These gluten free gingerbread cookies are easy to make and have all the spice and bite of traditional gingerbread cookies. A perfect festive holiday treat!
Sift the flour, ginger, cinnamon, xanthan gum and baking soda into a large bowl and whisk to combine well.
Place the butter, brown sugar, vanilla extract and molasses or golden syrup in the bowl of a stand mixer fitted with the paddle attachment (or a large bowl, if you’re using an electric hand mixer) and beat on medium speed just until well combined and creamy. Beat in the egg and egg yolk.
With the mixer on low speed, gradually add in the dry ingredients. You may need to stir in the last bit by hand. The dough should be soft but not sticky.
Turn the dough out onto a lightly floured bench and knead briefly until the dough holds together. Split the dough in half.(If making the dough in advance, then pat each ball of dough into a disc, wrap in plastic wrap and store in an airtight container in the fridge until ready to use. Let the dough come to room temperature before rolling.)
Roll out each half between two sheets of non-stick baking paper, until about 5mm thick. (See post for tips). Chill until firm.
Heat oven to 170°C (about 340°F). Lower the temperature by 10° if using a fan-forced oven.
Cut out shapes using your favourite cookie cutters. Arrange them one inch-ish apart on baking paper lined baking trays.
If you have the time, put the trays in the fridge for 15-20 minutes for the dough to firm up again before baking. This helps reduce spreading.
Bake for 8 - 12 minutes or until very lightly golden on the bottom. The exact baking time will depend on the size and shape of your cookies, so keep an eye on them. Cool for 5 minutes on the trays, then place on a wire rack to cool completely.
Decorate as desired, and once the icing is dry, store in an airtight container. They will keep well for several weeks.
Video
Notes
Gluten Free Flour - I recommend using my gluten free flour blend for these cookies. If you're using a different gluten free flour blend, check the ingredients and if it contains a gum ingredient (usually Xanthan or guar gum) then omit the xanthan gum from the recipe.Decorating - If decorating with royal icing, make sure the icing/confectioner’s sugar and meringue powder you use are gluten-free. Same deal if you’re using a packaged royal icing mix. Time spent checking ingredients are safe is never wasted.Freezing the dough - This dough freezes well, wrap well in plastic wrap and pop into an airtight container or resealable plastic bag before freezing. Thaw until the dough is a workable temperature, then roll and bake as usual.