Easiest Ever Gluten-Free Gingerbread Cookies
The easiest ever gluten-free gingerbread cookies. You can make them either soft or hard. The entire family will enjoy this delectable dessert!
Servings: 30 cookies
Calories: 76kcal
Ingredients
- 3 cups gluten-free all-purpose flour of choice
- 1/2 teaspoon baking soda
- 1/2 cup brown sugar
- 1-3/4 teaspoon ground ginger
- 1-1/4 teaspoon ground cinnamon
- 1/4 teaspoon cloves
- 1/2 cup molasses
- 1 teaspoon vanilla
- 5 tablespoons unsalted butter room temperature
- 1 large egg
Instructions
- Mix flour, baking soda, brown sugar, ground ginger, ground cinnamon and cloves in a bowl. Add in molasses, vanilla, room temperature unsalted butter and egg. Stir to combine. Using your hands may be helpful to incorporate fully, since the dough will be dense.
- Cover bowl and allow dough to chill for 1-2 hours minimum. Overnight is better, if possible. When ready to bake, preheat oven to 350F.
- Split dough in half, and return one half to the fridge. Roll out the other half to approximately 1/4" thickness, adding flour as needed to keep dough from sticking. I find that rolling the dough out between two layers of parchment paper works best, in combination with flouring the dough.
- Using your favorite cookie cutters, form the desired shapes. Move cut cookies to a baking sheet with approximately 1/2 inch between cookies. They will not spread much, but they do need a bit of room. Repeat until all dough is used up.
- Bake in preheated oven. If you like soft gingerbread, bake for 8-10 minutes. If you like harder gingerbread, bake for 12-14 minutes. Allow to cool before removing from baking sheet. Store at room temperature for up to 7 days.
Notes
Nutrition Facts (per cookie, recipe makes 30 cookies): 76 calories, 2 g fat, 14 g total carbs, 0 g fiber, 10 g sugars, 1 g protein