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Gluten-Free Gingerbread Cookies


These handcrafted, gluten-free gingerbread cookies get their genuine goodness from ground cinnamon, allspice and our Honest To Goodness Sugar™.



Prep Time
15 minutes | Rest Time 30
Bake Time
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about 3 dozen cookies
  • 3 ¼ cups Gluten-Free flour
  • 2 tablespoons Ground cinnamon
  • 2 tablespoons Ground ginger
  • 1 ½ teaspoons Allspice
  • 1 ½ teaspoons Baking soda
  • 1 teaspoon Salt
  • 1 cup, lightly packed Florida Crystals®Organic Light Brown Raw Cane Sugar
  • 1 ½ sticks Unsalted butter, softened
  • 2/3 cup Molasses
  • 1 large Egg, at room temperature
  • 1 1/2 teaspoons Pure vanilla extract

Step 1

Preheat oven to 350°F. Line 3 cookie sheets with parchment paper.

Step 2

In a large bowl, whisk together gluten-free flour, cinnamon, ginger, allspice, baking soda, and salt. Set aside.

Step 3

Combine sugar and butter in a large mixing bowl with an electric mixer; add molasses, egg, and vanilla. Scrape the sides of the bowl as needed.

Step 4

Add flour mixture slowly to the sugar mixture, until a thick dough forms. Divide dough into four parts and wrap each with plastic wrap. Allow the dough to rest in the refrigerator for 30 minutes.

Step 5

On a lightly floured surface, roll out one portion of dough to 1/4-inch thickness. Cut out shapes with cookie cutters and place on a baking sheet, 1-inch apart. Repeat the process with the rest of the dough.

Step 6

Bake 10-12 minutes, depending on the size of the cookies, until slightly golden brown around the edges. Cool completely before removing cookies from pan. 

Step 7

Decorate the cookies as desired with royal icing.

Additional Tip

Dough or baked cookies can be frozen up to 3 months.