Finding delicious gluten free Christmas cookies can be so difficult — especially during the holiday season! So, finding the best gluten free Christmas cookie recipe takes a lot of time and patience. Luckily, you have me here to create amazing cookie recipes for you! These delicious gluten free gingerbread cookies are so good, everyone in your family will devour them this Christmas.
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If you’ve tried making gluten free cookies before, you know how difficult it can be to get the right taste and texture in your cookies. Gingerbread cookies can often turn out dry if you don’t make them just right. But this recipe for gluten free Christmas cookies uses a secret ingredient to help you get the perfect chewy texture for your holiday cookies.
The problem many people face when making cookies gluten free gingerbread is that the cookies come out too dry or too crumbly. But this simple recipe will make delicious, chewy gingerbread cutouts every time you make them. That’s why they’re one of my favorite gluten free cookies.
Gluten Free Christmas Cookie Recipe
To make this easy gluten free Christmas cookie recipe, you’ll need just a few simple ingredients — the most important being cornstarch. That’s the secret ingredient that ensures your cookies aren’t dry after baking!
To make these easy gluten free red velvet cookies, you’ll need:
- Gluten free baking flour (I love Bob’s Red Mill 1-to-1 Baking Flour)
- Baking powder
- Baking soda
- Brown sugar
The first step to making your gluten free gingerbread men is to mix together the dry ingredients. Add your gluten free baking flour, cornstarch, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves in a large bowl. Whisk the ingredients together until they’re combined, then set the bowl aside while you prepare the rest of your cookie dough.
Gluten Free Gingerbread Cookies
Next, grab your softened butter and brown sugar. Use the paddle attachment on your stand mixer to beat the ingredients together until they’re light and creamy. It’s always a good idea to use room temperature butter when creaming the butter for cookies because it helps you get the best consistency in your dough. Set the stick of butter on the counter around 30 minutes before you start baking, then it will be ready to mix when you’re ready to make your recipe!
After creaming your butter, add the molasses to the bowl and mix until it’s well combined. The molasses will add sweetness and warmth to your gingerbread cookie dough.
Next, add the egg to the batter and mix until smooth.
Finish by mixing in your dry ingredients. Now is the time you really need the power of your stand mixer to mix the dough. The dough will be pretty thick after all the dry ingredients are incorporated, which means a hand mixer might not be able to handle the thickness of the dough.
After your dough is well mixed, you’ll notice that it’s still pretty sticky. To harden the dough to make it easier to roll out, place the dough in a zip top bag and press it into a disk. Seal the bag and place it in the refrigerator to chill. You’ll need to chill your dough for at least four hours but you could leave the dough in the refrigerator overnight if you need to.
When you’re ready to start baking your cookies, roll the dough out on a lightly floured surface until it’s around 1/4 inch thick. Then, use your favorite cookie cutters to cut out shapes from your dough. We made gingerbread men and women with a set of vintage cookie cutters my mom gave me.
You can continue rolling out the dough and cutting it with cookie cutters until all the dough has been used up. Once you run out of room to cut any more shapes, just squish the dough into a ball and roll it out again. You may need to add a little more flour to your work surface each time you roll to keep the dough from getting too sticky.
After cutting out all your dough, place the cookies on a parchment paper lined baking sheet to cook. These cookies don’t spread much, so you can place them around one inch apart on the baking sheet without worrying about them touching each other as they bake.
Gluten Free Cookies for Christmas
When the cookies are done baking, allow them to cool on the baking sheet for five minutes to give the center of the cookies time to finish baking. Then, transfer to cookies to a wire cooling rack to finish cooling. Make sure your cookies are cooled completely before adding icing, if you plan on decorating them.
Your gingerbread cookies can be decorated with store-bought icing or royal icing if you’re feeling fancy. Or just eat them as-is. We couldn’t wait to dig into our gingerbread cookies, so we skipped the icing this time.
Are gingerbread cookies gluten free?
Traditional gingerbread cookies are not gluten free, but you can make a few substitutions in your recipe to make your own gluten free version. The most important replacement is the flour. I always use Bob’s Red Mill 1-to-1 Baking Flour when baking cookies and other gluten free desserts.
Can I leave out the molasses in the cookies?
You could, but I wouldn’t recommend it. The molasses is part of what gives gingerbread cookies their unique flavor, so it’s a good idea to leave it in the recipe. But if you do choose to skip the molasses, I suggest increasing the sugar in the recipe. The molasses adds some sweetness to the cookie dough, so you’ll probably need more sugar to replace it.
How can I decorate these gingerbread cookies for Christmas?
These delicious cookies are perfect for the holidays! And the best part about this recipe is that they’re so much fun to decorate.
- Royal icing: The most popular way to decorate your gluten free Christmas cookies is with royal icing. You can draw clothing on your gingerbread men or add fun designs to your holiday cookies.
- Icing and sprinkles: Another fun way to decorate your gingerbread cookies is with icing and sprinkles. Decorating with sprinkles is always a hit with the kids, so I suggest this option if you have little ones helping out in the kitchen.
- Glaze: Instead of taking the time to decorate your gingerbread cookies with icing, you could also add some color and sweetness with the help of a glaze. Using a glaze is much easier than icing because you can simply dip your cookies into the glaze and let it dry before you enjoy them.
- 2 cups gluten free baking flour
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons ground ginger
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon cloves
- ¼ teaspoon salt
- 6 tablespoons butter, softened
- ½ cup brown sugar
- ½ cup molasses
- 1 egg
- Whisk together the flour, cornstarch, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves, and salt. Set aside.
- In the bowl of a stand mixer, add the butter and brown sugar. Beat using the paddle attachment until smooth and creamy.
- Add the molasses and egg and beat until well combined.
- Add the dry ingredients and mix until a soft dough forms.
- Transfer the dough to a zip top bag and press into a disk. Chill the dough for at least four hours up to overnight.
- When ready to bake, preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- Roll the dough out on a floured surface until it’s around ¼ inch thick. Use cookie cutters to cut out shapes. Continue rolling the dough and cutting out shapes until all the dough has been used.
- Place the cutouts on the lined baking sheet and bake in the preheated oven for 8 to 10 minutes, until the edges are starting to brown.
- Allow the cookies to cool on the baking sheet for five minutes, then transfer them to a wire cooling rack to cool completely before serving.
Nutrition Information:Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 138Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 21mgSodium: 166mgCarbohydrates: 23gFiber: 1gSugar: 12gProtein: 2g
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Emily is a midwestern mom of two boys. She loves all things DIY — from home renovations to kids birthday party planning. Whether she’s making a new farmhouse craft for her home or helping her kids with a cool activity, you can bet she’s in the middle of some kind of DIY project (or three) right now!