Gingerbread Cookies (Gluten-Free)

Added extra flour like previous comments said to do. Also to roll out you need a bunch of flour to keep it from sticking. Otherwise they turned out fine. A little too much molasses flavor than I would have liked however. I would cut that down to 1/4 cup.

I was pleasantly surprised with how tasty these turned out, especially since a lot of people had warned about the stickiness. To combat it, I took the molasses down to 1/4 cup instead of 1/2 cup and then I upped the flour to 2 cups instead of 1 3/4 cup. I also added a little bit of confectioner's sugar (probably less than a tablespoon). After the hour in the fridge, they rolled out fantastically and weren't too sticky at all, but also weren't too dry - just perfect!

Yes! We agree with less molasses and more flour but the recipe is great for cookies and gingerbread houses. We are so excited to use it more!

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.

I had no trouble rolling out the dough, and they taste fantastic. We've been munching on them all afternoon and I have the pieces to make a gingerbread house ready to go. Did you use enough xanthan gum or did you use a substitute? When I'm trying to roll out dough I've found that you need all the xanthan gum the recipe calls for, and guar gum does not work. I couldn't tell the difference between these and "regular" cookies.

I was cautious after reading all the reviews and was prepared for sticky dough... but not prepared enough! Even after adding an extra half cup flour, and a ton of powdered sugar, I gave up. I was able to roll the dough and cut shapes, but it was if the dough had melted to my rolling surface. There was absolutely no way to transfer it, it was SO STICKY. I ended up just dropping spoons of dough (even this was a trial) and making a drop cookie/ gingersnap. I cooked for 9 minutes/ sheet and they are fine. A little grainy, but a nice flavor and a beautiful color.

I didn't have freezer paper, so I used wax paper and I used Bob's all purpose flour. Those were the only two things that I did differently from the recipe. I'm new to gluten-free cooking, so I don't know if that could have caused all my problems or not?

This recipe is amazing. They taste exactly like the full gluten counter part. I had to increase the flour mixture amount to three cups.

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!

If you can't use eggs, you might try replacing 1 egg with 2 tablespoons Agar + 1/2 teaspoon coconut oil + 1/2 teaspoon baking powder + 2 tablespoons water.