Gluten-Free Gingerbread Christmas Cookies

Did Christmas sneak up on you this year?  It sort of feels like it did for me, but now that it’s here, I’m 100% in the Christmas Spirit.  Shopping done, check, Wrapping done, almost check, Baking done, check, check!  

‘Tis the week before Christmas and I’m getting very excited!  This afternoon we’re going to a family fun
Christmas potluck! We’re all looking forward to it and I know we’ll have a great time. A big thank you to our hosts! Delicious food, longtime friends, music and laughter – what’s not to love? I baked Gluten-Free Gingerbread Christmas Cookies this morning for the occasion.  I love classical gingerbread cookies; the crunch, the spices, the vanilla icing…perfect for the season!

Are you a fan of gingerbread cookies?

It’s a pretty straight forward recipe, which I love, because then  you can really focus on the fun part: pickingyour cookie cutter shapes and decorating!! One thing to remember, if your dough gets too soft, throw it in the fridge for 15-20 minutes and start again.  You may also have to add in some more rice flour to stiffen it up a bit, so that it’s manageable to work with.

We made lots of cookies this weekend and put some finishing touches on our home decorations.
Our Christmas tree got a few additional ornaments and it reminds me of our Christmas tree when
I was a girl, full of colour and a mix of meaningful trinkets!

What have you been up to this weekend, Dear Readers?  Any Christmas festivities?

I’m wishing you all a delightful Christmas Week Ahead!



Gluten-Free Gingerbread Cookies
Makes 18-24 cookies

1 cup white rice flour
1 cup tapioca flour
2 teaspoons ginger
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp guar gum
1/2 cup fancy molasses
1/4 cup icing sugar
1/4 cup softened butter
1 tsp vanilla extract

In a medium bowl, mix all your dry ingredients together.  In a large bowl, cream butter and icing sugar together.  Add in molasses and vanilla, blend well. Add dry ingredients into large bowl and mix together until well combined and stiff dough forms.

Roll out dough on floured surface, using a floured rolling pin.  Roll out until 1/8 inch thick.  Dip your cookie cutter in flour and cut through dough. Use a lightly floured spatula to remove cookie from countertop and place it on baking sheet (lined with parchment paper).

Bake at 350F for 8-10 minutes.  Allow to cool before you beginning icing and decorating!

* If your dough gets too soft while you’re rolling it out, refrigerate for 15-20 minutes and start again.
   If it’s still too soft, add in some more rice flour.

** My recipe is based on this original recipe

White (Vanilla) Frosting

1/2 cup dairy-free margarine
3 1/2 cups icing sugar
2-3 Tablespoons almond milk
1 Tablespoon vanilla extract

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Emily Smith

Emily Smith is the Editor of The Best of This Life who has been writing in the lifestyle niche and creating delicious recipes for over 10 years. Her work has been featured on BRIT + CO, Today's Parent, Chatelaine, Huffington Post, The Pioneer Woman, and Food Bloggers of Canada. She writes about family, food, entertaining, home decor, wellness, travel and a litany of other topics. She loves sharing her three core values - love life, live well, share the beauty - and encourages her readers to enjoy the best of their lives every day. She lives in Ottawa with her loving husband, two darling children, and dreams of one day owning a puppy. 

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