Imagine biting into a perfectly spiced, wonderfully crisp gingerbread cookie that's not just delectable, but also completely gluten-free and egg-free! These magical holiday treats prove that dietary restrictions never mean compromising on taste or tradition. Whether you're managing celiac disease, egg allergies, or simply looking for a healthier alternative, these gingerbread cookies will become your new festive favorite that everyone can enjoy.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 2 cups gluten-free all-purpose flour
- 1 tsp baking soda
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ½ tsp salt
- ½ cup brown sugar
- ½ cup molasses
- ¼ cup vegetable oil
- 2 tbsp water
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, whisk together the gluten-free all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt until well combined and no lumps remain.
- In a separate medium bowl, mix the brown sugar, molasses, vegetable oil, and water until smooth and fully incorporated.
- Pour the wet ingredients into the dry ingredients and stir with a wooden spoon or spatula until a cohesive dough forms. The dough might be slightly sticky, which is normal for gluten-free cookies.
- Cover the bowl with plastic wrap and refrigerate the dough for 15-20 minutes to make it easier to handle.
- Remove the dough from the refrigerator and roll it out between two sheets of parchment paper to about ¼ inch thickness.
- Use cookie cutters to cut out desired shapes, such as gingerbread people or holiday shapes. Carefully transfer the cut-out cookies to the prepared baking sheets.
- If the dough becomes too soft, return it to the refrigerator for a few minutes to firm up.
- Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are lightly golden and the centers are set.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Optional: Once cooled, decorate with gluten-free royal icing or sprinkle with powdered sugar if desired.
- Store the cookies in an airtight container at room temperature for up to 5 days.
Tips
- Always use a high-quality gluten-free all-purpose flour blend for the best texture and flavor.
- Refrigerating the dough is crucial - it helps prevent spreading and makes the cookies easier to handle.
- Use parchment paper when rolling out the dough to prevent sticking and make cleanup easier.
- Don't overbake! Gluten-free cookies can dry out quickly, so watch them closely in the last few minutes.
- Allow cookies to cool completely before decorating to ensure your icing or powdered sugar sets perfectly.
- If the dough feels too sticky, add a tiny bit more gluten-free flour or chill it longer.
- For extra festive fun, invest in different holiday-themed cookie cutters to make your baking more exciting!
Nutrition Facts
Calories: 90kcal
Carbohydrates: 15g
Protein: 1g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
