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 that had both gingerbread and rich buttery flavors! I am dedicating 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 great:
The rich gingerbread flavors are the hero of this new shortbread cookie recipe. The dough is easy to work and you can cut it into rectangles as I did, make circle wedges, or use your favorite cookie cutters! You can even use this dough to make gingerbread men!
If you love gingerbread as much as we do, try this easy Gluten Free Gingerbread Linzer Cookies recipe too!
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.
- Xanthan gum - If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- Butter - Use unsalted butter.
- Gingerbread spices including ginger, cinnamon, cloves, and all spice.
- Molasses - I used blackstrap molasses but regular also works well.
Recipe step by step directions:
Step 1: Add your dry ingredients to a bowl and whisk to mix.
Step 2: In a smaller bowl, add your wet ingredients. 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.
Step 3: Pour the wet ingredients into the dry ingredients and mix well.
Step 4: Mix until the ingredients are all mixed in.
Step 5: Wrap the dough in plastic wrap and refrigerate the dough for 15 minutes.
Step 6: Remove the dough and preheat the oven to 450º F.
Roll the dough to ¾ to 1-inch thickness. Cut it into rectangular-shaped blocks. (You can also cut them in wedges or use cookie cutters!)
Step 7: 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.
Step 8: 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.
Step 9: Remove the shortbread and allow it to cool. Dip 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!
Tips and Recipe FAQ:
You can make this gingerbread shortbread dairy-free by using vegan butter.
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.
Gingerbread has a sweet and slightly spicy taste. The spice comes from the ground ginger spice in the blend.
This shortbread will keep fresh for up to 4 days in an air-tight container.
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
📖 Recipe
Gluten Free Gingerbread Shortbread
Ingredients
- 2 cups gluten free flour blend * see note
- ½ cup powdered sugar
- ¼ cup sugar
- ¼ cup brown sugar
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground allspice
- 1 cup butter * see note
- 2 tablespoons molasses * see note
Instructions
- Add your dry ingredients to a bowl and whisk to mix.
- In a smaller bowl, add your wet ingredients. 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 ¾ 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.
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 up to 4 days in an air-tight container, or up to 4 months in the freezer.
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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Jean Gentry
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. 🙁
Sandi Gaertner
Hi Jean, what gluten free flour did you use? I have heard of this happening with starchy flour blends.
Suzette
I love gingerbread but can’t have sugar. What replacements do you suggest?
Sandi Gaertner
Hi Suzette, I have no experience baking without sugar so I don't know how to advise you.