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.
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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 moments 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!
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 together. (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
📖 Recipe
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
- ⅛ 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
- ⅛ 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.
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Sandi Gaertner
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.
Sandi Gaertner
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.
Kathleen H.
I believe I used the King Arthur Measure for Measure flour
Sandi Gaertner
Can you check so I know for sure? Gluten free flours behave differently. I did test that flour with the recipe.