Gluten-Free Gingerbread Cookies Recipe

Introduction

These gluten-free gingerbread biscuits are a delightful twist on a classic treat, perfect for those avoiding gluten but still craving rich, spicy flavors. Soft, fragrant, and easy to decorate, they make a wonderful festive favorite or cozy snack.

Ingredients

• 100g salted butter
• 3 tbsp golden syrup
• 100g dark muscovado sugar
• ½ tsp bicarbonate of soda
• 1½ tbsp ground ginger
• 1 tsp ground cinnamon
• 225g gluten-free plain flour
• 50g icing sugar

Instructions

1. Step 1: In a small pan, heat the butter, golden syrup, and dark muscovado sugar together until melted, stirring occasionally. Set aside to cool slightly.
2. Step 2: In a large bowl, mix the bicarbonate of soda, ground ginger, cinnamon, and gluten-free flour. Pour in the melted butter mixture and stir to combine. Then, use your hands to bring the mixture together into a soft dough.
3. Step 3: Place two sheets of greaseproof paper on your work surface. Lay the dough on one sheet, shape it into a rectangle, and cover it with the second sheet. Roll out the dough to about ½ cm thickness, then transfer it flat to the fridge for 1 hour to firm up.
4. Step 4: Preheat the oven to 190°C (170°C fan)/gas mark 5. Line a large baking tray with non-stick greaseproof paper. Remove the dough from the fridge and cut out your desired shapes—9cm stars work well. You can also create smaller stars with cut-out centers for variety.
5. Step 5: Bake the shapes in the preheated oven. Baking time varies by size, so adjust by a few minutes as needed until golden and firm.
6. Step 6: To make the icing, combine the icing sugar with 1 to 2 tablespoons of water until thick but pipeable, not runny. Once the biscuits have cooled, decorate them with your chosen designs using the icing.

Tips & Variations

• For extra flavor, try adding a pinch of ground cloves or nutmeg to the dough.
• If you prefer a dairy-free version, substitute the butter with a suitable vegan margarine.
• Use natural food coloring in the icing to create festive colors without artificial additives.
• Store any leftover icing in an airtight container in the fridge, stirring before use.

Storage

Store the gingerbread biscuits in an airtight container at room temperature for up to one week. To keep them crisp, avoid refrigeration. If decorated, allow the icing to fully dry before storing. Reheat gently in a low oven if you prefer a warm biscuit, but these are best enjoyed fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of gluten-free flour?

Yes, you can substitute with regular plain flour if you don’t need the recipe to be gluten-free. The texture and flavor will be similar, but the dough may be slightly easier to handle.

How do I make the dough less sticky?

If the dough feels too sticky to work with, chill it a bit longer in the fridge. You can also dust the work surface and rolling pin lightly with gluten-free flour to prevent sticking during rolling.

Gluten-Free Gingerbread Cookies Recipe

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★★★★★

4.8 from 124 reviews

• Author: Cleo
• Total Time: 1 hour 32 minutes
• Yield: Approximately 20 medium-sized gingerbread biscuits 1x
• Diet: Gluten Free

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Description

A delicious and festive gluten-free gingerbread recipe featuring aromatic spices and a soft yet firm dough, perfect for holiday baking and decorating with icing.

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Ingredients

Scale 1x2x3x

Wet Ingredients

• 100g salted butter
• 3 tbsp golden syrup

Sweeteners

• 100g dark muscovado sugar
• 50g icing sugar (for icing)

Dry Ingredients

• ½ tsp bicarbonate of soda
• 1½ tbsp ground ginger
• 1 tsp ground cinnamon
• 225g gluten-free plain flour

Icing

• 1 – 2 tbsp water (to mix with icing sugar for icing)

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Instructions

1. Prepare the butter mixture: In a small pan, gently heat the salted butter, golden syrup, and dark muscovado sugar together, stirring occasionally until all ingredients are melted and combined. Set aside to cool slightly.
2. Mix dry ingredients: In a large bowl, combine the bicarbonate of soda, ground ginger, ground cinnamon, and gluten-free plain flour thoroughly.
3. Make the dough: Pour the slightly cooled melted butter mixture into the dry ingredients. Stir together to combine, then use your hands to bring the mixture into a soft dough. Note that the dough will be soft initially but will firm up when chilled.
4. Roll the dough: Lay two sheets of greaseproof paper on the work surface. Place the dough on one sheet and shape it into a rectangle. Cover with the second sheet and roll the dough out to about ½ cm thickness.
5. Chill the dough: Transfer the rolled dough, still between the greaseproof sheets, onto a flat surface and refrigerate for 1 hour to set and firm up for easier cutting.
6. Preheat the oven: Set the oven temperature to 190°C (170°C fan) or gas mark 5 and line a large baking tray with non-stick greaseproof paper.
7. Cut out shapes: Remove the dough from the fridge and peel off the top greaseproof sheet. Use cookie cutters to cut out shapes like 9cm stars or smaller stars with cut-out centers. Arrange the shapes on the lined baking tray.
8. Bake the gingerbread: Bake in the preheated oven for approximately 10-12 minutes, adjusting the time slightly depending on the size of the shapes. Smaller shapes will need less time; larger shapes may need a few extra minutes.
9. Prepare icing: While the biscuits bake and cool, mix the icing sugar with 1 to 2 tablespoons of water until thick yet pipeable. Avoid thinning it too much to prevent it from running.
10. Decorate the biscuits: Once the gingerbread cookies have cooled completely, pipe decorative designs using the prepared icing as desired.

Notes

• The dough will be soft initially but firms up well in the fridge, making it easier to work with.
• Adjust baking time according to the size and thickness of cut shapes; thinner or smaller shapes bake faster.
• Use greaseproof paper to prevent sticking and help with rolling out the dough evenly.
• The icing should be thick enough to hold its shape but still pipeable for decorating.
• Store baked gingerbread in an airtight container to maintain freshness.

• Prep Time: 20 minutes
• Cook Time: 10-12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: British

Keywords: gluten-free gingerbread, gingerbread cookies, holiday baking, gluten-free dessert, spiced cookies