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HERDRecipes

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Soft and Chewy Gluten Free Gingerbread Cookies

Prep Time:
10 minutes

Cook Time:
10 minutes

Makes/Serves
24

Filed under Cookies

Dietary Notes: Dairy-Free, Gluten Free, Peanut-Free

by Robert Williams

Gingerbread is one of my favorite types of cookie, and it’s even better when soft and chewy. Even better, this recipe is gluten-free, so even people with an intolerance can enjoy it. The batch I made for my friends received rave reviews, from both the gluten-free and the gluten-y people!

Ingredients

  • 1 ½ cup all purpose gluten-free flour
  • ¾ tsp xanthan gum (if your flour blend doesn't already have it included)
  • ½ tsp baking soda
  • 1 ½ tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 ½ tsp ground cloves
  • ¼ tsp salt
  • ½ cup packed brown sugar
  • 6 tbsp unsalted butter, room temperature
  • 4 tbsp fancy molasses
  • 1 tbsp honey
  • 1 egg, room temperature
  • ½ tsp vanilla extract
  • Royal Icing for decorating, if desired

Directions

  1. Preheat oven to 350F. Line baking sheets with parchment or aluminum foil.
  2. In a large bowl, combine the flour, xanthan gum, baking soda, cinnamon, ginger, cloves and salt. Whisk to combine well.
  3. Add brown sugar and whisk again.
  4. Create a well in the center of the dry ingredients and add the butter, molasses, honey, egg and vanilla, mixing to combine after each addition. The dough will be thick and sticky.
  5. Option 1: Roll out dough on a large sheet of parchment paper until about 3/8" thick. Place dough in fridge for a few minutes to firm up a bit. Use a cookie cutter to cut shapes.
  6. Option 2: Roll the dough into 1"-diameter balls in your hands. Place onto baking sheet and gently flatten with your fingers until about 3/8" thick. Leave enough space between cookies to allow for expansion.
  7. Bake until just set, about 10-12 minutes. They should be tender to the touch still. Allow cookies to cool completely on the baking sheet.
  8. Decorate with royal icing if desired.