These thick and chewy classic gluten-free gingerbread cookies are perfect for gingerbread men and cut outs. This vegan and gluten-free take on traditional Christmas cookies is perfectly spiced with a crisp outside and chewy inside. Enjoy the familiar combination of gingerbread spices, brown sugar, and molasses in the friendliest gluten-free Christmas cookie around.
These vegan and gluten-free gingerbread cookies are undoubtedly a classic gluten-free Christmas Cookie recipe. Therefore, I typically only make them around the winter holidays.
To decorate these cookies, I recommend my vegan royal icing recipe. It uses only four ingredients and hardens just like traditional royal icing.
For more gluten-free Christmas cookies, check out my Gluten-Free Sugar Cookie Cut-Outs, Gluten-Free Peanut Butter Cookies, Gluten-Free Thumbprint Cookies, Maple Brown Sugar Cookies, No Bake Chocolate Coconut Cookies, Paleo Molasses Cookies, Gluten-Free Monster Cookies, Gluten-Free Chocolate Chip Cookies, and Coconut Sugar Chocolate Chip Cookies.
New to gluten-free? Check out my How to go Gluten Free and Printable Gluten Free Grocery List guides!
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How to make it (with photos)
Ingredient Notes + Substitutions
Here are the ingredients needed to make gluten-free gingerbread cookies. This recipe is also vegan if using vegan butter and milk.
All Purpose Gluten-Free Flour
You will need a gluten-free flour with xanthan gum or guar gum. I used Bob's Red Mill 1-to-1 Gluten-Free Baking Flour. It is my favorite gluten-free flour blend for cookies, quick breads, and muffins.
Many similar gluten-free flours will work too. I also tried Pamela's Gluten-Free Flour.
Starch
Potato starch or cornstarch act as an egg replacer and contribute to the chewy cookie texture. Many modern professional cookie bakers add a little cornstarch to their cookies even if they do include egg as an ingredient because it makes the best texture!
Gingerbread Spices
Ground ginger, ground cinnamon, ground allspice, and ground cloves blended in the perfect combination make up our gingerbread spice mix.
Unsulphured Molasses
Grandma's brand and Wholesome brand make my favorite unsulphured molasses. Do not use black strap molasses in this recipe. It is very bitter and intended for savory recipes like baked beans and barbecue sauce.
More ingredient notes
- Vegan butter - I used Earth Balance Vegan Buttery Sticks and they are my favorite vegan butter brand for baking. Regular unsalted butter can be used as a substitute.
- Brown sugar - Light or dark brown sugar give the most traditional gingerbread flavor. Regular white sugar or coconut sugar can be used as a substitute.
- Milk - I used unsweetened almond milk. Water, dairy milk, or another plant-based milk can be used as a substitution.
You also need baking soda, salt, and vanilla extract.
See the recipe card for a full list of ingredients with quantities.
Step-by-Step Instructions
Learn how to make gluten-free gingerbread cookies in 5 easy steps.
- Dry Ingredients: In a large mixing bowl, whisk together the gluten-free flour, potato starch, baking soda, salt, and gingerbread spices. Set aside.
- Wet Ingredients: To a large mixing bowl, add the butter, brown sugar, milk, molasses, and vanilla extract. Beat with an electric mixer for about 1 minute until smooth and creamy.
- Dough: Add the gluten-free flour mixture to the wet ingredients. Mix, using an electric mixer, on low speed until smooth and well mixed. Cover snugly and refrigerate for 2 hours or up to 2 days until thoroughly cooled (preferably overnight).
- Roll: Preheat the oven to 350 degrees F and line two large baking sheets with a silicone liner or parchment paper.
Generously dust your hands, a rolling pin, and a clean surface with all purpose gluten-free flour, adding more as needed throughout. Consolidate the dough into a large ball and then press into a thick disk with your hands. Sprinkle with GF flour, then begin rolling with a rolling pin until the dough is almost â…“ inch thick. Use cookie cutters to make your shapes. Then gather and re-roll scraps until all the dough is used. Place the cookies on the prepared baking sheets with about 1 inch between cut outs. - Bake: Bake for 8-10 minutes, 8 minutes for 3-4 inch cookies and a little longer for very large cookies. Very small cracks in the surface of the cookies are ok, but if the cracks get larger then they are overbaked (but still good, just decrease the baking time for the next batch). Remove them from the oven as soon as they are finished for the best soft and chewy texture. Cool cookies for 10 minutes on the baking sheet. Then gently remove and place on a cooling rack until cooled completely. Do not ice until completely cooled. I recommend my Vegan Royal Icing.
Expert Tips
Make the BEST gluten-free gingerbread cookies with these expert tips!
If the dough is too sticky to work with, add a little gluten-free flour.
These cookies have a melt-in-your mouth texture if baked with the least amount of flour needed for a workable dough. Therefore, it is more likely that your cookie dough will be on the soft side.
Flour your surfaces and hands generously. If the dough is still too sticky to work with, mix a little flour in before rolling. Add more in small increments as needed.
If there are a lot of cracks, the cookies are over baked.
If baked to perfection, there will only be a few small cracks in the surface of the gingerbread men. I live at sea level and baked the cookies in the photo for 8 minutes and it was perfect.
When I increased the baking time, the cookies rose too much and there were a lot of cracks. If you have this result, decrease your baking time for the next batch.
Recipe FAQs
Here I answered some frequently asked questions about this gluten-free gingerbread cookies recipe. Don't see your question? Leave it in the comments at the end of this post and I'll answer within two business days.
Once cooled completely, store leftover gluten-free gingerbread cookies in an airtight container at room temperature for up to 4 days. Or store in an airtight container in the refrigerator for up to 7 days. Freeze for up to 3 months and thaw at room temperature.
This recipe makes thick, soft and chewy gingerbread cookies. It's how my family likes them best.
Related gluten-free Christmas cookie recipes to consider...
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📖 Recipe
Gluten-Free Gingerbread Cookies
Ingredients
Dry Ingredients
- 1 ¾ cups all purpose gluten-free flour with xanthan gum (240 grams)
- ½ tablespoon potato starch or cornstarch
- ½ teaspoon baking soda
- ¼ teaspoon salt
Gingerbread Spices
- ½ tablespoon ground ginger
- ½ tablespoon ground cinnamon
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cloves
Wet Ingredients
- 5 tablespoons vegan butter or butter, softened at room temperature
- â…“ cup brown sugar (70 grams)
- â…“ cup unsulphured molasses (122 grams)
- 1 ½ tablespoons milk of choice
- ½ teaspoon vanilla extract
Instructions
- Dry Ingredients: In a large mixing bowl, whisk together the gluten-free flour, potato starch, baking soda, salt, and gingerbread spices. Set aside.
- Wet Ingredients: To a large mixing bowl, add the butter, brown sugar, milk, molasses, and vanilla extract. Beat with an electric mixer for about 1 minute until smooth and creamy.
- Dough: Add the gluten-free flour mixture to the wet ingredients. Mix, using an electric mixer, on low speed until smooth and well mixed. Cover snugly and refrigerate for 2 hours or up to 2 days until thoroughly cooled (preferably overnight).
- Roll: Preheat the oven to 350 degrees F and line two large baking sheets with a silicone liner or parchment paper. Generously dust your hands, a rolling pin, and a clean surface with all purpose gluten-free flour, adding more as needed throughout. Consolidate the dough into a large ball and then press into a thick disk with your hands. Sprinkle with GF flour, then begin rolling with a rolling pin until the dough is almost â…“ inch thick. Use cookie cutters to make your shapes. Then gather and re-roll scraps until all the dough is used. Place the cookies on the prepared baking sheets with about 1 inch between cut outs.
- Bake: Bake for 8-10 minutes, 8 minutes for 3-4 inch cookies and a little longer for very large cookies. Very small cracks in the surface of the cookies are ok, but if the cracks get larger then they are overbaked (but still good, just decrease the baking time for the next batch). Remove them from the oven as soon as they are finished for the best soft and chewy texture. Cool cookies for 10 minutes on the baking sheet. Then gently remove and place on a cooling rack until cooled completely. Do not ice until completely cooled. I recommend my Vegan Royal Icing.
Vero says
I really liked that these gluten-free gingerbread cookies were soft and chewy. I’ve only had crunchy ones. I’ll be making these again for Christmas!