• Liz Satkowski

Gluten Free Gingerbread Cookies

Updated: May 5, 2020

A recipe handed down to us from my Great-Grandma that we turned gluten-free. Growing up my mom would make these and we would roll them out, cut them into our favorite shapes, then we would all have the best time decorating them and an even better time eating them. It has truly been one of our favorite Christmas traditions and one I am so happy I can share with my kids. Being able to continue making the same recipe passed down for years is truly so special.

Makes 4 dozen Prep Time 20 min Total Time 30 min


  • 1 egg

  • 1 1/2 cups sugar

  • 1 cup shortening

  • 1/2 cup molasses

  • 1 cup buttermilk

  • 5 cups gluten free flour + 1/2 cup to roll out

  • 1 tsp baking soda

  • 2 tsp ginger

  • 1 tsp cinnamon

  • 1 tsp nutmeg

  • 1 tsp salt


  1. Preheat oven to 325 degrees Fahrenheit and place parchment paper on a cookie sheet

  2. Combine wet ingredients and mix with a mixer, then add in baking soda, ginger, cinnamon, nutmeg and salt and mix well

  3. Slowly add in flour and mix until everything is combine

  4. Form dough into 4-6 balls and set aside

  5. Sprinkle flour on desired surface (I use a butcher block cutting board)

  6. Place one ball of dough onto the flour and sprinkle top with more flour (just enough to make sure dough doesn't stick to rolling pin)

  7. Roll dough out evenly until it is approximately 1/8-inch thick

  8. Use your favorite cookie cutters to cut out desired shapes and transfer to cookie sheet, roll out dough as needed, adding more flour to prevent sticking to cut out more shapes, repeat for remaining dough

  9. Bake for 8-10 minutes, until golden brown, remove from oven and let cool for 5 minutes then transfer to cooling rack

  10. Once the cookies are cooled decorate with desired icing and sprinkles

  11. ENJOY!!!!


#glutenfree #cookies #christmascookies #holidaycookies #baking

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