These incredible Gluten Free Gingerbread Melting Moments Cookies melt in your mouth! They are delicious holiday cookies to make. If you haven’t tried melting moments yet, you are going to have some fun making this recipe! They are perfect for Christmas baking.
If you are yearning for a soft pillowy cookie that melts in your mouth, these Gluten Free Gingerbread Melting Moments Cookies are what you have been looking for!
Make them for those holiday cookie exchange parties or when craving gingerbread flavors! These melting moments are fun to make, and you can enjoy them in about 30 minutes!
If you are looking for more Christmas cookies, try some of these gluten free Christmas Cookies.
What are melting moments?
If you are like me, you may not have heard of melting-moment cookies. My neighbor was talking about them and shared her recipe with me. Melting moments, as their name suggests, are soft, buttery cookies that just melt in your mouth.
I made her recipe, converting it gluten-free and giving it some yummy gingerbread flavors for the holidays.
Melting moments resemble tea cookies like my Gluten Free Russian Tea Cookies. They both have that melt-in-your-mouth quality that is hard to pass up!
This is one of my favorite gluten-free flour blends for cookies, cakes, pie crust, biscuits, and muffins! (Do not use this flour blend for yeast recipes.)
Ingredient notes:
- Gluten free flour blend – I tested this recipe using Bob’s Red Mill 1 to 1 Gluten Free Flour Blend and King Arthur’s Measure for Measure Gluten Free Blend. That doesn’t mean others will not work; I just have not tested other flours, and I can not guarantee the recipe will work if you use other mixes.
- Xanthan Gum – If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- Butter – To make this recipe dairy-free, substitute the butter for vegan butter.
- Spices – Be sure your spices (cinnamon, nutmeg, and ginger) are gluten free. Some spices are made on shared equipment. My favorite spices are Penzey’s and McCormick.
Recipe step-by-step directions:
Step 1: In a bowl, add your dry ingredients and whisk to blend them together.
To measure your gluten free flour, I recommend using the spoon method or leveling method. In a perfect world, people weigh their flour, but most do not own a kitchen scale.
Put the measuring scoop into the flour and fill. Do not pack the flour. Use a knife to scrape along the top to remove the extra flour. Use a spoon to fill the measuring cup. Use a knife to level along the top to remove the extra flour.
Step 2: In a smaller bowl, add your wet ingredients and whisk them to blend them. (Be sure your butter is very soft.)
Step 3: Pour the wet ingredients into the dry ingredients and mix them together. Wrap the dough in plastic wrap and chill for 30-45 minutes.
Step 4: Use a cookie scoop to get gingerbread-flavored cookie dough and roll it into balls with your hands.
HINT: Cover your
Step 5: Bake the cookies for 10 minutes at 350º F. Allow the gluten free gingerbread melting moments cookies to cool completely, then roll them in powdered sugar.
Storage:
These gluten free gingerbread melting moments cookies are easy to store. Place them into an air-tight container. They will keep fresh for up to 3 days. You can also freeze them in a freezer-safe zipper bag.
Tips and Recipe FAQ
Be sure the cookies are completely cooled before rolling them in the powdered sugar. Powdered sugar contains cornstarch, which will also help prevent the powdered sugar from melting.
This spread while baking can happen if you have too much butter in the dough. It is especially tricky in gluten free baking as many gluten free flour blends have different ingredients. You will have to make sure your dough isn’t too buttery. Compare it to my photo above as a guide.
These cookies will keep fresh for up to 3 days in an air-tight container.
You can easily freeze these cookies by placing cooled cookies into a freezer-safe zip-style bag. Be sure to press out the extra air.
More delicious gluten free gingerbread recipes:
- Gluten Free Gingerbread Biscotti
- Easy Gluten Free Gingerbread Bundt Cake
- Gluten Free Gingerbread Shortbread
- Baked Gluten Free Gingerbread Donuts
Gluten Free Gingerbread Melting Moments
Ingredients
- 1 ½ cups gluten free flour blend * see note
- ½ cup powdered sugar
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- â…› teaspoon salt
- 1 large egg
- ½ cup unsalted butter
- 1 teaspoon pure vanilla extract
For the Coating:
- ½ cup powdered sugar
- ¼ teaspoon ground cinnamon
- â…› teaspoon ground ginger
Instructions
- In a bowl, add your dry ingredients and whisk to blend them together.
- In a smaller bowl, add your wet ingredients and whisk to blend them together.
- Pour the wet ingredients into the dry ingredients and mix them together.
- Put the dough on a piece of plastic wrap and wrap up the dough. Chill in the refrigerator for 30-45 minutes.
- Preheat the oven to 350º F.
- Use a cookie scoop to get gingerbread flavored cookie dough and roll it into balls with your hands.
- Bake the cookies for 10 minutes at 350º F. Allow the gluten free gingerbread melting moments cookies to cool completely.
Sugar Coating:
- Add the coating ingredients to a bowl and whisk to blend them.
- Roll the cookies one by one in the coating and enjoy!
Notes
- I have tested this recipe with King Arthur Measure for Measure GF and Bob’s Red Mill 1 to 1 GF blend. That doesn’t mean others will not work, I just have not tested other flours.
- Xanthan Gum – If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- To make this recipe dairy-free, substitute the butter for vegan butter.
- These gluten free gingerbread melting moments cookies are easy to store. Place them into an air-tight container. They will keep fresh for up to 3 days. You can also freeze them in a freezer-safe zipper bag
- I recommend using the spoon method or leveling method. In a perfect world, people weigh their flour, but most do not own a kitchen scale.
- Put the measuring scoop into the flour and fill. Do not pack the flour. Use a knife to scrape along the top to remove the extra flour.
- Use a spoon to fill the measuring cup. Use a knife to level along the top to remove the extra flour.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
You say that it. It is better to weigh the flour, but don’t state the flour in ounces or grams. Can you tell me how many ounces or grams of flour to use?
Hi Isla, It is hard for me to provide grams because every single flour blend has a different weight. They all have different starch to grain ratios.
There are a lot of possibilities, the humidity of where you live, etc. I would say if your cookie dough seems on the dry side to add another tablespoon of butter and see if that helps.
Hi Kathleen, what gluten free flour blend did you use? I had a couple of people report the starch-heavy gluten free flour blends seem to make the dough a bit drier.
I believe I used the King Arthur Measure for Measure flour
Can you check so I know for sure? Gluten free flours behave differently. I did test that flour with the recipe.
I am planning on making these however i really don’t bake much so here is a silly question….. it calls for melted butter . does this mean i am to microwave it or just leave it out until soft ? TIA
Janice
Hi Janice, I usually leave it out but you can microwave it for about 15-20 seconds to get it really soft too. I like to chill the dough a bit if I use the microwave.
Can I swap out with APF for non gluten free family? Quick and easy recipe! Thank you!
Hi Andrea, I have honestly haven’t baked with wheat flour in over 10 years. I assume it will be the same but I am not sure how to advise you.
You’ll get a better result if you cream the butter and sugar together with the vanilla. Once it changes from yellow to pale yellow start adding the dry ingredients one spoonful at a time. And you only use one bowl! Less clean up.
That is good to know Faith, thank you for coming back to let everyone know.
Hi Sandi, I’m with you that weighing the ingredients gives a much better success rate. Would you be able to add the weight to your recipe so those of us who do have a scale can do so?
Hi Jan, unfortunately, I don’t weigh my ingredients, and although I do plan to start weighing ingredients sometime, there is no way I can go back through 100s of recipes and remake everything just to measure things. I wish there were an easier way.
Made these today. I soften the butter as much as I could before it became melted and I still needed a bit of melted butter to combine the mixture. I will make these again with melted butter next time and see if it turns out better. This time the biscuits came out a bit crumbly. I accidentally dropped one on my cooling rack and crumbs exploded everywhere haha. I rolled them into balls about half the size of a golf ball. If the recipe continues to be crumbly (when I make the melted butter batch) I’ll roll them into much smaller balls so they’re able to be eaten in one bite. Not much spread which was great. The ginger, cinnamon, and nutmeg were not overpowering. If you like your biscuits gingery, definitely kick it up a notch. I won’t be rolling them in sugar as I feel like they’re sweet enough but that’s a personal preference.
Hi Tegan, I am glad you liked them. Can I ask what gluten free flour blend you used? I am finding some using a really starch heavy blend need more butter.
White Wing plain gluten free flour
I Googled the ingredients and they are almost all starch, which explains why you needed more butter than the recipe called for.
Good to know! Thanks
There are no eggs, I am changing the photo. I do melt the butter but softening will also work well, especially if you use a standing mixer.
Actually, you are correct. There is no egg in this recipe. I will correct the photo of ingredients.
Can you add the measurements in grams to the recipe? I’m in Australia and our cup measurement differs wildly to the US. Thank you!
Hi Tegan, I am not able to do this at this time as I don’t measure the ingredients. There are quite a few ingredient converters on the web that can probably do this for you.
Can you tell me if you use US cup measurements?
Hi Tegan, I do use US cup measurements.
I am really confused by this because if you are at the top of the page, there is a big jump to recipe button. Click it and it takes you straight to the recipe. The wet ingredients are listed (melted butter, etc).
Can I substitute almond flour for the gluten free flour blend?
Hi Karen, I have not tested using just almond flour so I am unsure how that would hold together compared to the flour.