Gluten Free Gingerbread Cookies

Gluten Free Gingerbread Cookies

Gluten Free Gingerbread Cookies

My 9 year old son and I had a blast making these Gluten Free Gingerbread Cookies. The dough holds together well enough that he was easily able to roll it out himself.  He absolutely loved getting to cut the cookies out and make his own shapes and he especially enjoyed helping me ice them. He was beaming with pride as he told his dad about it when he got home from work. It was the perfect activity to do together to kick off the Holiday Season.

Gluten Free Gingerbread Cookies

Gluten Free Gingerbread Cookies 

These Gluten Free Gingerbread Cookies are incredibly light and unexpectedly soft. They’re not too strong tasting. Traditionally, people add cloves to their Gingerbread Cookies but I don’t really like them and at $7 a bag, (when you only need 1/2 a Tsp) I just couldn’t justify it. I decided to leave it out and I’m glad I did because they tasted perfect. If you prefer to use cloves in your Gluten Free Gingerbread Cookies, just add a small amount along with the Ginger and Cinnamon.

Gluten Free Gingerbread Cookies 

Gluten Free Gingerbread Cookies 

One of the best things about these Gluten Free Gingerbread Cookies is that, they’re so easy to make.  They dough is really pliable and easy to work with. So easy that a 9 year old can roll it out with ease. The dough doesn’t stick to counter and keeps its shape in the oven.

Gluten Free Gingerbread Cookies 

Gluten Free Gingerbread Cookies 

When decorating cookies it’s important to use Royal Icing, which hardens as it dries. If you use regular icing, it smears when stacked or touched. To make Royal Icing just mix Powdered Sugar with Egg Whites and a splash of Lemon juice.

Gluten Free Gingerbread Cookies

Gluten Free Gingerbread Cookies 

Separate the icing into smaller bowls and add desired food coloring a few drops at a time until you get the color you need. If you add a lot of food coloring to get a really dark color, you may need to add a little more powdered sugar to get your desired thickness. You’ll need to ice them somewhat quickly because the icing does harden as you go.

Gluten Free Gingerbread Cookies 

Gluten Free Gingerbread Cookies

When making Gluten Free Gingerbread Cookies it’s key to keep the dough cold. Place the dough in the fridge for a few hours or overnight before rolling out. Then return the extra dough to the fridge between rolling out and after you’ve cut out the shapes. This will help them keep their shape while baking.

One of the reasons that I use rice flour in most of my recipes is because its so inexpensive. You can find it for $1.00 a bag at Asian Supermarkets or in the import sections at Larger Grocery Stores. It’s also very versatile and doesn’t have a weird after taste like a lot of other gluten free flours do.

Note: Rice Flour can vary from brand to brand. I’ve found that measurements can be different depending on the brand you’re using. The Thai brand which has red writing on the bag tends to be ground finer and can take more than the Indian rice flour that I get at Superstore. Both brands work wonderfully but there is a slight difference in the measurements, as I mentioned. Because of this, I like to add the flour a little a time until the consistency is right.

If you’re looking for another delicious Gluten Free Recipe for the Holidays, try these delicious Gluten Free Blueberry Cheesecake Tarts. 

Ingredients 

For The Gluten Free Gingerbread Cookies

1/2 Cup Butter

3/4 Brown Sugar

1 Egg

1 Tsp Vanilla

2/3 Cup Molasses

3 Cups Rice Flour

1 1/2 Cups Potato Starch (corn or tapioca)

1 Tsp Baking Soda

1 Tbsp Ginger

1 Tbsp Cinnamon

For the Royal Icing 

1 Cup Powdered Sugar

1 Egg White

1/4 Tsp Lemon Juice

Food Colouring

Directions

1. In a large mixing bowl, using a mixer, mix the butter on low speed until smooth. Mix in the brown sugar. Then mix in the vanilla and egg. Add the molasses, then mix on low speed for another 2 minutes or until smooth.

2. Add the rice flour, potato starch, baking soda, ginger and cinnamon. Mix by hand for a few minutes, until a dough ball forms. The dough will be slightly sticky.

3. Wrap the dough in plastic wrap in a disc shape. Then place in the fridge for 3 hours or overnight.

4. Preheat oven to 350 F.

5. Roll out dough on a well floured counter. Keep the unused dough in the fridge until needed. Return the scrap pieces to the fridge again before rolling out again, as well. Cut out shapes using desired cookie cutters. Place the cookies onto a parchment paper lined cookie sheet, then place in the fridge for 10 – 15 minutes before baking.

6. Bake for 7 – 8 minutes. Remove from the oven, let cool before removing from the pan.

7. Let cool completely. Then prepare the royal icing by mixing the powdered sugar with the egg white and lemon juice. Mix until smooth. Separate into smaller bowls and add desired food coloring a few drops at a time until you you get the color you need. Decorate as desired.

Happy Holidays xo

 

Gluten Free Gingerbread Cookies

If you liked this recipe for Gluten Free Gingerbread Cookies, you may also like these recipes for:

Gluten Free Perogies 

Gluten Free Perogies

Gluten Free Pumpkin Pie

Gluten Free Pumpkin Pie

Everything Mashed Potato Flatbread

Everything Mashed Potato Flatbread 

Gluten Free Stuffing

Gluten Free Stuffing

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This Recipe makes 24 Gluten Free Gingerbread Cookies. 

Gluten Free Gingerbread Cookies

 

Gluten Free Gingerbread Cookies
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Christmas Cookies
Cuisine: Gluten Free Cookies
Serves: 24 Cookies
Ingredients
  • For The Gluten Free Gingerbread Cookies
  • ½ Cup Butter
  • ¾ Brown Sugar
  • 1 Egg
  • 1 Tsp Vanilla
  • ⅔ Cup Molasses
  • 3 Cups Rice Flour
  • 1½ Cups Potato Starch (corn or tapioca)
  • 1 Tsp Baking Soda
  • 1 Tbsp Ginger
  • 1 Tbsp Cinnamon
  • For the Royal Icing
  • 1 Cup Powdered Sugar
  • 1 Egg White
  • ¼ Tsp Lemon Juice
  • Food Colouring
Instructions
  1. In a large mixing bowl, using a mixer, mix the butter on low speed until smooth. Mix in the brown sugar. Then mix in the vanilla and egg. Add the molasses, then mix on low speed for another 2 minutes or until smooth.
  2. Add the rice flour, potato starch, baking soda, ginger and cinnamon. Mix by hand for a few minutes, until a dough ball forms. The dough will be slightly sticky.
  3. Wrap the dough in plastic wrap in a disc shape. Then place in the fridge for 3 hours or overnight.
  4. Preheat oven to 350 F.
  5. Roll out dough on a well floured counter. Keep the unused dough in the fridge until needed. Return the scrap pieces to the fridge again before rolling out again, as well. Cut out shapes using desired cookie cutters. Place the cookies onto a parchment paper lined cookie sheet, then place in the fridge for 10 - 15 minutes before baking.
  6. Bake for 7 - 8 minutes. Remove from the oven, let cool before removing from the pan.
  7. Let cool completely. Then prepare the royal icing by mixing the powdered sugar with the egg white and lemon juice. Mix until smooth. Separate into smaller bowls and add desired food colouring a few drops at a time until you you get the colour you need. Decorate as desired.

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