Rich in flavor, yet delicate in texture, gingerbread cookies are a classic Christmas holiday hit! These gluten-free gingerbread cookies are soft, chewy and flavorful from the molasses and warm spices. Dairy-free option is also included, so everyone can enjoy!
I love the holiday season, especially for all the food and desserts that come with it. Gingerbread cookies are one of the Christmas cookies that I love to make this time of year. Since my gingerbread cookies recipe is both gluten-free and dairy-free, it’s super friendly to dietary restrictions and baked slightly crisp with a soft, chewy, and perfectly spiced middle!
Main Ingredients Needed To Make Gluten-Free Gingerbread Cookies
- All Purpose Gluten-Free Baking Flour
- Butter – Dairy or non-dairy is fine depending on your preference, but I used non-dairy.
- Egg
- Baking Soda
- Brown Sugar
- Molasses – if you don’t know what molasses is: a syrupy byproduct of sugars from sugarcane and sugar beets.
- Spices – ground ginger, cinnamon, nutmeg, ground allspice, salt
- For the icing: powdered sugar, milk, vanilla extract
Tips When Making Gingerbread Cookies
- To make vegan, use 2 flax eggs! To make one flax egg you will simply mix 2.5 tablespoons water and 1 tablespoon flaxseed meal and allow to sit for 5 minutes. Once it’s thick, you’ll use the flax mixture just as you would a regular egg.
- You could substitute the molasses with maple syrup if you need something more “on hand,” but I definitely prefer it with molasses!
- Blackstrap molasses provides a richer flavor and deeper color. Regular unsulphured molasses can be substituted for a lighter color and flavor.
- Get your friends and family involved with the gingerbread cookie decorations (while sipping on big mugs of vegan hot chocolate). There’s no better way to get in the Christmas spirit!
- Be creative! Turn these gingerbread cookies into a snowman, yeti, teddy bear and more.
What to use on GINGERBREAD Cookies For Decorations?
- Shredded coconut: This can help to mimic snow when decorating your cookies (especially great when making house-shaped cookies).
- Mini chocolate chips
- Cream cheese frosting: Instead of the simple glaze, combine plain vegan cream cheese with powdered sugar.
Gluten-Free Gingerbread Cookies
Course: DessertsCuisine: American, Christmas12
servings10
minutes1
hour10
minutes1
hour20
minutesRich in flavor, yet delicate in texture, gingerbread cookies are a classic Christmas holiday hit! These gluten-free gingerbread cookies are soft, chewy and flavorful from the molasses and warm spices. Dairy-free option is also included, so everyone can enjoy!
Ingredients
6 Tablespoons Butter (softened)
1/2 Cup Brown Sugar
1/2 Cup Molasses
1 Egg (at room temperature)
2 1/2 Cups All Purpose Gluten-Free Baking Flour
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
1 Tablespoon Ground Ginger
1 Teaspoon Cinnamon
1 Teaspoon Nutmeg
1/2 Teaspoon Ground Allspice
- For the icing:
2 Cups Powdered Sugar
2 Tablespoons Milk
1/2 Teaspoon Vanilla Extract
Directions
- Beat butter and brown sugar together in a large bowl with either a hand or stand mixer, until light and fluffy. Add in molasses and egg, beat until combined.
- In a separate bowl, mix together gluten-free flour, baking soda, salt, ginger, cinnamon, nutmeg, and allspice.
- Add flour mixture into butter mixture and beat until a dough forms. Cover dough and let chill in fridge for at least one hour.
- Once ready to bake, preheat oven to 350° Fahrenheit and line baking sheets with parchment paper.
- Place dough on a floured surface and roll until ¼-inch thick. Use a cookie cutter to cut out shapes from dough and carefully transfer shapes to prepared baking sheets.
- Bake cookies for about 7 minutes, then remove, and transfer to a wire cooling rack to cool completely.
- Make icing by whisking all ingredients together in a small bowl. Add food coloring if you’d like, then use to decorate cookies.
Notes
- To Store: Once the glaze has dried, store the vegan cookies in a cookie tin for 2-3 weeks.
- To Freeze: Once the cookies are cooled place the undecorated cookies in a plastic freezer bag and place them in the freezer. The cookies can be frozen for up to six months.
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