There’s something instantly cozy about the spicy aroma and tender crumb of gingerbread cookies, especially when they’re made without gluten. This Gluten-Free Gingerbread Cookies Recipe delivers all the warmth and nostalgia of traditional gingerbread but with a soft texture that’s perfect for decorating and sharing.

A white plate with a red rim holds several gingerbread cookies decorated with white icing. The cookies are in different shapes: gingerbread men with smiling faces, buttons, and scarves; a snowflake with detailed icy patterns; Christmas trees with zigzag icing lines and small sugar crystals; and other festive shapes with simple white icing zigzags. The gingerbread cookies have a warm brown color and a smooth texture. The plate sits on a white marbled surface, and in the background, a green tray holds more gingerbread men. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Gluten-Free Gingerbread Cookies Recipe
Top Tip
How to Serve Gluten-Free Gingerbread Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Gluten-Free Gingerbread Cookies Recipe

Why You'll Love This Recipe

I’ve tried a bunch of gluten-free gingerbread cookie recipes over the years, and this one always rises to the top. It’s just the right balance of soft and sturdy—great for cutting out festive shapes without cracking. Plus, the spices are nicely pronounced without being overpowering.

Perfect Texture: These cookies bake soft yet hold their shape beautifully for decorating.
Rich Flavor: The blend of cinnamon, ginger, and cloves gives a warm, inviting spice profile.
Easy to Make: The dough comes together quickly with pantry staples and a simple method.
Gluten-Free Friendly: Uses a measure-for-measure gluten-free flour that doesn’t compromise taste or texture.

A green tray holds several gingerbread cookies with white icing decorations, including a large snowflake cookie with detailed white lines, a tree-shaped cookie with a white outline and patterns, and several gingerbread men with smiling faces and buttons. There are two small round red candies placed on the tray near the cookies. A small light wooden bowl filled with coarse white sugar sits on the left side. The tray rests on a white marbled surface with a white cloth partially visible in the bottom left corner. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe is a harmonious mix of flavorful spices, sweet molasses, and a trusted gluten-free flour blend. Each ingredient plays its part to ensure you get those classic gingerbread flavors with a soft, tender bite that doesn’t crumble apart.

Flat lay of a small square of pale yellow softened butter, a small white ceramic bowl of packed light brown sugar, a small white ceramic bowl filled with dark glossy molasses, one whole brown egg with a clean shell, a small white ceramic bowl of golden ground cinnamon, a small white ceramic bowl of warm orange ground ginger, a small white ceramic bowl of dark brown ground cloves, a small white ceramic bowl of coarse kosher salt crystals, a small white ceramic bowl of white baking soda powder, a generous mound of fine white gluten-free flour on the surface, a small white ceramic bowl of bright white powdered sugar, a small white ceramic bowl of creamy almond milk, and a small white ceramic bowl of clear vanilla extract liquid, all arranged with perfect symmetry in natural light on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Butter or vegan butter: Adds richness and helps the cookies stay soft; I prefer vegan butter when I want a dairy-free treat.
Brown sugar: Gives a hint of caramel sweetness and moisture, essential for that chewiness.
Molasses: The star for authentic gingerbread flavor and deep color.
Egg: Binds the dough while adding tender structure.
Vanilla extract: Rounds out the spices with a touch of warmth.
Gluten-free measure-for-measure flour: Makes the process simple—no need for mixing several flours yourself.
Cinnamon, ginger, cloves: Classic gingerbread spices that create a comforting holiday scent.
Kosher salt: Enhances all the flavors and balances sweetness.
Baking soda: Helps the cookies rise just enough for softness without spreading too much.
Powdered sugar, milk, and vanilla: For the perfect icing to decorate your masterpieces.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Gluten-Free Gingerbread Cookies Recipe is how easy it is to personalize. I love swapping out the spices based on mood or occasion, and sometimes I mix in a little orange zest for extra zing. Feel free to make it yours!

Variation: I once made a batch with half the cloves replaced by nutmeg, and it added a cozy, nutty twist that my family adored.

Step-by-Step: How I Make Gluten-Free Gingerbread Cookies Recipe

Step 1: Cream the butter and sugar until light and fluffy

This step is where the magic begins. Beat softened butter with brown sugar until it’s pale and creamy—this adds air to the mix giving the cookies a tender bite. Use room temperature butter to make this easier. If your kitchen is cold, you can warm the butter slightly but don’t melt it.

Step 2: Add molasses, egg, and vanilla extract

Next, stir in molasses for that signature deep molasses flavor and rich color, followed by the egg and vanilla. Make sure your egg is at room temp for smooth mixing and to keep the dough tender.

Step 3: Combine dry ingredients separately

In a separate bowl, whisk together the gluten-free flour, cinnamon, ginger, cloves, salt, and baking soda. Mixing the spices evenly here ensures every bite bursts with that cozy warmth of gingerbread.

Step 4: Slowly add dry ingredients to wet, mix until just combined

Gradually stir the dry components into the wet mixture. Be gentle and avoid overmixing—just bring it together until there are no streaks of flour. The dough should feel soft but manageable.

Step 5: Chill the dough

Wrap the dough in plastic wrap and refrigerate it for at least 2 hours or ideally overnight. Chilling firms it up, making it easier to roll out and cut shapes that don’t spread too much during baking.

Step 6: Roll, cut, and bake

Flour your workspace with a tablespoon or two of gluten-free flour. Roll the dough about ¼ inch thick and cut into your favorite shapes. Bake at 350°F (175°C) for 8-10 minutes, watching closely—the edges should be set but the centers soft.

Step 7: Mix and pipe icing

While the cookies cool, whisk powdered sugar with milk and vanilla to a smooth, pipeable consistency. Adjust the milk if it feels too thick or too runny. This icing hardens nicely, perfect for decorating your gingerbread friends with fun details.

Top Tip

From my years of making gluten-free gingerbread cookies, a few tricks have made all the difference in getting consistently beautiful, soft cookies that don’t crack.

Use measure-for-measure gluten-free flour: I’ve had good results with brands like King Arthur Flour; they mimic traditional flour well and simplify the process.
Don’t skip the chill: Allowing the dough to rest in the fridge overnight firms it up, prevents spreading, and develops better flavor.
Light dusting of flour while rolling: When rolling out your dough, lightly dust your surface and rolling pin with gluten-free flour to avoid sticky situations without drying out the cookie dough.
Avoid overbaking: Pull your cookies out once their edges are set but centers still look soft; they will firm up as they cool for that perfect soft texture.

How to Serve Gluten-Free Gingerbread Cookies Recipe

gluten-free gingerbread cookies - Serving Suggestion

Garnishes

I love to keep it classic with simple royal icing and a sprinkle of colored sugar or edible glitter for sparkle. Sometimes, a few tiny silver dragees add a magical touch to the gingerbread men’s buttons or snowflake points.

Side Dishes

These cookies pair wonderfully with a hot cup of chai tea or a steamy mug of cocoa with marshmallows during the holidays. If you're serving at a party, a platter alongside spiced nuts and dried fruit makes a festive spread.

Creative Ways to Present

For holiday gatherings, I’ve arranged these gingerbread cookies hung on a “cookie tree” made from a branch inside a festive pot, or placed them in small cellophane bags tied with twine and tiny cinnamon sticks as charming edible gifts.

Make Ahead and Storage

Storing Leftovers

I usually keep leftovers in an airtight container at room temperature layered between parchment paper to avoid sticking. They stay soft and delicious for up to 5 days.

Freezing

These cookies freeze beautifully, either iced or plain. I wrap them individually in plastic wrap and place in a freezer bag. When ready, just thaw at room temperature for a couple hours, and the texture comes back perfectly.

Reheating

If you want that freshly-baked warmth, pop a cookie or two in the oven at 300°F for 5 minutes. It softens them up without drying them out, almost like they just came out of the oven.

Frequently Asked Questions:

Can I make these cookies vegan?

Absolutely! Use a high-quality vegan butter and substitute the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, let sit 5 minutes). The texture stays wonderfully soft.

What gluten-free flour is best for this recipe?

I recommend a measure-for-measure blend like King Arthur’s gluten-free flour. It saves hassle because it behaves much like regular flour and keeps the cookies tender but sturdy for cutting shapes.

Why do my gluten-free gingerbread cookies crack?

Cracking usually happens if the dough is too dry or over-rolled. Make sure your dough is well chilled and roll with light flouring—not too thin. Also, avoid overbaking to keep them soft and prevent cracks.

How long can I store these cookies?

Stored in an airtight container at room temperature, these gingerbread cookies last up to 5 days. You can freeze them up to 3 months if you want to make them way ahead of time.

Final Thoughts

Making these Gluten-Free Gingerbread Cookies is one of my favorite holiday traditions—it’s fun, comforting, and brings people together. I hope you find this recipe as easy and rewarding as I do, and that it becomes a go-to whenever you want a nostalgic treat that everyone can enjoy, gluten-free and all.