Gluten Free Gingerbread Cookies

Gluten Free Gingerbread Cookies that are soft and chewy.  These have such a nice balance of spice and taste like the holidays.  Our gluten free gingerbread cookie recipe is super easy to make by rolling the dough into balls.  This is one of my favorite recipes to double and keep some frozen for surprise guests that come over – delicious with a cup of coffee or tea!

Enjoy! 🫶 Josie

A little gingerbread history:

In medieval Europe, gingerbread was not only a delicious treat but also a symbol of prestige and celebration. It was often shaped into intricate designs and used to celebrate special occasions, such as weddings and holidays. The gingerbread man, as we know it today, may have been popularized in Europe during the 16th century.

During the Renaissance, gingerbread was not only a delicacy but also considered a form of art. Elaborate gingerbread houses and sculptures adorned the tables of nobility. In England, Queen Elizabeth I is said to have ordered gingerbread creations to resemble foreign dignitaries, which were then served at diplomatic events.

As time passed, gingerbread evolved into a variety of forms, from soft, cake-like gingerbread to hard, crunchy cookies. It also made its way to North America, where it became a beloved part of holiday traditions, especially during Christmas.

Today, gingerbread remains a cherished treat enjoyed around the world, both as a delightful dessert and as an artistic medium for creating gingerbread houses and cookies during the holiday season.

Servings 2 dozen
Prep Time 10 minutes
Cook Time 12 minutes
Passive Time n/a


¾ cup salted butter room temperature
¾ cup brown sugar
1/3 cup molasses
2 tsp vanilla
1 tsp fresh ginger grated fine (or 1 tsp ground ginger spice)
1 egg at room temp
2 ½ cups Josie’s Best GF Muffin & More Mix
½ tsp baking powder
2 tsp cinnamon
1/8 tsp ground cloves
½ tsp ground nutmeg
¼ tsp salt

For rolling :
¼ cups sugar (raw or coarse works great!)


Preheat oven to 350F

Cream butter, sugar, molasses, vanilla, fresh ginger (if using dried and ground add w/ dry
ingredients), and egg well with a mixer fitted with a paddle attachment.

Mix Muffin & More, baking powder, spices, and salt.
Add to the butter mixture and mix scraping down the sides to ensure it is well combined.

Scoop and roll into 1 TBS size balls. Roll each ball in additional sugar to coat lightly .

Place on a prepared baking sheet and bake for 10 mins.
After 10 mins. Give the baking sheet a firm few taps and then return to the oven to cook for 2
more mins.

Allow to cool and enjoy!

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