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Gingerbread Cookies - Gluten and Dairy Free

Gingerbread cookie recipe that is gluten and dairy free
Servings: 2 dozen
Author: Tumble into Love


  • 1/4 cup Brown sugar, packed
  • 1/4 cup Shortening I like Spectrum
  • 1/4 cup + 1 Tbsp Molasses
  • 2 Tbsp Cold water
  • cup all purpose gluten-free flour
  • 1 tsp Baking soda
  • ½ tsp Ground ginger
  • ¼ tsp Ground allspice
  • ¼ tsp Ground cinnamon
  • ¼ tsp Ground cloves
  • tsp Salt


  • Beat brown sugar, shortening, molasses and water in a large bowl with electric mixer on medium speed, or mix with a spoon.
  • Stir in remaining ingredients. Cover and refrigerate for at least 2 hours.
  • Heat oven to 350 degrees F. Use parchment paper or grease baking sheet.
  • Lightly flour rolling pin and surface. Roll dough ¼ inch thick. Cut cookies with a cookie cutter (2.5 inch cutter get recipe yield). Place about 2 inches apart on baking sheet.
  • Bake 9-11 minutes or until no indentation remains when touched. Immediately remove from baking sheet to wire rack to cool completely, about ½ hour.
  • Decorate with frosting or as desired.