These Soft Gluten-Free Gingerbread Cookies are a holiday favorite in our house. I remember one Christmas when my son, Jake, helped me bake these cookies, and we ended up with more flour on the floor than in the bowl! If you're looking for a delightful treat that everyone can enjoy, these gluten-free gingerbread cookies are perfect for your holiday baking.
Table of Contents
Why You’ll Love It
- They’re soft and chewy, just like traditional gingerbread cookies.
- Made with simple ingredients, they’re easy to whip up.
- Perfect for holiday gatherings or cozy nights at home.
Pure Comfort
There’s something magical about the aroma of gingerbread baking in the oven. It fills your home with warmth and cheer, making it a perfect treat for the holiday season.
What You Need
- 1 1/2 cups 1 1/2 cups gluten-free all-purpose flour (180 g) – Use a blend that includes xanthan gum for best results.
- 1/2 teaspoon 1/2 teaspoon baking soda – This helps the cookies rise.
- 1 teaspoon 1 teaspoon ground ginger – Freshly ground ginger adds extra flavor.
- 1 teaspoon 1 teaspoon ground cinnamon – Cinnamon pairs beautifully with ginger.
- 1/2 teaspoon 1/2 teaspoon ground cloves – Cloves add a warm, spicy note.
- 1/4 teaspoon 1/4 teaspoon salt – Balances the sweetness.
- 1/4 cup 1/4 cup unsalted butter, softened (56 g) – Can substitute with coconut oil for dairy-free.
- 1/2 cup 1/2 cup brown sugar, packed (100 g) – Light or dark brown sugar works well.
- 1 large 1 large egg – Room temperature eggs mix better.
- 1/4 cup 1/4 cup molasses (60 ml) – Use unsulfured molasses for a milder flavor.
Time to Cook
Prep: 15 minutes | Cook: 10 minutes | Total: 25 minutes | Difficulty: Easy | Make-Ahead: Yes, dough can be refrigerated for up to 3 days.
Steps to Make It
- Preheat your oven to 350 °F (175 °C). This ensures your cookies bake evenly and become perfectly golden brown.
- In a large bowl, whisk together the gluten-free flour, baking soda, ginger, cinnamon, cloves, and salt. The spices should create a lovely aroma that gets you excited for baking.
- In another bowl, cream the softened butter and brown sugar until light and fluffy. This should take about 2-3 minutes, and you’ll notice it turning a lovely caramel color.
- Add the egg and molasses to the butter mixture, mixing until well combined. The mixture will be smooth and glossy, which is a good sign that you’re on the right track.
- Gradually add the dry ingredients to the wet ingredients, stirring until a soft dough forms. Don’t worry if it feels a bit sticky; that’s normal for gluten-free dough.
- Scoop tablespoon-sized portions of dough and roll them into balls. Place them on a baking sheet lined with parchment paper, leaving space between each cookie as they will spread.
- Bake in the preheated oven for 8-10 minutes, or until the edges are set and the tops look slightly cracked. They should smell heavenly and be just firm to the touch.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. This helps them firm up while still warm, making them easier to handle.
- Once cooled, you can decorate them with icing if you like. They’re just as delightful plain, too!
Make It Perfect
- For extra flavor, try adding a teaspoon of vanilla extract to the wet ingredients.
- If the dough feels too sticky, chill it in the refrigerator for 30 minutes before rolling.
- These cookies are great for gifting; just package them in a festive tin!
Mix It Up
- Add chocolate chips for a sweet twist.
- Incorporate chopped nuts for added crunch.
Perfect Partners
- Serve with a warm cup of tea or hot cocoa.
- Pair with a scoop of vanilla ice cream for a delicious dessert.
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FAQs
Can I make the dough ahead of time?
Yes, you can refrigerate the dough for up to 3 days.
How do I store leftover cookies?
Store them in an airtight container at room temperature for up to a week.
Can I freeze these cookies?
Absolutely! Freeze them in a single layer, then transfer to a freezer bag for up to 2 months.
What can I use instead of molasses?
You can substitute with honey or maple syrup, but the flavor will change slightly.
Why are my cookies too hard?
They may have been overbaked. Keep an eye on them and remove them as soon as the edges are set.
Conclusion
These Soft Gluten-Free Gingerbread Cookies are sure to become a holiday staple in your home. With their delightful flavor and soft texture, they are perfect for sharing with family and friends. Enjoy your holiday baking!
Soft Gluten Free Gingerbread Cookies for Holiday Baking
Equipment
- Oven
- Baking Sheet
- Mixing Bowl
- Whisk
Ingredients
Main
- 1 1/2 cups gluten-free all-purpose flour Use a blend that includes xanthan gum for best results.
- 1/2 teaspoon baking soda This helps the cookies rise.
- 1 teaspoon ground ginger Freshly ground ginger adds extra flavor.
- 1 teaspoon ground cinnamon Cinnamon pairs beautifully with ginger.
- 1/2 teaspoon ground cloves Cloves add a warm, spicy note.
- 1/4 teaspoon salt Balances the sweetness.
- 1/4 cup unsalted butter, softened Can substitute with coconut oil for dairy-free.
- 1/2 cup brown sugar, packed Light or dark brown sugar works well.
- 1 large egg Room temperature eggs mix better.
- 1/4 cup molasses Use unsulfured molasses for a milder flavor.
Instructions
- Preheat your oven to 350 °F (175 °C).
- In a large bowl, whisk together the gluten-free flour, baking soda, ginger, cinnamon, cloves, and salt.
- In another bowl, cream the softened butter and brown sugar until light and fluffy.
- Add the egg and molasses to the butter mixture, mixing until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until a soft dough forms.
- Scoop tablespoon-sized portions of dough and roll them into balls; place them spaced apart on a baking sheet lined with parchment paper.
- Bake in the preheated oven for 8 to 10 minutes until edges are set and tops look slightly cracked.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Decorate with icing if desired or serve plain.