Gluten-free gingerbread cut-outs made with a dedicated 1:1 flour blend, molasses and warm spices.
The specified baking blend already contains xanthan gum to support the dough. Weigh the blend and allow the stated rest before rolling broad shapes. Use the same blend for dusting the work surface so no wheat flour is introduced while shaping.
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Gluten-Free Gingerbread Cookies Recipe
Per tray: 8–12 minutes · about 3 trays of similar-size shapes
Allow about 2 hours 25 minutes: 35 minutes hands-on, at least 60 minutes chilling, about 30 minutes for three trays and 20 minutes cooling. Cooling includes the pan rest. Decoration, longer chilling and extra trays add time.
Kitchen tools you’ll need
- Digital scale, 1 g increments (0.1 g for small spice weights)
- Small saucepan and a large mixing bowl
- Rolling pin with ¼ inch (6 mm) thickness guides
- Cookie cutters, about 3 inches (7.5 cm)
- Two light-colored aluminum baking sheets, about 13 × 18 inches (33 × 46 cm), and parchment
- Wide spatula, wire cooling rack and oven thermometer
Ingredients
Cookie dough
Spice blend
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.
Instructions
Melt & season
- Gently 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.
Combine
- Whisk the specified gluten-free flour blend 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.
Firm the dough
- Divide 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.
Shape
- Preheat to 350°F (175°C) conventional, or 320°F (160°C) fan. Lightly dust a clean worktop and rolling pin with the specified gluten-free blend. Roll one portion ¼ inch (6 mm) thick; cut 3 inches (7.5 cm) shapes. Gather scraps gently; keep the other portion cold.
Check doneness
- Place 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.
Cool before icing
- Rest 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
Keep the blend and its xanthan gum
The specified Measure for Measure blend already contains xanthan gum. Do not add extra gum; use the same gluten-free blend when dusting the rolling surface.
Keep the shapes
If cut-outs soften while you work, refrigerate the loaded tray 10–15 minutes before baking. Use a cool pan and consistent ¼-inch thickness; extra chilling adds to total time.
Flavor & finish
The spice flavor settles after an airtight overnight rest. Decorate only when fully cool, and let icing dry completely before packing so the surface stays tidy.
Storage and make-ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | Up to 5 days | Store fully cooled cookies airtight in a cool, dry place. Let icing dry, then separate layers with parchment; follow any icing storage instructions. |
| Refrigeration | Dough: up to 48 hours | Keep dough tightly wrapped. Let it soften just enough to roll while remaining cool. Plain baked cookies do not need refrigeration. |
| Raw freezing | Up to 2 months at 0°F (−18°C) | Wrap flattened dough portions tightly, then bag. Thaw overnight in the refrigerator and roll while cool. |
| Baked freezing | Up to 2 months at 0°F (−18°C) | For best appearance, freeze undecorated, cooled cookies airtight. Thaw covered at room temperature before icing. |
| Restoring | Before decorating | For crisper edges, warm plain cookies at 300°F (150°C) conventional for 3–5 minutes. Cool on a rack. Do not reheat iced cookies. |
Notes
- Use the stated gluten-free 1:1 baking blend with xanthan gum, not plain rice flour or almond flour. Choose gluten-free-labeled spices, leaveners and decorations, and use clean utensils. Contains milk and egg. Yield depends on cutters.
- No separate xanthan gum is required with this blend. A blend without gum needs its own developed recipe and cannot be substituted here by adding an arbitrary amount of xanthan.
Nutrition
Estimated nutrition per serving; brands and portion sizes vary.
Frequently Asked Questions
Can I use almond flour instead?
No. This formula uses a gluten-free 1:1 blend with xanthan gum; almond flour requires a different recipe.
Do I need extra xanthan gum?
Not with the specified Measure for Measure blend. Adding more can change the texture.
Are all decorations gluten-free?
Check each label and use clean utensils; decorations and ingredients outside the flour blend can contain gluten.
Browse more cookie ideas in the Gingerbread Cookies Ideas collection.
