Gluten-Free Gingerbread Cookies

Thick and chewy gluten-free gingerbread cookies for gingerbread men and cut outs. This vegan and gluten-free take is well-loved by everyone!

Course Dessert, Cookies

Cuisine American

Keyword gluten free gingerbread cookies

Prep Time 25

Cook Time 8

Resting Time 2

Total Time 2 33

Servings

Calories 80kcal

Author Jamie

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
⅓ cup brown sugar (70 grams)
⅓ 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 ⅓ 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.

Notes

See the blog post for ingredient notes and brands, step-by-step photos, expert tips, and more!

Storage: 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.

Sticky Dough: Flour your surfaces and hands generously. If the dough is still too sticky to work with, mix a little gluten-free flour in before rolling. Add more in small increments as needed.

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