Ever since I made my first gluten free gingerbread house I have felt that there was something missing. No matter how pretty the gingerbread house was, it felt a little … empty.
Well now I realize why, it was missing a gingerbread family!
This year I have remedied the situation and made all kinds of happy gluten free gingerbread people.
Of course I was so busy making gingerbread people I had no time to make a gingerbread house so now all my gingerbread people are homeless. I guess I will have to give them away to people who will gladly take them in. I am quite sure I won’t have any trouble finding homes for all my gingerbread people.
Recipe Notes: I used my own gluten free all-purpose flour but you can use any brand you like or make your own using superfine flours and tapioca starch and I used Wholesome Sweeteners Organic Sugar and Molasses. I like the zing that the orange juice and zest adds to these cookies! Make sure the decorating icing you use is gluten free – I use Betty Crocker.
So, do you think I will have trouble finding homes for my gluten free gingerbread people?
Prep Time20 mins
Cook Time10 mins
Total Time1 hr 30 mins
Course: Dessert
Cuisine: American
Servings: 36 cookies
Calories: 75kcal
Author: Gluten Free & More
Ingredients
- ¾ cup sugar
- ½ cup unsalted butter at room temperature
- Zest of 1 orange
- 2½ cups gluten free all-purpose flour plus more for rolling the cookies *
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon freshly ground nutmeg
- 1 large egg
- ¼ cup molasses
- 2 tablespoons orange juice
- Gluten free decorating icing
Instructions
Cream the sugar, butter, and orange zest together until light and fluffy, about 3 minutes.
Whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, cloves, and nutmeg. Add the flour mixture to the butter and sugar and mix. Whisk together the egg, molasses, and orange juice. Add to the batter and mix. With a spatula, make sure you have everything mixed well. Pat the dough into a rectangle, wrap with plastic wrap and refrigerate for 1 hour.
Preheat the oven to 375 degrees and line baking sheets with parchment paper.
Dust a work surface with a little flour and roll the dough to between1/8 and ¼ inch thick. Cut with cookie cutters and place on the prepared baking sheets. Bake for 8 – 10 minutes or until the cookies are set. Let cool on the pans for 5 minutes then remove to a wire rack to finish cooling.
Once cool, decorate the cookies with decorating icing.
Notes
*Make your own flour by combining 1¼ cups superfine or Asian white rice flour, ¾ cup tapioca starch, ½ cup glutinous or sweet rice flour, and 1 teaspoon xanthan gum.
Nutrition
Nutrition Facts
Gluten Free Gingerbread People Cookies Recipe
Amount Per Serving
Calories 75Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g5%
Cholesterol 11mg4%
Sodium 34mg1%
Potassium 43mg1%
Carbohydrates 12g4%
Sugar 6g7%
Protein 1g2%
Vitamin A 85IU2%
Vitamin C 0.5mg1%
Calcium 15mg2%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.
The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Becca
December 29, 2019
Reply
I absolutely love these cookies! I’ve been gluten free for 6 years now and have tried several gingerbread cookie recipes and this is the best by far.
I will definitely be trying more recipes from this site! Thank you for sharing!
Katie
January 4, 2021
Reply
DELICIOUS!! ..but mine came out like more of a batter consistency rather than a dough. I was unable to shape into a rectangle before putting in the fridge. Even after it chilled overnight it was still impossible to roll out, so I had to drop batter onto the cookie sheets and then cut out shapes from the round cookies after baking. Any suggestions?
