 teaspoon vanilla extract ✅
- 2 1/4 cup gluten free all purpose flour
- 1 cup almond flour
- 1 tablespoon cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 1/2 teaspoon cloves
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon salt
- white and green prepackaged icing ✅
*Tested with Cup4Cup multipurpose flour. Cannot guarantee similar results if a different brand is used as all gluten-free flour blends are not created equal.
How To Make
Start off by blending the wet ingredients. In the bowl of a stand mixer add the butter and brown sugar until light and fluffy (about 2-3 minutes). Add the molasses, egg, and vanilla extract. Blend in medium speed until blended, scraping the sides as needed.
Measuring gluten-free flour
Before mixing together the dry ingredients, take a moment to learn how to properly measure gluten-free flour. Many times people will complain of dry or crumbly gluten-free products. This could directly be related to how the flour is being measured.
Instead of scooping the measuring cup into the bag of flour, use the spoon and sweep method for measuring. Use a spoon to scoop flour into the measuring cup and then a knife to level out the top of the measuring cup once full. This will provide an accurate amount of flour for any given recipe.
Whisk the dry ingredients
In a medium sized mixing bowl, whisk together the flour, almond flour, cinnamon, ground ginger, baking soda, cloves, xanthan gum, and salt.
Add the dry ingredients to the wet
Add the dry ingredients to the mixing bowl with the wet ingredients. Blend on low to medium speed until blended.
Wrap dough and refrigerate
Divide the dough into 2 or 3 sections. Form into a ball and wrap in plastic wrap. Gently press the balls down to flatten. Refrigerate overnight or at least 4 hours. Cold dough is key to rolling the dough successfully.
Roll the Dough
Preheat the oven to 350°F and prep the baking sheets. Preheat the oven by lining with parchment paper.
Roll the dough flat
After the dough has chilled, remove one section of dough at a time, keeping the other dough cold. Place the dough onto a piece of parchment paper and cover with another piece of parchment paper. Use a rolling pin to roll out the dough until about 1/4 inch thick. Use fresh parchment paper for each section of dough or if it starts to stick.
Cut out the gingerbread
Use a gingerbread cookie cutter to cut out the shapes. Gently remove the excess dough. If the dough starts to stick leave it. Use a flipper to gently pick up the gingerbread. At this point it’s easier to remove the excess dough. Place the gingerbread men onto the prepared baking sheets. Place the extra dough into a ball, rewrap in the plastic wrap or parchment and place into the refrigerator. Remove a new section of dough to work with. Repeat until all dough is used.
Bake
Bake for 8 minutes. Let cool on the baking tray before decorating.
Frequently Asked Questions
Yes! The dough can be made up to 3 days in advance if storing in the fridge or up to 3 months in advance if storing in the freezer. Keeping dough on hand to pull out over Christmas break as the kids are home from school on a search for something to do can be a lifesaver. Defrost the dough overnight if frozen.
For softer and chewier cookies, bake for 7-8 minutes. If crisp cookies are desired, bump up to a 9-10 minute cooking time.
Place any dough that has become too sticky back in the fridge or freezer to chill. As the butter starts to melt from either handling the dough too much in our hands or rolling then it will become sticker. Chilling will help to harden the butter within the dough making it easier to roll again.
Yup, easily freeze in an air tight container or Ziplock bag for up to 3 months.
Decorating Gingerbread Cookies
Decorate however you choose. We went simple with eyes, a smile, zigzag pants, and 3 buttons using prepackaged gluten-free icing.
Additional decoration ideas (always check the packages for a certified gluten-free label before purchasing):
- Peppermints
- Chocolate chips
- Sprinkles or colored sugar
- jelly beans
- dried fruit
- chopped pecans or peanuts
Kids In The Kitchen
Cooking tips and suggestions for kids making this recipe.
- When blending cutter and sugar, make sure there aren’t any chunks of butter before adding other ingredients. Keep blending until all chunks are incorporated and the mixture is fluffy.
- Dry ingredients should always be added to the wet ingredients when baking.
- Chilling dough helps cookies from spreading out when cooked and makes it easier to roll and press shapes into the dough.
More Gluten Free Baking Ideas
Let kids have fun in the cooking expressing their creativity while baking. Check out all these fun and delicious treats!
- Gluten-Free Apple Cake
- Gluten-Free Pumpkin Bars
- Bundt Cake (Gluten-Free)
- Gluten-Free Pumpkin Roll
- Gluten-Free Pumpkin Muffins
- Three Easy Gluten Free Dessert Recipes the Whole Family will Love
- Gluten Free Christmas Cookie Recipes
- Gluten Free Christmas Desserts
- Mini Flourless Chocolate Cake
- Gluten-Free Apple Cider Donuts
CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.
The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.
Gluten Free Gingerbread Cookie Recipe
Equipment
- stand mixer with whisk attachment
- 2 baking sheets
- gingerbread cookie cutter
Ingredients
- 6 tablespoons butter
- 3/4 cup brown sugar
- 1/2 cup molasses
- 1 large egg
- 1 teaspoon vanilla extract ✅
- 2 1/4 cup gluten free all purpose flour tested with Cup4Cup multipurpose flour
- 1 cup almond flour
- 1 tablespoon cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 1/2 teaspoon cloves
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon salt
- white and green prepackaged icing ✅
Instructions
- ⭐️Blend the wet ingredients. In the bowl of a stand mixer add the butter and brown sugar until light and fluffy (about 2-3 minutes). Add the molasses, egg, and vanilla extract. Blend in medium speed until blended, scraping the sides as needed.6 tablespoons butter, 3/4 cup brown sugar, 1/2 cup molasses, 1 large egg, 1 teaspoon vanilla extract
- Whisk the dry ingredients. In a medium sized mixing bowl, whisk together the flour, almond flour, cinnamon, ground ginger, baking soda, cloves, xanthan gum, and salt.2 1/4 cup gluten free all purpose flour, 1 cup almond flour, 1 tablespoon cinnamon, 2 teaspoons ground ginger, 1 teaspoon baking soda, 1/2 teaspoon cloves, 1/2 teaspoon xanthan gum, 1/2 teaspoon salt
- ⭐️Add the dry ingredients to the wet. Add the dry ingredients to the mixing bowl with the wet ingredients. Blend on low to medium speed until blended.
- Wrap dough and refrigerate. Divide the dough into 2 or 3 sections. Form into a ball and wrap in plastic wrap. Gently press the balls down to flatten. Refrigerate overnight or at least 4 hours. Cold dough is key to rolling the dough successfully.
Roll the Dough
- Preheat the oven and prep the baking sheets. Preheat the oven to 350°F. Prep the baking sheets by lining with parchment paper.
- Roll the dough flat. After the dough has chilled, remove one section of dough at a time, keeping the other dough cold. Place the dough onto a piece of parchment paper and cover with another piece of parchment paper. Use a rolling pin to roll out the dough until about 1/4 inch thick. Use fresh parchment paper for each section of dough or it starts to stick.
- Cut out the gingerbread. Use a gingerbread cookie cutter to cut out the shapes. Gently remove the exess dough. If it starts to stick leave it. Use a flipper to gently pick up the gingerbread. At this point it's easier to remove the excess dough. Place onto the prepared baking sheets. Place the extra dough into a ball, rewrap in the plastic wrap or parchment and place into the refrigerator. Remove a new section of dough to work with. Repeat until all dough is used.
- ⭐️Bake. Bake for 8 minutes. Let cool on the baking tray.
Decorate
- Decorate the gingerbread with icing. Decorate however you choose. We went simple with eyes, a smile, zigzag pants, and 3 buttons.white and green prepackaged icing
Notes
Make Ahead
The dough can be made up to 3 days in advance if storing in the fridge or up to 3 months in advance if storing in the freezer. Keeping dough on hand to pull out over Christmas break as the kids are home from school on a search for something to do can be a lifesaver. Defrost the dough overnight if frozen.Sticky Cookie Dough
Place any dough that has become too sticky back in the fridge or freezer to chill. As the butter starts to melt from either handling the dough too much in our hands or rolling then it will become sticker. Chilling will help to harden the butter within the dough making it easier to roll again. CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination. The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.Nutrition
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