Gluten-Free Gingerbread Cookies
Soft, spiced gluten-free gingerbread cookies cut into fun shapes, with an optional royal icing for decorating. A festive treat to share in small portions.
Ingredients
- 600 g gluten-free flour1.32 lb gluten-free flour
- 1.25 ml baking soda0.25 tsp baking soda
- 10 ml ground ginger2.03 tsp ground ginger
- 5 ml ground cinnamon1.01 tsp ground cinnamon
- 5 ml ground nutmeg1.01 tsp ground nutmeg
- 200 g butter, softened7.05 oz butter, softened
- 200 g caster sugar7.05 oz caster sugar
- 160 g golden syrup5.64 oz golden syrup
- 2 each egg yolk
- 1 each egg
- egg white (optional), for the royal icing
- icing sugar (optional), for the royal icing
- lemon (optional), juiced, for the royal icing
Steps
Make the Dough
- Whisk the gluten-free flour, baking soda, ground ginger, cinnamon, and nutmeg together in a large bowl.
- In a separate large bowl, beat the butter, caster sugar, and golden syrup until light and creamy.
- Gently whisk the egg yolks with the whole egg, then slowly pour them into the creamed butter mixture while beating.
- Add the dry ingredients to the wet mixture one third at a time, mixing until combined after each addition.
Chill and Roll
- Split the dough into two balls, flatten each into a disk, and wrap well. Refrigerate for at least 30 minutes or up to 3 days.
- Once the dough has softened slightly, roll each disk to about 5 mm thick between two sheets of baking paper.
- Cut shapes with cookie cutters, then re-roll the offcuts until all the dough is used.
Bake
- Preheat the oven to 180 C (360 F) and line baking trays with baking paper.
- Bake the cookies for 10 to 15 minutes until golden, then cool them completely on a wire rack.
Make the Royal Icing
- Optional: whisk the egg whites in a clean bowl until they turn frothy to start the royal icing.
- Beat in the icing sugar one third at a time until fully combined and smooth.
- Add the lemon juice a tablespoon at a time until the icing reaches a pipeable consistency, then decorate the cooled cookies.
Nutrition
- Calories
- 175
- Protein
- 2g
- Fat
- 1g
- Carbs
- 41g
Tips by age
These are a sugary treat, so offer only a small piece occasionally. Serve a plain cookie with no icing, broken into soft bite-size pieces, and skip the royal icing entirely.
Choking safety: Skip the raw-egg royal icing at this age. Break firm cookie edges into small pieces, as hard cookies can be a choking hazard.
Offer a small plain cookie broken into pieces as an occasional treat. Skip the royal icing, which is made with raw egg white.
Choking safety: Do not offer raw-egg icing at this age. Break hard cookies into smaller pieces to reduce choking risk.
Serve one small cookie as an occasional treat. If decorating, use a cooked or pasteurized icing rather than the raw-egg royal icing for this age.
Choking safety: Use pasteurized egg white or a cooked icing instead of raw royal icing. Encourage sitting and small bites with firm cookies.
Serve as written in a small portion. Let them help decorate with icing, but use pasteurized egg white for the royal icing to keep it food-safe.
Choking safety: Use pasteurized egg white for the icing. Remind children to take small bites of the firm cookies.
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