This easy recipe for gluten free gingerbread cookies makes delicious soft cookies that are perfect for the holidays. Using a gluten free flour blend, gingerbread spices and molasses (of course!), you can make this popular Christmas cookie that everyone will love! Decorate these gingerbread men with an easy frosting recipe (within).
- 3 cups gluten free flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tbsp ground ginger
- 2 tsp cinnamon
- 6 tbsp butter
- 3/4 cup coconut sugar
- 1/2 cup molasses
- 2 tbsp dairy-free milk
- 1 tsp vanilla
- 1/2 cup butter , at room temp
- 1 cup powdered sugar
- 1 tsp vanilla
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In a medium-sized bowl, mix gluten free flour, baking soda, baking powder and spices.
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In a separate (large) bowl, beat butter, coconut sugar, molasses, dairy-free milk and vanilla until combined with hand mixers or a stand mixer. Once combined, slowly add in dry ingredients while continuing to mix. Mixture will be dense and tough to mix by the end; make sure all is incorporated.
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Form the dough into a ball and wrap in cling wrap. Place in the fridge for about an hour.
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Once the cookies are chilled, preheat the oven to 350°F. Line a baking sheet with parchment paper.
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Lightly flour a surface OR use another piece of parchement paper to work on and place the chilled dough on top (I prefer the parchment method).
Begin to roll it out the dough with a rolling pin. If it's sticky, knead a little flour into it. Roll it to be about 1/4″ thick.
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Cut out shapes and place on lined baking sheet. They will puff up a bit so leave a little room in between each. Re-roll unused dough and repeat process.
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Bake 6-7 minutes.
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Remove from oven but do not remove from baking sheet. Let sit for ~10 minutes and place baking sheet in the fridge to cool for 20 minutes before removing from pan.
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Place room temperature butter and powdered sugar in a bowl and beat with hand mixers. Add vanilla. Taste and adust to your liking. If you want to thin the frosting, add milk or dairy-free milk 1 tsp at a time.