Best 3 Gingerbread Cookies Gluten Free Recipes
Indulge in a delightful gluten-free holiday tradition with our meticulously crafted gingerbread cookies. These delectable treats are a symphony of warm spices and zesty ginger flavors, perfectly balanced with a hint of molasses. Experience the magic of gluten-free baking as you embark on a culinary journey to create these festive masterpieces. With a variety of recipes tailored to different dietary preferences, including vegan and egg-free options, there's a perfect recipe for everyone to savor the joy of homemade gingerbread cookies.
Let's cook with our recipes!
GINGERBREAD COOKIES (GLUTEN FREE)
A delicious gingery cookie that bakes up crisp. Nice baked into lovely shapes and iced using royal icing. A real bonus is that these tasty little cookies are also gluten free!!!!!
Provided by dizzydi
Categories Dessert
Time 1h30m
Yield 30 cookies, 30 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl cream the butter and brown sugar.
- Add golden syrup and egg and mix till combined.
- In a seperate bowl sift together all the dry ingredients, then add to the wet ingredients.
- Mix together and then refrigerate for 1 hour.
- Remove dough from refrigerator and place onto a floured surface and knead lightly.
- roll out to 5mm thickness and then cut into shapes using cookie cutters.
- Bake in 170 degree celsius oven for approx 15 minutes or till well browned.
- Leave to cool on trays for 5 minutes then transfer to cooking racks.
- when cool ice with royal icing or any hard setting icing.
Nutrition Facts : Calories 54.7, Fat 3.5, SaturatedFat 2.2, Cholesterol 15.9, Sodium 67.7, Carbohydrate 6, Fiber 0.1, Sugar 4.3, Protein 0.3
GLUTEN-FREE GINGERBREAD CUTOUT COOKIES
Gluten-free gingerbread men? Yes, please! This tender, from-scratch dough has all the usual spices you'd find in any traditional gingerbread-cloves, cinnamon, nutmeg and of course, ginger! As soon as you pop these cute-as-can-be cutouts in the oven, your home will be filled with aromas that are undeniably festive. Little bakers can help roll out the dough and can decorate their gingerbread girls and boys with white chocolate frosting and crushed cinnamon candies. And with just 15 minutes of prep, you can whip up a batch to bring to the cookie exchange or to a last-minute Christmas party-trust us, these cookies are so good you won't even know they're gluten free!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 36
Number Of Ingredients 15
Steps:
- In large bowl, beat sugar, butter and molasses with electric mixer on medium speed until well mixed, or mix with spoon. Beat in egg until blended. In medium bowl, stir together flour blend, baking soda, xanthan gum, cinnamon, ginger, salt, cloves and nutmeg. Stir dry ingredients into sugar mixture. Cover and refrigerate about 1 hour or until firm.
- Heat oven to 375°F. On work surface sprinkled with flour blend, roll half of dough at a time 1/8 inch thick. (Keep remaining dough refrigerated until ready to roll.) Cut with 2 1/2-inch gingerbread boy or girl cookie cutter dipped into flour blend. Place 1 inch apart on ungreased cookie sheet.
- Bake 7 to 9 minutes or until set. Remove from cookie sheet to cooling rack; cool completely, about 15 minutes.
- In small microwavable bowl, microwave white vanilla baking chips and shortening uncovered on Medium-High (70%) 1 minute; stir. Microwave 15 seconds at a time until mixture can be stirred smooth. Place in decorating bag fitted with small round tip. Pipe on cookies as desired, and decorate with candies.
Nutrition Facts : Calories 90, Carbohydrate 13 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 110 mg, Sugar 7 g, TransFat 0 g
SOFT GINGERBREAD COOKIES (GLUTEN FREE & VEGAN)
Steps:
- Preheat oven to 375°F. Cream margarine and brown sugar together in a large bowl. Add molasses and applesauce. In a separate bowl mix flours, baking soda, xanthan gum, salt, ginger and cinnamon. Add dry ingredients to wet and mix well. Scoop out tablespoonfuls of cookie dough and roll out into a ball. Dough will be rather sticky. Roll into white sugar then place on a cookie sheet. Bake in preheated oven for 8-10 minutes. Keep an eye on them. You would hate to overbake these tasty gems. Let cool at least 5 minutes on the cookie sheet before removing from sheet. The cookies will be slightly crisp on the outside and chewy on the inside.
Tips:
- Use light corn syrup instead of molasses. This will give your cookies a chewier texture and prevent them from spreading too much in the oven.
- Be careful not to overmix the dough. Overmixing will make the cookies tough.
- Chill the dough for at least 30 minutes before baking. This will help the cookies hold their shape in the oven.
- Use a cookie scoop to drop the dough onto the baking sheet. This will help ensure that the cookies are all the same size and shape.
- Bake the cookies for 8-10 minutes, or until the edges are just starting to brown. Do not overbake the cookies, or they will become dry and crumbly.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This will help prevent the cookies from breaking.
Conclusion:
These gluten-free gingerbread cookies are a delicious and festive treat that can be enjoyed by people of all ages. They are easy to make and can be decorated with a variety of toppings, such as frosting, sprinkles, or candy. Whether you are serving them at a holiday party or just enjoying them as a snack, these cookies are sure to be a hit.
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