Classic Gingerbread Cookies

These gluten and dairy-free gingerbread cookies are a holiday staple that you can't miss out on making this Christmas season! Every year I make it a point to make these classic cookies and I think this year has to be the best batch yet! Follow the recipe below to re-create it for yourself.

INGREDIENT NOTES

  • Brown sugar: For this recipe I used packed brown sugar. If you don't have that on hand, you can use golden yellow sugar or dark brown sugar. It will only affect the colour of your cookies, not the taste. As long as it's a packed, thick sugar then you're good to go!
  • Gluten-free flour: For this recipe I used Bob's Red Mill 1:1 Gluten-Free Flour. You can use any gluten-free flour of your choice but when I'm making baked goods, I've always had the best experience with this one.
  • Butter: My choice of dairy-free butter is always Becel's plant-based butter. I like that they come in a pack of 2 cups and each package is divided into 4 small sticks, each equalling 1/2 cup. It makes it really easy to measure when baking.

 

CLASSIC GINGERBREAD COOKIES

This is the ultimate Christmas cookie that you can't go this holiday season without making. Follow this recipe to make the best gingerbread cookies that are 100% gluten and dairy free!

 Prep Time: 10 min   Cook Time: 8 min    Chill Time: 45 min

 Total Time: 1 hour 3 min

 

 

INGREDIENTS

½ cup unsalted dairy-free butter, softened (I used Becel's plant-based vegan butter)
½ cup granulated sugar
½ cup brown sugar, packed
1 large egg
¼ cup molasses
1 tablespoon pure vanilla extract
2 ½ cups gluten-free all-purpose flour with xanthan gum (I used Bob's Red Mill)
1 teaspoon baking soda
¼ teaspoon salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
¼ teaspoon nutmeg

Instructions

  1. In a large bowl cream together butter, granulated sugar and brown sugar until fluffy.
  2. Add egg, molasses, and pure vanilla extract. Mix until fully combined.
  3. In a medium-sized mixing bowl whisk together gluten-free flour, baking soda, salt, ginger, cinnamon, and nutmeg.
  4. Pour the dry ingredients slowly into the wet ingredients and mix until fully combined.
  5. Scrape the sides of the bowl and form the dough into a ball. Place the dough ball onto some plastic wrap, tightly wrap it and chill it in the fridge for 45 minutes.
  6. Preheat oven to 350°F. Line two cookie sheets with parchment paper.
  7. Remove the chilled cookie dough from the refrigerator. Sprinkle the gluten-free flour on a clean surface and the rolling pin. Roll out the dough until ¼ to ½-inch thick. Cut into shapes with your cookie cutter. Place the shapes 1 inch apart on prepared baking sheets. Re-roll dough scraps until all the dough is cut into shapes.
  8. Bake for 8 minutes for chewy cookies and for 10 minutes for crisp cookies. Please watch your cookies because all ovens are different.
  9. Allow the cookies to cool on the cookie sheet for 5-10 minutes before enjoying. Allow them to cool completely before decorating.
  10. Enjoy with a nice glass of plant-based milk.

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