There’s something about the smell of gingerbread baking that brings me straight back to my childhood. I remember pressing cookie cutters into soft, spiced dough with my grandma, sneaking bits of it when she wasn’t looking.
Now, I make these crispy gluten-free gingerbread men for my own family, and trust me—no one ever suspects they’re gluten-free!
They’re crisp around the edges, just the right amount of chewy in the center, and packed with warm spices that taste like the holidays.
If you’ve been looking for the perfect gluten-free gingerbread recipe that actually holds its shape and tastes just like the real deal, you’ve found it.
Let’s get baking!
Tips for the Best Gluten-Free Gingerbread Cookies
✅ Chill the dough! This prevents the cookies from spreading too much.
✅ Use the right flour. A gluten-free blend with xanthan gum works best.
✅ Don’t overbake. They’ll firm up as they cool.
✅ For softer cookies, bake 8 minutes. For crispier ones, go for 10 minutes.
Variations & Substitutions
- Dairy-Free? Swap the butter for vegan butter.
- Egg-Free? Replace the egg with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water).
- Spice Preference? Add a pinch of cardamom or swap nutmeg for allspice for a different twist.
How to Serve & Store
These cookies are perfect for decorating parties, holiday gifts, or dunking in hot cocoa.
Store them in an airtight container for up to a week or freeze for up to 3 months.

Crispy Gluten-Free Gingerbread Men Cookies
- Total Time: 30 minutes
- Yield: About 24 cookies 1x
- Diet: Gluten Free
Description
Crispy on the edges, slightly chewy in the center, and packed with warm spices, these gluten-free gingerbread men are the perfect holiday treat!
Ingredients
Dry Ingredients
- 2 ½ cups gluten-free all-purpose flour (I use Bob’s Red Mill 1:1)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon ground ginger
- 2 teaspoons cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon nutmeg
Wet Ingredients
- ½ cup unsalted butter, softened
- ½ cup brown sugar, packed
- ⅓ cup molasses
- 1 egg (room temperature)
- 1 teaspoon vanilla extract
For Rolling
- 2 tablespoons gluten-free flour (for dusting)
Optional Icing (For Decorating)
- 1 cup powdered sugar
- 2 tablespoons milk (or dairy-free alternative)
- ½ teaspoon vanilla extract
Instructions
Step 1: Mix the Dry Ingredients
In a large bowl, whisk together the gluten-free flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. Set aside.
Step 2: Cream the Butter and Sugar
In another large bowl, beat the butter and brown sugar together until light and fluffy. This takes about 2 minutes.
Step 3: Add the Wet Ingredients
Mix in the molasses, egg, and vanilla extract. The dough may look a little split at first, but keep mixing—it’ll come together!
Step 4: Combine and Chill
Gradually add the dry ingredients to the wet mixture, stirring just until combined. The dough will be soft but slightly sticky. Shape it into a ball, wrap it in plastic wrap, and refrigerate for at least 1 hour (or up to 24 hours). Chilling helps the flavors meld and makes rolling easier.
Step 5: Roll and Cut
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Lightly dust your rolling surface and rolling pin with gluten-free flour. Roll out the dough to about ¼-inch thickness and cut into gingerbread men. Carefully transfer to the baking sheets.
Step 6: Bake
Bake for 8–10 minutes. The cookies should be set around the edges but still slightly soft in the center. Let them cool on the pan for 5 minutes before transferring them to a wire rack.
Step 7: Decorate (Optional)
Once completely cool, mix the icing ingredients until smooth. Transfer to a piping bag or a zip-top bag with the corner snipped off, then decorate as desired.
Notes
Best results with a gluten-free flour blend containing xanthan gum.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 9g
- Sodium: 75mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 10mg