Gluten free gingerbread cookies are already a tradition in many gluten free kitchens. Whether you like making gingerbread men with little cut-out hearts, fancy snowflakes, tiny cutouts of all shapes or my fancy gingerbread cookie Christmas Tree, they can all be part of the holiday season.
Cookie baking is an activity to be enjoyed, not endured. It's an afternoon or evening project in the kitchen being creative. I love the aroma of gingerbread in my kitchen and Christmas music playing in the background even if I'm by myself.
Giving away homemade gingerbread is also part of my tradition. I fill cellophane bags and cute boxes, use festive ribbon and give with abandon. Julia Child would have liked that.
I had to use a different flour blend to make the gingerbread cookies I remember. I just couldn't get the crispness I wanted using my EGFG flour blend or anything else I tried. The combination that worked is what I now call my Cookie Flour Blend. Almond flour and brown rice flour both seem to work well in cookies.
- gluten free Cookie Flour Blend (brown rice flour, almond flour, potato starch, tapioca starch, xanthan gum)
- ground ginger
- baking soda
See recipe card for exact amounts.
Tips For Making Gluten Free Cookies
Over the years I keep learning and sharing how I adjust recipes to successfully bake gluten free cookies. I share those in my post, Tips for Making Gluten Free Cookies, as well as sprinkled throughout my many cookie recipes.
On the theme of holiday baking here are three other posts that might interest you.
- A Recipe Round Up of Holiday Baking
- Recipe Round Up of Gluten Free Cookies
- PODCAST INTERVIEW on A Canadian Celiac Podcast - Episode 43 Baking Gluten Free Cookies
How To Make a Gluten Free Cookie Flour Blend
Organize Like a Celiac
Do you have a file of favourite Christmas recipes? The web is too big to randomly search and find gluten free recipes that will work every time.
Smart gluten free cooks have some system to save personal and family favourite holiday recipes. Try new gluten free recipes and add your absolute favourites and you'll never run out of ideas for what to bake.
Variations for Gingerbread
When it comes to gingerbread you're only limited by your imagination! I like to make Ninja-bread men when I'm with kids, my Star Cookie Christmas tree as a special gift, and every holiday shape you can think of (to eat daily during the holiday).
Yet after a few hours of rolling and cutting cookies the fun must come to an end. I just roll out the last piece of the dough and create some kind of scene. This is one I did to ring in 2019.
To make my gingerbread cookie Christmas Tree I make sixteen stars using a set of four star cookie cutters. The wooden base that holds the cookies is dowling from the craft store. My dad made me the small wooden squares that hold the dowling so you'll need to find someone who can do that. To top my tree I cut two tiny cookies and used icing to hold them together. This set of six stars would give you lots of options.
Here are some more tools for a cookie baking spree.
- two cookie sheets (no edges)
- two jellyroll pans, also known as baking sheets, with ¼-inch sides all around (used for cooking but helpful for a cookie baking spree)
- metal scoops in various sizes for muffins, cookies, meatballs, ice cream and of course cookies!
- If you love gingerbread men you might like these Ninjabread men or a larger set of Karate Cookie Cutters.
Let me know in the comments below if this gingerbread recipe worked for you and what you made.
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Gluten Free Gingerbread Cookies
- 610 grams gluten free cookie flour blend* 4½ cups
- 1 tablespoon cocoa
- 1 tablespoon ground ginger
- 2 teaspoon cloves
- 2 teaspoon cinnamon
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 14 tablespoon butter, room temperature (1 cup less 2 Tbsp)
- 1 cup sugar
- 1 egg
- ½ cup molasses
- 2 tablespoon whipping cream (or coffee cream)
- sweet rice flour for dusting
- Whisk dry ingredients together, set aside.
- In an electric stand mixer cream butter and sugar on high speed until light and fluffy.
- Turn down speed and add egg. Beat until mixed.
- With machine running pour in molasses and cream, mix to combine.
- Reduce speed, slowly add dry ingredients beating until dough is formed.
- Divide the dough directly onto 3-6 pieces of wax paper. Flatten into disks, lightly dusting both sides with flour only when needed. Fold paper to cover, refrigerate 2 hours.**
- Preheat oven to 350°F. Line cookie sheets with parchment paper.
- Working with one piece at a time, lightly dust dough with flour rolling to ¼ or ⅜ inch thickness. Cut into shapes with cookie cutters returning dough to fridge at any point during rolling and cutting if it is too soft. You want cookies that hold their shape when being transferred to baking sheet.
- Bake cookies on middle rack of 350°F oven for 8-10 minutes. Thinner cookies will cook more quickly. Thicker cookies are best for ornaments and gingerbread houses.
- Set baking sheet on cooling rack for several minutes before transferring cookies or the parchment sheet to cooling racks.
- Store cookies in air tight containers. Double wrap for maximum freshness.