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Gluten-free gingerbread cookies

Soft-centered cut-out gingerbread people with molasses, ginger and cinnamon, baked in a gluten-free flour blend for the holiday tin.

80 mintotal
24servings
11ingredients

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Gluten-free gingerbread cookies

Ingredients

  • 375 g gluten-free flour blend, a blend with xanthan gum, plus extra for dusting
  • 1 tsp baking soda
  • 2 tsp ground ginger
  • 2 tsp ground cinnamon
  • ½ tsp ground cloves
  • ½ tsp salt
  • 115 g butter, softened
  • 100 g dark brown sugar
  • 120 ml molasses
  • 1 large egg
  • 1 tsp vanilla extract

Method

  1. Beat the butter and brown sugar until pale and fluffy.
    Gluten-free gingerbread cookies, step 1
  2. Whisk the flour blend, baking soda, ginger, cinnamon, cloves and salt in a bowl.
    Gluten-free gingerbread cookies, step 2
  3. Beat in the molasses, egg and vanilla, then the flour mix, until a soft dough forms.
    Gluten-free gingerbread cookies, step 3
  4. Chill the dough until it holds its shape when rolled.60 min timer
    Gluten-free gingerbread cookies, step 4
  5. Roll to 1/4 inch thick, cut gingerbread people, and bake at 350°F.10 min timer
    Gluten-free gingerbread cookies, step 5
  6. Cool until the edges firm and the centers stay soft.10 min timer
    Gluten-free gingerbread cookies, step 6

Why it works

  • Celiac disease: The dough is built entirely on a gluten-free flour blend, with no wheat, barley or oats anywhere.
  • Kid (4–12): Warm ginger and cinnamon, soft middles, and people shapes to decorate and eat.

Celiac check: watch for hidden gluten in soy sauce, stock, malt vinegar and seasoning blends, and oats that aren’t certified. Gluten gives food ideas, not medical advice: always check labels for allergens and cross-contact.

Cooking for more than one diet?

Add everyone you cook for, with their allergies, diets and ages. Gluten checks this recipe for each of them and tells you what to change for anyone who can’t eat it as written. It’s free.

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