Gluten-Free Gingerbread Cookies Recipe

Name: Gluten-Free Gingerbread Cookies Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
In medium mixing bowl, whisk together brown rice flour, sweet rice flour, tapioca starch, ground ginger, ground cinnamon, baking powder, salt, ground clove, and xanthan gum. Set aside. In bowl of stand mixer fitted with paddle attachment, cream together butter and dark brown sugar until a thick paste forms, about 30 seconds. Add egg. Blend until combined. Stop mixer and scrape down bottom and sides of the bowl. Add dry ingredients. Blend until a thick dough forms. Add molasses. Blend until thoroughly combined.
2
Lightly flour your countertop with brown rice flour. Turn dough out onto counter and pat into a round. Wrap tightly with plastic wrap. Chill for several hours or overnight.
3
Preheat oven to 350u00b0F. Remove dough from the refrigerator and allow to stand for five minutes. Divide dough round in half and roll out to 1/4-inch thickness on a generously rice floured countertop. Cut into shapes. Place cookies on parchment-lined baking sheet. Bake until edges are golden brown and aromatic. Repeat with remaining dough.
4
Cool cookies on a wire rack. Decorate as desired. Store cookies in a covered container for up to one week.

756

kcal

Calories

Fat

107

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Gluten-Free Gingerbread Cookies Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!