Meaningful Eats
Soft, Gluten-Free Gingerbread Cookies
24 cookies
This is my TRIED-AND-TRUE 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.
Ingredients
Dry Ingredients:
- 3 1/2 cups (525g) gluten-free measure-for-measure flour
- 1 ½ teaspoons baking soda
- ½ teaspoon kosher salt
- 3 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
Other:
- 1 cup (195g) shortening (I use organic palm shortening)
- 1 cup (200g) granulated sugar
- 1 large egg
- 2 tablespoons white vinegar
- 1 cup (240ml) molasses
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.
To Make-Ahead: Wrap dough tightly in plastic wrap and refrigerate for up to 3 days. To freeze, wrap in plastic wrap, store in an airtight container or freezer bag. Freeze for up to 1 month. Thaw in refrigerator overnight.
To Store: Store leftover cookies in an airtight container at room temperature for up to 1 week.
To Freeze: Wait to decorate! Freeze undecorated cookies in an airtight container or freezer bag, with parchment paper between layers, for up to 3 months. Thaw at room temperature for 1 hour. Decorate and enjoy!
Ingredient Notes:
- Gluten-Free 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 for 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.
- 1 ½ cups powdered sugar
- 1 tablespoon milk
- 1 tablespoon corn syrup
- ½ teaspoon vanilla
- Pinch of salt
Nutrition
Calories: 211kcal | Carbohydrates: 32g | Protein: 2g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 125mg | Potassium: 212mg | Fiber: 2g | Sugar: 19g | Vitamin A: 10IU | Vitamin C: 0.01mg | Calcium: 43mg | Iron: 1mg