Homestead Holidays! Gluten Free Gingerbread Cookies

Cookies are on the dessert menu for Christmas with my family. We’ve been making a variety of cookies and I wanted to make sure we had a few gluten free options for the GF family members. Sierra made these cookies the other day and they were soooo good!! Had to get them in the freezer quickly to keep everyone from eating them! Ha, ha!!
Gluten Free Gingerbread Cookies
1 cup butter, softened
1 ½ cups sugar
½ cup molasses
2 eggs
4 cups gluten free flour mix (recipe follows, if you use a different flour mix that does not have xanthan gum in it you will also need to add 2t xanthan gum to this recipe )
½ t salt
2 ¼ t baking soda
2 ¼ t ginger
3t pumpkin pie spice
~a little extra sugar for rolling dough balls
Optional: 1 ½ cups white chocolate chips & 2T coconut oil (for dipping cookies in)

Using a large mixer (such as a Bosch or Kitchen Aid) bowl cream butter and sugar well. Add molasses and eggs and mix well again. Add remaining ingredients (except optional ingredients) and mix until dough is completely blended. Chill dough in the refrigerator for a minimum of one hour, longer is fine).

When ready to bake, scoop out dough (approx. 2T) and roll into balls. Roll in sugar and place on a cookie sheet that has been lined with parchment paper. Bake at 350 for 11 minutes. Let cool on cooki sheet for a few minutes and then transfer to a wire cooling rack to cool completely.
NOTE: If you find the cookie dough to be too sticky to work with, just refrigerate for a little longer. As with a lot of gluten free baking I find that the colder the better as far as handling is concerned.

Optional Dipping: If you want to add a little more festive look (and yummy taste! :) you can dip half the cookies into white chocolate. To do this melt the white chocolate chips and coconut oil in the microwave or in a double boiler pan. Dip half of each (cooled completely ) cookie in melted white chocolate and lay on foil or wax paper or parchment paper to cool and harden.
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Now for the gluten free flour mix.....  I use this mix a lot when baking and it always seems to work just fine for cookies and quick bread type recipes.

Gluten Free Flour Mix
2 cups rice flour (I’ve used both brown and white rice flours. For cookies I prefer the white rice for the texture, but either will work)
2/3 cup potato flour
1/3 cup tapioca flour
1t xanthan gum

Combine all ingredients well and use in recipes that call for a gluten free flour mix.
This recipe can be doubled or tripled or made as large as needed.

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  1. Thanks Crystal. I may just try these. Doesn't seem like Christmas without cookies.


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