Baked Goods · Kid Friendly/Toddler Approved! · Recipes

Gluten Free Gingerbread Cookies

Gingerbread 3.jpg

Gluten free gingerbread can be a challenge.  The dough can be difficult to work with as it can be quite sticky, making it difficult to roll out and shape with cookie cutters.  Thankfully, I have figured out a recipe that is less sticky but very tasty – even for my gluten-full family who can be quite picky when it comes to gluten free baked goods.


  • 2 cups brown rice flour
  • 1/2 cup buckwheat flour
  • 1/2 cup tapioca starch
  • 1/2 cup potato starch
  • 1 tsp baking soda
  • 1 tsp xantham gum (helps the cookies to stick together)
  • 1 tsp cinnamon
  • 2 tsp ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice
  • 1/4 tsp cloves
  • 1/2 cup unsalted butter, softened
  • 2/3 cups brown sugar
  • 1/2 cup molasses
  • 1 egg
  • 1 tsp vanilla extract
  • Icing and other gluten free decorations (i.e. chocolate chips, candies, jujubes – make sure to check the ingredients and warnings for gluten on each package)


  1. In a large bowl, mix together brown rice flour, buckwheat flour, tapioca starch, potato starch, baking soda, xantham gum and spices.
  2. In a mixing bowl, cream softened butter with brown sugar.  Add molasses, egg and vanilla and beat until smooth.  Add half of the dry ingredients and mix well.  Add the other half and mix until smooth.
  3. With a spatula, remove the dough from the bowl and knead for a few minutes.  Shape into a disc and put into a large ziplock bag.  Refrigerate for an hour (this dough can be made ahead of time and refrigerated longer – just make sure to take it out of the fridge for about 15 minutes prior to rolling it out).
  4. Remove the dough from the refrigerator and separate into thirds.  Between two pieces of parchment paper, roll the dough out to about 1/8″ thick (one third at a time). Now the fun begins!  Gingerbread 4.jpg
  5. Preheat oven to 350 degrees and line two baking sheets with parchment paper.  Take out your cookie cutters and start shaping your cookies.  Carefully transfer each cookie onto the baking sheet, making sure to keep about 1″ between each one.
  6. Bake cookies in the oven for approximately 8 minutes (or until done).  Transfer to a cooling rack after a few minutes and leave to cool.
  7. Start decorating!! Gingerbread 2.jpg

When decorating with kids, I found the small icing tubes (the ones that my two daughters are using in the picture above) were perfect and resulted in less mess.  It was also easier for them to make a more detailed design.

Gingerbread 1a.jpg

Happy Holidays!!


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