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gluten free gingerbread cookies on white plate with glass of milk
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Meaningful Eats

Soft, Gluten-Free Gingerbread Cookies

24 cookies
This is my FAVORITE recipe for gluten-free gingerbread cookies. They are are soft, chewy and full of holiday goodness!
Hooray for cookies that are both soft AND hold their shape. They're perfect for decorating and will bring a smile to your face.
Be sure to watch the recipe video included in this post for a full tutorial!
Course Dessert
Cuisine American
Diet Gluten Free
Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 4 hours
Total Time 4 hours 30 minutes

Ingredients

Dry Ingredients:

  • 3 1/2 cups gluten-free 1:1 baking flour 530 grams
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt
  • 3 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves

Other:

  • 1 cup shortening 190 grams (I use organic palm shortening)
  • 1 cup granulated sugar 210 grams
  • 1 egg
  • 2 tablespoons white vinegar
  • 1 cup molasses 240 ml

Instructions

  • In a medium bowl, whisk together the dry ingredients.
  • In the bowl of a stand mixer (or using a hand mixer), add the shortening and sugar. Mix on medium speed for 2 minutes until thoroughly creamed. Add the egg, vinegar and molasses and mix to combine. Scrape down the sides of the bowl then, with the mixer running on low, slowly add the dry ingredients. Mix until totally combined.
  • Scrape the dough onto a work surface and divide it in half. Working with one portion at a time, roll or press the dough ¼-inch thick between 2 large sheets of parchment paper. Leaving the dough sandwiched between the parchment paper or plastic wrap, stack the dough on a baking sheet and refrigerate for 4 hours or overnight. (You can also freeze the dough for 15-20 minutes.)
  • Preheat the oven to 375F. Line two baking sheets with parchment paper or silicone liners.
  • Remove one dough sheet from the freezer or refrigerator and place on the counter. Working quickly, peel off the top parchment paper then cut into the desired shapes. Use a thin metal spatula to help transfer the cookies to the baking sheets.
  • If the dough begins to stick you can put it back in the freezer for a bit before continuing. Repeat with the remaining dough. The scraps can be rolled out to get as many cookies as you can.
  • Bake for 9-10 minutes until set. Let cool for 3 minutes on the baking sheet then transfer to a wire rack to cool completely. Decorate with royal icing or frosting if desired - enjoy!

Video

Notes

Tip: It’s important to chill the dough so the cookies hold their shape during baking. Chilling the dough also gives the gluten-free flour time to hydrate so the cookies has the best consistency.
Ingredient Notes:
  • Gluten-Free 1:1 Baking Flour: Also known as gluten-free measure-for-measure flour. I like to use a gluten-free flour blend that contains xanthan gum. This is my favorite brand
  • Shortening: These cookies are made with shortening instead of butter! It's one of the tricks to the best soft and chewy consistency. If you like a butter flavor, you can use butter-flavored shortening.
  • Vinegar: This is my Grandma's secret ingredient. Vinegar lightens the cookie dough. Don't worry - you can't taste it.
Gingerbread Cookie Icing Recipe:
  • 1 ½ cups powdered sugar
  • 1 tablespoon milk
  • 1 tablespoon corn syrup
  • ½ teaspoon vanilla
  • Pinch of salt
Whisk until smooth. Add more milk (just a few drops at a time) if the frosting is too thick. It should be thick but still able to be spread or piped.

Nutrition

Calories: 223kcal | Carbohydrates: 31g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 129mg | Potassium: 278mg | Fiber: 1g | Sugar: 19g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg