Gluten-Free Gingerbread Cookies

These gluten-free gingerbread cookies are a holiday classic made simple. They’re crisp, perfectly spiced, and hold their shape beautifully for decorating.

The dough rolls easily and bakes into cookies with just the right snap - no gluten required. Whether you make traditional gingerbread people or festive shapes, this recipe delivers warm, nostalgic flavor that’s safe for everyone to enjoy.

Supplies

• Stand mixer with paddle and whisk attachments (or electric hand mixer)

• Parchment paper

• Cling wrap (plastic wrap)

• Cookie cutters

• Baking sheets

• Piping bags

• Food coloring - paste or gel is best

Ingredients

Gingerbread Dough

• 550 g Bob’s Red Mill One-to-One Baking Flour

• 90 g brown sugar packed

• 1 tbsp ground cinnamon

• 1 tbsp ground ginger

• ½ tsp ground cloves

• ¾ tsp baking soda

• ½ tsp salt

• 170 g butter softened

• 245 g molasses

• 2 tbsp milk

Royal Icing

• 2 large egg whites or 5 tablespoons meringue powder

• 2 teaspoons fresh lemon juice or 1 teaspoon vanilla extract

• 3 cups confectioners' sugar sifted

• Food coloring if desired

Instructions

Gingerbread Dough

1. In a stand mixer with the paddle attachment (or a food processor), combine the flour, brown sugar, cinnamon, ginger, cloves, baking soda, and salt.

2. Add the butter and mix or pulse until the mixture resembles coarse sand.

3. With the mixer running, slowly pour in the molasses and milk. Mix until the dough is evenly moistened and smooth.

4. Wrap the dough tightly in cling wrap and chill for at least 2 hours or overnight.

5. Preheat the oven to 165°C (330°F). Line two baking sheets with parchment paper.

6. Divide the chilled dough into two portions. Keep one portion refrigerated while you work with the other.

7. Roll the dough between two sheets of cling wrap to about ⅛ inch (3 mm) thick.

   

8. Peel off the top layer of wrap, cut into shapes using cookie cutters, and leave the cutouts on the cling wrap.

9. Chill the cut dough again for 10 - 15 minutes to firm up.

10. Gently lift cookies with a flat spatula and transfer to the prepared baking sheets. Re-roll the scraps to make more cookies.

    

11. Bake for 10 – 15 minutes, rotating the trays halfway through.

12. Cookies are done when the centers are firm and the edges are lightly browned.

13. Cool completely on a wire rack before decorating.

Royal Icing 

1. In a clean mixing bowl, beat the egg white and vanilla until frothy.

2. Gradually add powdered sugar while mixing on low until the icing becomes glossy.

3. Add food coloring, if desired. If making multiple colors, icing can be divided and coloring can be added at the end.

4. Increase speed to high and beat for 5 – 7 minutes, until stiff and shiny peaks form.

5. Spoon icing into a piping bag. Fold and clip the top, then snip a small opening at the tip when ready to decorate.

Notes

• Baking time will vary by cookie size and oven type. Start with the minimum time and add more if needed. Cookies should cool crisp and firm.

• In humid climates (like Singapore), cookies will soften over time. Store plain or decorated cookies in an airtight container in the refrigerator to keep them fresh.

• For the best results, let cookies cool completely before adding icing.

For details instructions and more holiday recipes get our amazing ebook (coming soon)