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4.84 from 6 votes

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.

The top view of a Christmas gift box filled with gluten free gingerbread melting moments.

If you yearn for a soft, pillowy cookie that melts in your mouth, these Gluten-Free Gingerbread Melting Moments Cookies are what you’ve been looking for!

Make them for those holiday cookie exchange parties or when craving gingerbread flavors! These melting moments are fun to make; 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!

Allergen Information:

These homemade gingerbread melting moments are gluten-free, egg-free, nut-free, soy-free, and oat-free.

Ingredient Notes:

For the full list of ingredients and amounts, please go to the recipe card below.

  • 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 doesnโ€™t contain xanthan gum or guar gum, please add 1 teaspoon.
  • Butter – Use unsalted 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.

Step-By-Step Photos and Directions:

Making melting moments photos of steps 1 and 2.

Step 1: Add your dry ingredients and whisk to blend them in a bowl.

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.)

Melting moments photos of steps 3 and 4.

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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.

๐Ÿ“ข Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your cake batter is too runny, add more flour; if it is too thick, add more liquids.
Read Why Gluten-Free Flour Blends Vary to learn more about this.

Step 4: Use a cookie scoop to get gingerbread-flavored cookie dough and roll it into balls with your hands.

HINT: Cover your cookie sheet with parchment paper so the cookies are easy to lift onto the cooling rack.

Step 5: Bake the cookies on a parchment paper lined cookie sheet for 10 minutes at 350ยบ F. Remove the cookies to a cooling rack. Allow the gluten free gingerbread melting moments cookies to cool completely on a cooling rack, then roll them in powdered sugar.

These gluten free gingerbread melting moments cookies are easy to store. Place them into an airtight container. They will keep fresh for up to 3 days. You can also freeze them in a freezer-safe zipper bag.

A rack of ginger melting moments covered in powdered sugar.

Frequently Asked Questions:

How do you prevent the powdered sugar from melting on the cookies?

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.

Why did the cookies spread too much?

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.

How long will these melting moments keep fresh?

These cookies will keep fresh for up to 3 days in an airtight container.

Can you freeze these cookies?

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.

A melting moment on a plate with a bite taken out.

More Gluten-Free Gingerbread Recipes:

Love This Recipe?

If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!

The top view of a Christmas gift box filled with gluten free gingerbread melting moments.

Gluten Free Gingerbread Melting Moments

Sandi Gaertner
These delicious gluten free gingerbread melting moments cookies melt in your mouth. They are covered in powdered sugar and taste so good!
4.84 from 6 votes
an egg free allergen icon
gluten free allergy icon
nut free allergen icon
soy free allergy icon
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Gluten Free Cookies and Bar Recipes, Gluten Free Dessert Recipes
Cuisine American
Servings 18 cookies
Calories 106 kcal

Ingredients
  

  • 1 ยฝ cups gluten free flour blend * see note
  • ยฝ cup powdered sugar
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ยฝ teaspoon ground nutmeg
  • โ…› teaspoon salt
  • 1 large egg
  • ยฝ cup unsalted butter
  • 1 teaspoon pure vanilla extract

For the Coating:

  • ยฝ cup powdered sugar
  • ยผ teaspoon ground cinnamon
  • โ…› teaspoon ground ginger

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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 350ยบ 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 350ยบ 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

  1. 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.
  2. Xanthan Gum – If your gluten free flour blend doesnโ€™t contain xanthan gum or guar gum, please add 1 teaspoon.
  3. To make this recipe dairy-free, substitute the butter for vegan butter.
  4. 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
To measure your gluten free flour:ย 
  • 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

Serving: 1cookieCalories: 106kcalCarbohydrates: 14gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 14mgSodium: 61mgPotassium: 4mgFiber: 1gSugar: 7gVitamin A: 158IUVitamin C: 1mgCalcium: 10mgIron: 1mg
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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.

4.84 from 6 votes (3 ratings without comment)

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28 Comments

  1. You say that it. It is better to weigh the flour, but donโ€™t state the flour in ounces or grams. Can you tell me how many ounces or grams of flour to use?

  2. 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.

  3. 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

      1. 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.

  4. 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?

    1. 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.

  5. 4 stars
    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.

  6. 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!

      1. 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).