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Dairy-Free Gingerbread Men. And Women. People.

Dairy-Free Gingerbread Men. And Women. People.

Gluten Free Dairy Free Gingerbread Men Cookies

Cookies are people too.

Gluten Free Dairy Free Gingerbread Men Cookies

And sometimes, they’re snowmen.

Especially when you have a fairly pathetic complement of proper cookie cutters. Or did until last night. When you went to a new shopping center nearby that has a Sur La Table with a whole mess of cookie cutters for $1.00. And set things to rights in your kitchen for this holiday season.

‘Cause it’s on. We baked the heck out of Thanksgiving, and now we’re turning our attention to Cookie Season. Consider yourself warned.

Gluten Free Dairy Free Gingerbread Men Cookies

To your dry ingredients, add pure vanilla extract, molasses and honey …

Gluten Free Dairy Free Gingerbread Men Cookies

… then the nonhydrogenated vegetable shortening.

Gluten Free Dairy Free Gingerbread Men Cookies

It’s gonna be lumpy. But when we add some water, it’s gonna smooth things right out.

Gluten Free Dairy Free Gingerbread Men Cookies

Then roll it out between two sheets of parchment paper with a French Rolling Pin until it’s no less than 1/4 inch thick. If you make it too thin, the dough will be really hard to handle.

Then chill the dough, as rolled out, in the freezer for about 10 minutes until it’s firm.

Gluten Free Dairy Free Gingerbread Men Cookies

Flour your cookie cutter.

Gluten Free Dairy Free Gingerbread Men Cookies

And cut out your shapes. Then pull back the dough, leaving behind your people. They’re a little floured. Just dust them off with a pastry brush. No biggie.

Gluten Free Dairy Free Gingerbread Men Cookies

Transfer them to a rimmed baking sheet.

Gluten Free Dairy Free Gingerbread Men Cookies

Like so.

Gluten Free Dairy Free Gingerbread Men Cookies

Then decorate.

Gluten Free Dairy Free Gingerbread Men Cookies

And perhaps pretend you’re Charles Schulz.

Gluten Free Dairy Free Gingerbread Men Cookies

Or just a girl. With a piping bag. Who loves Peanuts.

Dairy-Free GF Gingerbread People
Recipe Type: Cookies
Author: Nicole @ Gluten-Free on a Shoestring.com
Prep time: 15 mins
Cook time: 8 mins
Total time: 23 mins
Serves: 30
Gluten-Free Dairy-Free Egg-Free Cut-Out Gingerbread Cookies
  • 1 3/4 cups (245 g) high-quality all-purpose gluten-free flour
  • 3/4 teaspoon xanthan gum (omit if your blend already contains it)
  • 3/4 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon kosher salt
  • 1/3 cup (73 g) packed brown sugar
  • 1/4 cup (50 g) granulated sugar
  • 4 tablespoons unsulphured molasses
  • 2 tablespoons honey
  • 1/2 teaspoon pure vanilla extract
  • 5 tablespoons (60 g) nonhydrogenated vegetable shortening
  • 1/3 cup cold water
  1. Preheat your oven to 350 degrees F.
  2. In a large bowl, place flour, xanthan gum, baking soda, cinnamon, ginger, salt, brown sugar and granulated sugar, and whisk to combine well. Add molasses, honey and vanilla, and mix to combine as best you can (it will be lumpy). Add the shortening, and mix again as best you can (lumpier still).
  3. Add the water, and mix until smooth. Place the dough between two sheets of parchment paper and roll out into a rectangle about 1/4 inch thick, no thinner (see photo). Place in the freezer to chill until firm, about 10 minutes.
  4. Flour your cookie cutter (see photo), and cut out shapes. Peel back the surrounding dough (see photo), and place the cutouts evenly spaced on rimmed baking sheets. Gather and re-roll scraps, chill and cut out again.
  5. Place the pan in the center of the preheated oven and bake for 8 to 10 minutes, until just lifting off the pan easily (longer for crisp cookies). Remove from the oven and cool completely before decorating.

Makes about 30 cookies, depending upon thickness of dough and size of cookie cutter.


P.S. If you haven’t yet, please pick up a copy of both of My Cookbooks! I can’t keep the blog going without your support!


If you liked this recipe, you'll love my new book!

Gluten-Free on a Shoestring [Second Edition]:

125 Easy Recipes for Eating Well on the Cheap

Amazon.com Barnes & Noble IndieBound.com

Comments are closed.

  • […] Dairy Free, Gluten Free Gingerbread People from Nicole on Gluten Free on a Shoestring […]

  • December 3, 2011 at 8:30 PM

    These look amazing! My friend Heidi at adventures of a gf mom uses Better Batter and swears by it. I really need to give that one a go!

    • Nicole
      December 5, 2011 at 8:24 AM

      Nothing beats Better Batter, Alisa. :)
      xoxo Nicole

  • Karen Langley
    December 2, 2011 at 9:40 AM

    Hi Nicole,
    I don’t have vegetable shortening on hand – do you think I could make these with butter?

    • Nicole
      December 2, 2011 at 11:35 AM

      Hi, Karen,
      Good question. You can, but the dough will spread a bit. I would just be sure to roll them a bit thicker, and to have them be ice cold before you bake them.
      xoxo Nicole

  • December 2, 2011 at 8:40 AM

    Such sweet little cookies and oh so HAPPY :)

    • Nicole
      December 2, 2011 at 11:29 AM

      Hi, Marla,
      Thanks for visiting (and thank you for the Facebook mention)! They were happy. Until they got eaten. Then, not as happy. :)
      xoxo Nicole

  • Shannon
    November 30, 2011 at 3:23 PM

    Nicole!! I have just recently found your blog & I am in love…with you & your recipes! You are a witty wonder to behold. :P I have been gluten & dairy free for 2 years. 2 of my 3 children are also gluten free. I am eager to try Better Batter! I love what their company is all about! I can’t wait to try your gingerbread people. ;)

    • Nicole
      November 30, 2011 at 3:40 PM

      Hi, Shannon,
      I can tell already that you’re going to be a breath of fresh air around here – and I could use that! So happy to have you here. Welcome. I think we’re going to make beautiful cookies together – along with our gingerbread people. :)
      xoxo Nicole

  • Melissa
    November 30, 2011 at 11:26 AM

    It’s a silly question, I know, but do you think that if you left it a little thicker it could serve to make a gingerbread house?

    I’m making houses over the holidays with my kids who are not GF and would love if my little guy could make one too.

    • Nicole
      November 30, 2011 at 1:31 PM

      Hi, Melissa,
      Not a silly question at all! A great question.
      Yes, I think they would be sturdy enough for a gingerbread house. I typically use Graham Crackers (there’s a recipe in my cookbook) for that, but these would likely work quite well. Great idea!
      xoxo Nicole

  • November 29, 2011 at 7:52 PM

    Oh, I love these cookies…I’d love to eat one right now :) :) This is awesome :) have a great week. Love and hugs from the ocean shores of California, Heather :)

  • Janine
    November 29, 2011 at 9:54 AM

    We are compiling our Christmas / Holiday baking list, and these gingerbread cut-outs will be on the list! So far, in addition, we have:
    Sugar cookie cut-outs (from your book)
    Peppermint patties (from your blog)
    Flourless peanut butter cookies (Real Simple recipe) — adding chocolate Kiss to top
    Fudge (your blog)
    Peanut brittle (recipe of unknown origin)
    Lemon drop bark

    I think that’s as much as we can handle, and we’re well-covered for recipes! BTW, made the choc chip cookies from your book a couple nights ago, and my family is ga-ga for them. Thank you!

    • Nicole
      November 29, 2011 at 10:37 AM

      Hi, Janine,
      You’re so organized! I love it. Flourless peanut butter cookies sounds amazing. They’re probably pretty quick to make, too. Lemon drop bark? I love peppermint bark. I guess lemon drop bark is similar, just with crumbled lemon drops?
      So glad you enjoyed the chocolate chip cookies! There are always a few of those in my freezer. :)
      xoxo Nicole

    • Janine
      November 29, 2011 at 10:50 AM

      Yes, that is exactly what lemon drop bark is! My husband used to work in store operations for a department store, his desk was right next to the candy buyers — and his favorite holiday treat that they sampled was lemon drop bark. A few years back, he begged me to make it. I haven’t figured out the best what to crush/crumble the lemon drops, but I do make hubby happy by trying, year after year!

    • Nicole
      November 29, 2011 at 11:16 AM

      That sounds awesome, Janine. I had never heard of it before, but I love the idea. I would imagine it is hard to break the lemon drops in just a few pieces, without crushing them into dust. That’s a tough one. He’s a lucky man!
      xoxo Nicole

  • Linda
    November 28, 2011 at 2:58 PM

    oh oh oh I know one~ How about linzer raspberry (or maybe even strawberry) filled heart sandwich cookies–you know the kind that sort of taste like shortbread but with ground hazlenuts added to the dough. The bottom is a solid cutout cookie with jam then a cut-out heart on the top. Valentine’s Day is just about upon us and that’s my favorite cookie–you’re almost there with your sugar cookie recipe, but the linzer I believe is a bit more richer and even more scrumptious with the added ground hazlenuts in the dough. I’d be glad to send you a foot cookie cutter–when I see those little gems, I grab ’em by the handful. xoLin

    • Nicole
      November 28, 2011 at 5:41 PM

      I love Linzer cookies. That’s a great idea! It’s actually usually ground almonds. I make linzertorte with almond meal, rather than grinding sliced almonds. I like the smoother texture, and — it’s way easier!
      A handful of feet, huh? ;)
      Thanks for the cookie idea, Linda!
      xoxo Nicole

    • Linda Stoddard
      November 29, 2011 at 9:15 AM

      That’s great! Yes, almond can be used and makes sense to use almond flour, but the traditional Viennese linzer torte (according to an Austrian friend) from which the linzer cookie evolved used ground hazelnuts. Both would work together, add more flavor and keep with tradition too! :-)

    • Nicole
      November 29, 2011 at 10:32 AM

      So interesting, Linda. I didn’t know that about linzertorte originally being made with hazelnuts. I wonder if I’ve ever had one made with hazelnuts. That sounds really good. Maybe almond flour with some ground hazelnuts? I wonder… I’ll have to work on it. Thanks so much for the info!
      xoxo Nicole

  • Linda
    November 28, 2011 at 1:20 PM

    Yay you! I just knew that if I went out and bought gingerbread people cookie cutters (not to mention off-the-wall cutters like lips and feet) that you’d come through with a recipe with Better Batter instead of 14 different kinds of flours. Nicole saves the day again! xoxLinda

    • Nicole
      November 28, 2011 at 1:42 PM

      Hi, Linda!
      You got feet cutters? I’m so jealous. I couldn’t even find a tree. But I guess I could foreseen the run on cookie cutter trees. ;)
      Any other cookie recipes you’re hoping for? Don’t keep cookie secrets, now!
      xoxo Nicole

  • Pamela G
    November 28, 2011 at 11:24 AM

    OH! and btw…got myself a new rolling pin just before Thanksgiving…works a charm! :) Thanking YOUUUU!

    • Nicole
      November 28, 2011 at 1:43 PM

      So glad, Pam! It does make a huge (unexpected) difference.
      xoxo Nicole

  • Pamela G
    November 28, 2011 at 11:22 AM

    Noms!!! wanted a good cutout recipe.Thanks!

    • Nicole
      November 28, 2011 at 11:23 AM

      Hi, Pam,
      Pleasure. :)
      xoxo Nicole

  • Carmen Bishop-Seib on Facebook
    November 28, 2011 at 10:49 AM

    I saw cookie cutter shaped like ninjas – Ninjabreadmen!!!!!!

  • Kadren
    November 28, 2011 at 9:46 AM

    Question for you, what type of frosting do you suggest to use? A thin butter cream? Thinking that after I paint the bathroom floor, I will be making a batch of these so the girls can decorate tonight. :) Thank you!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

    • Nicole
      November 28, 2011 at 9:49 AM

      Hi, Kadren,
      I used Royal Icing. Simple to make with confectioner’s sugar and either meringue powder + water or egg whites. Works a treat, and dries hard overnight. Not that mine made it that long. A thin buttercream will be a lot harder to work with, and won’t dry hard. It would still taste good, though. :)
      xoxo Nicole

  • Kadren Hubbert Grawburg on Facebook
    November 28, 2011 at 9:42 AM

    Dang, we’re going to have fun with this!!! :)

  • Heather Tunison on Facebook
    November 28, 2011 at 9:33 AM

    love this!!! Can’t wait to make them :) Thanks for sharing!

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