The perfect gluten free gingerbread cookies! An amazing blend of spices and sugar come together to make your holiday cookie dreams come true.
Here it is, the perfect chewy gluten free gingerbread cookies! The dough is easy to work with to cut out your favorite cookie shapes and get into the festive spirit! Who can resist turning on some Christmas music, turning on those tree lights, and filling your house with the delicious aroma of ginger, cinnamon, and brown sugar? I sure can’t! Do you prefer your gingerbread cookies with icing or no icing? I enjoy a little bit of icing on mine to make them look nice but I can’t stand decorating them! Mostly because I am no good at it – I am a baker definitely not a decorator! I always love when you guys send me the cookies you decorate, so much talent!
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INGREDIENTS YOU NEED TO MAKE GINGERBREAD COOKIES
- 2 tbsp unsalted butter room temperature
- 3 tbsp molasses
- 1 large egg
- 1 tsp vanilla extract
- 2 cups almond flour
- 1 1/2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup packed brown sugar
Optional Icing:
- 1 cup powdered sugar
- 3-4 tbsp milk of choice
- 1 tsp vanilla extract
Instructions To Make Gluten Free Gingerbread Cookies
- Add your butter, molasses, egg, and vanilla extract into a food processor and mix. Add in your almond flour, cinnamon, ginger, baking soda, salt, and brown sugar to the food processor and mix until a dough forms.
- Remove the dough from the food processor and form into a ball shape with your hands. Wrap your dough ball with cling wrap and refrigerate for 30 minutes.
- Preheat your oven to 350 degrees F. Line a large cookie sheet with parchment paper, set aside.
- Cut the dough in half ( put the other back in the fridge) and put it between 2 pieces of parchment paper. Using a rolling pin, roll the dough out between the 2 pieces of parchment paper until about a ¼ inch thick. Cut the dough with gingerbread man cookie cutters. Repeat with the other half of the dough. Once all the gingerbread shapes are cut from the dough, take the dough scraps and form into a ball and roll it out again. Keep doing this until all the dough is used up and cut into shapes.
- Place your gingerbread men shapes onto a lined cookie sheet. Bake for 8 to 10 minutes or until edges of cookies just begin to brown. Cool on the cookie sheet for 5 minutes. Remove and put on wire racks to cool. Once cookies have completely cooled you can decorate them!
- Optional decorating: Place all icing ingredients in a bowl and mix until combined.
Gluten Free Gingerbread Cookies
The perfect gluten free gingerbread cookies! An amazing blend of spices and sugar come together to make your holiday cookie dreams come true.
Ingredients
- 2 tbsp unsalted butter room temperature
- 3 tbsp molasses
- 1 large egg
- 1 tsp vanilla extract
- 2 cups almond flour
- 1 1/2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup packed brown sugar
Optional Icing:
- 1 cup powdered sugar
- 3-4 tbsp milk of choice
- 1 tsp vanilla extract
Instructions
- Add your butter, molasses, egg, and vanilla extract into a food processor and mix. Add in your almond flour, cinnamon, ginger, baking soda, salt, and brown sugar to the food processor and mix until a dough forms.
- Remove the dough from the food processor and form into a ball shape with your hands. Wrap your dough ball with cling wrap and refrigerate for 30 minutes.
- Preheat your oven to 350 degrees F. Line a large cookie sheet with parchment paper, set aside.
- Cut the dough in half ( put the other back in the fridge) and put it between 2 pieces of parchment paper. Using a rolling pin, roll the dough out between the 2 pieces of parchment paper until about a ¼ inch thick. Cut the dough with gingerbread man cookie cutters. Repeat with the other half of the dough. Once all the gingerbread shapes are cut from the dough, take the dough scraps and form into a ball and roll it out again. Keep doing this until all the dough is used up and cut into shapes.
- Place your gingerbread men shapes onto a lined cookie sheet. Bake for 8 to 10 minutes or until edges of cookies just begin to brown. Cool on the cookie sheet for 5 minutes. Remove and put on wire racks to cool. Once cookies have completely cooled you can decorate them!
- Optional decorating: Place all icing ingredients in a bowl and mix until combined.
Notes
If the dough is too sticky and sticks to your cookie cutter, wet your cookie cutter. If the dough sticks to the parchment paper too much, sprinkle a little tapioca flour onto the parchment paper.
Nutrition
Serving: 1cookieCalories: 140kcalCarbohydrates: 13.5gProtein: 3.2gFat: 8.9gFiber: 1.8gSugar: 10.1g
Tried this recipe?Let us know how it was!
Frequently Asked Questions About Gingerbread Cookies
Can you freeze gingerbread cookies?
These gingerbread cookies freeze well! Freeze in a shallow airtight container for up to 4 months.
How do you store gingerbread cookies?
Store in an airtight container at room temperature.
These cookies are very good! I made a batch planning to freeze most of them but I didn’t end up freezing any. Just kept eating them!
So happy you liked them!