Gluten Free Gingerbread Cookies

Can I Freeze Gingerbread Cookies? Yes! Freeze fully cooled gluten free gingerbread cookies in an airtight container for up to three months. When you’re ready to serve, thaw the cookies on the counter for a few hours and serve at room temperature.

Sift Together Dry ingredients

Whisk or sift together the gluten-free flour, tapioca flour, cocoa powder, baking soda, cinnamon, powdered sugar, nutmeg, ginger, and salt.

Combine the Wet Ingredients

In a bowl use an electric mixer or stand mixer to cream together the butter and brown sugar until light and fluffy.

Combine the Wet Ingredients

Add the eggs, vanilla extract, maple syrup and molasses and beat until combined.

Add the Dry Ingredients

Add the dry ingredients. Mix until fully combined. Let the dough sit for 10 minutes.

Shape and Chill the Dough

Shape the dough into a ball and place it on wax paper. Flatten the dough and roll into a rectangle 1/4 inch thick.

Shape and Chill the Dough

Chill the dough for 30 minutes in the fridge. This makes it easier to cut the cookies.

Cut the Cookies

Preheat the oven to 375°F. Rremove the dough from the fridge and cut it into shapes with cookie cutters. Place the shaped cookies on a parchment-lined baking sheet.

Bake & Cool

Bake the cookies for 10-14 minutes. You want them set but not too firm or hard. They will continue to cook a bit on the baking sheet. Remove them from the oven and let them cool.


Transfer to a cooling rack and make sure they are cooled fully before decorating. Enjoy!

Want More Cookie Recipes?

You know you do! Swipe up to get them.