Gingerbread cookies have been a part of my holiday tradition for as far back as I can remember.
This is a delicious gingerbread cookie that we make all through the fall and holidays. You can get creative with different cookie cutters creating different shapes, or simply roll into balls and flatten.
It’s so much fun watching others, especially children, become creative on how to decorate their gingerbread people.
Gingerbread cookies can be enjoyed plain or decorated to the max. Often we just melt good dark chocolate to frost the cookies. Any way you choose to prepare them, they’re delicious.
They are simply a “taste of fall” and fill your home with amazing aromas!
Get Ready To Bake:
Mix up your dough. Pat into a ball, cover and place in the fridge for 30 minutes, or overnight.
When ready to bake, let the dough sit out of the refrigerator for a few minutes to soften. Preheat your oven to 350°
Choose your favorite gingerbread man cookie cutters or any shape you want.
The best way to cut the cookies out is to use a surface of wax paper or parchment paper with a little
bit of brown rice flour sprinkled on the paper.
(Don’t use too much or you will dry out the cookies).
Roll out a small ball of dough about ¼ inch thick.
Try not to roll too thin or the cookies will become hard when baked.
Use a flat spatula to help move the cookies onto the cookie sheets.
Place on a cookie sheet, leaving some space between cookies for baking.
Try to place cookies of the same size on each cookie sheet so they bake evenly.
You don’t want to bake large gingerbread men on the same cookie sheet as the baby-sized ones.
Bake 5 minutes. Turn the cookie sheet around in the oven and bake an additional 4-5 minutes. You want the cookie to be set but not be hard.
Let rest for 1-2 minutes on the cookie sheet. Cool on a wire rack completely before decorating or enjoy plain!
Get Ready To Decorate:
Collect the toppings you want to use. Dried fruits, nuts, coconut, and chocolate chips work well.
Use frosting or melted chocolate as the “glue” to hold your toppings on the cookie as you decorate.
Invite the kids to help out and have some fun!
Please come back and let me see how you decorated your Gingerbread cookies!
Gingerbread Cookies: Gluten-Free / Dairy-Free / Egg-Free
- ¼ cup butter (Earth Balance)
- ½ cup coconut sugar
- ½ cup molasses
- ½ cup water
- ¾ cup brown rice flour
- ¾ cup sweet rice flour
- 1 cup millet flour
- ½ cup potato starch flour
- 1 T ground flax seed
- 1 ½ t. baking soda
- 1 t. guar gum
- 2 t. cinnamon
- 1 t. ground ginger
- ¾ t. ground nutmeg
- ½ t. ground cloves
- In one bowl, measure the butter and let sit to reach room temperature.
- In another bowl, combine all of the dry ingredients, including the spices. Whisk together and let sit about 5 minutes allowing the flavors to blend.
- Once the butter is soft, add the molasses and stir until combined. Add the sugar and stir to create a fluffy mixture.
- Add the flour mixture to the wet ingredients, a little at a time. Slowly add the water with each addition of the flour until completely incorporated.
- Then, form into a big ball.
- Cover and place in the refrigerator for about 30 minutes, or overnight.
- When ready to bake, preheat oven to 350°
- Choose your favorite gingerbread man cookie cutters, or any shape you want.
- The best way to cut the cookies out is to use a surface of parchment paper (You can use a little bit of brown rice flour sprinkled on the paper if needed. Don’t use too much or you will dry out the cookies).
- Roll out a small ball of dough about ¼ inch thick. Try not to spread the dough too thin or the cookies will become hard when baked.
- Place cut shapes on cookie sheet, leaving space between the cookies for spreading out. Also, try and keep similar-sized shapes on one cookie sheet. You don’t want to bake a large gingerbread cookie with a small one. The small one will burn before the large cookie is set.
- Bake 5 minutes. Turn the cookie sheet around in the oven- and bake an additional 4-5 minutes. You want the cookie to be set but not hard.
- Let rest for 1-2 minutes on the cookie sheet.
- Cool on a wire rack completely before decorating or enjoy plain.
- Decorate with any gluten-free goodies you can find – chocolate chips, dried fruits or coconut, nuts, seeds and frosting or melted chocolate. Get creative and have fun!