Christmas Gingerbread Cookies (Gluten-Free Option) - Baking Cherry

Christmas Gingerbread Cookies (Gluten-Free Option)

Cookies, Gluten-Free

Make your holiday a bit more merry with these traditional gingerbread cookies, full of flavor and Christmas spirit.

Christmas Gingerbread Cookies (with Gluten-Free Option)

Active time: 30 mins | Cook time: 15-20 mins | Yield: About 30 three-inch cookies

Print Recipe
Ingredients:

*Measuring cup: 250ml

Cookies:

  • 1/4 cup Granulated or Demerara Sugar
  • 1/4 cup Brown Sugar
  • 1/4 cup Molasses or Honey
  • 1/2 cup (115g) Melted Butter
  • 1 teaspoon Vanilla extract
  • 1 Egg
  • 1 teaspoon Baking Soda
  • 1 tablespoon Ground Ginger
  • 1 tablespoon Ground Cinnamon
  • 1/4 teaspoon Ground Cloves
  • 1/4 teaspoon Ground Nutmeg
  • 3 cups All-Purpose Flour (see gluten-free option at the end of this recipe)

Icing:

  • About 3/4 cup Royal Icing Powder Mix
  • Food Coloring
  • Candy-coated chocolates
Instructions:
  1. In a large bowl, whisk together demerara sugar, brown sugar, molasses, melted butter, vanilla extract and egg. 
  2. Add 2 cups of flour, baking soda, ground ginger, ground cinnamon, ground cloves and ground nutmeg.
  3. Mix well with a spatula. Add the last cup of flour gradually, until it forms a dough that doesn’t stick to your hands.You may not need to use all the flour.
  4. Wrap the dough in plastic wrap and refrigerate for about 40 minutes.
  5. Line a large baking sheet with parchment paper; set aside.
  6. Preheat oven to 350 degrees (176°C).
  7. Roll out dough between two parchment paper sheets, until it reaches 1/4-inch thick.
  8. Cut out shapes with cookie cutters and transfer to baking sheet.
  9. Bake until cookies are lightly golden brown around the edges and bottom. About 15-20 minutes.
  10. Transfer to a wire rack. Let cool completely.
  11. Decorate cooled cookies with royal icing and candy-coated chocolates.

Gluten-Free Option:
  • 2 cups Rice Flour + 1 cup Potato Starch + 1 teaspoon Xanthan Gum.
  • Use according to the recipe: add the third cup gradually, until the dough doesn’t stick to your hands. It may not be necessary to use all the gluten-free flour.
Other Recipes:

Make your holiday a bit more merry with these traditional gingerbread cookies, full of flavor and Christmas spirit.

Christmas Gingerbread Cookies (Gluten-Free Option)
Prep time:
Cook time:
Total time:
Serves: About 30 three-inch cookies
Make your holiday a bit more merry with these traditional gingerbread cookies, full of flavor and Christmas spirit.
Ingredients
  • *Measuring cup: 250ml
  • Cookies:
  • 1/4 cup Granulated or Demerara Sugar
  • 1/4 cup Brown Sugar
  • 1/4 cup Molasses or Honey
  • 1/2 cup (115g) Melted Butter
  • 1 teaspoon Vanilla extract
  • 1 Egg
  • 1 teaspoon Baking Soda
  • 1 tablespoon Ground Ginger
  • 1 tablespoon Ground Cinnamon
  • 1/4 teaspoon Ground Cloves
  • 1/4 teaspoon Ground Nutmeg
  • 3 cups All-Purpose Flour (see gluten-free option at the end of this recipe)
  • Icing:
  • About 3/4 cup Royal Icing Powder Mix
  • Food Coloring
  • Candy-coated chocolates
Instructions
  1. In a large bowl, whisk together demerara sugar, brown sugar, molasses, melted butter, vanilla extract and egg.
  2. Add 2 cups of flour, baking soda, ground ginger, ground cinnamon, ground cloves and ground nutmeg.
  3. Mix well with a spatula. Add the last cup of flour gradually, until it forms a dough that doesn’t stick to your hands.You may not need to use all the flour.
  4. Wrap the dough in plastic wrap and refrigerate for about 40 minutes.
  5. Line a large baking sheet with parchment paper; set aside.
  6. Preheat oven to 350 degrees (176°C).
  7. Roll out dough between two parchment paper sheets, until it reaches 1/4-inch thick.
  8. Cut out shapes with cookie cutters and transfer to baking sheet.
  9. Bake until cookies are lightly golden brown around the edges and bottom. About 15 minutes.
  10. Transfer to a wire rack. Let cool completely.
  11. Decorate cooled cookies with royal icing and candy-coated chocolates.
Notes
Gluten-Free Option:[br][br]2 cups Rice Flour + 1 cup Potato Starch + 1 teaspoon Xanthan Gum. [br]Use according to the recipe: add the third cup gradually, until the dough doesn’t stick to your hands. It may not be necessary to use all the gluten-free flour.