Gingerbread Cookies (Gluten Free)

Adapted from a recipe by Cook’s Illustrated

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Votes: 554
Rating: 3.33
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Servings about 20cookies
Prep Time 30minutes
Cook Time 15 - 20minutes
Passive Time 2hours or overnight
Submitted By Bob's Red Mill Natural Foods adapted from a recipe by Cook's Illustrated
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 554
Rating: 3.33
You:
Rate this recipe!
Servings about 20cookies
Prep Time 30minutes
Cook Time 15 - 20minutes
Passive Time 2hours or overnight
Submitted By Bob's Red Mill Natural Foods adapted from a recipe by Cook's Illustrated
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. In a food processor or mixer with the paddle attachment combine Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, brown sugar, spices and salt. Add the butter and pulse or mix until the mixture resembles sand.
  2. With the processor or mixer running, add the molasses and milk until the dough is evenly moistened. Remove the dough, wrap tightly in plastic and chill for at least 2 hours or overnight. Meanwhile, preheat oven to 325°F and line two baking sheets with parchment paper.
  3. After chilling, remove the dough from the refrigerator and divide into two sections. Keep one piece chilled while working with the other. Roll the dough between two pieces of parchment paper to about 1/8-inch thickness, carefully removing and replacing the parchment paper as needed to reduce sticking. Cut the dough into desired shapes but leave the cookies on the parchment paper. Return the rolled and cut dough to the refrigerator to set up while repeating step 3 with the second pieces of dough.
  4. After both pieces of dough have been rolled, cut and chilled, carefully remove the cutout cookies from the parchment sheets using a flat spatula and transfer to the prepared baking sheets. The scraps of dough can be rerolled and chilled for more cookies.
  5. Bake the cookies in the preheated oven until the centers are firm, about 15 – 20 minutes, rotating the sheets about half-way through the baking time. Let cool completely before decorating.
  6. While the cookies are cooling, prepare the royal icing. In the bowl of a mixer, beat the egg white and vanilla extract until frothy. Gradually add the powdered sugar and mix on low until shiny (add any food coloring as desired at this time). Increase the mixer to high and beat until stiff and glossy, about 5 – 7 minutes. Decorate cooled cookies as desired.
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Recipe Comments

8 thoughts on “Gingerbread Cookies (Gluten Free)

  1. Kristen S

    This recipe is perfect! Just make sure you chill that dough after rolling and cutting. I even popped mine in the freezer for a few minutes. Also, I rolled mine out between two sheets of plastic wrap to keep it from sticking.

    Reply
  2. AP

    The dough came together so well. We substituted oil for butter to make a dairy free version and they were still great! This is our new favorite family gingerbread recipe.

    Reply
  3. Maria

    I was really, really pleased with the way this recipe came out. I did everything by hand, and while the dough was a bit difficult to work with as far as cookie cutters (I ultimately gave up and just made circular cookies), the finished result was delicious and a great consistency, so it didn’t really matter. I find that it’s really hard to find good gluten free baking recipes, but I’ll definitely be saving this one for next year.

    Reply
  4. Terri D

    This recipe was perfect for building gingerbread houses! It’s definitely a crispy cookie like a traditional ginger snap so don’t expect a soft gingerbread—which is perfect for building houses or just baking gingerbread shapes. The frosting was even great for holding the house together. I made my own house template and I was able to make two decent sized gingerbread houses plus about 12 gingerbread men out of this recipe.

    Reply
  5. Leah Arkle

    This recipe has too much salt in my opinion! I also added more spices and substituted coconut oil for the butter. I used Bob’s red mill Paleo Flour. after some changes they turned out well! I would say this is a great base recipe with the exception of the salt.

    Reply
  6. Amy G

    I made the recipe twice- once exactly as written and once with an egg yolk added to the mix (the egg yolk was in the bowl by mistake, I was making multiple recipes at the same time, and I didn’t want to waste it after I realized it was there). The ones with the egg yolk has an ever so slightly softer feel to it’s crumb. Both versions were done around the 10-12 minute mark, they would have been toast if I left them 15-20 min. I made a third batch of these with candied ginger, orange and lemon zest and chopped mix nuts (trying to copy the flavors of German Lebkuchen) and they were good but too crunchy. There is a way to alter this recipe to make it more chewy they could be made into GF Lebkuchen). Overall a solid recipe but watch so you don’t over bake.

    Reply

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