Gluten free gingerbread cookies
Indulge in the delightful softness and spiced perfection of these gluten-free gingerbread cookies, ideal for holiday baking or any time of year. Their ease of preparation makes them a favorite in my kitchen!
And let's not forget the irresistible aroma of cinnamon, ginger, and brown sugar wafting through the air. Plus, the convenience of preparing the dough in advance and refrigerating it for later use is a bonus.
Working with sticky dough
I understand it can be frustrating, but this dough tends to be sticky. However, fear not! By following these steps, you'll have no trouble working with it.
Start by rolling out the dough between two sheets of unbleached parchment paper while it's still soft—it should roll out smoothly. Then, use a floured cookie cutter to create your desired shapes.
To make handling easier, pop the dough in the freezer until firm. This will facilitate rolling and transferring the shapes onto the baking sheet effortlessly.
Get creative with cookie cutters
You're welcome to choose from a variety of cookie cutters, including trees, gifts, hearts, snowmen, stars, and candy canes — whatever sparks your creativity! As long as you roll out the dough to the appropriate thickness, you can shape your gluten-free gingerbread cookies in any design you like.
Decorating gluten free gingerbread cookies
Get ready to unleash your creativity when it comes to decorating gluten-free gingerbread cookies! Whether you're aiming for a classic, traditional look or want to add a pop of color, there are endless possibilities.
For a timeless touch, stick with royal icing. But if you're feeling adventurous, break out the icing bags or bottles and let your imagination run wild. Dress up your gingerbread cookies with cute designs, big smiles, and plenty of accessories.
For those looking to impress, go all out with decorations. Sprinkles, powdered sugar, candy pieces — the options are endless! Just remember to strike a balance so that you enhance rather than overpower the delicate and flavorful taste of your gingerbread cookies.
expert tips to help you master the art of baking the perfect gluten free gingerbread cookies:
- Use a kitchen scale to measure your gluten-free flour blend by weight for precise results and to avoid using too much.
- If your gluten-free gingerbread cookie dough feels sticky and challenging to handle, don't hesitate to chill it as needed.
- Roll out your gluten-free gingerbread cookie dough to the correct thickness to ensure even baking. This prevents cookies from taking too long to bake or becoming overcooked.
- Set a timer to avoid overcooking your soft and chewy gingerbread cookies, ensuring they maintain their delightful texture instead of turning crunchy.
- Allow your gluten-free gingerbread cookies to cool completely before handling or decorating to prevent crumbling and ensure the best presentation.
Preparing Gluten Free gingerbread cookies ahead of time
Preparing Gluten Free gingerbread cookies ahead of time can be a lifesaver, especially during the busy holiday season. Luckily, you can easily make the gluten-free gingerbread cookie dough in advance.
Simply follow the recipe instructions to prepare the dough, then tightly wrap it in plastic wrap and store it in the refrigerator. The dough will remain fresh for several days. When you're ready to bake, simply take out the dough, roll it out, and create your delicious gingerbread treats.
Here's how to properly store your gluten free gingerbread cookies for maximum freshness
If you find yourself with leftovers at the end of the day, store them in an airtight container to keep them fresh.
For longer-term storage, consider adding a slice of gluten-free bread to the container. This helps absorb excess moisture, ensuring your cookies stay chewy for days to come.
If you've baked an abundance of gingerbread men and want to save some for later, freezing is the way to go. Simply arrange them in a single layer on a lined baking sheet and freeze until solid. Then transfer them to a zip-top bag, removing as much air as possible before sealing. Stored this way, they'll stay fresh for a couple of months. When you're ready to enjoy them, just let them thaw on the counter.
Got extra dough? No problem! Wrap it tightly in plastic wrap, then place it in a zip-top bag and freeze. When you're ready to bake, allow the dough to thaw completely in the fridge before rolling it out and continuing with your recipe.
Indulge your senses with the irresistible softness and chewiness of our gluten-free gingerbread cookies. A harmonious blend of sugar, spices, and gluten-free flour creates the ultimate recipe for your enjoyment.
- 210 grams all purpose gluten free flour blend
- ¾ teaspoons xanthan gum (Exclude this ingredient if it's already included in your blend.)
- ½ teaspoons Baking soda
- 1 ½ teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoons kosher salt
- 109 grams packed light brown sugar
- 84 grams unsalted butter (at room temperature)
- 84 grams unsulphured molasses
- 21 grams honey
- 50 grams Egg (weighed out of shell, at room temperature, beaten)
- ½ teaspoons teaspoon pure vanilla extract
Begin by preheating your oven to 350°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.
In a large bowl, combine the flour, xanthan gum, baking soda, cinnamon, ginger, and salt. Whisk until well combined. Add the brown sugar and whisk again to ensure there are no lumps.
Create a well in the center of the dry ingredients and add the butter, molasses, honey, egg, and vanilla. Mix thoroughly after each addition until a thick, sticky dough forms.
Transfer the dough onto a large sheet of unbleached parchment paper. Cover with another sheet of parchment and roll it out into a rectangle about 3/8-inch thick.
Transfer the dough onto a large sheet of unbleached parchment paper. Cover with another sheet of parchment and roll it out into a rectangle about 3/8-inch thick. If the dough seems too soft, you can chill it in the refrigerator or freezer to firm up before rolling.
Carefully cut out shapes using a gingerbread man cutter dipped in all-purpose gluten-free flour or cornstarch. Ensure each shape is neat by gently jiggling the cutter as you cut.
Place the cut-out dough on a flat surface like a cutting board and chill in the freezer until firm, about 10 minutes.
Once chilled, remove any excess dough from around the cut-outs and carefully transfer the shapes to the prepared baking sheets, spacing them about 1 1/2 inches apart.
Repeat the process with the remaining dough until it's all used up.
Chill the baking sheets with the cut-outs in the refrigerator or freezer until firm, which helps them maintain their shape during baking (about 20 minutes in the refrigerator or 5 minutes in the freezer).
Bake the cookies in the center of the preheated oven until just set, approximately 8 minutes. Once baked, allow them to cool completely on the baking sheets.
Once cooled, decorate the cookies with royal icing if desired, and allow the icing to set for 24 hours before stacking the cookies.