Gluten-Free Gingerbread Cookies Recipe that fills your kitchen with the warm aroma of spices and molasses. These cookies are soft, festive, and perfect for sharing during the holidays — plus, they’re easy enough to make your own, even if you’re new to gluten-free baking.

A white plate with a red rim holds several gingerbread cookies decorated with white icing. The cookies are in different shapes: gingerbread men with smiling faces, buttons, and scarves; a snowflake with detailed icy patterns; Christmas trees with zigzag icing lines and small sugar crystals; and other festive shapes with simple white icing zigzags. The gingerbread cookies have a warm brown color and a smooth texture. The plate sits on a white marbled surface, and in the background, a green tray holds more gingerbread men. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Gluten-Free Gingerbread Cookies Recipe
Top Tip
How to Serve Gluten-Free Gingerbread Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Gluten-Free Gingerbread Cookies Recipe

Why You'll Love This Recipe

I can’t tell you how many times I’ve brought these gluten-free gingerbread cookies to a party and ended up swapping recipes with fellow cookie enthusiasts. They’re a crowd-pleaser, and the texture is just right — soft but sturdy enough for decorating.

Perfect Texture: These cookies stay soft and chewy inside while holding their shape beautifully for cutting out fun holiday shapes.
Gluten-Free Friendly: Using a trusted measure-for-measure gluten-free flour means no guesswork or weird textures.
Classic Spices: Cinnamon, ginger, and cloves blend with molasses for a deeply cozy, festive flavor.
Easy to Customize: You can add your favorite extracts or decorate with royal icing, sprinkles, or even edible glitter.

A green tray holds several gingerbread cookies with white icing decorations, including a large snowflake cookie with detailed white lines, a tree-shaped cookie with a white outline and patterns, and several gingerbread men with smiling faces and buttons. There are two small round red candies placed on the tray near the cookies. A small light wooden bowl filled with coarse white sugar sits on the left side. The tray rests on a white marbled surface with a white cloth partially visible in the bottom left corner. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of these gluten-free gingerbread cookies comes down to the balance of spices, moisture from molasses and butter, plus the right gluten-free flour blend to keep them tender and easy to work with.

Flat lay of a small square of pale yellow softened butter, a small white ceramic bowl of packed light brown sugar, a small white ceramic bowl filled with dark glossy molasses, one whole brown egg with a clean shell, a small white ceramic bowl of golden ground cinnamon, a small white ceramic bowl of warm orange ground ginger, a small white ceramic bowl of dark brown ground cloves, a small white ceramic bowl of coarse kosher salt crystals, a small white ceramic bowl of white baking soda powder, a generous mound of fine white gluten-free flour on the surface, a small white ceramic bowl of bright white powdered sugar, a small white ceramic bowl of creamy almond milk, and a small white ceramic bowl of clear vanilla extract liquid, all arranged with perfect symmetry in natural light on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Butter or vegan butter: Provides richness and that melt-in-your-mouth texture; vegan options work great here.
Brown sugar: Adds moisture and a hint of caramel sweetness that pairs beautifully with molasses.
Molasses: The signature ingredient for gingerbread’s deep, robust flavor and lovely color.
Egg: Binds the dough and adds tenderness.
Vanilla extract: Enhances all the warm spice flavors.
Gluten-free flour blend: Choose a measure-for-measure one like King Arthur Flour for best results.
Cinnamon, ginger, cloves: Classic gingerbread spices that create the perfect cozy flavor combo.
Kosher salt: Balances the sweetness and enhances flavor.
Baking soda: Helps the cookies rise just enough for softness.
Powdered sugar: For the icing, to add that perfect sweet finish.
Milk (or dairy-free milk): Thins the icing so it’s easy to pipe on decorations.
Additional vanilla extract (for icing): A little extra flavor to tie it all together.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love switching up the spices sometimes or adding a little orange zest to the dough. Feel free to personalize this gluten-free gingerbread cookies recipe to suit your taste buds or dietary needs — it’s forgiving and fun!

Spice Variation: Adding a pinch of nutmeg or cardamom gives these cookies an extra aromatic kick that I personally adore.
Vegan Option: Swap the egg with a flax egg and use vegan butter to keep these allergy-friendly without losing the texture.
Decorating Fun: Sometimes I toss in edible gold dust or colored sugar for kids' parties — it’s a hit every time.

Step-by-Step: How I Make Gluten-Free Gingerbread Cookies Recipe

Step 1: Cream Butter and Sugar Together

Start by softening your butter to room temperature — this is crucial for the best texture. Beat it together with the brown sugar until it’s light and fluffy; this takes about 3-5 minutes and really helps with cookie softness.

Step 2: Add Molasses, Egg, and Vanilla

Once your butter mixture looks creamy, pour in the molasses, crack in the egg, and stir in the vanilla extract. Mix until everything’s combined but don’t overbeat — you want the dough tender.

Step 3: Mix Dry Ingredients Separately

In a separate bowl, whisk together your gluten-free flour blend, cinnamon, ginger, cloves, salt, and baking soda. This ensures the spices are evenly distributed through the dough.

Step 4: Combine Wet and Dry Ingredients

Add the dry ingredients to the wet mixture gradually, folding gently until the dough comes together. It should feel a bit firm but pliable. If it’s sticky, sprinkle a little extra flour onto your work surface before rolling.

Step 5: Chill the Dough

Wrap the dough in plastic wrap and chill for at least 1 hour. This step makes rolling and cutting the cookies much easier — and prevents spreading while they bake.

Step 6: Roll Out and Cut Shapes

Lightly flour your surface and roll the dough to about ¼-inch thickness. Use your favorite cookie cutters—gingerbread men, stars, trees, anything festive—and transfer them carefully to a baking sheet lined with parchment paper.

Step 7: Bake and Cool

Bake at 350°F (175°C) for 10-12 minutes or until the edges are just set. The centers will still be soft — they firm up as they cool. Let the cookies cool completely on a wire rack before decorating.

Step 8: Prepare the Icing and Decorate

Whisk together powdered sugar, milk, and vanilla to create a smooth icing. Adjust with more milk if it’s too thick. Pipe or spread onto cooled cookies and get creative with sprinkles or edible decorations.

Top Tip

From baking these cookies multiple seasons, I’ve learned a few things that make the process smoother and results tastier — these tips will save you frustration and up your holiday cookie game.

Soft Butter is Key: Don’t rush it by melting the butter; softened is perfect — it traps air better when creaming with sugar.
Chill Your Dough: It really prevents spreading and helps preserve those cute shapes.
Use a Good Flour Blend: I swear by King Arthur’s measure-for-measure gluten-free flour — it’s consistent and easy to work with.
Don’t Overbake: Cookies continue to firm up after baking, so take them out when edges just look set but centers still look soft.

How to Serve Gluten-Free Gingerbread Cookies Recipe

gluten-free gingerbread cookies - Serving Suggestion

Garnishes

I love decorating these cookies with a simple white icing and a sprinkle of colored sugar. For special occasions, I add tiny silver dragées or edible glitter that sparkles in the light — brings out the festive vibes perfectly!

Side Dishes

Pair these treats with a cup of hot spiced cider or your favorite gluten-free hot chocolate. They also go wonderfully alongside a plate of fresh fruit or creamy vanilla yogurt for a balanced snack.

Creative Ways to Present

I once assembled a “gingerbread cookie board” for a holiday party — stacking cookies in a festive tin with mini jars of icing, sprinkles, and candy canes for guests to decorate their own. It was a huge hit and doubled as interactive entertainment!

Make Ahead and Storage

Storing Leftovers

Keep leftover cookies in an airtight container at room temperature for up to a week. I like placing a slice of bread in the container—it helps keep the cookies soft by maintaining a bit of moisture.

Freezing

You can freeze unbaked dough balls for up to 3 months. Just thaw in the fridge overnight before rolling out. Baked cookies freeze well too — store them in a sealed container or freezer bag, thaw at room temp before enjoying.

Reheating

If you want fresh-baked warmth hours or days later, pop cookies in a 300°F oven for 5 minutes or microwave for 10-15 seconds. Just be careful not to overdo it or they’ll dry out.

Frequently Asked Questions:

Can I substitute another flour for the gluten-free blend?

While this recipe is formulated for a measure-for-measure gluten-free flour blend, you can sometimes substitute other blends but you may notice changes in texture or flavor. It’s best to use a blend with xanthan gum for structure.

How do I make this recipe vegan?

Swap the butter with a plant-based vegan butter and replace the egg with a flax or chia egg (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons water, let sit for 5 minutes).

What’s the best way to store decorated gingerbread cookies?

Store decorated cookies in an airtight container at room temperature. To avoid smudging the icing, let the icing harden completely before stacking cookies.

Can I make the dough ahead of time?

Yes! Prepare the dough and wrap it tightly in plastic wrap. Refrigerate for up to 3 days or freeze for up to 3 months before rolling and cutting the cookies.

Final Thoughts

Honestly, this gluten-free gingerbread cookies recipe has become a holiday staple in my kitchen. Sharing these spiced, soft cookies with friends and family always brings a smile — and I promise you’ll enjoy the process as much as the delicious results. So grab that molasses and get baking; your holidays just got a little sweeter!