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Deliciously Chewy Gluten Free Gingerbread Cookies

You never have to miss out again! Not when these perfectly chewy Gluten Free Gingerbread cookies are at hand! Better yet, no one can tell they're gluten free!
Prep Time30 mins
Cook Time8 mins
Total Time1 hr 38 mins
Course: Cookies
Cuisine: German
Servings: 15 cookies


  • 60 grams Butter
  • 100 grams Golden Syrup
  • 100 grams Softly packed Brown Sugar
  • 1 1/2 cups Gluten Free Plain Flour *see notes below
  • 1/2 tsp Ground Cinnamon
  • 1 tsp Ground Ginger
  • 1/2 tsp Bicarbonate Soda
  • 25 grams Crystallized Ginger finely diced - optional extra


  • In a small saucepan add the butter, golden syrup and brown sugar and place over a low heat. Be sure to keep an eye on it as you don’t want the mixture bubbling or boiling over. Simply give it a littler stir every so often.
  • Once all of your ingredients are melted together give them a good stir to ensure no lumps of brown sugar are left behind, then remove from the heat and let it sit so as to completely cool down. You’ll know your syrup is ready when it starts to thicken and form a caramel type consistency and is cool enough to touch.
  • In a large bowl place your flour, cinnamon and ginger powders and bicarbonate of soda and stir to combine. Set aside.
  • Now take your golden sugary concoction and pour it into your flour and start mixing well.
  • *Optional Extra* Finely dice up the crystallized ginger (if you want to add it in) and add it into your dough. Work it through with your hands to get an even distribution.
  • Turn your dough out onto a piece of cling wrap and wrap tightly. Place into the fridge for 30 minutes to set. Once chilled, your gingerbread dough will have firmed up somewhat and it will make rolling and cutting your cookies out so much easier.
  • Sprinkle a little extra GF flour onto a large piece of baking paper and roll out your dough with a well-floured rolling pin until it’s about 1/2cm thick. Then cut out your cookies using whatever shape you like, just be sure to dip your cutters in flour first to stop them from sticking!
  • Continue to cut and roll your cookies until you have used all of your dough. Leave them on the tray where they are and place straight back into the fridge to set for 1 hour. They can sit quite closely to each other as they won't spread much once cold.
  • Pre-heat your oven to 180º Celsius and once hot, pop those trays of cookies straight from the fridge into the oven. Bake for 8-10 minutes or until the outside edge and tops of the cookies are just slightly starting to brown.
  • Remove from the oven and allow to cool for 5 minutes before transferring to a wire rack to cool fully. Now sit back and enjoy those Christmassy aromas and tastes!


  • Flour Choices -  Not all store bought Gluten Free flour blends are made equal. Where ever I specifically recommend a brand it's because none of the others have worked well (in my experience). For my Gluten Free Gingerbread I recommend using the Well and Good Gluten Free Plain Flour (with Quinoa and Calcium). It works so dang well! Orgran brand also does OK, but I definitely recommend Well and Good, which is available at most IGA's.
  • I like to do a mix of traditional gingerbread men and different Christmas shapes. This year I used a plain circle cutter and used my stunning new Cookie Stamp Co stamp to press an imprint on top! Be sure to check them out!!
  • For a little bit of a different take on the classic gingerbread why not try using the base of a crystal decanter or scotch glass? They often have beautiful patterns in them and when floured and pressed hard into the cookie round can leave a lovely indent.
  • Classic Royal Icing is a great way to decorate any Christmas cookie! I use this recipe here, though I only use approx 1/3 of this amount.
  • If you're a reader/baker and you remember this recipe from last year, and you may have noticed it's changed. Yup! When I found the Well and Good flour blend and I realized how well it worked, I just had to change this recipe!