Soft and Chewy Gluten-free Gingerbread Cookies
These Soft and Chewy Gingerbread Cookies are always a hit. They're completely gluten-free without compromising taste. The combination of flavors and textures makes these cookies a must-have for any holiday gathering.
Ingredients
- 1 ¾ cup Cassava Flour 175 g
- ½ cup Arrowroot Starch 72 g
- 1 teaspoon Guar Gum
- ¾ teaspoon Baking Soda
- 1 ¼ teaspoon Cinnamon
- 1 ½ teaspoon Ground Ginger
- ⅛ teaspoon Nutmeg
- ½ teaspoon Salt
- 1 cup Brown Sugar
- ¼ cup Molasses
- 1 teaspoon Vanilla
- ½ cup Unsalted Butter softened, or use a dairy-free alternative like Earth Balance
- 2 Large Eggs
Instructions
- In a large bowl, cream the butter, molasses, and brown sugar.
- Add in the eggs and vanilla and mix until combined and smooth
- In a separate bowl, measure out the cassava flour and arrowroot starch. Add the guar gum, baking soda, cinnamon, ginger, nutmeg, and salt. Whisk them all together.
- Add the dry ingredients into the wet ingredients bowl and mix until combined and a soft dough is formed.
- Transfer the dough to the center of some parchment paper or plastic wrap, covering and pressing the dough into a disc.
- Chill the dough for at least two hours or overnight.
- Once the dough is chilled, place it on parchment paper and roll it out using a rolling pin to the desired thickness. I like my cookies slightly thinner than ¼ in. Use a cookie cutter to shape the cookies as gingerbread men or any other holiday shapes you like.
- Place the cut cookies onto a baking sheet lined with parchment paper and freeze for about 15 minutes.
- Bake the cookies (without defrosting) for 10-12 minutes until the edges just start to look a little golden.
- Allow the cookies to cool and then transfer to a baking sheet to completely cool before decorating.
Notes
Chill the dough – This might sound like an obvious thing with a cutout cookie, but it also helps give the cookies time for the flavors to develop in these cookies. I usually like to let the dough chill overnight, but at least two hours will help a lot.
Measure the flours by weight – I find that using gluten-free flours to get the most consistent results by measuring by weight helps a lot. If you don’t have a kitchen scale, I highly recommend you get one. They aren’t expensive, but they can make a huge difference when gluten-free baking.
Freeze the cutouts before baking – This doesn’t take long; about 10-15 minutes will do, but this helps the cookies bake more evenly and helps prevent them from spreading as much.
My Favorite Cookie Frosting for Gingerbread:
- 2 tablespoon Butter
- 1 cup Powdered Sugar – I use Wholesome Sweet Brand since it’s grain-free. If your powdered sugar brand just says “powdered sugar” as the ingredient, it likely contains cornstarch.
- ¼ teaspoon Vanilla
- Milk of Choice until you get the consistency you want.
Nutrition
Calories: 127kcalCarbohydrates: 21gProtein: 1gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 26mgSodium: 123mgPotassium: 75mgFiber: 0.4gSugar: 12gVitamin A: 141IUVitamin C: 0.4mgCalcium: 34mgIron: 1mg
Tried this recipe?Let us know how it was!