Why You’ll Love This Gluten Free Gingerbread Cookies Recipe
If you’re looking for a delicious holiday treat that everyone can enjoy, you’ll love this Gluten Free Gingerbread Cookies recipe.
These cookies aren’t only mouthwatering but also easy to make. The warm spices fill your kitchen with an inviting aroma, making it feel festive.
I appreciate how they cater to those with gluten sensitivities, ensuring no one misses out on holiday cheer. Plus, they hold their shape beautifully, perfect for decorating with icing.
I’ve shared them at gatherings, and they always disappear quickly. Trust me, once you try them, you’ll want to bake a batch every holiday season!
Ingredients of Gluten Free Gingerbread Cookies
When it comes to baking, having the right ingredients can make or break your recipe. For these delightful Gluten Free Gingerbread Cookies, you’ll need a mix of pantry staples and some specialty items to keep things gluten-free.
Luckily, gathering everything you need is pretty straightforward, and you might even have some of these ingredients already sitting in your kitchen, waiting to be turned into something delicious. So, roll up your sleeves, and let’s explore what you’ll need to whip up these festive treats.
Ingredients for Gluten Free Gingerbread Cookies:
- 2 cups gluten-free flour mixture (just flour or starches, nothing else)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1 teaspoon xanthan gum
- 1 pinch salt
- 1/2 cup butter (softened)
- 1/3 cup molasses
- 1/2 cup dark brown sugar
- 1 egg
Now, let’s talk about a few things regarding these ingredients. First off, if you’re new to gluten-free baking, you might be wondering about the gluten-free flour mixture.
There are so many options out there, and it can feel a bit overwhelming. My advice? Look for a blend that includes rice flour and tapioca flour, as it tends to yield the best results for cookies.
Also, don’t skimp on the spices; they’re what really give gingerbread its classic flavor profile.
And remember to soften that butter ahead of time. I’ve made the mistake of trying to mix cold butter with sugar, and let’s just say, it’s not pretty – more like a lumpy mess than a smooth cream.
Trust me, a little prep goes a long way in ensuring your cookies turn out perfectly. Happy baking!
How to Make Gluten Free Gingerbread Cookies
Making Gluten Free Gingerbread Cookies is like stepping into a cozy holiday wonderland, and I promise you, the process is just as fun as the end result. First things first, grab your mixing bowl and let’s get that 1/2 cup of softened butter and 1/2 cup of dark brown sugar together. You’ll want to cream them until they’re smooth and fluffy—think of it as giving your sugar a spa day. I recommend using an electric mixer here; it just makes life a whole lot easier.
Once that’s nice and creamy, add in 1/3 cup of molasses and 1 egg. Mix it all together until it’s a beautiful, smooth mixture. Just a heads-up, if you’re anything like me, you might end up with a bit of molasses on your hands. It’s like a sticky hug that just won’t let go.
Now, let’s tackle the dry ingredients. In a separate bowl, sift together 2 cups of your gluten-free flour mixture, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and all those glorious spices—1 1/2 teaspoons of cinnamon, 2 teaspoons of ground ginger, 1 teaspoon of ground cloves, 1/2 teaspoon of ground nutmeg, and a pinch of salt.
Oh, and don’t forget the 1 teaspoon of xanthan gum. This little guy is essential for binding everything together so your cookies don’t crumble into sad little bits. Once your dry mix is ready, gradually fold it into your wet mixture, a little at a time, until they’re fully combined.
After that, it’s time for a little patience. Pop your dough into the refrigerator for at least an hour. This step is vital—it helps the flavors meld and makes it easier to roll out.
When you’re ready to bake, take the dough out and knead it into a ball on a floured surface. Roll it out to about 1/4 inch thick, and then use your favorite cookie cutters to create festive shapes. Preheat your oven to 350°F, and while it warms up, get your cookie sheets ready.
Bake those beauties for 15-17 minutes. They might seem a bit fragile when they come out, but they’ll firm up as they cool. Once they’re cool, feel free to ice them with some hard-setting icing. Just remember, these cookies aren’t only gluten-free; they’re also full of holiday cheer. Enjoy every bite!
Gluten Free Gingerbread Cookies Substitutions & Variations
After rolling out and baking those delightful gluten-free gingerbread cookies, you might be wondering how to customize them to suit your taste or dietary needs.
You can swap the butter for coconut oil or vegan butter for a dairy-free option. Try using agave syrup or honey instead of molasses for a different sweetness.
For added flavor, consider mixing in chocolate chips, dried fruits, or nuts. If you want a spicier kick, increase the ginger or add a pinch of cayenne.
Additional Tips & Notes
To guarantee your gluten-free gingerbread cookies turn out perfectly, I recommend measuring your ingredients accurately, especially the gluten-free flour, as different brands can vary in density.
Also, don’t skip refrigerating the dough; it helps the flavors meld and makes rolling easier. If the dough feels too sticky, add a bit more flour.
When cutting out shapes, dip your cookie cutters in flour to prevent sticking. Keep an eye on baking time, as ovens can vary.
Finally, let the cookies cool completely before icing; this prevents the icing from melting. Enjoy the festive flavors!