How to Bake the Perfect Gluten-Free Gingerbread Cookies
Gingerbread cookies are a classic holiday treat, and what better way to enjoy them than with this gluten-free recipe? As a nutritionist and food blogger, I know the importance of eating nutrient-dense whole foods that cater to your dietary needs. That’s why I’ve created this recipe for gluten-free gingerbread cookies that are perfect for those with dietary restrictions or anyone who wants to try a healthier version of this delicious dessert.
These gingerbread cookies are soft, chewy, and bursting with warm spices like cinnamon, nutmeg, cloves, and of course, ginger. Plus, they’re made without any gluten or dairy products. Whether it’s for you or a loved one, this gluten-free recipe is sure to impress the taste buds.
As someone who follows a gluten-free diet myself, I understand how challenging it can be to find tasty alternatives to traditional baked goods. But don’t let dietary restrictions limit your enjoyment of food! This gluten-free gingerbread cookie recipe is perfect for satisfying your sweet tooth while remaining conscious of your dietary needs.
So dust off your mixing bowls and get ready to indulge in some festive treats – because with this gluten-free recipe in hand, you won’t even miss the wheat!
Why You’ll Love This Recipe
Are you looking for a sweet treat that’s gluten-free and perfect for the holiday season? Look no further! This Gluten-Free Gingerbread Cookies Recipe is sure to become a new favorite in your household.
First of all, these cookies are soft, chewy, and bursting with flavor. You won’t even notice that they’re gluten-free! With ingredients like ginger, cinnamon, and nutmeg, these cookies have just the right amount of spice to put you in a festive mood.
Not only are these cookies delicious, but they’re also easy to make. Even novice bakers can whip up a batch in no time. Plus, the recipe includes tips and substitutions to ensure your cookies turn out perfectly every time.
Another great thing about this recipe is that it can be easily customized. You can use cookie cutters to make gingerbread men or create your own unique shapes. You can even add decorations like icing or sprinkles to make them even more festive.
But perhaps the best part of this recipe is that it’s adaptable to different dietary restrictions. The recipe is gluten-free and can be made dairy-free or vegan with simple substitutions like coconut oil and almond flour. This means everyone at your holiday gathering can enjoy these delicious treats together.
In conclusion, this Gluten-Free Gingerbread Cookies Recipe is sure to bring joy and satisfaction to anyone who tries them. With their soft, chewy texture and warm spices, these cookies are perfect for sharing with loved ones during the holiday season. So, what are you waiting for? Give this recipe a try!
Ingredient List
Here are all the ingredients you will need for these gluten-free gingerbread cookies!
Ingredients 1:
- 2 cups of gluten-free flour
- 1 teaspoon of baking soda
- 2 teaspoons of ground ginger
- 1 teaspoon of ground cinnamon
- ½ teaspoon of ground cloves
- ½ teaspoon of ground nutmeg
- ½ teaspoon of salt
Ingredients 2:
- ½ cup (1 stick) of unsalted butter, softened
- ¾ cup of dark brown sugar, packed
- 1 large egg at room temperature
- ¼ cup of blackstrap molasses
Ingredients 3:
- Gluten-Free Flour Blend:
- 1 cup of King Arthur Gluten-Free Flour
- ½ cup of almond flour
- ¼ cup of oat flour
- or choose your favorite GF flour blend.
- 1 teaspoon of baking powder
- ½ teaspoon of baking soda
- 1 teaspoon of ground ginger
- 1½ teaspoons of ground cinnamon
- ¼ to ¼ tsp xanthan gum for structure (optional)
Ingredients (4):
If you have a soft gingerbread cookies craving or don’t have some ingredients from the above lists, here are substitutions that work well in this recipe:
For Vegan Gingerbread Cookies:
Replace the egg with a flax egg, and use your favorite vegan butter.
For Paleo Gingerbread Cookies:
Use coconut oil instead of butter, replace the egg with a flax egg, and use coconut sugar as the sweetener. You can also try using cassava flour or another paleo flour in place of the gluten-free flour blend.
Sugar-Free/Diabetic Friendly Gingerbread Cookies:
Replace the molasses with sugar-free maple syrup or another low-glycemic sweetener, and use a brown sugar substitute as the sweetener in the recipe.
Dairy-Free Gingerbread Cookies:
Use your favorite dairy-free butter in place of the regular butter, and skip over the xanthan gum to make it gum-free.
Whatever the substitution, you can always count on these gluten-free gingerbread cookies to turn out perfectly soft, chewy, spicy, and delicious!
The Recipe How-To
Let’s get down to the detailed recipe on how to make scrumptious Gluten-Free Gingerbread Cookies that are soft, chewy, sugar-free, dairy-free, and tastes as good as regular gingerbread cookies. This is a perfect recipe for making gingerbread houses or gingerbread men cookies. Here are the steps to follow:
Ingredients
- 1 cup gluten-free flour blend (can be King Arthur Gluten-Free 1-to-1 Baking Flour)
- 1/2 cup blanched almond flour
- 1/2 cup coconut sugar (or granulated sugar)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- A pinch of salt
- Optional: 1 tablespoon of coconut flour if the dough is too sticky
Directions
Step 1 – In a mixing bowl, add the dry ingredients
In a large mixing bowl, whisk together the gluten-free flour blend, almond flour, coconut sugar, baking powder, baking soda, ground ginger, cinnamon, cloves, nutmeg, and salt.
Step 2 – Add softened butter until well combine
Add in the softened butter to the dry mixture and mix until it is well combined. You may use a stand mixer or a hand mixer with the paddle attachment for this process.
Step 3 – Incorporate egg and molasses
Next, add in the egg and molasses into the mixture and blend thoroughly at medium-high speed until a thick dough is achieved.
Step 4 – Knead the dough
Flour the surface area with gluten-free flour blend and knead the dough by hand until it forms into a ball.
Step 5 – Chill dough
Wrap the dough in a plastic wrapper and chill in the fridge for at least an hour. This will prevent the cookies from spreading while baking.
Step 6 – Preheat oven
Preheat oven to 350°F (175°C) and line up baking sheets with parchment paper.
Step 7 – Roll out the dough
Roll the chilled dough out to about 1/4 inch thickness onto a lightly floured surface. Cut out shapes with cookie cutters.
Step 8 – Bake the Gingerbread Cookies
Bake it for 10-12 minutes, depending on your oven’s temperature, or until golden brown. Allow the cookies to cool on the baking sheet for five minutes before transferring them onto a wire rack to cool completely.
Now that you have made your own Gluten-Free Gingerbread Cookies, you can store them in an airtight container for up to one week, or freeze them for later consumption!
Substitutions and Variations
As a nutritionist, I understand that some people may have specific dietary restrictions or food preferences. That’s why it’s important to provide substitutions and variations for this gluten free gingerbread cookies recipe.
Firstly, to make this recipe vegan and dairy-free, you can replace the butter with coconut oil or another vegan margarine. You can also use an egg replacer or flax egg instead of eggs.
For those who want a sugar-free option, you can substitute the brown sugar with coconut sugar or Swerve sweetener. You can also use sugar-free molasses for a low-carb and keto-friendly version.
If you don’t have access to gluten-free flour, you can make your own blend by combining one cup of almond flour, 1/2 cup of oat flour, and 1/4 cup of coconut flour. Add 1 teaspoon of xanthan gum to improve the texture and binding of the ingredients. Alternatively, you can use a gluten-free all-purpose flour like King Arthur Gluten-Free Flour.
For those who crave more spice flavor, add more cinnamon, nutmeg or cloves. Feel free to play around with the spices until you get the desired flavor.
If you’re feeling adventurous and want to create something unique, try making these gingerbread cookies into gingerbread houses! Simply cut out larger shapes and use icing as glue to stick them together.
With these substitutions and variations, everyone will be able to enjoy these soft and chewy gingerbread cookies in their own way!
Serving and Pairing
Once your gluten-free gingerbread cookies are ready, it’s time to sit down and savor the sweet and spicy flavors. Serve them with a cup of hot cocoa or a festive eggnog for the ultimate Christmas dessert experience.
These gingerbread cookies go well with a variety of toppings such as whipped cream, caramel drizzle or frosting. You can even have some fun and decorate them with icing sugar or colorful sprinkles for a unique touch.
If you want to take your serving game up a notch, pair your gingerbread cookies with vanilla ice cream or freshly whipped cream for some extra indulgence. For a healthier option, serve them with fresh berries or yogurt to balance out the sweetness.
In addition, these gingerbread cookies are perfect as gifts, party favors or decorations for your gingerbread houses. They’re so delicious that no one can resist their soft and chewy texture.
So whether you’re snacking on them alone or sharing them with loved ones, these gluten-free gingerbread cookies are sure to bring joy and festive cheer to your holiday season.
Make-Ahead, Storing and Reheating
Now that you have made these delectable gingerbread cookies, it’s time to store them properly. One of the benefits of these cookies is that they can be made ahead of time, and they still maintain their soft and chewy texture.
To make ahead: You can store the dough in the refrigerator for up to 3 days or freeze for later use. Just make sure to wrap tightly in plastic wrap or store in an airtight container.
To store: Once they are baked. Let them cool completely before you store them. Cookies can be stored in an airtight container at room temperature for up to one week. If you want to extend their shelf life, place them in the refrigerator for up to two weeks, or freeze them for up to three months.
To reheat: If you want to warm the cookies, pop them in the microwave for no more than 5-10 seconds. Ensure not to overheat as this could cause the cookies to dry out and become hard.
Hints:
Don’t toss biscuits into a plastic bag or a plastic container, which will trap humidity and soften dry desserts or intensify wet ones.
Use wax paper layers between cookies, and air-dry biscotti trays slightly.
Allow other varieties of drops and bar cookies to cool well in their pans until moving them to wire racks.
Tips for Perfect Results
Here are some tips to achieve the best texture and flavor for these gluten-free gingerbread cookies:
1. Chill the dough before baking: It’s essential to chill the dough for a minimum of two hours before cutting and baking the cookies. Chilling helps the dough to relax, which prevents the cookies from spreading too much during baking.
2. Use room temperature ingredients: Let your butter and eggs sit out at room temperature for at least 30 minutes before mixing them into the batter. This allows them to mix uniformly, creating a smoother batter and a better texture.
3. Measure ingredients carefully: Using accurate measurements is crucial when preparing gluten-free baked goods. Every brand of gluten-free flour blend can vary slightly in its composition, so make sure to measure your ingredients precisely.
4. Don’t overmix the dough: Overmixing can quickly lead to tough, dry gingerbread cookies. Mix until a soft dough forms and then stop immediately.
5. Add more spice if needed: If you feel that your spice mixture isn’t strong enough, taste a small bit of the dough and adjust it accordingly by adding an extra dash of ground ginger, clove, or cinnamon.
6. Consider adding xanthan gum: Xanthan gum acts as a binding agent in gluten-free baking and stabilizes the structure of baked goods like these gingerbread cookies. However, be careful not to overuse it, as it can cause the dough to become too dense.
7. Experiment with different flours: Gluten-free baking can be challenging, but don’t be discouraged if you don’t succeed on your first try! Experiment with different flour blends like oat flour, coconut flour or almond flour and discover what works best for you.
By following these simple tips, you’ll be well on your way to making perfect soft, chewy, gluten-free gingerbread men cookies every time!
Bottom Line
In conclusion, this gluten-free gingerbread cookies recipe is a must-try for anyone who loves spicy and sweet treats. With its soft and chewy texture and delectable aroma, you’ll fall in love with these cookies in no time. Not only is it perfect for festive occasions like Christmas, but it’s also a great snack to indulge in all year round.
By substituting ingredients and using gluten-free flour blends, this recipe caters to those who are lactose intolerant or gluten sensitive. Plus, with the use of organic and healthier options like coconut sugar or coconut oil, you can enjoy this dessert without the guilt.
Follow the recipe as is or experiment with your favorite ingredients to create personalized variations of gingerbread cookies. These cookies also make great gifts or decorations for gingerbread houses.
With the right mix of spices and ingredients, anyone can make these delicious gluten-free gingerbread cookies. So what are you waiting for? Gather your ingredients, put on your apron, and start baking!
Gluten Free Gingerbread Cookies Recipe
Ingredients
- 2 cups gluten-free flour, mixture (flour or starches ONLY)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1 teaspoon xanthan gum
- 1 pinch salt
- 1/2 cup butter
- 1/3 cup molasses
- 1/2 cup dark brown sugar
- 1 egg
Instructions
- In a bowl cream together butter and sugar until smooth.
- Add molasses and egg and mis until smooth.
- I use my electric beater for this part.
- In a separate bowl sift together ALL dry ingredients.
- Mix dry into wet a little at a time until all combined.
- Refrigerate for at least 1 hour.
- Remove from bowl and knead into a ball on a floured surface.
- Roll to about 1/4 inch (5mm) and cut using your favourite cookie cutters. Yield depends on the cookie cutters used.
- Bake at 350 for 15-17 minutes.
- Remove to cooling rack. They will be fragile.
- Ice as desired with hard setting icing.