Introduction

This gluten free gingerbread recipe delivers warm, spicy cookies perfect for the holiday season or any cozy day. Soft yet firm, these gingerbread treats are easy to make and fun to decorate with family and friends.

A group of gingerbread men cookies are laid out on a pink textured surface with small golden star and white snowflake sprinkles scattered around. Each cookie is medium brown with white icing outlining their arms, legs, eyes, and smiling mouths. They have icing buttons in the center of their bodies, some decorated with small green holly leaves and red berries, while others have yellow star buttons. The cookies have slightly rough and crumbly textures. photo taken with an iphone --ar 4:5 --v 7

Ingredients

100 g light brown sugar
75 g butter
55 g golden syrup
300 g plain gluten free flour
3 tsp ground ginger
½ tsp mixed spice
¼ tsp xanthan gum
½ tsp bicarbonate of soda
1 large egg

Instructions

Step 1: Add the light brown sugar, butter, and golden syrup to a large saucepan over the lowest heat. Stir gently until melted and combined, then remove from the heat. Avoid boiling the mixture.
Step 2: In a large mixing bowl, combine the gluten free flour, ground ginger, mixed spice, xanthan gum, and bicarbonate of soda. Stir well to mix evenly.
Step 3: Pour the melted butter, sugar, and syrup mixture into the dry ingredients. Stir with a wooden spoon until it starts to clump together, then add the egg and mix until a sticky dough forms. Wrap the dough in clingfilm and chill for at least one hour.
Step 4: Preheat your oven to 180°C (160°C fan) / Gas Mark 4. Line two large baking sheets with baking paper and set aside.
Step 5: Place a sheet of baking paper on your work surface and dust it lightly with gluten free flour. Put the chilled dough in the center, then cover with another sheet of greaseproof paper. Roll the dough between the papers to about 6mm thick.
Step 6: Remove the top sheet of paper and use your cookie cutters to cut out shapes from the dough. Use a fish slice or spatula to carefully transfer the shapes to the lined baking sheets, spacing them well.
Step 7: Re-roll any leftover dough between the sheets and continue cutting shapes until all dough is used.
Step 8: Place the baking trays with cookie shapes in the fridge for 15 to 20 minutes to firm up before baking. This helps prevent spreading.
Step 9: Bake the cookies for about 8 minutes for small shapes (2-3 inches or less), or 10-12 minutes for larger shapes like gingerbread men. They should be golden brown when done.
Step 10: Remove the trays from the oven and cool the cookies completely on a wire rack before decorating.
Step 11: To decorate, mix 100 g icing sugar with 2–3 teaspoons of water to create a thick paste. Use a piping bag with a small round nozzle to add faces and patterns, and decorate with sweets or sprinkles as desired.

Tips & Variations

Use gluten free flour blends that contain xanthan gum; adjust or omit xanthan gum if your blend includes it already.
Swap golden syrup for honey or maple syrup for a different flavor twist.
For spicier gingerbread, add a pinch of cinnamon or cloves to the spice mix.
Chilling the dough overnight enhances the flavor and makes rolling easier.
Try cutting shapes with themed cutters for holidays or special occasions.

Storage

Store cooled gingerbread cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the baked and cooled cookies in an airtight container for up to three months. Thaw at room temperature before decorating or serving.

How to Serve

The image shows five gingerbread cookies shaped like people, placed on a textured pink surface with a cooling rack in the top right corner. Each cookie has white icing forming smiling faces, wavy lines on arms and legs, and three buttons down the middle; some buttons are white, and others look like tiny stars. Two of the gingerbread figures also have small green leaves and red berries made of icing near the neck. The scene is bright and focused, highlighting the warm brown color of the cookies against the pink texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this gingerbread dairy-free?

Yes, substitute the butter with a dairy-free margarine or coconut oil using the same quantity, and ensure your gluten free flour blend is dairy-free as well.

Why does my gluten free gingerbread spread too much?

This can happen if the dough is too warm or not chilled enough before baking. Chilling the dough for at least one hour and placing cut shapes back in the fridge before baking helps prevent spreading. Also, ensure correct balance of xanthan gum and baking soda in the flour mix.