Soft gluten-free gingerbread cut-outs with tender molasses centers, a shortening-based dough and a long hydration rest.
Four refrigerated hours reduce graininess and help the soft dough hold a shape.
Use a complete gluten-free baking blend containing xanthan gum, not almond flour or single-grain flour. The listed US volume reflects the specified blend at approximately 124 g per cup; gram weight controls the formula. Shortening is deliberate: replacing it with butter changes spreading and moisture. Check ingredient and decoration labels for gluten.
Soft Gluten-Free Gingerbread Cookies
Per tray: 9–10 minutes · 4 trays of about 12 on 13 × 18-inch pans
Allow 335 minutes: 35 hands-on, 240 chilling, 40 for all baking trays, 20 cooling. Cooling includes the pan rest. Optional decoration, ingredient warm-up and extra trays add time.
Kitchen tools you’ll need
- Electric mixer and mixing bowl
- Rolling pin with 1/4-inch guides
- 3-inch cutters and thin spatula
- Two 13 × 18-inch baking sheets with parchment
- US measures and digital scale
- Wire rack
Soft gluten-free gingerbread cut-outs with tender molasses centers, a shortening-based dough and a long hydration rest.
Ingredients
Scale ingredients and US equivalents, including eggs. Keep cookie size, thickness, oven temperature and baking time per tray unchanged. More trays add time; weigh beaten egg for fractional batches.
Cookie dough
Spice blend
Instructions
Mix
- Cream shortening and sugarWhisk gluten-free flour, soda, salt and spices. Beat shortening with sugar about 2 minutes until creamy. Add egg, vinegar and molasses, scrape the bowl and mix until smooth. Add dry ingredients on low until combined.
Roll and chill
- Hydrate the flour in thin sheetsDivide dough in half. Roll each between parchment to an even 1/4 inch before chilling. Stack on a tray and refrigerate 4 hours. This rest hydrates the gluten-free blend and firms the soft dough.
Shape
- Cut cold doughHeat to 375°F (190°C) conventional or 350°F (175°C) fan. Peel off top parchment and cut 3-inch shapes. Lift with a thin spatula to lined pans, 1 inch apart. Keep unused sheets cold and reroll scraps gently.
Bake
- Retain soft centersBake one tray at a time for 9–10 minutes, checking at 8 in a strong oven. Edges should be set and centers dry-looking but still yielding. Do not wait for a hard cookie.
Cool
- Lift carefullyRest 3 minutes on the pan, then cool about 17 minutes on a rack. Optional gluten-free cookie icing is additional and must go on cold cookies.
Chef’s Science & Pro Tips
Hydrate before cutting
Four refrigerated hours reduce graininess and help the soft dough hold a shape.
Use shortening as written
Its water-free structure supports tenderness and reduces butter-style spreading.
Stop when set
A soft cookie becomes firmer while cooling. Long baking makes gluten-free edges brittle.
Storage & Make-Ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | 3–4 days | Cool completely, then store airtight in a cool room. |
| Refrigeration | Raw dough: up to 2 days | Wrap dough tightly. Plain baked cookies do not need refrigeration. |
| Raw freezing | Up to 1 month | Freeze portions airtight; thaw covered in the refrigerator before baking. |
| Cooked freezing | Up to 2 months | Freeze cooled cookies airtight. Thaw covered at room temperature. |
| Restoration | Before serving | Warm undecorated cookies briefly at 300°F for 3–5 minutes if desired; cool before decorating. |
Notes
- Use a complete gluten-free baking blend containing xanthan gum, not almond flour or single-grain flour. The listed US volume reflects the specified blend at approximately 124 g per cup; gram weight controls the formula. Shortening is deliberate: replacing it with butter changes spreading and moisture. Check ingredient and decoration labels for gluten.
Nutrition
Approximate per-serving values from generic ingredient weights and the stated yield. Includes listed toppings and fillings; excludes optional decoration and unused bench flour. Brand composition, leftover coating, cutter size and actual yield change these estimates.
RECIPE REVIEWEDGINGERBREADGINGERBREAD COOKIES
Frequently Asked Questions
A few helpful answers before you bake.
Can I use almond flour here?
No. Almond flour cannot replace a complete starch-and-flour blend with xanthan gum.
Why is the dough chilled after rolling?
The long rest hydrates the blend while keeping the sheets easy to cut cold.
Can I replace shortening with butter?
That changes water content and spread; use shortening for the stated texture and method.
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