Imagine sinking your teeth into a soft, perfectly spiced gingerbread cookie that's not only delicious but completely gluten-free! These heavenly treats bring all the warmth and comfort of traditional gingerbread, without the worry of gluten sensitivities. Whether you're celiac, gluten-intolerant, or simply looking for a healthier cookie option, these melt-in-your-mouth gingerbread cookies will become your new favorite holiday (or anytime) indulgence.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 2 1/4 cups gluten-free flour
- 1/2 cup brown sugar
- 1/4 cup molasses
- 1/2 cup butter
- 1 egg
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the gluten-free flour, ginger, cinnamon, baking soda, and salt until well combined and no lumps remain.
- In a large mixing bowl, cream together the softened butter and brown sugar using an electric mixer until light and fluffy, about 2-3 minutes.
- Add the egg and molasses to the butter mixture, beating until smooth and fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. The dough should be slightly sticky but manageable.
- Refrigerate the dough for 15-20 minutes to make it easier to handle and prevent spreading during baking.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Gently flatten each cookie slightly with the back of a spoon or your fingers to create a more uniform shape.
- Bake in the preheated oven for 9-11 minutes, or until the edges are lightly golden and the centers are set but still soft.
- 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: Dust with powdered sugar or decorate with a simple glaze once completely cooled.
- Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 weeks.
Tips
- Always use a high-quality gluten-free flour blend to ensure the best texture and taste.
- Refrigerating the dough is crucial - it helps prevent spreading and makes the cookies easier to handle.
- Don't overbake! The cookies should look slightly underdone when you remove them from the oven, as they'll continue to set while cooling.
- For extra moisture, make sure your butter is truly softened but not melted.
- If the dough feels too sticky, add a tiny bit more gluten-free flour or chill it longer.
- Use parchment paper or silicone mats to prevent sticking and ensure even baking.
- Allow cookies to cool completely before storing to maintain their soft texture.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 22g
Protein: 1g
Fat: 6g
Saturated Fat: g
Cholesterol: 10mg
