The Best Gluten Free Frosted Gingerbread Cookies
Soft, chewy, and full of holiday spice! These naturally gluten free gingerbread cookies are covered in a sweet icing.
Equipment
- Digital Food Scale
- Stand Mixer
- Half Sheet Pan
- Parchment Paper Sheets
- Mixing Bowl
- Whisk
Ingredients
Dough
- 113 grams salted butter (softened)
- 113 grams cane sugar
- 113 grams dark brown sugar (packed)
- 1 teaspoon vanilla extract
- 85 grams blackstrap molasses
- 57 grams pumpkin puree
- 48 grams cashew butter
- 284 grams almond flour
- 57 grams coconut flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground cloves
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
Icing
- 340 grams powdered sugar (sifted)
- 3 to 4 tablespoons milk
Instructions
- Preheat the oven to 375°F. Line two baking sheets with parchment paper.
- To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, dark brown sugar, and vanilla extract.
- Mix on low until combined and there are no butter chunks.
- Add the molasses, pumpkin puree, and cashew butter. Mix on low until combined.
- Add the almond flour, coconut flour, cinnamon, ginger, cloves, baking soda, and sea salt in that order. Mix on low until combined into a smooth dough.
- Using your hands, form the dough into 24 balls and place on the prepared baking sheets at least 1-inch apart. Flatten them slightly so they are about 2-inches in diameter.
- Bake for 12 to 14 minutes or until the cookies are slightly cracked and dry around the edges. Allow to cool completely on the baking sheets. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
- To make the icing: In a medium bowl, add the powdered sugar and milk and whisk to combine into a smooth glaze.
- Using a butter knife, frost the cookies with the icing and place back on the baking sheets.
- Store in an airtight container for up to 7 days in the fridge.
Video
Notes
Tips
- Always weigh ingredients for the best results.
- Make sure your butter is soft. The best way to do this is to allow butter to soften on the counter at room temperature. If you must microwave it, only microwave for 10 seconds per ½ cup. If you have to do multiple intervals, that’s okay, but this will help prevent it from melting portions of the butter. But the best way is to plan ahead and soften naturally!
- I use pumpkin in this recipe, which is completely necessary for a soft and pillowy texture! It’s also a great way to use up leftover pumpkin from Thanksgiving!
- I use cashew butter in this recipe as it has the most neutral flavor. I believe coconut butter will also work, but I haven’t tested this.
- Coconut flour is a must for this recipe to be successful! Don’t substitute it for anything else as coconut flour is very unique when used in baked goods.
- Depending on how thick you want the icing you can adjust the milk. Use less milk for a thicker icing and more for a thinner one.
- If you don't want to store these in the refrigerator, you can make the icing with water in place of milk. Both work, I just like the milk flavor more.
- The icing on the cookies needs to set, but the cookies need to stay covered to keep their soft and chewy texture. The best way to do this is to ice all the cookies, place them back on the baking sheet and then place the baking sheet in the freezer overnight. This is my top trick for setting cookies with icing! The following day, you can remove from the freezer and then the cookies may be stacked in an airtight container. You can also place a piece of parchment paper in between each one too.
- Vegan — Replace the butter with vegan butter and the milk in the icing with coconut milk.
- High Altitude — Bake at 375°F for 11 to 13 minutes or until golden brown around the edges and bottom.
Nutrition
Calories: 227kcalCarbohydrates: 31gProtein: 3gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 10mgSodium: 111mgPotassium: 82mgFiber: 2gSugar: 27gVitamin A: 492IUVitamin C: 0.1mgCalcium: 43mgIron: 1mg
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