Baking Up Sweet Holiday Memories with Gluten-Free Gingerbread Cookies

One of our family traditions is to make gingerbread cookies while decorating our Christmas tree. We always wear our Christmas sweaters and go the day after Thanksgiving to pick out a real tree. We go to our local farm and look at all of the Christmas trees. We have the same conversation every year about which kind of tree we purchased the year before, and if that tree lasted very long. Then of course, we have to pick out a few top choices for our tree and thoroughly inspect each one before making a final decision and bringing it home.

After bringing our tree home and getting the Christmas tree secured in its stand, I start making the dough for these gingerbread cookies. While the dough chills in the refrigerator, we add lights and ornaments to the tree. Then, we decorate the cookies. It’s a day of tradition filled with memories, and I hope that your friends and family create your own memories around this favorite Christmas cookie.

It’s that time of year when memories are made over twinkling lights, warm fires and nostalgic recipes. My hope is that you and your loved ones can gather around a shared cookie plate while having so much fun decorating your own Christmas tree or maybe just watching a favorite Christmas movie together.

Whether you are making gingerbread houses or just need some classic gingerbread cookies for your next gathering this holiday season, you are going to love this gingerbread recipe. This is such an easy recipe and truly makes the best gluten-free gingerbread cookies. You can enjoy these cleaner and gluten-free gingerbread cookies and nobody will ever guess these are gluten-free!

What You Need to Make GF Gingerbread Cookies

Gluten-free flour blend – In lieu of wheat flour, use Bob’s Red Mill 1-to-1 Baking Flour, King Arthur Gluten Free All-Purpose Flour, or your favorite commercial gluten-free blend.

Xanthan gum – Almost any commercially sold gluten-free flour blend contains xanthan gum. However, if yours does not, be sure to add 1 teaspoon for this recipe.

Baking soda – Baking powder is not recommended as a substitute. The baking soda reacts to the natural acids in the ginger, cinnamon, molasses, and brown sugar to give your cookies the perfect rise.

Spices – Ground cinnamon and ground ginger give this recipe the perfect taste of the holidays. For a fun twist, 1/4 teaspoon of allspice or ground cloves, 1/2 teaspoon of nutmeg, or even 1 teaspoon of orange zest would be lovely.

Kosher salt – If using pink Himalayan salt, cut the salt in half. The pink Himalayan salt crystals are smaller than kosher salt, which is why the ratio change is recommended.

Brown sugar – Be sure your brown sugar is packed when measuring. You can also substitute brown coconut sugar.

Unsalted butter – Vegan butter may be substituted for regular butter. Although I haven’t tested the recipe with coconut oil, it should work as a substitute with 5 TBS coconut oil and 1 TBS water to replicate the water/fat content of butter.

Blackstrap molasses – I recommend using unsulfured molasses to avoid the unnecessary chemicals that are added with sulfites. However, either product will work in this recipe.

Honey – In lieu of corn syrup or brown rice syrup, this recipe uses honey, and any honey works in this recipe. If you’re able to use local honey, that is always recommended, as it contains pollen from local plants and flowers. With gradual exposure through honey, it can help with seasonal allergies.

Eggs – If you have the time, set eggs in a bowl on the counter about 30 minutes before baking to bring to room temperature.

Pure vanilla extract – Any vanilla extract will work in this recipe. However, my favorite brand is “La Vencedora,” sold on Amazon.

How to Make GF Gingerbread Cookies

Dry Ingredients: In a medium bowl, sift together the gluten-free flour, baking soda, salt, and spices. Sifting will prevent any clumping from occurring to ensure that the flavors of the cookie are consistent throughout the dough.

Wet Ingredients: In a large bowl (or the bowl of a stand mixer), cream the butter with a hand mixer and then add the remaining ingredients. It is very important to bring butter and eggs to room temperature before starting this recipe. Using softened butter will cream better, allowing the brown sugar, molasses, honey, and vanilla extract to all blend in perfectly. While not as important, using room temperature eggs prevents the butter from getting chilled during the creaming process. Be sure to scrape down the sides of the bowl before adding the dry ingredients and again once more after all of the ingredients are combined.

Chilling Dough: To help the gingerbread cookie dough maintain shape, it’s important to chill the dough. I do this by simply flattening between parchment to about a 1-inch thickness and then popping in the fridge for about 30 minutes.

Rolling Out Dough: You will need a rolling pin to roll dough. Rolling out gluten-free dough requires extra finesse, as it sticks and tears more readily without gluten’s elasticity. But a thoroughly chilled gingerbread dough minimizes issues, as do storing the rolled dough in the fridge and flouring surfaces generously. Dip cookie cutters in hot water between pressing shapes for clean edges every batch. Reroll those tasty dough scraps to use every last bit toward decked-out gingerbread people, trees, wreaths, and houses.

Cutouts: Use tiny or large cookie cutters for your gingerbread, or roll into a log and make your own slice-and-bake gingerbread cookies.

How to Hold Shape: If you really want a clean edge on the gingerbread, pop back in the refrigerator for another 30 minutes before baking.

Baking: Bake up gluten-free gingerbread cookies until lightly browned around the perimeters and slightly puffed. I personally use a baking stone lined with parchment paper for all of my baked goods. However, a silicone mat works great for cookies too.

Cooling: Let baked cookies rest a few minutes on the baking sheet after removing from the oven before transferring to wire racks for cooling. Be patient resisting snacking during this important cooling process to prevent crumbling. Once cookies reach room temperature, indulge away!

Decorating: Decorate gingerbread cutouts with royal icing, seasonal sprinkles, or drizzled caramel for added holiday appeal.