Introduction

These gluten free gingerbread cookies are a tasty and festive treat that’s perfect for the holidays or any time you crave a spiced sweet snack. Soft yet slightly crisp, they offer all the warm flavors of traditional gingerbread without gluten. Decorating them is a fun activity for home cooks of all ages.

The image shows gingerbread cookies shaped like little people placed on a white marbled surface with a pink tint. Each cookie has three main layers: the brown gingerbread base forms the body, white icing is used to create smiley faces, buttons, and zigzag patterns on the arms and legs, and small green holly leaves with red berries decorate the chest area. The cookies are scattered with tiny white snowflake and yellow star-shaped sprinkles around them, adding a festive touch. photo taken with an iphone --ar 4:5 --v 7

Ingredients

100 g light brown sugar
75 g butter
55 g golden syrup
300 g plain gluten free flour
3 tsp ground ginger
½ tsp mixed spice
¼ tsp xanthan gum
½ tsp bicarbonate of soda
1 large egg

Instructions

Step 1: Add the light brown sugar, butter, and golden syrup to a large saucepan and heat gently on the lowest setting. Stir until melted and combined, then remove from the heat—avoid boiling.
Step 2: In a large mixing bowl, combine the gluten free flour, ground ginger, mixed spice, xanthan gum, and bicarbonate of soda. Stir well to mix evenly.
Step 3: Pour the melted butter mixture into the dry ingredients and stir using a wooden spoon until it starts to clump together. Add the egg and continue mixing until a sticky dough forms. Wrap in clingfilm and refrigerate for at least one hour.
Step 4: After chilling, line two large baking sheets with baking paper. On a floured surface, place the dough between two sheets of greaseproof paper and roll to about 6mm thickness.
Step 5: Remove the top sheet of paper and cut out shapes using your preferred cookie cutters. Transfer the shapes carefully onto the lined baking sheets using a fish slice, leaving space between each cookie.
Step 6: Re-roll the remaining dough and continue cutting shapes until all dough is used. Preheat the oven to 180°C (160°C fan) or Gas Mark 4.
Step 7: Chill the trays with cut-out cookies in the fridge for 15-20 minutes to help prevent spreading during baking.
Step 8: Bake the cookies for approximately 8 minutes for small shapes (2-3 inches or less) or 10-12 minutes for larger ones like gingerbread men. Look for a golden brown color as an indicator of doneness.
Step 9: Remove from the oven and cool completely on a wire rack before decorating.
Step 10: To decorate, mix 100g icing sugar with 2-3 teaspoons of water until it forms a thick paste. Use a piping bag with a small round nozzle to create faces and patterns. Add sweets or sprinkles for extra fun.

Tips & Variations

Use a mix of gluten free flours that includes rice or potato starch for a lighter texture.
Chilling the dough thoroughly helps prevent spreading and keeps shapes sharp.
For a richer flavor, add a pinch of cinnamon or ground cloves along with the ginger and mixed spice.
Decorate with colored icing or chocolate to personalize your cookies.

Storage

Store baked gingerbread cookies in an airtight container at room temperature for up to one week. To keep them crisp, place a sheet of parchment paper between layers. If they soften, re-crisp by baking briefly in a low oven for a few minutes. Decorated cookies are best kept cool and consumed within a few days.

How to Serve

Four gingerbread cookies shaped like people lie on a rough pink surface, with three cookies fully visible and one partially visible on a silver cooling rack in the top right corner. Each cookie has light brown, textured gingerbread dough with white icing in zigzag patterns on the arms and legs, white icing faces with round eyes and big smiles, and two round candy or icing buttons down the center. Two of the cookies have small green holly leaves and three red berries made of icing or candy above the buttons. The arrangement is informal, with some cookies tilted and spaced unevenly. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of gluten free?

Yes, you can substitute plain wheat flour for gluten free flour if you do not require a gluten free recipe. The texture will be slightly different but still delicious.

How do I prevent gingerbread cookies from spreading too much?

Chilling the dough before rolling and again after cutting the shapes helps keep the cookies from spreading in the oven. Also, avoid melting the butter mixture at too high a heat to keep the dough firm.