Print

Gluten Free Gingerbread Cookies Recipe

Print Recipe

★★★★★

4.7 from 125 reviews

These Gluten Free Gingerbread Cookies are a delightful twist on a classic festive treat, made with warming spices and a perfectly chewy texture. This recipe uses plain gluten free flour and is ideal for those avoiding gluten but still craving delicious, spiced cookies to decorate and enjoy during the holiday season or any time of year.

Ingredients

Scale

Wet Ingredients

  • 100 g light brown sugar
  • 75 g butter
  • 55 g golden syrup
  • 1 large egg

Dry Ingredients

  • 300 g plain gluten free flour
  • 3 tsp ground ginger
  • ½ tsp mixed spice
  • ¼ tsp xanthan gum
  • ½ tsp bicarbonate of soda

Instructions

  1. Melt Sugar, Butter and Syrup: Add the light brown sugar, butter, and golden syrup to a large saucepan and place on the lowest heat. Stir gently until melted and well combined, then remove from the heat immediately to avoid boiling.
  2. Mix Dry Ingredients: In a large mixing bowl, combine the gluten free flour, ground ginger, mixed spice, xanthan gum, and bicarbonate of soda. Stir thoroughly to blend the spices and leavening throughout the flour.
  3. Form Dough: Pour the warm melted butter, sugar, and syrup mixture into the dry ingredients. Stir with a wooden spoon until the mixture begins to clump together. Add the egg and mix well until a sticky dough forms. Wrap the dough in clingfilm and refrigerate for at least one hour to firm up.
  4. Prepare for Rolling: Once chilled, line two large baking trays with baking paper and set aside. On a clean surface, place a sheet of baking paper and lightly dust with gluten free flour.
  5. Roll Out Dough: Place the chilled dough onto the paper and cover with another sheet of baking or greaseproof paper. Roll the dough evenly to about 6mm thick, ensuring consistent thickness for even baking.
  6. Cut Cookie Shapes: Peel back the top sheet and use cookie cutters to cut out your desired shapes. Use a fish slice or spatula to carefully transfer the shapes to the prepared baking trays, spacing them well apart to prevent sticking.
  7. Re-roll and Cut More: Gather the remaining dough, reroll between the sheets of paper, and continue cutting out shapes until all dough is used.
  8. Chill Cookies Before Baking: Place the baking trays with cut-out cookies in the fridge for 15-20 minutes while preheating the oven to 180°C (160°C fan) or Gas Mark 4. This chilling step helps prevent the cookies from spreading excessively during baking.
  9. Bake Cookies: Bake the gingerbread cookies in the preheated oven. Smaller shapes (2-3 inches or less) will take about 8 minutes, while larger shapes like gingerbread men will need 10-12 minutes. Monitor for a golden brown colour as the best indicator of doneness.
  10. Cool Cookies: Remove baked cookies from the oven and transfer to a wire rack to cool completely before decorating.
  11. Prepare Icing: To decorate, mix 100 g icing sugar with 2-3 teaspoons of water until a thick paste forms. Transfer to a piping bag fitted with a small round nozzle.
  12. Decorate: Pipe icing onto the cooled gingerbread cookies to create faces or patterns. Add extra sweets and sprinkles if desired to personalize your festive treats.

Notes

  • Ensure the dough is well chilled before rolling and cutting to prevent spreading during baking.
  • Use gluten free flour suitable for baking for best texture.
  • You can substitute golden syrup with honey or dark corn syrup, but it may alter the flavour slightly.
  • Decorating icing should be thick enough to hold shape but still pipeable. Adjust water quantity gradually.
  • Store cookies in an airtight container to keep them fresh and chewy.
  • Chilling the cut cookies before baking is key to maintaining defined shapes.

Keywords: gluten free gingerbread cookies, gluten free holiday cookies, gingerbread men gluten free, festive gluten free baking, spiced cookies gluten free

Find it online: https://dinewithlily.com/gluten-free-gingerbread-cookies-recipe/