There’s something so cozy and magical about the aroma of freshly baked gingerbread cookies filling your kitchen. This Gluten-Free Gingerbread Cookies Recipe brings that festive warmth right to your home, with soft, tender cookies that don’t compromise on traditional spice and sweetness. Trust me, you’ll want to keep this one in your baking rotation!

A white plate with a red rim holds several gingerbread cookies decorated with white icing. The cookies are in different shapes: gingerbread men with smiling faces, buttons, and scarves; a snowflake with detailed icy patterns; Christmas trees with zigzag icing lines and small sugar crystals; and other festive shapes with simple white icing zigzags. The gingerbread cookies have a warm brown color and a smooth texture. The plate sits on a white marbled surface, and in the background, a green tray holds more gingerbread men. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Gluten-Free Gingerbread Cookies Recipe
Top Tip
How to Serve Gluten-Free Gingerbread Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Gluten-Free Gingerbread Cookies Recipe

Why You'll Love This Recipe

I’ve made countless gingerbread recipes over the years, but this gluten-free version consistently wins over even my non-gluten-free friends. It’s got that perfect soft chewiness and classic spicy richness that makes it feel like a holiday hug in cookie form.

Perfect Texture: These cookies are soft and tender, not hard or crumbly like some gluten-free cookies can be.
Real Molasses Flavor: Using molasses gives a deep, authentic gingerbread taste that’s not too sweet, just perfectly balanced.
Easy to Roll and Cut: The dough handles beautifully, making cookie-cutting a breeze, even for intricate shapes like snowflakes or ornaments.
Customizable Icing: The simple powdered sugar icing is easy to tweak to your liking, lending a festive finish without fuss.

A green tray holds several gingerbread cookies with white icing decorations, including a large snowflake cookie with detailed white lines, a tree-shaped cookie with a white outline and patterns, and several gingerbread men with smiling faces and buttons. There are two small round red candies placed on the tray near the cookies. A small light wooden bowl filled with coarse white sugar sits on the left side. The tray rests on a white marbled surface with a white cloth partially visible in the bottom left corner. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient plays a crucial role in creating that perfect gooey gingerbread goodness. I always recommend using a high-quality gluten-free measure-for-measure flour that’s designed to mimic wheat flour—that really makes the texture shine.

Flat lay of a small square of pale yellow softened butter, a small white ceramic bowl of packed light brown sugar, a small white ceramic bowl filled with dark glossy molasses, one whole brown egg with a clean shell, a small white ceramic bowl of golden ground cinnamon, a small white ceramic bowl of warm orange ground ginger, a small white ceramic bowl of dark brown ground cloves, a small white ceramic bowl of coarse kosher salt crystals, a small white ceramic bowl of white baking soda powder, a generous mound of fine white gluten-free flour on the surface, a small white ceramic bowl of bright white powdered sugar, a small white ceramic bowl of creamy almond milk, and a small white ceramic bowl of clear vanilla extract liquid, all arranged with perfect symmetry in natural light on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Butter or vegan butter: Provides richness and helps the dough hold together while keeping the cookies soft.
Brown sugar: Adds moisture and a subtle caramel depth that complements the molasses.
Molasses: The heart of gingerbread’s signature flavor—rich and robust with a slight bitterness that balances sweetness.
Egg: Binds everything together for proper structure and chewiness.
Vanilla extract: Enhances the warm spices with a sweet, mellow aroma.
Gluten-free measure-for-measure flour: Keeps these cookies tender and pliable, making rolling and cutting easy.
Cinnamon, ginger, cloves: Classic spices that provide that unmistakable holiday kick.
Kosher salt: Brings out all the flavors, balancing the sweetness.
Baking soda: Gives a gentle rise for tender texture without sponginess.
Additional flour: Prevents sticking while rolling out your dough and cutting.
Powdered sugar, milk, vanilla extract (for icing): Creates a simple glaze that’s easy to decorate with and tastes just right—not too sweet or thick.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love adding my little twists to the dough depending on my mood or occasion. You can easily play around with spices or icing flavors to make the recipe truly yours.

Variation: One time I swapped half the molasses for maple syrup—not exactly traditional, but it gave a delicate sweetness that my family adored.
Add a kick: Try mixing in a pinch of cayenne or black pepper for a surprising warmth that wakes up your taste buds.
Vegan option: Use vegan butter and a flax “egg” to keep the cookies allergy-friendly and just as tasty.
Seasonal shapes: Beyond the classic gingerbread men, I’ve shaped these into stars, hearts, and even mini wreaths for holiday cheer.

Step-by-Step: How I Make Gluten-Free Gingerbread Cookies Recipe

Step 1: Cream the Butter and Sugar

Start by whipping the softened butter and brown sugar together until the mixture is fluffy and lightened in color—this usually takes about 2-3 minutes with a hand mixer. This step is crucial because it builds the base for tender cookies, trapping air that helps with texture.

Step 2: Add Molasses, Egg, and Vanilla

Once the butter and sugar are creamed, blend in the molasses, then crack in the egg and pour the vanilla extract. Make sure your egg is at room temperature—it helps everything mix more evenly without curdling.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together your gluten-free flour, cinnamon, ginger, cloves, kosher salt, and baking soda. Mixing the dry spices with the flour ensures they’re evenly distributed throughout your dough.

Step 4: Mix Dry Ingredients Into Wet

Gradually add the dry mix into the wet ingredients. Use a sturdy spatula or your stand mixer on low speed. The dough will be slightly sticky but should pull away from the sides of the bowl. If it’s too tacky, sprinkle on a little extra flour—just a tablespoon at a time—to make it manageable.

Step 5: Chill the Dough

Wrap your dough in plastic wrap and pop it in the fridge for at least 2 hours—or even overnight if you have time. This rest period makes rolling easier and deepens the flavor. I’ve noticed the cookies hold their shape better after chilling, which is perfect when you want sharp details on your cutouts.

Step 6: Roll Out and Cut Shapes

Dust your work surface and rolling pin with gluten-free flour to keep the dough from sticking. Roll to about ¼-inch thickness, then use your favorite cookie cutters. If your cutters get sticky, dust them with a little flour as you go. Transfer shapes carefully to a parchment-lined baking sheet.

Step 7: Bake and Cool

Bake at 350°F (175°C) for 10-12 minutes. The edges should be firm but the centers still look soft. Let the cookies cool on the sheet for a few minutes before moving them to a wire rack—this helps prevent breakage.

Step 8: Prepare and Decorate with Icing

Mix your powdered sugar with milk and vanilla until smooth but a bit thick. Adjust the consistency by adding more milk or sugar. Use a piping bag or a simple plastic bag with a tiny corner cut to decorate. Let the icing set before stacking or storing.

Top Tip

Through my many batches, these tips have really helped me nail the perfect gluten-free gingerbread cookie every time—no more disappointment with crumbly or overly dense cookies!

Proper Butter Temperature: Make sure your butter is softened but not melted—too warm and your dough will be greasy and hard to roll.
Don’t Skip Chilling: Giving the dough time to rest firms it up and develops deeper flavor; it also stops the cookies from spreading too much.
Flour Your Tools: Dust cutting boards, rolling pins, and cookie cutters with gluten-free flour to prevent sticking without altering texture.
Watch The Bake Time: Pull cookies out right when edges set to keep them soft and chewy—in the oven, they do keep cooking slightly after removed.

How to Serve Gluten-Free Gingerbread Cookies Recipe

Gluten-Free Gingerbread Cookies - Serving Suggestion

Garnishes

I love simple garnishes like a gentle dusting of powdered sugar for a snowy effect or decorating with tiny colorful sugar pearls to mimic festive ornaments. Sometimes, I add a little piped icing outline to make the shapes pop visually.

Side Dishes

These gingerbread cookies pair wonderfully with a warm cup of chai or hot cocoa topped with marshmallows. I’ve also served them alongside spiced apple cider for a cozy holiday afternoon treat that everyone raves about.

Creative Ways to Present

If you’re gifting these or serving at a party, I like arranging cookies in a festive tin layered with parchment paper, or stacking them tied with twine and a sprig of fresh rosemary for a rustic, beautiful touch. For kids’ parties, decorating stations with different icings and sprinkles are a blast!

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature. They stay perfectly soft for about 5 days, but if you want to stretch that, pop them in the fridge for up to 2 weeks.

Freezing

These cookies freeze beautifully. I like to flash freeze the cut-out shapes on a baking sheet first, then store them in a zip-top bag. When you’re ready, bake them straight from frozen—just add a minute or two to the baking time.

Reheating

To refresh day-old cookies, I pop them in a low oven (around 300°F/150°C) for 5 minutes. It helps bring back softness and a slight warmth like they just came out of the oven.

Frequently Asked Questions:

Can I use a different gluten-free flour?

Absolutely! I recommend using a measure-for-measure gluten-free flour blend that includes xanthan gum or another binder. It helps achieve the best texture close to traditional wheat dough.

How do I make these cookies vegan?

Replace butter with vegan butter and the egg with a flax or chia egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, left to thicken). The texture is still deliciously soft.

Can I decorate these cookies with royal icing?

Yes, you can! Royal icing works beautifully on these gluten-free gingerbread cookies for crisp, detailed designs and that classic gingerbread house look.

How should I store these cookies to keep them fresh?

Store them in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 2 weeks. For longer storage, freeze the unbaked dough or baked cookies as described above.

Final Thoughts

This Gluten-Free Gingerbread Cookies Recipe has become a staple in my holiday baking, simply because it works so reliably and tastes authentically delicious every time. I can’t recommend it enough if you want to delight your family and friends—or yourself! So grab that molasses and flour, and let’s make some memories sprinkled with spice and warmth.