Gluten Free Gingerbread Cookies
These gluten-free gingerbread cookies are dairy-free, too! They're made with gluten-free flour, coconut oil, and lots of ginger and cinnamon spices. They are so easy to make and are perfect for Christmas baking. Top the cookies with a three-ingredient royal icing that comes together in just 2 minutes!
Equipment
- Baking Sheet
- Rolling Pin
- Cookie Cutters
Ingredients
Gingerbread Cookies
- ¾ cup coconut oil
- ⅔ cup coconut sugar
- ¾ cup molasses
- 1 egg
- 1 teaspoon vanilla
- 3 ½ cups gluten free 1:1 flour
- 1 tablespoon cinnamon
- 2 teaspoons ground ginger or nutmeg
- 1 teaspoon ground cloves
- 1 teaspoon salt
- 1 teaspoon baking soda
Royal Icing
- 2 cups powdered sugar
- 1 pasteurized egg white about 3 tablespoon egg whites
- ¼ teaspoon vanilla
Instructions
For the Cookies
- In a large bowl, add the coconut oil and coconut sugar. Beat with a hand mixer on medium-high speed until incorporated. It may seem dry, but that's okay. The purpose is to incorporate the coconut oil into the sugar.¾ cup coconut oil, ⅔ cup coconut sugar
- Add the molasses, egg, and vanilla extract to the bowl. Continue mixing on medium-high speed until you have a smooth mixture.¾ cup molasses, 1 egg, 1 teaspoon vanilla
- In a separate bowl, combine the gluten free flour, cinnamon, ginger, cloves, salt, and baking soda. Whisk to combine.3 ½ cups gluten free 1:1 flour, 1 tablespoon cinnamon, 2 teaspoons ground ginger, 1 teaspoon ground cloves, 1 teaspoon salt, 1 teaspoon baking soda
- In small increments, add the dry ingredients to the bowl of wet ingredients. Mix on low speed to combine until all of your dry ingredients have been combined and a soft dough forms.
- Use your hands to form the dough into a large disc and wrap with plastic wrap. Place in the fridge to chill for at least 1 hour. This is important in helping the cookies hold their shape while baking and makes it easier to roll out.
- Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. You can use non-stick cooking spray instead.
- Lightly sprinkle a clean surface with 1-2 tablespoons of gluten-free flour. Remove the plastic wrap from the chilled dough and use a rolling pin to roll out the dough to around ¼" thick.
- Use your favorite Christmas cookie cutters to punch out your shapes in the rolled dough. Try to keep them close together on the dough to minimize the number of times you have to re-roll the dough.
- Transfer your cutouts to the prepared baking sheet about 1" apart. Re-roll the dough as necessary until your baking sheet is full.
- Bake your cookies at 350 degrees for about 9-10 minutes, or until they have spread out and risen.
- Allow the cookies to cool 3-4 minutes on the baking sheet before gently transferring them to a cooling rack. Let the cookies cool completely before icing.
For the Icing
- To make royal icing for the cookies, whisk together powdered sugar, a pasteurized egg white, and vanilla extract together in a bowl until smooth.2 cups powdered sugar, 1 pasteurized egg white, ¼ teaspoon vanilla
- If the frosting is too thick, add almond milk one teaspoon at a time to thin it out. If the icing is too thin, add powdered sugar in small increments until it reaches your desired consistency.
- Transfer the icing to a piping bag with a small tip and decorate the cookies to your preference. Let the icing set up for at least 15 minutes before serving.
Notes
Store cookies in an airtight container on the counter for 3-6 days.
Rolling the dough thinner will give you crispier cookies that keep their shape better. Rolling thicker dough will give you softer, fluffier cookies, but they may lose their shape more easily as they spread in the oven.