Gluten-Free Gingerbread Cookies with Royal Icing
Tender spiced cookies made with gluten-free flour and warm holiday spices including ginger, cinnamon, and nutmeg. The dough combines butter, brown sugar, and golden syrup for rich flavor and soft texture, finished with a simple powdered sugar icing. Perfect for holiday gatherings, cookie exchanges, or anyone following a gluten-free diet who doesn't want to miss out on traditional seasonal treats. These cookies hold their shape well for decorating and maintain the classic gingerbread taste.
Ingredients
- 2 ⅝ cups gluten-free all-purpose flour
- ½ teaspoon xanthan gum
- ½ teaspoon baking powder
- 1 tablespoon ground ginger
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 3 ¼ butter, cold and cut into small cubes
- ⅝ cup light brown sugar
- 1 large egg
- 3 ½ tablespoons golden syrup
- 1 cup powdered sugar
- 2 tablespoons milk
Instructions
- 1
Whisk together flour, xanthan gum, baking powder, ginger, cinnamon, and nutmeg in stand mixer bowl
- 2
Rub cold butter cubes into flour mixture with fingers until mixture resembles breadcrumbs
- 3
Stir in brown sugar
- 4
Whisk egg with golden syrup in separate bowl
- 5
Attach dough hook to stand mixer, set to low speed, and gradually pour in egg mixture
- 6
Mix until dough comes together, then shape into ball with hands
- 7
Chill dough in refrigerator
- 8
Preheat oven and line baking sheets with parchment paper
- 9
Roll dough on floured surface to specified thickness
- 10
Cut out gingerbread shapes and place on baking sheets
- 11
Bake until done
- 12
Leave cookies on baking sheets before transferring to wire rack to cool completely
- 13
Mix powdered sugar and milk to make icing
- 14
Decorate cooled cookies by piping icing on top
- 15
Serve
Tips
Chill the dough for the full hour to prevent spreading and ensure clean cookie shapes when cutting.
Roll dough to exactly 5mm thickness for even baking and proper texture throughout all cookies.
Let cookies rest on baking sheets before moving to prevent breaking while still warm and soft.
Good to Know
Store in airtight container at room temperature for up to 1 week
Dough can be made 2 days ahead and chilled, or shaped cookies can be frozen before baking
Serve at room temperature, best within first few days for optimal texture
Common Mistakes
Don't skip chilling time to avoid cookies spreading too much during baking
Avoid overbaking to prevent cookies becoming too hard and crispy
Substitutions
Dairy-Free Swaps
Vegan Options
FAQ
Can I make these without xanthan gum?
Xanthan gum helps bind gluten-free flour, but you can try without it though cookies may be more fragile and crumbly.
What if I don't have golden syrup?
You can substitute with honey, corn syrup, or maple syrup in equal amounts, though flavor will be slightly different.
How long will decorated cookies keep?
Decorated cookies keep 3-5 days in airtight container, though icing may soften over time in humid conditions.