Gluten-Free Gingerbread Cookies

⏱ 30 mins 🍽 Serves 12 🌶 american 🏷 Cookies

This recipe creates a sturdy gluten-free gingerbread dough that is ideal for rolling and cutting into festive shapes or constructing gingerbread houses. It uses a blend of brown rice flour, sweet rice flour, and tapioca starch, combined with traditional spices like ginger, cinnamon, and clove. The dough is chilled before being rolled, cut, and baked until golden. The resulting cookies can be decorated and stored for up to a week. For a dairy-free version, simply substitute the butter with a solid dairy-free shortening.

Gluten-Free Gingerbread Cookies

Ingredients

  • 8.5 ounces (2 cups) brown rice flour
  • 2 3/4 ounces (1/2 cup) sweet rice flour
  • 2 ounces (1/2 cup) tapioca starch
  • 1 tablespoon ground ginger
  • 1 teaspoons ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground clove
  • 1/4 teaspoon xanthan gum
  • 5 ounces (10 tablespoons) butter, softened
  • 6.3 ounces (3/4 cup packed) dark brown sugar
  • 1 large egg
  • 3 tablespoons molasses

Method

  1. Whisk the brown rice flour, sweet rice flour, tapioca starch, ground ginger, ground cinnamon, baking powder, salt, ground clove, and xanthan gum together in a medium bowl. In a stand mixer with a paddle, cream the butter and dark brown sugar into a thick paste for about 30 seconds. Blend in the egg, then scrape down the bowl. Add the dry ingredients and blend to form a thick dough. Finally, blend in the molasses until fully combined.
  2. Sprinkle brown rice flour on your work surface. Place the dough on it, pat into a round, and wrap tightly in plastic. Refrigerate the dough for several hours or overnight.
  3. Heat your oven to 350°F. Let the chilled dough sit for five minutes. Split the round in half and roll each piece to a 1/4-inch thickness on a surface well-floured with rice flour. Cut out your shapes, transfer to a parchment-lined baking sheet, and bake until the edges are golden and fragrant. Repeat with the second half of dough.
  4. Transfer the baked cookies to a wire rack to cool completely. Decorate them as you like. Keep the finished cookies in a sealed container for up to one week.

Nutrition (per serving)

Sodium199000 mg

Recipe details

CategoryCookies
Cuisineamerican
AuthorElizabeth Barbone