Gluten-Free Gingerbread Cookies

This holiday season, I’m thrilled to share this cherished recipe for gluten-free gingerbread cookies with you all. To add a festive twist, I’ve adorned these cookies with a dip in white chocolate and a sprinkle of Wonderful Cinnamon Pistachio pieces—my latest holiday obsession. Trust me, these cookies are as delightful to make as they are to eat!

Discovering my gluten intolerance nearly a decade ago felt like a farewell to my beloved cookie-baking adventures, especially when it came to classics like gingerbread. The thought of achieving that perfect balance of firmness and chewiness without gluten seemed daunting. Fast forward to three years ago, after countless trials (and a few kitchen messes), I finally cracked the code for gluten-free gingerbread cookies. The secret? Patience and proper refrigeration before baking.

Ingredients

• 2 ½ cups gluten-free flour 
• ½ teaspoon baking soda 
• ½ teaspoon salt 
• 1 teaspoon cinnamon 
• ¼ teaspoon nutmeg 
• 1 tablespoon ground ginger 
• ¼ teaspoon allspice 
• ½ cup unsalted butter, room temperature 
• ¾ cup brown sugar 
• 1/2 cup of molasses 
• 1 egg, room temperature

Instructions

Cream butter and sugar

In a stand mixer with a paddle attachment combine the butter, brown sugar and molasses. Mix on medium speed until smooth. Add in egg. 

Mix in dry ingredients

Add your flour, baking soda, salt and spices until dough is combined. 

Roll out dough

On a floured surface, roll out the dough and then place on parchment paper on a baking sheet.  

Refrigerate

Place rolled out dough on a baking sheet into the fridge for 2 hours.  

Preheat oven

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

Cut cookies

Create your cookie shapes with your favorite holiday cookie cutters. 

Bake & Enjoy

Bake for 12-15 minutes until slightly crispy, let cool for 10 minutes.  

Optional decorating

Dip your gingerbread in white chocolate and sprinkle Wonderful Cinnamon Pistachios for a truly festive addition to your cookies. 

Tips for Success

• Chilling the Dough: Don’t skip the refrigeration step. Chilling the dough helps maintain the cookie shapes during baking and enhances the flavor.
• Room Temperature Ingredients: Ensure the butter and egg are at room temperature for a smoother dough consistency.
• Decorating: If you’re not a fan of white chocolate or pistachios, feel free to decorate with royal icing, sprinkles, or enjoy them plain—they’re delicious any way you choose!

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Bringing It All Together

Baking these gluten-free gingerbread cookies has become a beloved holiday tradition in my home. The warm spices, combined with the sweet touch of white chocolate and the crunch of cinnamon pistachios, create a cookie that’s both nostalgic and uniquely festive. Whether you’re sharing them with family, gifting them to friends, or indulging on your own, these cookies are sure to bring joy to your holiday season.

For more holiday baking inspiration, check out some of my other favorite recipes:

• Holiday Cookie Box 2024 – A full collection of cookies perfect for parties, gifting or just having around!
• Gluten-Free Pumpkin Flaxseed Muffins with Pumpkin Spice: A delightful treat that’s perfect for autumn mornings.
• Gluten-Free Oatmeal Chai Cookies: A warm, spiced cookie that’s perfect with a cup of tea.
• Quick and Easy Cranberry Oatmeal Bars: A simple yet delicious bar that’s great for on-the-go snacking.

Happy baking, and may your holidays be filled with warmth, love, and, of course, delicious cookies!

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