Gluten Free Gingerbread Cookies
Prep time
Cook time
Total time
Serves: 24 cookies
  • 3 cups gluten free flour (I like Pillsbury BEST Gluten Free Flour, but I've also heard good things about King Arthur Gluten Free Flour)
  • ¾ cup brown sugar (packed)
  • 1 tbsp ground cinnamon (I used more because I like mine more flavorful.)
  • 1 tbsp ground ginger
  • ½ tsp ground cloves
  • ¾ tsp baking soda
  • ½ tsp salt
  • ¾ cup butter (softened)
  • ¾ cup molasses (I used Grandma's.)
  • 2 tbsp milk
  • ready-to-use cookie icing in pouches
  • M&M baking bits
  1. Combine flour, brown sugar, spices, baking soda, and salt in a mixing bowl and stir together.
  2. Add softened butter and mix gently until mixture is coarse/crumbs.
  3. Add molasses and milk a little at a time while continuing to mix.
  4. Once dough is mixed, separate into two parts, wrap each part in plastic wrap, and chill in the refrigerator for a couple of hours. (I wanted to hurry along the process, so I chilled mine in the deep freezer for about 30 minutes instead.)
  5. When dough is almost finished chilling, preheat oven to 325 and line two baking sheets with parchment paper.
  6. Working with one part of the dough at a time (while the other continues to chill), roll out dough between two sheets of parchment paper. Roll to about ⅛" thickness and cut into gingerbread shapes--or whatever other shape you want.
  7. Carefully move the cut-out cookies to the baking pan and bake at 325 for about 15 to 20 minutes. (I like to have a small bowl of my gluten free flour on the counter to use to sprinkle the metal spatula as a move the cut-out cookies to the baking pan. It helps so much with keeping the cookies from sticking to the spatula.)
  8. Don't overbake your cookies! If they start to get slightly brown, remove them from the oven. It's better to remove them before they begin to brown if possible.
  9. Once the cookies are baked and completely cooled, decorate however you'd like! We used ready-to-use icing in pouches and M&M Baking Bits to decorate our cookies.
Recipe by Hip Homeschool Moms at