Celebrate the season with traditional gingerbread cookies made gluten free, and oh so easy!
Ok! It’s crunch time!
Just a little over a week until Christmas, and this weekend was cookie weekend!
To be honest I try making the whole holiday experience pretty low stress. I pick one craft to work on with the girls along with school gifts for teachers, and then one holiday treat. It gives us one or two things each weekend to work on and keeps me sane and able to enjoy the season with my family. This year we decided on gingerbread cookies!
As the girls get older, this Christmas baking thing gets so much more fun. My 3 year old was much more into it this year, although had some good patience training waiting for them to cook, cool, and frost!
The gingerbread dough itself is super easy to work with, and very forgiving. If you served these at a party or gathering I don’t think people would even know they were gluten free!
We frost our cookies with buttercream frosting…because that’s just how we roll! You can frost however you wish – I was pretty impressed with my 5 year old’s frosting skills this year! You could also bake in nuts or dried fruit if you want to go without the frosting.
The girls are pretty excited about leaving that big glass of milk and a gingerbread cookie for Santa next week!
Gluten Free Gingerbread Cookies
- ½ cup softened butter
- 1 ½ cups organic pure cane POWDERED sugar
- 1 tsp vanilla extract
- 1-2 TB whole milk or cream
- Cream the butter, molasses, and sugar with hand beaters.
- Add the egg and beat through.
- Add the rest of the ingredients and combine – I start out with a spatula and finish it off with hand beaters to really get it all combined well.
- Let the dough chill for an hour in the fridge – I split the dough up into 2 disks so it chills faster.
- Knead the dough with your warm hands to make it pliable, roll out onto a rice floured surface, cut out your shapes, and place the shapes onto a silpat lined or parchment paper lined baking sheet.
- Bake at 375 degrees for 10 minutes.
FOR THE FROSTING ::
- Cream all of the frosting ingredients together until well combined. You can frost your cookies once they have cooled!
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- This batch makes 18 large gingerbread cookies. We will enjoy them with family at our family Christmas party next weekend, and leave one or two for “Santa” and “Mrs. Clause” on Christmas Eve 😉 The girls enjoyed one today while we decorated too. I’m a big believer in not going overboard on the sweets around the holidays so the girls’ immune systems stay as healthy as possible.
- You can make the dough up ahead of time if it helps with working this all in with the kids. Sometimes it is hard for them to wait for the chilling part! I did have my 5 year old help me make the dough this year though.
- Play around with the spices to your taste! These are pretty mild in my opinion but we love them and they aren’t too overpowering on the ginger.
- Here is a great sturdy gingerbread cookie cutter if you are looking for nice one that will last and be able to use with grandchildren in the years to come!
- Baking on Silpat is so nice! No sticking, and much easier clean up – I have a couple sheets so I can get two pans going!
- Here are some great gluten free thumbprint cookies if you are shorter on time – they are so simple and quick!