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These snappy gluten free crispy gingerbread men cookies are spiced with cinnamon and ginger, and flavored with just a touch of molasses. Make them any shape you like!
Table of Contents
What's a plate of gluten free Christmas cookies without … gluten free gingerbread men? This time of year, I am bursting at the seams with new gluten free recipes for you—especially gluten free cookies.
I feel like there aren't even enough baking days before the holidays for me to squeeze in everything I want to tell you and show you. It's a nice problem to have, all around.
These cookies are snappy without being fragile, and I appreciate that in a man. Even if he is naked, except for those few buttons. They're lovely with a cup of tea, but I am partial to a nice, hot cup of homemade hot chocolate.
A few cookie recommendations:
1. Roll them thick (about 3/8-inch, as explained in the recipe). They'll be very stable cookies, and they'll still bake up snappy.
2. Bake them until they're dry to the touch, at a relatively low temperature (325°F should do it).
3. Make them wave to each other before you bake them. No one else will know, but it'll be fun for you. And anyway I'll know.
They spread a wee bit during baking, so don't bake them too, too close to each other. Ice them with a little face, or leave 'em au naturale. Either way, 'tis the season … for cookies!!
Gluten Free Crispy Gingerbread Men Cookies
Ingredients
- 1 ½ cups (210 g) all purpose gluten free flour blend, (I used Better Batter; please click thru for full info on appropriate blends)
- ¾ teaspoon xanthan gum, (omit if your blend already contains it)
- ¼ cup (36 g) cornstarch, (replace with more Cup4Cup if that is your all purpose gluten free flour blend)
- ¾ teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon kosher salt
- ¼ cup (50 g) granulated sugar
- ⅓ cup (73 g) packed light brown sugar
- 3 tablespoons (63 g) unsulphured molasses
- 2 tablespoons honey
- ½ teaspoon pure vanilla extract
- 5 tablespoons (70 g) unsalted butter, at room temperature
- 1 (50 g (weighed out of shell)) egg, at room temperature, beaten
- Royal icing, for decorating (optional)
Instructions
- Preheat your oven to 325°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.
- In a large bowl, place the flour blend, xanthan gum, cornstarch, baking soda, cinnamon, ginger, salt and granulated sugar, and whisk to combine well. Add the brown sugar, and whisk once more to combine, working out any lumps in the brown sugar.
- Create a well in the center of the dry ingredients, and add the molasses, honey, vanilla, butter and egg, mixing to combine after each addition. The dough will be thick and smooth, and somewhat sticky to the touch.
- Transfer the dough to a large sheet of unbleached parchment paper, cover with another sheet of parchment and roll into a rectangle about 3/8-inch thick (more than 1/4-inch, less than 1/2-inch). If you are concerned that the dough will be difficult to handle, place it in the refrigerator or freezer after you roll it out to allow it to firm up.
- Dip a gingerbread man cutter in all purpose gluten free flour or cornstarch, and use it to cut out shapes from the cookie dough. With each cut, jiggle the cutter back and forth to create a neat shape.
- Peel back the rest of the dough from around the cut-outs, and carefully peel off the men and place them, about 1 1/2-inches apart, on the prepared baking sheets.
- Gather and reroll scraps, and repeat the process until you have used all the dough.
- Place the cut-outs on the baking sheets in the refrigerator or freezer until firm (about 20 minutes in the refrigerator, or just 5 minutes in the freezer).
- Place in the center of the preheated oven and bake until dry to the touch (about 15 minutes).
- Remove from the oven and allow to cool completely on the baking sheets. They will crisp as they cool.
Nutrition information is automatically calculated, so should only be used as an approximation.
I just wanted to pipe in to let you know how much I LOVE your new bread book. It was delivered yesterday, and I have been devouring it!!! And thank you, thank you for letting us know how to modify your recipes for dairy-free versions. My poor husband cannot have gluten, dairy, nut, or potato ingredients, so bread items have been limited to rice muffins. Not anymore! Woohoo!!! (I’ll use cornstarch and sorghum flour for the potato ingredients) Tiger Rolls for supper!!! And sourdough bread will be on our Christmas menu. Many, many thanks!
I just wanted to pipe in to let you know how much I LOVE your new bread book. It was delivered yesterday, and I have been devouring it!!! And thank you, thank you for letting us know how to modify your recipes for dairy-free versions. My poor husband cannot have gluten, dairy, nut, or potato ingredients, so bread items have been limited to rice muffins. Not anymore! Woohoo!!! Tiger Rolls for supper!!! And sourdough bread will be on our Christmas menu. Many, many thanks!
Hi, Laura,
Thank you so much for the kind words about the bread book. It really sounds like you have become quite good at navigating around your husband’s dietary restrictions. He’s one lucky man!
xoxo Nicole
Okay Donia, I almost spit coffee on my monitor after reading your comeback! Still laughing!
Nicole, YUM! Oh, now I want egg nog! No one in my house likes it but me. Maybe they will like your homemade egg nog though — because they absolutely love anything I have made from your books/recipes so far.
I just do not understand these no-egg-nog people, Mare. It just doesn’t add up for me. Egg nog is so heavenly!
I’m surprised that you like egg nog, but hate meringue. Egg in any strange textures is yucky! :P
I just do not understand these no-egg-nog people, Mare. It just doesn’t add up for me. Egg nog is so heavenly!
I’m surprised that you like egg nog, but hate meringue. Egg in any strange textures is yucky! :P
yummy yummer-son. Thanks for another c-cookie recipe to add to my arsenal! Happy holidays!!!!
yummy yummer-son. Thanks for another c-cookie recipe to add to my arsenal! Happy holidays!!!!
Would this recipe work to make a gingerbread house? Nothing too big or fancy, just a little cottage, maybe with a chimney? If I rolled the dough thicker would it still be as snappy, or do I have to also adjust the cooking time then? Thanks!
BTW – Thanks for all your extra effort in being available for questions about your new book. I am in awe at your EXTREME patience in answering the same questions over and over and over… :D
Hi, Emily! They would totally work to make a house. The cookies are super sturdy. The only thing to keep in mind is that they do spread a bit when they bake, so your sharp edges may round a bit. If you make them into larger squares, just increase the baking time (but NOT the temp) until they are dry to the touch. And bake like-sized pieces together, or you’ll overbake some and underbake others. But the dough is perfect for a house. As long as you don’t plan to live in it.
And thank you so much for the kind words about my answering new book questions. In the Live Q&As, my rule is to answer the same question fully twice, and then, in the next instance I refer people back to the answers above or the time is up and I haven’t gotten anywhere! Thanks for noticing. :) Truly.
I’m so glad someone asked this question. I have a 16 y/o autistic daughter who is GF. I make gingerbread houses for the kids every year but she can never eat hers. I’m going to try this recipe this year. Thanks SO much!!
Hi, Emily! They would totally work to make a house. The cookies are super sturdy. The only thing to keep in mind is that they do spread a bit when they bake, so your sharp edges may round a bit. If you make them into larger squares, just increase the baking time (but NOT the temp) until they are dry to the touch. And bake like-sized pieces together, or you’ll overbake some and underbake others. But the dough is perfect for a house. As long as you don’t plan to live in it.
And thank you so much for the kind words about my answering new book questions. In the Live Q&As, my rule is to answer the same question fully twice, and then, in the next instance I refer people back to the answers above or the time is up and I haven’t gotten anywhere! Thanks for noticing. :) Truly.
“They’re snappy without being fragile, and I appreciate that in a man. Even if he is naked…”
It’s *possible* you’re getting a little snappy yourself, eh? ;)
Getting snappy?
True, already snappy.
word.
True, already snappy.
As I share your recipes on Facebook, my husband feels that I am doing too much teasing and not enough baking. Looks like today is THE day! ;)
Sounds good, Laura! Nobody likes a tease. ;)
This is definitely going in the books as one of the snappiest blog posts (with comments) ever.
Sounds good, Laura! Nobody likes a tease. ;)
This is definitely going in the books as one of the snappiest blog posts (with comments) ever.
I have a gingerbread man molded pan. Do you think this would work for that? I bought it ages ago and haven’t used it, and don’t know what to do with it! They’re going to have gingerbread men at my daughter’s school on Friday, so it would be nice if she had one of her own!
I have a gingerbread man molded pan. Do you think this would work for that? I bought it ages ago and haven’t used it, and don’t know what to do with it! They’re going to have gingerbread men at my daughter’s school on Friday, so it would be nice if she had one of her own!
I responded to your question on Facebook, Barb. It sounds like you’re looking for a cake. I have a recipe for gingerbread cake and one for chocolate gingerbread cake on the blog. Just use the search function.