Go Back
Gingerbread-person and star cookies on a plate with icing nearby.

Gluten Free Gingerbread Cookies (Cut-Out Style)

A provisional roll-out gingerbread cookie formula with a gluten-free flour blend, molasses, and warm spices. Test the dough and bake window before publication.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 10 minutes
2 hours 15 minutes
Total Time 2 hours 50 minutes
Servings: 8
Course: Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 3 1/4 cups 1:1 gluten-free baking flour blend 400 g
  • 1/2 teaspoon xanthan gum only if the flour blend does not already contain it (about 1.5 g)
  • 1/2 teaspoon baking soda about 2.5 g
  • 1/2 teaspoon fine salt about 3 g
  • 2 teaspoons ground ginger about 4 g
  • 1 teaspoon ground cinnamon about 2.5 g
  • 1/4 teaspoon ground cloves about 0.5 g
  • 8 tablespoons unsalted butter softened (113 g)
  • 1/2 cup packed brown sugar 110 g
  • 1 large egg about 50 g without shell
  • 7 tablespoons molasses about 150 g
  • 1 teaspoon vanilla extract 5 g

Equipment

  • 2 Light-colored baking sheets Use cool pans for the cutouts
  • 2 sheets Parchment paper Roll dough between sheets and line pans
  • 2 Mixing Bowls Separate dry and wet mixtures
  • 1 Whisk, Mix dry ingredients evenly
  • 1 Hand mixer or sturdy spoon Cream butter and sugar; combine dough
  • 1 Digital Kitchen Scale Weigh flour and molasses accurately
  • 1 Rolling Pin Roll to a provisional ¼-inch thickness
  • 1 Ruler Check even thickness
  • 1 set Cookie cutters Cut gingerbread people or other shapes
  • 1 Thin Spatula Move cutouts without distorting them
  • 1 Wire cooling rack Cool completely before decorating

Method
 

  1. Whisk together the gluten-free flour blend, xanthan gum if needed, baking soda, salt, ground ginger, cinnamon, and cloves.
  2. In a separate bowl, beat the softened butter and brown sugar until evenly combined and creamy; avoid whipping in excess air.
  3. Add the egg, molasses, and vanilla. Mix until smooth.
  4. Add the dry ingredients and mix just until a dough forms. Record whether the dough is sticky, crumbly, or workable; do not adjust the first test batch without noting the change.
  5. Divide the dough into two portions. Press each into a flat disk, wrap, and chill for a provisional 1 to 2 hours.
  6. Roll one disk between parchment to a provisional 1/4-inch thickness. Cut shapes close together to reduce scraps.
  7. Transfer the parchment and cutouts to a cool baking sheet. Gather scraps gently and re-roll once if needed.
  8. Chill the cutouts for a provisional 15 minutes while the oven heats to 350°F (175°C).
  9. Bake for a provisional 8 to 12 minutes, checking small cookies early. Record spread, color, edge set, and center texture.
  10. Let the cookies firm on the baking sheet, then cool completely on a rack before decorating. Confirm texture and shape retention before publishing.

Notes

TEST DRAFT ONLY: This formula has not been kitchen-tested. The proposed ingredients are a 1:1 gluten-free flour blend, butter, brown sugar, molasses, egg, vanilla, and warm spices. Record the flour blend brand and whether it contains xanthan gum.
Flour blend: Use one 1:1 gluten-free baking blend for the first test. Add xanthan gum only if that blend does not already contain it. Different blends can absorb liquid differently.
Dough handling: The 1–2-hour dough chill and 15-minute cutout chill are provisional. Record stickiness, cracking, and shape retention. Do not add unmeasured flour to the first batch.
Rolling and baking: Roll to a provisional 1/4-inch thickness and test matched cookies at 8, 10, and 12 minutes at 350°F (175°C). Record shape spread, color, and center texture after cooling.
Decorating and storage: Cool completely before icing. Do not publish a storage duration or a decoration-strength claim until the cookies have been tested.
Yield and servings: The provisional target is 24–30 cookies. WPRM Servings is set to 8 per site convention; confirm the actual yield and portion size during testing. Advanced Servings remains blank.
Nutrition and times: These values are not verified. Finalize time, yield, storage, and nutrition only after the formula and serving size are tested.