Gingerbread cookies are a tradition in my house. Every year I bake gingerbread cookies in an array of shapes from big gingerbread men with little cut-out hearts to all sizes of stars for my Gingerbread Cookie Christmas Tree. I love making all sorts of tiny shapes to use up the small bits of dough; little houses, candy canes, Christmas trees and gingerbread people.
Giving away my homemade gingerbread is part of the tradition. I have lots of cellophane bags and pretty ribbon for gift giving so I can bake with abandon. Julia Child would have liked that.
In the past year I’ve learned a lot about baking gluten free cookies and have shared all that in this post, Tips For Making Gluten Free Cookies. Writing my yearlong blog series on How To Use different gluten free flours inspired me to try new recipes and experiment as I learned.
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Cookie baking is an activity to be enjoyed, not endured. It is an afternoon or evening project in the kitchen being creative. Basking in the aroma of gingerbread with Christmas music playing in the background is a sure sign of the holiday season in my kitchen.
Making rolled cookies involves counters dusted with flour (sweet rice flour or tapioca starch) a lengthy process of moving cookie dough in and out of the fridge then in and out of the oven. Rolling the dough, cutting it into shapes and cookie cutters strewn all over the counter. This is cookie baking and I love it.
You can read my tips and techniques for rolling cookie dough in this post on sugar cookies.
This year I set out to perfect a gluten free gingerbread cookie recipe because I wasn’t completely satisfied with the recipes I had tried in the past. So I tweaked my old favourite recipe with all the tips I have learned and this is it. A large recipe calling for a total of four cups of flour so there will be lots to eat, give away in packages and serve where ever you go.
If you are adapting a different recipe, or this one, I recommend this flour combination that can be used in any gluten free cookie recipe.
Makes 1 cup.
Do you have a file of favourite Christmas recipes? Create a simple system to save your personal and family favourite holiday recipes and all you will need to do is decide which ones you want to bake each year. Add new ones and replace old to continuously improve. This recipe for gingerbread cookies is in my collection.
Make this gingerbread cookie Christmas tree with sixteen star shaped cookies a set of four star shaped cookie cutters. The cookies are stacked on some craft store dowling to create the look of a tree. I have a tiny star cookie cutter that I use for the top but if you have no cookies cutters this set of six stars would give you lots of options. Wrap your tree in clear cellophane with a festive ribbon and you will have a beautiful gift for giving.
And what to do with the last of the cookie dough. I sometimes make cut outs in the last piece of dough I roll out like this.
Many of my pans are more than ten and twenty years old. It takes time to collect good quality pans but is worth the effort in the long run. Just pay attention to the pans and sizes that you like and work well for you. I suggest you work toward a collection like this so you can bake items like cookies, brownies, muffins and the occasional cake. Some of them can be used for savoury dishes too.
Let me know in the comments below what if you made this gingerbread or tweaked it a bit. And of course, I want to know what you thought of the taste and texture.
|2⅔ cups brown rice flour|
|1 cup almond flour|
|¾ cup potato starch, sifted|
|¾ cup plus 1 Tbsp and 1 tsp tapioca starch|
|1 tsp xanthan gum|
|1 Tbsp cocoa|
|1 Tbsp ground ginger|
|2 tsp cloves|
|2 tsp cinnamon|
|¾ tsp baking soda|
|¼ tsp salt|
|¾ cup plus 2 Tbsp butter, room temperature|
|1 cup sugar|
|½ cup molasses|
|2 Tbsp cream|
|sweet rice flour or tapioca flour for dusting|
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