Gluten-Free Gingerbread (no chill!)
This gluten-free gingerbread recipe is soft, chewy, full of spice, and perfect for the holiday season. The whole family will love making and decorating these festive cookies. This no-chill cookie recipe makes it easy to have your favorite Christmas cookie in minutes rather than hours! They are perfectly sweet and chewy, nobody would ever guess they are gluten-free.
Servings: 24 cookies
Calories: 154kcal
Cost: $7
Ingredients
- 12 tablespoons butter
- 1 cup brown sugar
- ⅓ cup molasses
- 1 egg
- 2 teaspoons gluten-free vanilla
- 1 teaspoon ground ginger
- 1 tablespoon allspice
- 1 teaspoon cinnamon
- ½ teaspoon Real Salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3 cups gluten-free flour (King Arthur GF flour works great)
Instructions
- Preheat oven to 350°
- In a bowl, beat butter and sugar then mix in molasses, egg, and vanilla
- In another bowl, combine dry ingredients then gradually add the dry mixture to the creamed mixture
- On a white rice or gluten-free starch floured surface, roll the dough out to ¼ inch thick
- Dust your gingerbread cookie cutters with gluten-free flour or starch and cut the cookies into shapes
- Using a gluten-free floured or starched metal spatula, gently place the cookies on a silicone mat lined or greased baking sheet at least 1 inch apart
- Bake at 350 degrees for 10-12 minutes
- Cool and then decorate
Video
Notes
You can store frosted gingerbread cookies in the fridge for up to 4 days. Make sure you let the frosting dry and harden all the way before storing. You can also freeze these cookies to preserve freshness.
Unfrosted cookies can be stored covered, at room temperature for 3 days.
Nutrition
Serving: 1cookie | Calories: 154kcal | Carbohydrates: 24g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 154mg | Potassium: 111mg | Fiber: 2g | Sugar: 13g | Vitamin A: 187IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg