Gluten-free gingerbread men with molasses, warm spices and sturdy broad-limbed shapes for simple holiday decorating.
Narrow necks and ankles are more fragile in a dough without wheat gluten.
Use the gluten-free measure-for-measure flour blend with xanthan gum specified here. It is not interchangeable with plain rice flour or almond flour. The dough contains milk and egg. Check spice, flour and optional icing labels and keep preparation surfaces free of wheat flour. Optional white icing faces add decorating and drying time.
Gluten-Free Gingerbread Men
Per tray: 8–12 minutes · 3 trays of 12 people on 13 × 18-inch pans
Allow 151 minutes: 35 hands-on, 60 chilling, 36 for all baking trays, 20 cooling. Cooling includes the pan rest. Optional decoration, ingredient warm-up and extra trays add time.
Kitchen tools you’ll need
- Small saucepan, bowl and sturdy spoon
- Rolling pin with 1/4-inch guides
- 3-inch gingerbread man cutter
- Two 13 × 18-inch pans and parchment
- Wide offset spatula and cooling rack
- US measures and scale
Gluten-free gingerbread men with molasses, warm spices and sturdy broad-limbed shapes for simple holiday decorating.
Ingredients
Scale ingredients and US equivalents, including eggs. Keep cookie size, thickness, oven temperature and baking time per tray unchanged. More trays add time; weigh beaten egg for fractional batches.
Cookie dough
Spice blend
Instructions
A · Prepare & mix
- Melt & seasonGently melt butter over low heat. Remove from the heat and stir in sugar, molasses, salt and spices until evenly combined. Let cool until lukewarm before beating in the egg.
- CombineWhisk flour with baking powder and baking soda, then mix into the wet ingredients until no dry flour remains. Dough will be sticky; do not add more flour.
B · Chill
- Firm the doughDivide into two flattened rectangles, wrap tightly and refrigerate at least 60 minutes, until cold and firm enough to roll. Chilling firms the butter and lets the flour hydrate.
C · Roll & cut
- ShapeHeat to 350°F (175°C) conventional or 325°F (165°C) fan. Roll cold dough between parchment to 1/4 inch. Cut 3-inch gingerbread men with broad limbs. Lift with a wide spatula and space 1 inch apart. Keep unused dough refrigerated.
D · Bake
- Check donenessPlace on parchment-lined pans about 1 inch (2.5 cm) apart. Bake one tray at a time for 8–12 minutes. Check at 8 minutes, especially with fan: edges should darken slightly and surfaces look set. Smaller shapes finish sooner.
E · Cool & finish
- Cool before icingRest on the pan 5 minutes until safe to lift, then transfer to a rack for about 15 minutes or until fully cool. Optional prepared cookie icing may be used according to its packaging; it is additional to this dough formula.
Chef’s Science & Pro Tips
Choose broad limbs
Narrow necks and ankles are more fragile in a dough without wheat gluten.
Keep the full chill
Sticky warm dough firms during the hour in the refrigerator; adding extra flour can dry it out.
Lift with support
Slide a wide spatula under the entire person and let baked cookies rest before moving.
Storage & Make-Ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | 3–4 days | Cool completely, then store airtight in a cool room. |
| Refrigeration | Raw dough: up to 2 days | Wrap dough tightly. Plain baked cookies do not need refrigeration. |
| Raw freezing | Up to 2 months | Freeze portions airtight; thaw covered in the refrigerator before baking. |
| Cooked freezing | Up to 2 months | Freeze cooled cookies airtight. Thaw covered at room temperature. |
| Restoration | Before serving | Warm undecorated cookies briefly at 300°F for 3–5 minutes if desired; cool before decorating. |
Notes
- Use the gluten-free measure-for-measure flour blend with xanthan gum specified here. It is not interchangeable with plain rice flour or almond flour. The dough contains milk and egg. Check spice, flour and optional icing labels and keep preparation surfaces free of wheat flour. Optional white icing faces add decorating and drying time.
Nutrition
Approximate per-serving values from generic ingredient weights and stated yield, including listed toppings and fillings. Excludes optional decoration and bench flour. Leftover coating or icing, ingredient brands and actual yield change these estimates.
RECIPE REVIEWEDGINGERBREADGINGERBREAD COOKIES
Frequently Asked Questions
A few helpful answers before you bake.
Can I use plain rice flour?
No. This formula uses a measure-for-measure baking blend with a binder such as xanthan gum.
Why do the arms break?
Very narrow cutters, warm dough or moving cookies too soon can cause breakage. Use broad shapes and cool on the pan first.
Are these dairy-free?
No. The dough includes butter and egg; gluten-free describes the flour, not all allergens.
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