Gluten Free Gingerbread People Cookies Recipe
Updated Feb 15, 2021, Published Dec 18, 2013
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Ever since I made my first gluten free gingerbread house I have felt that there was something missing. No matter how pretty the gingerbread house was, it felt a little … empty.
Well now I realize why, it was missing a gingerbread family!
This year I have remedied the situation and made all kinds of happy gluten free gingerbread people.
Of course I was so busy making gingerbread people I had no time to make a gingerbread house so now all my gingerbread people are homeless. I guess I will have to give them away to people who will gladly take them in. I am quite sure I won’t have any trouble finding homes for all my gingerbread people.
Recipe Notes: I used my own gluten free all-purpose flour but you can use any brand you like or make your own using superfine flours and tapioca starch and I used Wholesome Sweeteners Organic Sugar and Molasses. I like the zing that the orange juice and zest adds to these cookies! Make sure the decorating icing you use is gluten free – I use Betty Crocker.
So, do you think I will have trouble finding homes for my gluten free gingerbread people?
Gluten Free Gingerbread People Cookies Recipe
Ingredients
- ¾ cup sugar
- ½ cup unsalted butter, at room temperature
- Zest of 1 orange
- 2½ cups gluten free all-purpose flour plus more for rolling the cookies, *
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon freshly ground nutmeg
- 1 large egg
- ¼ cup molasses
- 2 tablespoons orange juice
- Gluten free decorating icing
Instructions
- Cream the sugar, butter, and orange zest together until light and fluffy, about 3 minutes.
- Whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, cloves, and nutmeg. Add the flour mixture to the butter and sugar and mix. Whisk together the egg, molasses, and orange juice. Add to the batter and mix. With a spatula, make sure you have everything mixed well. Pat the dough into a rectangle, wrap with plastic wrap and refrigerate for 1 hour.
- Preheat the oven to 375 degrees and line baking sheets with parchment paper.
- Dust a work surface with a little flour and roll the dough to between 1/8 and ¼ inch thick. Cut with cookie cutters and place on the prepared baking sheets. Bake for 8 – 10 minutes or until the cookies are set. Let cool on the pans for 5 minutes then remove to a wire rack to finish cooling.
- Once cool, decorate the cookies with decorating icing.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I absolutely love these cookies! I’ve been gluten free for 6 years now and have tried several gingerbread cookie recipes and this is the best by far.
I will definitely be trying more recipes from this site! Thank you for sharing!
DELICIOUS!! ..but mine came out like more of a batter consistency rather than a dough. I was unable to shape into a rectangle before putting in the fridge. Even after it chilled overnight it was still impossible to roll out, so I had to drop batter onto the cookie sheets and then cut out shapes from the round cookies after baking. Any suggestions?