This picture brings back fun memories…a tradition I have every year is hosting a Christmas cookie baking party with my son, niece, and nephew. We crank out over 100 cookies of every holiday shape and style you can imagine!

We box them up to give to friends and family and fill everyone’s tummy with some holiday cheer!

The classic gingerbread cookie; with notes of cinnamon and ginger, soft or crispy in texture, and that cute little smile on the cookie’s face! Who can resist eating one…or two??

There are a few special twists to my classic gingerbread cookie recipe.

First, my recipe is gluten-free and another one where your gluten-eating friends and family won’t be disappointed in the taste. I like to underbake mine to keep them soft and chewy, but bake a little longer if you prefer a crispier texture.

Next, I prefer to decorate my cute little people with chocolate instead of the traditional vanilla icing. Feel free to use either or both for yours!

The last twist in this recipe is honey! I love how the honey gives the cookies a lighter color when baked and a softness to the taste. There is still molasses in the recipe, but it won’t have as strong of a taste or make the cookies dark in color.

Depending on the cookie-cutter size you use, this recipe also makes a ton of cookies! Plenty to share over a hot cup of cocoa on Christmas Eve :)

Gluten Free Gingerbread Cookies

Makes 2-3 dozen cookies depending on how thin you roll the dough and the cookie cutter shapes used.

Ingredients:

• 1 1/2 cups all-purpose gluten free flour (like this one or this one)

• 4 tablespoons cornstarch

• 3/4 teaspoons baking soda

• 1 1/2 teaspoons ground cinnamon

• 1 teaspoon ginger

• 1/4 teaspoon salt

• 1/4 cup granulated sugar

• 1/3 cup light brown sugar, packed

• 3 tablespoons honey

• 2 tablespoons unsulphured molasses

• 1/2 teaspoon vanilla extract

• 5 tablespoons unsalted butter, room temperature

• 1 egg

Instructions:

1. Line baking sheets with parchment paper and set them aside. Preheat oven to 325 degrees Fahrenheit.

2. In a large mixing bowl, add flour through light brown sugar. Whisk to combine, working out any lumps.

3. Create a well in the center of the dry ingredients and add honey, molasses, vanilla extract, butter, and egg. Mix to combine after each addition. I use a hand mixer like this one. The dough will come together and be sticky to the touch.

4. On a clean, smooth surface, add a handful or two of gluten free flour. Add flour to your rolling pin too. Divide the dough in half and place one half on the floured surface. Gently begin rolling the dough, stopping to stick your hand between the dough and the surface to make sure the dough is not sticking to the surface. If it is sticking, add more flour. Continue to roll, stop, and check until you reach your preferred dough thickness (somewhere between 1/4 inch and 1/2 thick).

5. Dip a gingerbread man cookie cutter in flour and gently press into the dough. Gently lift your gingerbread cookie and place it on the parchment paper-lined baking sheets.

6. Gather and reroll scraps, repeat the process until you have used all the dough.

7. Bake in the center of a preheated oven anywhere from 7-15 minutes depending on your preferred final texture. Air on the lower side to keep the cookies soft and longer times to make them crispy. Note, the cookies will continue to bake after removing from the oven to cool and so it’s ok to pull them from the oven sooner to keep them soft :)

8. Once the cookies are cool, melt chocolate or make your favorite cookie icing recipe and decorate!

9. Cookies last in an airtight container unrefrigerated for about a week or you can freeze the cookies and microwave them later when you want a treat :)