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Crispy Gluten‑Free Gingerbread Cookies

Crispy gluten-free gingerbread cookies stacked with icing
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Crispy, festive, and easy to make, these gluten‑free gingerbread cookies are perfect for decorating and sharing around the holidays.

Ingredients

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  • 2 ½ cups gluten‑free all‑purpose flour (with xanthan gum, or add 1 tsp separately)
  • 1 tsp ground ginger
  • 1 tsp cinnamon
  • ¼ tsp cloves
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup unsalted butter, softened
  • ½ cup brown sugar (packed)
  • ¼ cup molasses (or honey/maple syrup substitute — see variations)
  • 1 large egg
  • 1 tsp vanilla extract

Instructions

  1. In a medium bowl, whisk together the flour, spices, baking soda, and salt.
  2. In a large bowl, beat the butter and brown sugar until fluffy.
  3. Add molasses, egg, and vanilla to the butter mixture and mix until well combined.
  4. Gradually add the dry ingredients to the wet, mixing until dough forms.
  5. Wrap the dough in plastic and refrigerate for at least 1 hour for easier rolling.
  6. On a lightly floured surface, roll out the dough to about ¼‑inch thickness.
  7. Use festive cookie cutters to cut into shapes.
  8. Place on a lined baking sheet and bake at 350 °F (175 °C) for 8–10 minutes, until edges are set and lightly darkened.
  9. Allow cookies to rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Diabetes‑friendly variation: Replace brown sugar with erythritol, monk fruit blend, or allulose to retain optimal cookie crispness. Avoid liquid sweeteners like honey or maple syrup, which can soften the dough.

Nutrition

Find it online: https://www.glutenfreez.com/gluten-free-gingerbread-cookies/