Today I’m bringing you all my Christmas Gingerbread Cookies with Royal Icing! There’s nothing more nostalgic than a tray of freshly baked gingerbread cookies, and these soft-and-chewy beauties deliver everything you love about the classic—warm spices, deep molasses flavor, and that iconic holiday aroma—but with a gentle twist: they happen to be gluten-free, and no one will ever know. They hold their shape beautifully, they don’t spread in the oven, and they’re sturdy enough for all the cute little details you want to pipe on with royal icing. Whether you’re making gingerbread men, snowflakes, or tiny bite-size shapes for gifting, this recipe bakes up cookies that are tender, flavorful, and incredibly reliable. If you’ve been searching for a perfect gingerbread cookie that tastes like the real deal, this is the one that finally checks every box, including being gluten free!
What Is This Recipe Exactly?
These Gingerbread Cookies are soft, chewy, perfectly spiced holiday cut-out cookies that hold their shape beautifully during baking. They’re made with gluten-free flour (though traditional AP flour works too), warm molasses, brown sugar, and a cozy blend of cinnamon, ginger, nutmeg, and cloves. What sets this recipe apart is how reliable the dough is—no spreading, no weird dryness, and no sandy, gritty texture that sometimes comes with GF baking. These cookies stay tender on the inside, lightly crisp around the edges, and are sturdy enough for decorating with royal icing. They’re the kind of gingerbread cookie everyone reaches for first on the Christmas cookie tray.
Why This Recipe Works
• Minimal chill time: Just 10 minutes in the freezer keeps the shapes sharp without hours of waiting.
• Perfect GF flour ratio: Bob’s Red Mill 1:1 gives the cookies structure without making them tough or crumbly.
• Molasses + brown sugar = moisture: These two ingredients keep the cookies soft even after cooling.
• Rolls out beautifully: The dough doesn’t crack, crumble, or stick like many gluten-free doughs.
• No spreading: Great for gingerbread people, snowflakes, ornaments, and other intricate shapes.
• Balanced spices: Warm but not overpowering, with a festive holiday aroma.
Ingredient Breakdown (And What Each One Does)
Butter
Adds richness and moisture. Softened (not melted!) butter helps the dough cream properly, keeping the cookies soft.
Dark Brown Sugar
Sweetness + deep molasses flavor + moisture. Helps prevent dryness in gluten-free cookies.
Molasses
The signature gingerbread flavor. Also tenderizes the dough and adds chewiness.
Egg
Binds the ingredients, adds structure, and helps prevent crumbling.
Vanilla Extract
Adds warmth and balances the spices.
Gluten-Free 1:1 Flour
Creates the structure of the cookie. A blend with xanthan gum works best to prevent spreading.
Baking Powder
A tiny lift to keep the cookies soft, not rock-hard.
Cinnamon, Ginger, Nutmeg & Cloves
The classic gingerbread spice quartet—warm, fragrant, and festive.
Salt
Balances sweetness and enhances spice flavor.
Royal Icing Ingredients
• Meringue Powder – Helps icing set firm and stable
• Powdered Sugar – Sweetness + structure
• Warm Water – Thins icing to the perfect piping consistency
When to Serve These Gingerbread Cookies
• Holiday cookie trays
• Classroom parties
• Christmas Eve dessert spreads
• Gingerbread house decorating
• Winter bake sales
• Gifts for neighbors, teachers, and coworkers
• Snow day baking with kids
• Freezer-friendly make-ahead cookies for December chaos
Storage + Make-Ahead Tips
Room Temperature:
Store in an airtight container up to 5 days.
Freezer:
Freeze baked cookies (iced or un-iced) for up to 3 months.
Make-Ahead Dough:
Roll out the dough, cut shapes, freeze on a tray, then store the shapes in a freezer bag for up to 2 months. Bake straight from frozen.
Royal Icing:
Store covered tightly for 2–3 days. Stir before using.
Why You’ll Love This Recipe
• Soft + chewy, not crunchy and dry
• Easy dough that doesn’t crack or crumble
• Perfect for decorating with kids
• Gluten-free but tastes EXACTLY like classic gingerbread
• Holds detailed cookie cutter shapes
• Reliable recipe that doesn’t require hours of chilling
• Warm, cozy holiday flavor
• Makes your house smell like Christmas
FAQ
Do these cookies taste like traditional gingerbread?
Yes—no one would ever guess they’re gluten-free. The texture is spot-on: soft, chewy, and full of warm molasses flavor.
Can I use regular all-purpose flour instead of gluten-free?
Yes, absolutely. Substitute 1:1 with AP flour. This recipe was originally created to work with both.
My dough feels sticky—what should I do?
A slightly sticky dough is normal. Add 1–2 tablespoons of GF flour if needed, but avoid adding too much or the cookies will become dry.
Why did my cookies taste floury?
This can happen if the flour wasn’t measured correctly. Always spoon-and-level GF flour instead of scooping directly from the bag.
Why are my cookies crumbly?
This typically means the dough was too dry. Add a teaspoon of milk or water and gently knead it in until smooth.
Can I roll the dough thinner for crispier cookies?
Yes—⅛ inch thickness will give you firmer, snappier gingerbread cookies.
Can I decorate with frosting instead of royal icing?
Yes—store-bought icing tubes work great for kids or quick decorating.
Can I flavor the icing?
You can add vanilla, almond extract, or a tiny bit of cinnamon for extra holiday flavor.
Can I use blackstrap molasses?
Avoid it—it’s too bitter and overpowering. Mild or regular molasses is best.
Variations & Substitutions
• Regular Flour Version: Use AP flour instead of GF.
• Spice Adjustments: Add allspice, cardamom, or extra ginger.
• Citrus Gingerbread: Add 1 tsp orange zest to the dough.
• Chocolate Gingerbread: Replace 2 tbsp flour with cocoa powder.
• Icing Alternatives: Buttercream, powdered sugar glaze, or melted white chocolate drizzle.
• Decorations: Sprinkles, sanding sugar, edible glitter, mini candies.
Budget Breakdown (Approximate Cost)
Prices vary by store; this is a general estimate.
• Butter – $1.25
• Brown sugar – $0.40
• Molasses – $0.60
• Egg – $0.25
• Vanilla – $0.50
• GF flour – $3.00
• Spices – $0.80
• Meringue powder – $0.75
• Powdered sugar – $0.50
Total Cost: About $8.05
Cost Per Cookie: About $0.30
Way cheaper (and WAY tastier) than buying decorated GF cookies at the store.
How to Keep Gingerbread Cookies Soft for Days
One of the biggest holiday baking struggles is keeping gingerbread cookies from drying out — especially gluten-free ones. The good news? This recipe naturally stays soft thanks to the molasses and brown sugar, but a few simple storage tricks can stretch that fresh-from-the-oven softness for days.
Here’s how to keep your gingerbread cookies perfectly soft and chewy:
• Store them in an airtight container as soon as they cool completely — exposure to air is what dries them out.
• Add a slice of white bread to the container. The cookies will pull moisture from the bread, keeping them tender without ever getting soggy.
• Keep them at room temperature (not in the fridge). Refrigeration dries out cookies fast.
• Don’t overbake them. Pull them when the centers still look slightly soft — they firm up as they cool.
• If decorating with royal icing, let the icing fully set before storing, which prevents moisture loss.
And because your recipe already starts with a soft, flexible dough, these cookies stay tender for days — making them perfect for gifting, cookie trays, and make-ahead baking.
Troubleshooting Tips & Tricks
• Cookies spreading? Dough was too warm. Freeze 10 minutes before baking.
• Dough cracking? Add 1 teaspoon water or milk.
• Icing too runny? Add 1–2 tablespoons powdered sugar.
• Edges too browned? Reduce bake time by 1–2 minutes.
• Dough sticking to rolling pin? Dust lightly with GF flour.
• Cookies dry? Overbaking is the #1 culprit—pull them at 8–9 minutes.
Gingerbread Cookie Texture: Soft vs. Snappy — What’s the Difference?
Gingerbread means something a little different to everyone, and that’s part of its magic. Some people grew up with thin, snappy cookies that almost crack when you break them. Others love soft, chewy, bakery-style gingerbread that bends before it breaks. This recipe leans into the soft and chewy side, thanks to the molasses, brown sugar, and the perfect balance of warming spices.
If you want them even softer, roll the dough slightly thicker and bake on the lower end of the time range (8 minutes). If you want a more firm, snappy cookie, roll the dough thinner and bake closer to 10 minutes. The beauty of this recipe is that it adapts to your texture preference without losing shape, flavor, or structure — even though it’s gluten-free.
And since your dough barely spreads, you get consistent results every single time, no matter how you tweak the texture.
Lightened-Up / Lower Calorie Version
Try these small tweaks:
• Use light brown sugar instead of dark.
• Cut butter to 6 tbsp and add 2 tbsp applesauce.
• Make mini gingerbread cookies instead of full-size.
• Skip or reduce the icing to save calories and sugar.
This will slightly change texture but still works beautifully.
Nutrition Information (Approx. Per Cookie)
Based on 24 cookies; estimates only
Calories: 115
Fat: 4.5g
Carbs: 18g
Sugar: 10g
Protein: 1g
Fiber: 1g
How to Gift These Cookies for the Holidays
• Place decorated cookies in a cellophane treat bag with a festive ribbon.
• Layer cookies between parchment rounds in a holiday tin.
• Add a personalized tag with cookie shapes (“Gingerbread men, snowflakes & more!”).
• Create mini cookie boxes for teachers, neighbors, or coworkers.
• Pair with hot cocoa bombs, tea bags, or Christmas mugs for a cute bundle.
They travel extremely well because the cookies are sturdy once iced.
Perfect for Christmas Cookie Trays
These cookies instantly stand out on a cookie tray thanks to:
• Their adorable shapes
• Bright white icing
• Soft-but-sturdy texture
• Warm holiday spice aroma
• Flexibility—make them small, medium, or large
They balance sweeter cookies like sugar cookies, chocolate fudge, or peppermint bark perfectly.
My Personal Kitchen Notes
This recipe surprised me in the BEST way. Gluten-free gingerbread dough can be finicky—crumbly, sandy, or way too stiff—but this one rolls out like a dream. It cuts shapes cleanly, freezes well, and bakes up soft and chewy every single time. The flavor is classic gingerbread, not overly spicy, and the texture is so tender that even kids love it. If you want a cookie that decorates beautifully without spreading or puffing, this is the one. I also love how customizable the shapes are—gingerbread people for the kids, snowflakes for gifting, and tiny minis for snacking.
If You Don’t Want Them Gluten-Free
Great news — this recipe works perfectly with regular all-purpose flour too. If you prefer classic gingerbread cookies, simply swap the gluten-free flour for the exact same amount of AP flour (1:1). The dough will feel slightly softer, and you may not need to chill it as long, but the cookies will bake up beautifully.
Here’s what changes (and what doesn’t):
• Texture: Slightly softer and even chewier with AP flour.
• Spread: Virtually the same — still minimal spreading.
• Taste: Identical! The spices and molasses shine either way.
• Decorating: They hold their shape perfectly and frost just as well.
This means you can make one base recipe for a holiday party and bake half GF and half traditional — everyone gets what they need without making two totally separate doughs.
My Final Thoughts
If you’ve struggled to find a gluten-free gingerbread cookie recipe that tastes just like the traditional version, this one is going to be your new December staple. It’s easy, forgiving, soft, chewy, and perfect for decorating. Whether you’re baking a big batch for a holiday party or just making cute gingerbread people with your kids, this recipe gives you bakery-level results without any fuss. Save it, print it, Pin it—this is one of those holiday recipes you’ll come back to every single year.
More Christmas Goodies
Christmas Gingerbread Cookies
Ingredients
- 1/2 cup softened butter salted
- 1/2 cup dark brown sugar
- 1.2 cup molasses
- 1 large egg
- 2 tsp vanilla extract
- 3 cups GF flour (I use Bobs Red Mill 1 to 1 baking flour)
- 1 tsp baking powder
- 2 tsp ground cinnamon
- 2 tsp ground ginger
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1/2 tsp Salt
Royal Icing
- 1 tbs meringue powder I use Satin Ice More to thicken up icing as needed
- 1/2 cup warm tap water
- 2 cups powder sugar
Instructions
- Preheat the oven to 350 degrees.
- In a medium size bowl, mix the flour, baking powder, cinnamon, ginger, cloves,
- nutmeg, and salt. Set aside.
- In a separate larger bowl cream the softened butter with the brown sugar. Add the molasses, egg and vanilla extract.
- Add the flour mixture into the butter mixture and stir well.Roll the dough out to about 1⁄4” thickness, onto a lightly floured surface.
- Cut out desired shapes and place cookies onto a parchment lined baking sheet.
- Freeze for about 10 minutes, which will help to keep the shape of the cookies.
- Remove from the freezer and bake for about8-10 minutes. (Do not overbake)
- Allow to cool for a few minutes before transferring to a wire rack to cool completely.
- Decorate as desired with royal icing. In a stand up mixer add the meringue powder and about 3 tablespoons of water. Mix on high until mixture is frothy. (about 1-2 min.)
- Slowly add powdered sugar and a tablespoon at a time of additional water as needed. (You can add more later if you need to thin the icingout).
- Continue to mix on a low speed until the icing can drip off of the spoon and smooth out into the icing in about 10 seconds. If it’s too thin,add more powdered sugar and if it’s too thick, add a little more water.
- Spoon into a pastry bag and snip a tiny hole in
- the end to decorate your cookies.
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