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gluten free gingerbread cookies decorated with royal icing
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5 from 36 votes

Gluten-free Gingerbread Cookies

The best gluten-free gingerbread cookies. These cookies are crispy from the outside and chewy from the inside. The cookies are so good that you won’t even tell they are gluten-free. 
Prep Time15 minutes
Active Time10 minutes
Chilling Time1 hour
Total Time1 hour 25 minutes
Course: Dessert
Cuisine: American
Keyword: gingerbread cookies, gluten free gingerbread cookies
Yield: 24 Cookies
Calories: 130kcal

Ingredients

  • 175 grams of White Rice Flour
  • 105 grams of Tapioca Flour
  • 70 grams of Brown Rice Flour
  • ½ teaspoon of Xanthan Gum
  • 1 ½ teaspoon of Baking Powder
  • 1 tablespoon of Ground Cinnamon
  • ½ tablespoon of Ground Ginger
  • ½ teaspoon of Clove
  • ½ teaspoon of Nutmeg
  • ½ teaspoon of Salt
  • 120 grams of Unsalted Butter at Room Temperature
  • 170 grams of Brown Sugar
  • 1 Large Egg
  • 80 grams of Golden Syrup or Corn Syrup
  • 1 teaspoon of Vanilla Extract

Instructions

  • In a large bowl, whisk together the white rice flour, tapioca flour, brown rice flour, xanthan gum, baking powder, ground cinnamon, ground ginger, clove, nutmeg, and salt.
  • In a separate bowl, add the unsalted butter and brown sugar. Using a stand-alone mixer or hand-held mixer, with the paddle attachment attached, beat the butter and sugar at medium-high speed until light and fluffy (1-2 minutes). Then, add the egg, golden syrup, and vanilla extract. Beat for another minute until creamy.
  • Next, reduce the speed of the mixer to low and slowly add the dry ingredients. Once the dough is formed (2-3 minutes), transfer the dough to a working surface dusted with gluten-free flour.
  • Flatten the dough into a disc, and dust it with gluten-free flour. Then, wrap the dough with plastic wrap and chill it in the refrigerator for up to an hour minimum.
  • Once the dough is chilled, preheat the oven to 180°C (350°F).
  • Dust your working surface, rolling pin, and hands with gluten-free flour. Then, roll the dough into a rectangle with a thickness of 6 mm ( ¼ inch). Using a cookie cutter of your choice, press into the dough. Then transfer the cutout cookie to a baking tray aligned with parchment paper. Repeat until you are out of dough.
  • Bake the gluten-free gingerbread cookies for 8-10 minutes. Then, allow the cookies to cool down in the baking tray for 5 minutes before transferring them to a cooling rack. Once the gingerbread cookies are cooled, decorate them with icing.

Notes

  • Storage & Freezing: The gingerbread cookie dough can be stored in the fridge for up to three days. It can also be stored in the freezer for up to three months. To bake the cookies, defrost the dough in the fridge the night before. The baked cookies can be stored in an air-tight container at room temperature for up to three days. Moreover, they can be stored in the fridge in an air-tight container for up to two weeks.
  • Dairy-Free Option: To make these gingerbread cookies dairy-free, substitute the unsalted butter with vegan butter.

Nutrition

Serving: 1Cookie | Calories: 130kcal | Carbohydrates: 22g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 118mg | Potassium: 30mg | Fiber: 1g | Sugar: 10g | Vitamin A: 136IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg