Gluten free gingerbread cookies deliver all the cozy, spiced holiday flavor without any gluten. This simple recipe bakes up cookies that hold their shape, stay slightly chewy in the center, and are perfect for decorating with royal icing.
Why This Recipe Works:
This gluten free gingerbread cookies recipe is designed to behave like classic gingerbread while staying fully celiac-friendly.
The combination of gluten free flour and xanthan gum replaces the structure of wheat, so the cookies hold their shape and don’t crumble.
Molasses, honey, and brown sugar add moisture and chew, giving you soft centers with lightly crisp edges instead of dry, sandy cookies.
Working the butter into the dry ingredients creates a uniform “sandy” texture, which leads to even baking and tender cookies.
Quick chills before rolling and baking help the dough firm up, so the cookies don’t spread and the edges stay sharp for decorating.
The spice balance leans warm and cozy but not overpowering, making these cookies ideal for kids and adults.
Notes on Ingredients for Gluten Free Gingerbread Cookies:
All purpose gluten free flour blend: Use a high-quality 1:1 blend that already includes starches and binders (like Bob’s Red Mill 1:1 or a similar mix). Blends vary a lot, so a good one is key to cookies that are tender, not gritty.
Xanthan gum: This is what helps mimic gluten and answers “what holds gluten-free cookies together?” It gives the dough stretch and keeps the cookies from falling apart. Omit it only if your blend already includes it.
Brown sugar: Packed light brown sugar adds a subtle caramel flavor and extra moisture, which helps keep gluten free cookies soft.
Molasses and honey: Molasses gives classic gingerbread flavor and dark color; honey adds extra moisture and chew. Together they are part of the “secret to chewy gingerbread.”
Spices: Cinnamon and ginger are the main flavors here. You can add a pinch of nutmeg or cloves if you want a stronger spice profile.
Butter: Room-temperature unsalted butter blends smoothly into the “sandy” mixture and helps with flavor and tenderness.
Egg: The egg acts as a binder along with xanthan gum, giving structure and helping the cookies hold their shape during baking.
Royal icing: Optional but perfect for decorating. Make sure any powdered sugar or decorations you use are certified gluten free if you’re baking for someone with celiac disease.
How to Make Gluten Free Gingerbread Cookies
- Combine dry ingredients
In a large mixing bowl, add gluten free flour, xanthan gum (if needed), baking soda, cinnamon, ginger, salt, and brown sugar.
Whisk until everything looks evenly blended and the brown sugar is broken up.
Even mixing distributes leavening and xanthan gum so the cookies rise evenly and hold their shape.
- Work in the butter
Roughly chop the room‑temperature butter and add it to the bowl.
Use the back of a spoon to press the butter into the flour mixture, scraping and pressing until no visible butter pieces remain.
Stop when the mixture looks like slightly damp, coarse sand.
This step coats the flour in fat and creates a dough that rolls smoothly without dry patches.
- Add molasses and other wet ingredients
In the middle of the bowl, make a well.
Add molasses, honey, the beaten egg, and vanilla.
Stir the wet ingredients together in the middle first, then gradually pull in more of the dry mixture until a thick, sticky dough forms.
The combo of molasses, honey, and brown sugar gives gluten free gingerbread cookies their soft, chewy texture.
- Chill the dough
Divide the dough into two equal pieces.
Press each piece into a small rectangle, wrap tightly in plastic, and refrigerate for about 10 minutes.
A short chill makes the dough less sticky and easier to roll while still staying pliable.
- Roll out the dough
Lightly flour a sheet of parchment with gluten free flour.
Unwrap one portion of dough and set it on the parchment; dust the top and your rolling pin with a little more flour.
Roll the dough into a rectangle about ¼‑inch thick, lifting and turning the dough often and dusting lightly as needed so it does not stick.
Rolling on floured parchment lets you move the dough easily and prevents tearing.
- Cut the gingerbread shapes
Use a gingerbread person cutter (or other shapes) to cut as many cookies as you can without overlapping.
Pull the scraps away from the cut shapes and press them together to reroll later.
Brush off any visible flour from the tops of the cut cookies.
Cutting directly on parchment keeps delicate gluten free cutouts intact.
- Firm up the cutouts
Slide the parchment with the cut shapes onto a flat board or tray.
Chill for about 10 minutes, until the shapes feel firm to the touch.
Chilling the cutouts helps them bake with crisp edges instead of spreading.
- Bake the cookies
While the shapes chill, preheat the oven to 350°F and line baking sheets with parchment.
Carefully peel the firm shapes off the parchment and arrange them on the prepared baking sheets, leaving about 1½ inches between cookies.
Bake in the center of the oven until puffed, evenly golden, and set in the middle, about 9 minutes.
Gluten free gingerbread cookies bake quickly; pulling them as soon as they look set keeps the centers chewy.
- Cool completely
Allow the cookies on the baking sheets to cool completely.
Cooling on the tray lets the structure finish setting so the cookies stay tender but sturdy enough to decorate.
- Decorate with royal icing
Once fully cooled, pipe royal icing details on the cookies.
Let the icing dry for up to 24 hours before stacking or packaging.
Allowing the icing to set fully prevents smudging and keeps decorated gingerbread looking neat for days.
Storage Instructions:
Proper storage keeps gluten free gingerbread cookies fresh and chewy:
Room temperature: Store completely cooled cookies in an airtight container at room temperature for up to 5–7 days. Layer with parchment to keep them from sticking together.
With icing: Let royal icing dry for at least 24 hours before stacking. Store decorated cookies in a single layer or between parchment in a tin or container.
Freezing baked cookies: Place baked, cooled cookies in a freezer-safe container or bag with parchment between layers. Freeze for up to 2 months. Thaw at room temperature in the closed container to prevent condensation on the icing.
Freezing dough: Wrap each portion of dough tightly in plastic wrap, then place in a freezer bag. Freeze up to 2 months. Thaw in the fridge overnight, then roll and bake as directed.
FAQs about Gluten Free Gingerbread Cookies:
Can celiacs eat gingerbread?
Yes, celiacs can eat gingerbread made with certified gluten free flour and ingredients, like this recipe. Be careful to avoid cross-contamination from shared bowls, baking sheets, or utensils that have been in contact with wheat flour.
Is gluten-free flour ok for cookies?
Gluten free flour is great for cookies when you use a good blend designed for baking. Look for a “1:1” or “cup-for-cup” blend and use xanthan gum if it’s not already included. This helps the cookies hold their shape and prevents crumbling.
What is the secret to chewy gingerbread?
The secret to chewy gingerbread is moisture and timing: molasses, honey, and brown sugar keep the cookies soft, while baking them just until set (not dry) preserves that chewy center.
What holds gluten-free cookies together?
In these gluten free gingerbread cookies, xanthan gum, the egg, and the combination of moist sweeteners (molasses and honey) work together to bind the dough.
Can I make these dairy-free?
Yes. Use a dairy-free, stick-style vegan butter. Make sure it’s not too soft at room temperature so the dough still holds its shape.
Looking for more gluten-free dessert recipes? Be sure to check these recipes out:
- Flourless Gluten Free Fruit Cake
- Soft Gluten-Free Hamburger Buns
- Gluten-Free Chocolate Butter Cookies
- Gluten-Free Focaccia Bread
- Gluten-Free Pecan Bars
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Gluten Free Gingerbread Cookies
Bake these soft, chewy gluten free gingerbread cookies with rich molasses and warm spice. Easy to roll, cut, and decorate for the holidays.
Ingredients
- 2 cups (280 g) all purpose gluten free flour blend
- ¾ teaspoon xanthan gum, you can omit if your blend already contains it
- ¾ teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 ¼ teaspoons ground ginger
- ½ teaspoon kosher salt
- ¾ cup (164 g) packed light brown sugar
- 6 tablespoons (84 g) unsalted butter, at room temperature
- 4 tablespoons (84 g) unsulphured molasses
- 1 tablespoon (21 g) honey
- 1 egg at room temperature, beaten
- 1 teaspoon pure vanilla extract
- Royal Icing, for decorating (optional)
Instructions
- Line your rimmed baking sheets with parchment paper and set them aside.
- In a large bowl, add the gluten-free flour, xanthan gum, baking soda, cinnamon, ginger, salt, and brown sugar. Whisk to combine well.
- Roughly chop the butter and add it to the dry ingredients. Use the back of a spoon to press and work the butter into the mixture until it looks like coarse sand with no visible butter pieces.
- Create a well in the center of the bowl. Add the molasses, honey, beaten egg, and vanilla. Mix until the dough is thick, sticky, and holds together in large clumps.
- Divide the dough into 2 equal pieces, each about 350 g. Wrap each tightly in plastic wrap, press into a small rectangle, and refrigerate for about 10 minutes.
- Working with one piece at a time, remove the plastic and place the dough on a large piece of lightly floured parchment paper. Lightly flour the top of the dough as well.
- Roll the dough into a rectangle about ¼-inch thick, sprinkling the dough and rolling pin lightly with more flour as needed to prevent sticking. Turn and move the dough frequently on the parchment so it does not stick.
- Use a gingerbread man cookie cutter to cut out as many shapes as possible without overlapping. Pull away the scraps and gather them to reroll.
- Brush away any excess flour from the cookie shapes. Slide the parchment with the cut-out cookies onto a flat surface and refrigerate until firm, about 10 minutes.
- Preheat your oven to 350°F while the shapes are chilling.
- Once firm, carefully peel the shapes off the parchment and place them about 1½ inches apart on the prepared baking sheets.
- Bake in the center of the oven until puffed, evenly golden brown, and set in the center, about 9 minutes.
- Remove from the oven and let the cookies cool completely on the baking sheets.
- Repeat with the remaining dough.
- Decorate with royal icing once it has completely cooled. Allow the icing to dry for 24 hours before stacking or storing.
