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Gingerbread Cookie recipe -my favorite now gluten free

Posted December 20, 2013 in artisan food, gingerbread cookies, gluten free, recipe

I love gingerbread cookies, and have made them every Christmas for 25 years. My recipe makes a soft cookie with delicious spices, lightly sweetened so the icing or powdered sugar won't drown out its flavor. You can roll it thin and use cookie cutters, as it doesn't lose its shape while baking. I've tweaked it slightly to go gluten free but you could use any all purpose flour and add 1 min baking time. With conventional flour you will need to chill the dough longer and flour your rolling pin and cutting board generously. It is actually easier to make roll out cookies with gluten free flour as you can't overwork the dough. You can make the dough and keep it chilled for weeks in the fridge. Your house will smell like heaven's kitchen when these are baking!


Gingerbread Cookies - gluten free


3/4 C (1 1/2 sticks) butter, room temp (organic butter is best)

1/2 C light brown sugar

1/2 C molasses

1 lg egg

2 tsp ground ginger

3/4 tsp cinnamon

1/2 tsp baking soda

1/4 tsp cloves

1/4 tsp salt

2 1/2 C gluten free flour baking mix (I like Bob's Red Mill)

powdered sugar for dusting or royal icing for piped decoration


Beat butter with sugar and molasses until fluffy. Beat in egg. Add ginger, cinnamon, baking soda, cloves and salt by sprinkling and thoroughly beating or adding through the feed tube while beating in Kitchen Aid. Add flour in batches, scraping down sides of bowl to blend thoroughly. Dough will be soft. Divide into 3 balls, flatten each into discs between saran wrap or parchment paper, and chill 1 hr or longer.

Grease 2 lg cookie sheets. Roll out dough to 1/4" thickness, cut into shapes, position on cookie sheet with 1/2" or more space between cookies. Gather dough scraps into a ball and roll out to reuse. Bake in preheated 375 degree oven for 9 min, or until bottoms are golden brown on edges. With a thin spatula, gently ease shapes with fragile edges from sheet and transfer to flat cutting board. While still warm, sift powdered sugar on top, or cool if you want to ice them.

Enjoy an old fashion treat that lets your creativity shine out!



Comments (5 Comments)

I used boneless chicken thighs cause we like dark meat. So smaller portions but most definitely a keeper.
Holly Hooper

Posted by Holly Hooper on November 02, 2021

I was just wondering what to make for dinner tomorrow night…problem solved….the clincher was the cut up carrots….I had just cleaned out my pantry and found a can of pinto beans and one of white was a no–brainer…but I like the idea of the carrots…also the olives…never have used it in chili before, so will be a new experience…

Posted by Ashley Jones on September 13, 2021

This looks amazing! Nice work. I’ve never cooked with tamarI just made this last night, added basil and grape tomatoes, also sealed the chicken in a pan just before the oven. It was incredible delicious I am so glad I run into your recipe! Thanks! Kelly Hubbard

Posted by Kelly Hubbard on August 31, 2021

Fantastic recipe!!! Did not change anything in recipe. Tastes wonderful!! This is my new go-to chicken recipe! Thanks!!!

Harold Burton

Posted by Harold Burton on June 19, 2021

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Posted by custom cookie boxes on May 20, 2021

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