Gluten-Free Gingerbread Cookies Gluten-Free Gingerbread Cookies

Author: Canadian Living

It is hard to tell that these crunchy, spicy cookies are gluten-free, since they taste just like the real thing.

  • Portion size 32 servings
  • Credits : Canadian Living Magazine



In large bowl, beat shortening with sugar until fluffy; beat in egg and fancy and cooking molasses. In separate bowl, whisk together flour, ginger, baking soda, salt, cloves and cinnamon; stir into molasses mixture in 2 additions, mixing well and blending with hands if necessary.

Divide dough in half; shape into discs. Wrap each in plastic wrap; refrigerate until firm, about 2 hours. (Make-ahead: Refrigerate for up 24 hours.)

Between waxed paper, roll out each half of dough to 1/4-inch (5 mm) thickness. Peel off top paper. Using 3-inch (8 cm) cookie cutter, cut into shapes. Slide dough and paper onto rimless baking sheets; freeze until firm, about 15 minutes.

Transfer to parchment paper–lined baking sheet. Bake in 325°F (160°C) oven until firm to the touch, 18 to 20 minutes. Transfer to rack; let cool. Decorate with Decorator Icing. (Make-ahead: Store layered between waxed paper in airtight container for up to 5 days or freeze for up to 2 weeks.)

Nutritional facts Per cookie: about

  • Sodium 62 mg
  • Protein 2 g
  • Calories 117.0
  • Total fat 4 g
  • Cholesterol 6 mg
  • Saturated fat 1 g
  • Total carbohydrate 21 g


  • Iron 5.0
  • Calcium 3.0
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Gluten-Free Gingerbread Cookies