Try these Gluten-Free Gingerbread Men for a perfect holiday treat this Christmas season!
The Gingerbread Origin
The name comes from ginger, a spice with a rich flavor originating from Southern Asia. This recipe uses ground ginger to create a warm, cozy taste. Gingerbread cookies trace back to Queen Elizabeth I, who had her cooks make pastry caricatures of her courtiers to gift to VIP guests.
In conclusion, Nuremberg, Germany is known as the gingerbread capital, where bakers created various gingerbread shapes. Today, gingerbread comes in many forms.
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Why You'll Love This
Gingerbread cookies are a classic Christmas treat, loved for their delicious taste and perfect texture. These cookies combine molasses and maple syrup for a warm, cozy flavor. Furthermore, this simple recipe makes them ideal for baking with family and friends!
Ingredients
Here's what you need to bake them successfully.
Ingredients for the Cookies:
- Gluten-free baking flour: Forms the dough base.
- Ground cinnamon: Balances the spice blend.
- Baking soda: Ensures light and fluffy texture.
- Ground ginger: Adds essential gingerbread flavor.
- Baking powder: Increases dough volume and texture.
- Ground cloves: Adds warmth and depth.
- Salt: Balances sweetness.
- Brown sugar: Deepens flavor and retains moisture.
- Cane sugar: Adds a deeper flavor with molasses.
- Unsalted butter (softened): Binds ingredients and adds creaminess.
- Egg (room temperature): Provides structure and stability.
- Molasses: Adds warmth and signature color.
- Maple syrup: Sweetens and complements molasses.
- Vanilla extract: Softens the spices.
Ingredients for the Icing:
- Powdered sugar: Creates a sweet, smooth icing.
- Vanilla extract: Adds warmth and depth.
- Light corn syrup: Keeps the icing from being runny.
- Water: Adjusts consistency.
- Food coloring (optional): Adds festive color.
See recipe card below for a full list of ingredients and measurements!
Substitutions & Variations
If you need to adjust the recipe, here are some tips:
- Icing: Enjoy the cookies plain or use a different icing recipe if preferred.
- Shape: The recipe works year-round—roll the dough into balls, press down, and bake for a classic cookie shape.
This recipe has only been tested with the listed ingredients. Substituting or adding ingredients may alter the results.
Equipment
You'll need a medium bowl, a large bowl, a mixer, a rolling pin, a spatula, cookie cutters, two baking sheets, and an oven.
Instructions
First, blend the dry ingredients: flour, baking soda, baking powder, and spices.
Combine the dry ingredients in a medium bowl and set aside. For the wet ingredients, blend brown sugar, cane sugar, and softened butter in a large bowl.
Cream the sugar and butter for 2-3 minutes until creamy, then mix in your egg, molasses, maple syrup, and vanilla extract. Mix on low for about a minute until smooth, then set aside.
Softened butter will kickstart the dough consistency!
Adding in the egg next to ensure structure in the dough.
Adding in the molasses and other sweeteners to dial down the spices.
For the dough, slowly add the dry ingredients to the wet ingredients, mixing in ¼ of the dry ingredients at a time on medium-low speed. Continue until all dry ingredients are mixed in. Refrigerate the dough for one hour to prevent spreading, firm it up, and allow the flour to fully hydrate.
While the dough chills, preheat the oven to 350°F and line two large baking sheets with parchment paper. Lightly flour your work surface and have extra flour on hand for rolling out the dough. Gather a rolling pin and cookie cutters for shaping.
Roll Out The Cookies
Roll out the dough. Divide it in half and roll each portion on a floured surface to ⅓"-½" thickness, adding flour as needed to prevent sticking. Be cautious not to use too much flour!
Next, use gingerbread men cookie cutters to shape the dough. Transfer the cut-outs to the prepared baking sheets with a spatula. Any scraps can be combined, rolled out again, and cut into cookies. Keep similarly sized cookies on the same baking sheet to ensure even baking, as smaller cookies bake faster than larger ones.
Roll out the dough roughly ⅓"-½" thick.
Start to press in your desired cookie cutters!
Transfer shapes to a prepared baking sheet.
Once the oven is preheated, place one baking tray at a time on the center rack to ensure even baking and avoid burning.
Finally, bake small cookies for 7 minutes, medium cookies for 8-9 minutes, and large cookies for 9-10 minutes. The cookies are done when the edges are firm but the centers are slightly soft. Let the cookies cool for at least 30 minutes, or ideally 1-2 hours, before decorating.
Making The Icing
Sift the powdered sugar into a medium bowl. In a small bowl, whisk together vanilla extract, corn syrup, and water until combined. Gradually add the powdered sugar, stirring with a fork to incorporate it into the wet ingredients. However, if the icing is too thick, add ½-1 tablespoon more water.
Transfer the icing to a piping bag or a ziplock bag with a cut tip for decorating. After, let the icing set for at least 3 hours.
Serving Suggestions
These cookies are delightful on their own, with icing, or as a complement to any meal.
Expert Tips
I use Bob's Red Mill 1-to-1 Gluten-Free Flour for most of my gluten-free baking because it provides the best texture and consistency. It includes xanthan gum, which prevents ingredient separation and ensures the right amount is used.
Storage
In conclusion, store leftovers in ziplock bags in a dry spot at room temperature. Squeeze out as much air as possible before sealing the bags.
FAQ
You can either get creative with shapes or keep them traditional—it's up to you!
Allow the cookies to cool completely, whether you're icing them or not. Cooling helps the icing set and allows flavors to fully develop.
Pairings
If you are looking for the perfect dish to pair, here are a few I highly recommend!
Related
If you're in the mood for more holiday baking, check these out!
Gluten-Free Gingerbread Men with Maple Syrup
Course: DessertDifficulty: Easy16
servings30
minutes10
minutes1
minuteThis gluten-free gingerbread men recipe features a blend of molasses and maple syrup to create the perfect cookie!
Ingredients
- Ingredients for the Cookies
2 ½ cups of gluten-free baking flour
2 teaspoons of ground cinnamon
1 ½ teaspoons of baking soda
1 teaspoon of ground ginger
½ teaspoon baking powder
½ teaspoon of ground cloves
¼ teaspoon of salt
¾ cup brown sugar
¼ cup cane sugar
½ cup unsalted butter, softened
1 egg, room temperature
3 tablespoons of molasses
2 tablespoons maple syrup
2 teaspoons vanilla extract
- Ingredients for the Icing
3 cups powdered sugar
1 teaspoon vanilla extract
2 teaspoons light corn syrup
4 tablespoons water
1 drop food coloring of choice, optional
Directions
- Instructions for the Cookies
- Combine the flour, cinnamon, baking soda, ginger, baking powder, cloves, and salt in a medium-sized bowl and mix together. Then, set to the side.
- In a large bowl, cream together the sugar and butter for 2-3 minutes on medium-low speed until thoroughly combined and creamy.
- Next, add the egg, molasses, maple syrup, and vanilla extract. Mix again on low speed to combine.
- Slowly add the dry ingredients to the wet ingredients. Add ¼ of the dry ingredients at a time, mixing between on medium-low speed to incorporate. Repeat until all of the dry ingredients have been added.
- Chill for one hour, then preheat the oven to 350 degrees Fahrenheit and line two large baking sheets with parchment paper.
- After the allotted time, dust a coutertop or cutting board with flour. Divide the dough in two and add the first half to the prepared surface. Lightly dust the top of the dough with flour.
- Then, use a rolling pin to roll out the dough until its roughly ⅓-1/2" thick. If the dough starts to stick to the rolling pin, lightly dust with a little more flour.
- Use the gingerbread cookie cutters to cut out the dough. Transfer the gingerbread cookies to the prepared baking sheet using a spatula. As you go, you can roll the scraps of dough together to form a ball, then roll out again. Repeat this process until you've use all of the dough.
- Bake one baking sheet at a time on the center rack for 7-10 minutes. If you use small cookie cutters, bake the cookies for 7 minutes. Bake 8-9 minutes for medium and 9-10 for a large cookie cutter. To ensure no cookies are overcooked or burnt, place the same size cutouts on the same sheet.
- Once the edges of the cookies are firm with a slight crisp and the middles are still slightly soft, remove from the oven. Allow to cool for at least 30 minutes before decorating, but preferably wait one to two hours.
- Instructions for the Icing
- Sift the powdered sugar into a medium-sized bowl.
- Next, combine the vanilla extract, corn syrup and water in a small bowl. Whisk together to combine.
- Slowly, add the powdered sugar and stir as you go. Use a fork to help break down the sugar.
- Continue to stir until the icing forms. If it's still too thick, add ½-1 tablespoon more water to the bowl.
- If desired, add your food coloring and stir to combine. To decorate your cookies, transfer the icing to a piping bag or small ziplock bag with the top cut off.
- Decorate your cookies as you please. After icing, don't stack the cookies on top of each other for at least three hours. Preferably wait 6-8 hours to ensure the icing has set.
Recipe Video
Notes
- Store in an air tight container at room temperature up to six days.
[…] Gluten-Free Gingerbread Men with Maple Syrup: Looking for a perfect holiday cookie recipe? These delectable Gluten-Free Gingerbread Men are a must-make treat for the Christmas season! These cookies have the perfect texture and consistency. The only thing better than their texture is their flavor! The traditional molasses combined with maple syrup yields a warm, cozy taste to these gingerbread men. […]