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Gluten Free Gingerbread Cookies

Gluten free gingerbread cookies are rolled between parchment and baked until their edges are set, with ground ginger, cinnamon, and cloves in every bite. Chill the dough until firm for easier rolling and cleanly cut cookies.
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Prep Time 30 minutes
Cook Time 11 minutes
Chilling time 2 hours
Total Time 2 hours 41 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 2.75 cup gluten-free 1-to-1 baking flour blend with xanthan gum
  • 1 tsp baking soda
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 0.25 tsp ground cloves
  • 0.5 tsp salt
  • 0.5 cup butter unsalted, softened
  • 0.5 cup light brown sugar packed
  • 1 egg large
  • 0.5 cup molasses unsulphured

Equipment

  • 2 baking sheets

Method
 

  1. In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
  2. In a large bowl, beat the butter and brown sugar until creamy, about 2 minutes.
  3. Beat in the egg and molasses until combined.
  4. Add the flour mixture and mix on low just until a soft dough forms.
  5. Divide the dough in half.
  6. Flatten each half into a disk.
  7. Wrap the disks and refrigerate for at least 2 hours or until firm.
  8. Heat the oven to 350°F.
  9. Line two baking sheets with parchment paper.
  10. Roll one disk at a time between sheets of parchment to 1/4-inch thickness.
  11. Cut out cookies.
  12. Arrange the cookies about 1 inch apart on the prepared sheets.
  13. Bake for 9 to 11 minutes, until the edges are set.
  14. Rotate the sheets halfway through baking.
  15. Cool the cookies on the baking sheets for 5 minutes.
  16. Transfer them to a wire rack to cool completely.

Notes

For easier rolling, keep the dough chilled until firm and roll it between parchment sheets. Store cookies in an airtight container at room temperature for up to 5 days, or freeze them for up to 3 months. For a dairy-free option, use a dairy-free butter substitute.