This new gluten free gingerbread shortbread recipe is a delicious shortbread that is full of holiday flavors. It is quick and easy to make, and you can make it as rectangles or use your favorite cookie cutters. Each bit of these crisp shortbread cookies will melt in your mouth!
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This recipe is based on my popular Gluten Free Shortbread recipe. I wanted to make a holiday version with gingerbread and rich buttery flavors! I dedicate this recipe to Mr. Fearless Dining, my biggest gingerbread lover.
If you are a cookie fanatic like me, check out all of my delicious Gluten Free Cookies Recipes!
Why this is a fun gluten-free gingerbread shortbread recipe to use:
- This new shortbread cookie recipe is a hero thanks to its rich gingerbread flavors.
- The dough is easy to work with, and you can cut it into rectangles like I did, make circle wedges, or use your favorite cookie cutters!
- You can even use this dough to make gingerbread men!
Allergen Information:
This homemade gingerbread shortbread recipe is gluten-free, nut-free, egg-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.
- Xanthan Gum – If your gluten free flour blend doesn’t contain a binder like xanthan gum or guar gum, please add 1 teaspoon.
- Butter – Use unsalted butter.
- Gingerbread spices include ginger, cinnamon, cloves, and allspice.
- Molasses – I used blackstrap molasses, but regular also works well.
Step-By-Step Photos and Directions:
Step 1: Add your dry ingredients to a bowl and whisk to mix.
Step 2: Add your wet ingredients to a smaller bowl. I used a microwave-safe bowl to melt the butter and molasses together first. Then, use a whisk to combine them.
🔑 Sandi says: If you don’t heat the butter, the molasses is very thick and sticky and harder to blend in.
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Step 3: Mix the wet ingredients into the dry ingredients. Your dough will look like the photo above.
📢 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, and if it is too thick, add more liquids.
Read Why Gluten-Free Flour Blends Vary to learn more about this.
Step 4: Mix until the ingredients are all mixed in.
Step 5: Wrap the dough in plastic wrap and refrigerate the dough for at least 30 minutes.
Step 6: Remove the dough and preheat the oven to 450º F.
Roll the dough to 3/4 to 1-inch thickness. Cut it into rectangular blocks. (You can also cut them in wedges or use cookie cutters!) Place the shortbread onto a parchment paper lined cookie sheet.
Step 7: Use a shishkabob stick to poke holes in each piece. This helps the heat distribute more evenly when baking this gingerbread shortbread.
Step 8: Place the shortbread in the oven and turn the heat down to 300º F. Bake for 30 minutes if you make little rectangles. You must bake for 45 minutes if you make this shortbread in the large wedge style.
Step 9: Remove the shortbread and allow it to cool. Dip each cookie in white or dark chocolate.
If you are decorating with sprinkles, make sure to check my gluten free sprinkles list to make sure your brand is gluten free! Try my Gluten Free Pumpkin Spice Shortbread recipe too!
Frequently Asked Questions:
You can make this gingerbread shortbread dairy-free by using vegan butter. It is important to look at my dough photo if you are using a different gluten-free flour blend than I did. You may need more or less flour/liquid depending on the starch-to-grain ratio of your blend.
You can easily freeze these cookies by letting the chocolate harden, then placing them carefully in a freezer-safe zip-style bag.
These gingerbread shortbread cookies are between hard and soft. They are on the crispier side, which is typical for shortbread.
This shortbread will keep fresh for up to 4 days in an airtight container.
If your shortbread spread, there are two possible reasons. First, you didn’t chill the dough long enough. Second, if you used a flour blend I didn’t test; your dough may have needed more flour. Every flour blend has a different starch-to-grain ratio. This affects the moisture level of your cookie dough.
If you want to stay in the holiday spirit, you will love these Gluten Free Christmas Cookie recipes! These Gluten Free Gingerbread Melting Moments are also really great for the holidays!
More Gluten Free Gingerbread Recipes:
- Gluten Free Gingerbread Bundt Cake
- Gluten Free Gingerbread Biscotti
- Easy Gluten Free Gingerbread Donuts
- Gluten Free Gingerbread Magic Bars
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!
Gluten Free Gingerbread Shortbread
Ingredients
Method
- Add 2 cups gluten free flour blend, 1/2 cup powdered sugar, 1/4 cup cane sugar, 1/4 cup brown sugar, 1/4 teaspoon salt, 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/8 teaspoon ground allspice to a bowl and whisk to mix.
- In a smaller bowl, add 1 cup unsalted butter and 2 tablespoons molasses. I used a microwave-safe bowl as I melted the butter and molasses first. If you don't heat the butter, the molasses is very thick and sticky and harder to blend in.
- Pour the wet ingredients into the dry ingredients and mix well.
- Mix until the ingredients are all mixed in.
- Wrap the dough in plastic wrap and refrigerate the dough for 15 minutes.
- Remove the dough from the refrigerator and preheat the oven to 450º F.
- On a piece of parchment paper, roll the dough to 3/4 to 1-inch thickness. Cut it into rectangular-shaped blocks. (You can also cut them in wedges or use cookie cutters!)
- Use a shishkabob stick to poke some holes in each piece. This helps the heat distribute more evenly when you are baking this gingerbread shortbread.
- Place the shortbread into the oven and turn the heat down to 300º F. Bake for 30 minutes if you are making little rectangles. You will need to bake for 45 minutes if making this shortbread in the large wedge style.
- Remove the shortbread and allow it to cool. Dip in white or dark chocolate.
Nutrition
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 shortbread cookies will keep fresh for up to 4 days in an airtight container or up to 4 months in the freezer.
Nutritional 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.
Tried this recipe?
Let us know how it was!
I wonder if I can use my embossed rolling pin with this recipe? I do use Bob’s Red Mill 1 to 1 Gluten free flour blend. This recipe sounds delicious!
Hi! I haven’t tried this, but I would assume it would work well. Please come back to let me know!
I tried these with plant-based butter. Not sure if that was the problem, but mine came out too moist. I tried refrigerating for 15 minutes after I cut to rectangles, but they spread and did not end up in nice rectangles. 🙁
Hi Jean, what gluten free flour did you use? I have heard of this happening with starchy flour blends.
I love gingerbread but can’t have sugar. What replacements do you suggest?
Hi Suzette, I have no experience baking without sugar so I don’t know how to advise you.