Gingerbread Cookies (Gluten-Free)

This is the first successful gluten-free cookie cutter experience I've had in 4 years, since I and my two children were diagnosed with celiac. I also can't eat eggs so I substituted 1/4 cup water and 2 extra teaspoons of molasses and these cookies are not falling apart like all the other ones I've tried! I am so excited, we're going to make a gingerbread house this year!

I really like this site and what you are doing with this, because a little child that I babysit and is close to my family. Well she has the celiac condition. And every time I want to bake cookies with the kids she is left out, and now she won't be. Thank you for posting this recipe!

Be warned!

I have been making Gluten Free/Casein Free cookies for years, and tried this recipe because my daughter's kindergarten class was making gingerbread cookies and I wanted to bring in a Gluten Free version.

The cut out dough was impossible to work with, sticking to everything. There appears to either not be enough margarine and/or flour. I mashed the dough into semblances of gingerbread men, and it took over an hour. Once cooked, they were hard and smooth on the outside and soft and grainy on the inside, not tasting terrible, but definitely not worth the effort. Very disappointed.

Also, as an aside, there is no need to get as exact as 3/8 teaspoon. I doubt anyone could taste the difference between 3/8 and 4/8 or 1/2.

Great recipe! Easy and Tasty

The dough came out sticky at first, so I added about and extra 1/4 cup of the gluten free flour mix and after it chilled for the hour, it was fine. Using the flour to roll the dough out helps a lot.

This works really well. My son doesn't have dairy, egg, or wheat so this worked great. I substituted the egg for a "no egg" egg replacer from the supermarket.

This is a really easy recipe. As with all gingerbread recipes, the longer it's chilled, the easier it is to work with. Cuts beautifully and tastes great.

Because my supermarket sells molasses as molasses sugar not as molasses syrup, I needed to add a teaspoon of water to make help the dough bind.

Really, really like this recipe. It gave me a chance to use my 1/8 tsp. measuring spoon! Awesome!

I'm with Barry here - there's an error in proportions here.

I added at least another half cup of flour plus about 6 TB (one at a time) of powdered sugar till I had a workable consistency to even roll. I use Mama's Gluten-Free Flour Blend and it gives me great results with cookies and cakes because of its fine texture. I'm wondering if the flour makes a difference or if the molasses should actually be a quarter cup, not one half.

Wonderful recipe - made it yesterday. Great texture and excellent flavor. I always have issues with refrigerated cookie dough crumbling, so I did not refrigerate the dough. I used plastic wrap stuck on a wet counter top (makes a perfect stick free work surface), sprinkled it with with rice flour, and rolled out the dough. I sprinkled rice flour when it started sticking. This recipe is worth trying again without refrigeration. It made my day.

I needed to add more flour to my batch, so I added Pamela's baking mix. I tend to do this when I need to add extra flour to whatever I am baking (especially if cookies are not turning out!). I find the extra ingredients in their mix helps bind the dough. When rolling out, I made sure to flip the dough over so to be sure it was not sticking. I used plenty of flour and they turned out great.

I made this and it ended up being WAY too sticky so to even work with it we had to add a bunch more flour and it ended up once we cooked it tasting very bad.

Wow- some seriously sticky dough. Added extra 1/4 cup gluten free flour and put it in the freezer to really firm up and chill. Tasty cookie, but a nightmare to work with- and I'm a professional chef!

I disagree with tapioca flour being the same as tapioca starch. I use the starch in all my baking. It is flavorless and stuff turns out great. I find that tapioca flour has a very distinctive (disgusting, even) flavor. Not sure if tapioca starch and flour have the same properties, but I wonder if that's why some batches turn out great and other people's batches are too sticky. I'd go with tapioca starch.

I'll be trying these next week. Can't wait!