Soft Gluten Free Gingerbread Cookies (No-Chill Dough)
Soft gluten free gingerbread cookies that taste like the real thing and hold their cut-out shape without spreading. The dough comes together in one bowl and rolls out right away, no chilling needed.
They are spiced with a generous amount of ginger and dark molasses, and they bake up with clean edges every time.
What Makes These Cookies So Reliable
Gluten free cutout cookies usually give you two choices: a dough so dry it cracks the moment you lift a star off the counter, or one that melts into a shapeless puddle in the oven. This dough walks the middle line.
The cookies stay tender with a slight chew at the center and just enough structure to keep the legs on your gingerbread people intact. I keep coming back to this recipe because it works the same way every December.
Ingredients
- 2 ½ cups gluten free all-purpose flour blend (with xanthan gum): spooned and leveled, not scooped
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp ground ginger
- 1 ½ tsp ground cinnamon
- ¼ tsp ground cloves
- ½ cup unsalted butter, softened
- ½ cup packed brown sugar
- ½ cup molasses: use unsulphured, not blackstrap
- 1 large egg
- 1 tsp vanilla extract
Variations / Substitutions
- Dairy free: swap the butter for a solid vegan butter stick, the cookies stay tender
- Spice adjust: dial the ginger down to 1 tsp for a milder cookie, or add a pinch of black pepper for extra warmth
- Icing: pipe a simple powdered sugar and milk glaze over cooled cookies for a classic finish
- Sugar coating: roll the cut shapes in coarse sugar before baking for a sparkly edge
If you are baking for someone who eats wheat, my Soft Gingerbread Cookies are the regular flour version.
How To Make Gluten Free Gingerbread Cookies
Step 1: Whisk the Dry Ingredients
In a large bowl, whisk together the 2 ½ cups gluten free flour blend, 1 tsp baking soda, ½ tsp salt, 2 tsp ginger, 1 ½ tsp cinnamon, and ¼ tsp cloves. Whisk for about 30 seconds so the leavening and spices are evenly distributed.
The mix will smell warmly spiced and the colour will be a uniform tan with flecks of ginger.
Step 2: Cream the Butter and Sugar
In the same bowl (no need to dirty another one), beat the ½ cup softened butter and ½ cup brown sugar with a hand mixer on medium speed for 2 minutes, until the mixture looks fluffy and lighter in colour.
Scrape down the sides once during mixing. This step traps air and gives the cookies a little lift, even without gluten.
Step 3: Beat in the Molasses and Egg
Add the ½ cup molasses, 1 egg, and 1 tsp vanilla to the butter mixture. Beat on low speed for 30 seconds, then scrape the bowl and beat another 20 seconds, just until smooth.
The liquid will look glossy and deep brown. Don’t worry if it seems thin at this point, the flour will pull it together in the next step.
Step 4: Combine and Form the Dough
Pour the dry ingredients into the wet mixture and stir with a wooden spoon until a soft dough forms, about 1 minute. It will look slightly sticky but should hold together when pressed.
Let the dough rest in the bowl for 2 minutes while you preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. The short rest lets the flour absorb moisture so the dough is easier to handle.
Step 5: Roll and Cut the Cookies
Turn the dough out onto a piece of parchment lightly dusted with gluten free flour. Roll it to a ¼ inch thickness, moving from the center outward and lifting the rolling pin often. Aim for an even thickness across the whole surface.
Dip your cookie cutters in flour, press straight down into the dough, and transfer the shapes to the prepared baking sheets. Gather the scraps, reroll once, and cut more shapes until the dough is used up.
Step 6: Bake and Cool the Cookies
Bake one sheet at a time on the middle rack at 350°F for 8 minutes, until the cookies are puffed and the edges look slightly set. They will still feel soft in the center, which is exactly right.
Leave the cookies on the hot baking sheet for 3 minutes to firm up, then move them to a wire rack. They will crisp up a bit as they cool.
Step 7: Dust and Serve
Once the cookies are completely cool, dust them with a little powdered sugar through a fine sieve. The white snow against the dark gingerbread makes them look holiday ready.
Serve them straight off the rack or package them up for gifting.
A Few Tips Before You Start
- Lift the cookies off the parchment with a flat spatula right away, especially if your kitchen is warm, they can stick if they sit too long.
- If the dough feels overly sticky after the 2-minute rest, flour your hands and the rolling surface lightly rather than adding more flour to the bowl.
- For crispier cookies, roll the dough to ⅛ inch and bake 1 minute less, the edges will snap when you bite.
Bake times by cookie size:
| Cookie size | Rolled thickness | Bake time at 350°F |
|---|---|---|
| Small (2-3 inch) | ¼ inch | 7-8 minutes |
| Medium (4 inch) | ¼ inch | 8-9 minutes |
| Large (5+ inch) | ¼ inch | 9-10 minutes |
Storing Leftover Gingerbread Cookies
- Room temperature: keep the cookies in an airtight container with a piece of parchment between layers, they stay soft for up to 5 days.
- Freeze baked cookies: freeze in a single layer on a tray, then stack in a container. Thaw on the counter for 20 minutes.
- Freeze the dough: wrap the dough disc in plastic and freeze for up to 2 months. Thaw in the fridge overnight, then roll and cut cold.
What To Serve With Gluten Free Gingerbread Cookies
A glass of cold whole milk is the obvious move and it balances the warm spice nicely. For a cozier option, serve them with a mug of dark hot chocolate, the bitterness cuts through the molasses sweetness. These cookies also sit well on a holiday cookie platter next to shortbread and chocolate crinkles.
Frequently Asked Questions
Why did my cookies spread in the oven?
Your dough was likely too warm or you added extra liquid. Make sure to spoon and level the flour, and let the dough rest as written to hydrate the flour properly.
Can I make the dough ahead and chill it?
Yes, wrap the dough tightly and refrigerate up to 2 days. Let it sit at room temperature for 10 minutes before rolling, it will be a little stiffer but still workable.
Can I use a different gluten free flour blend?
Yes, but one without xanthan gum may need a ¼ tsp added, otherwise the cookies can be crumbly. A cup-for-cup blend is the safest choice.
How do I make these vegan?
Use a solid vegan butter, swap the egg for 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water and let it sit to gel for 5 minutes before adding.
How do I get softer cookies?
Slightly underbake them, pull the sheet when the centers still look a bit puffed and underdone. They will finish baking on the pan and stay soft.
Gluten Free Gingerbread Cookies Recipe
Ingredients
Method
- Whisk the flour, baking soda, salt, ginger, cinnamon, and cloves in a large bowl.
- Beat the butter and brown sugar in the same bowl with a hand mixer until fluffy, about 2 minutes.
- Beat in the molasses, egg, and vanilla until smooth, about 50 seconds.
- Stir in the dry ingredients to form a soft dough, about 1 minute, and let rest 2 minutes while the oven heats to 350°F.
- Roll the dough to ¼ inch thick on a lightly floured surface, cut into shapes, and place on parchment-lined sheets.
- Bake one sheet at a time for 8 minutes until edges are set, cool on the sheet 3 minutes, then transfer to a wire rack.
- Once cool, dust with powdered sugar and serve.
