Easy Gluten-Free Soft Gingerbread Cookies
This gluten-free gingerbread cookies recipe makes soft, flavorful, and delicious gingerbread cookies.
Equipment
- Baking sheets
- Cookie Cutters
Ingredients
- 2 sticks unsalted butter softened
- ¾ cup brown sugar
- ¾ cup molasses
- 1 egg
- ½ teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon cardamom
- 1 teaspoon ground ginger
- ¼ teaspoon table salt
- 3 ½ cups gluten-free flour
Instructions
- Preheat the oven to 350 degrees and line two baking sheets with parchment paper. Set aside.
- Combine gluten-free flour, baking soda, cinnamon, nutmeg, cardamom, ginger, and salt in a medium bowl. Set aside.
- In a large bowl, cream softened butter and egg together. Add brown sugar, molasses, and vanilla extract.
- Add the dry ingredients to the wet ingredients.
- Divide the cookie dough into two discs and wrap them with plastic wrap. Chill in the fridge for at least 2 hours.
- Roll dough until it's ½ an inch thick. Use cookie cutters to cut shapes out and line on the baking sheets, leaving 1 inch of space between each cookie cutout.
- Chill the unbaked cookies in the fridge for 15 more minutes.
- Bake in the oven for 14-16 minutes. Let the cookies cool completely on a cooling rack before icing or enjoy them plain.
Notes
Store the baked cookies in an airtight container for up to five days at room temperature.
Freeze baked cookies in a freezer-safe container for up to three months.
Store unbaked gingerbread cookie dough in plastic wrap and a freezer-safe container for up to three months.
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