Soft Gingerbread Cookies
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These Soft Gluten Free Dairy Free Gingerbread Cookies are light, sweet, and perfectly spiced — the dough is soft and flexible to roll out, holds its shape without spreading, and works beautifully even with intricate cookie cutters.
Prep the dough and icing the night before and refrigerate overnight — it's one of our favorite Christmas traditions to bake and decorate together as a family.
Once decorated with icing and sprinkles, these cookies are ready for the cookie plate.
Soft Gingerbread Cookie Ingredients + Recipe Notes
- dairy free butter-- I use Earth Balance Soy Free Buttery Sticks
- brown sugar
- egg
- molasses-- not blackstrap
- apple cider vinegar
- vanilla extract
- gluten free flour-- commonly used in my kitchen is Bob's Red Mill Gluten Free 1 to 1 Flour. I find purchasing it in bulk off of Amazon saves money.
- xanthan gum-- omit if this is in your gluten free flour blend
- baking soda-- always make sure this is fresh, not expired
- salt
- ground ginger, cinnamon, allspice, cloves, and nutmeg
- this recipe works best with a stand-up mixer using the paddle attachment. There will be a large amount of dough once everything is mixed together and it can be too much for a hand held mixer.
- don't overmix the dough
- the dough can be chilled 3 hours or overnight; if chilled overnight allow dough to stand at room temperature for 10-15 minutes before rolling
- always place similar size cookies on the same cookie sheet
- once cookies have baked allow them to cool on the cookie sheet for another 1-2 minutes, then promptly remove to a cooling rack. Cookies left on the baking sheet will continue to bake and may harden if left too long.
- once completely cooled use royal icing or this buttercream frosting recipe to decorate your cookies
Roll out the chilled dough and use your favorite cookie cutters to cut out shapes — this dough holds up well even with intricate designs.
Once decorated, these cookies are ready to serve, share, or pack up as a sweet homemade gift.
Recipe Tips
- Use a stand mixer with the paddle attachment — this dough makes a large amount and can be too much for a hand mixer.
- Don't overmix the dough.
- Chill the dough for at least 3 hours or overnight; if chilled overnight, let it stand at room temperature for 10-15 minutes before rolling.
- Place similar-size cookies on the same cookie sheet so they bake evenly.
- Let cookies cool on the sheet for 1-2 minutes before moving them to a cooling rack — leaving them too long can make them harden.
Recipe Variations
- Decorate with royal icing for a classic, hardened finish, or try our buttercream frosting for a softer, creamier topping.
- Skip the xanthan gum if your gluten free flour blend already includes it.
- Use any size or shape of cookie cutter — this dough holds up well even with intricate designs.
Frequently Asked Questions
It's recommended — this dough makes a large batch that can be too much for a hand mixer, so a stand mixer with the paddle attachment works best.
Yes, the dough can be chilled for 3 hours or overnight. If chilled overnight, let it sit at room temperature for 10-15 minutes before rolling it out.
This dough is designed to hold its shape and not spread, so cookies should come out with clean, crisp edges as long as the dough isn't overmixed.
Once completely cooled, decorate with royal icing or our buttercream frosting recipe.
More Christmas Recipes You'll Love
- Buckeye Balls-- these are a Christmas must with a peanut butter mixture coated in melted chocolate
- Christmas Dessert Board-- you'll find a variety of safe Christmas treats to make yourself and purchase for the ultimate dessert board everyone will love
- Softest Sugar Cookies-- these soft and delicious sugar cookies are perfect for any cookie cutter design
- Rocky Road Clusters-- these are the best, last minute Christmastime dessert with melted chocolate, nuts, and mini marshmallows
- Christmas Tree Brownies-- gooey fudgy brownies cut and decorated to look like festive Christmas trees. These are the hit of the party.
- Chocolate Cream Pie-- the rich layers to this decadent pie will leave you wondering how it can possibly be gluten and dairy free
Lastly
These perfectly spiced Soft Gingerbread Cookies will add fun and delight to your Christmastime plans, filling your home with the smell of molasses and spice while you decorate together. Wishing you the best of eating gluten and dairy free this Christmastime.
Eat well and feel well,
Victoria
Soft Gingerbread Cookies
Ingredients
Wet Ingredients
- 1 c dairy free butter, 2 sticks softened suggestion in post
- 1 c packed brown sugar
- 1 egg
- 1 c molasses, not blackstrap
- 1 tablespoon apple cider vinegar
- 2 teaspoon vanilla extract
Dry Ingredients
- 5 c gluten free flour, plus more for rolling out cookies brand suggestion in post
- 1 teaspoon xanthan gum, omit if in your gluten free flour blend
- 1 teaspoon baking soda
- ½ teaspoon salt
Spice Mix
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- ½ teaspoon ground allspice
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
Instructions
- In a stand mixer on medium speed cream together the softened butter and sugar.
- Add in the egg, molasses, vinegar, and vanilla extract. Cream just until combined.
- In a medium bowl combine all of the dry ingredients and spices.
- Add dry ingredient mixture to the mixer and beat on low speed until combined. Scrape down the sides and bottom of the mixing bowl as needed for all cookie batter to be mixed well. Be careful not to overmix the batter or cookies will turn out hard.
- Cover the bowl with plastic wrap and chill in the refrigerator for at least 3 hours or overnight. If chilling overnight allow dough to stand at room temperature for at least 10-15 minutes before rolling out.
- Preheat oven to 350°F. Gather cookie sheets and line with parchment paper; set aside.
- Divide dough into 2 large balls. Roll 1 dough ball on a lightly floured surface to ¼ of an inch thickness.
- Place cookie cutter in flour as needed to cut out cookies and place them on cookie sheet, 1 inch apart. Place similar size cookies on the same cookie sheet. Repeat with remaining dough ball.
- Set a timer for baking times. Large cookies take 8-9 minutes, smaller cookies 5-6. Ovens bake differently so prepare to adjust bake times as needed.
- Remove cookies from the oven and allow to cool for 1-2 minutes before transferring to a cooling rack.
- Cookies should cool completely before decorating.
- Store cooled cookies in an airtight container up to a week, frozen up to a month and allow to thaw before decorating. Keep in mind these cookies taste best the first 1-2 days after baking.
Notes
Nutritional Disclaimer
These Nutritional Facts are ESTIMATED. Your actual nutritional info with this recipe may vary depending on the brands you choose. “Eating Gluten and Dairy Free” is not a registered dietician or nutritionist. The provided nutritional info above is based on a generic calculator, if you want more accurate info, use your nutritional calculator of choice where you can choose brands and get more info that way.
This Soft Gingerbread Cookies recipe was adapted from a traditional recipe found here at Savory Nothings.
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I love!...
We are thrilled you enjoy this recipe, Jill