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Cozy Gluten-Free Gingerbread Cookies with Cream Cheese Icing

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These soft and chewy gluten-free gingerbread cookies are perfectly spiced and topped with a tangy cream cheese icing. They are a cozy, crowd-pleasing treat that everyone can enjoy, regardless of dietary restrictions.

Ingredients

Scale
  • 1/2 cup (113 grams) unsalted butter, softened
  • 1/2 cup (100 grams) brown sugar, packed
  • 1/2 cup (170 grams) molasses (mild or unsulfured, not blackstrap)
  • 1 large egg, room temperature
  • 2 1/4 cups (315 grams) gluten-free all-purpose flour blend (with xanthan gum, e.g., Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure)
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 ounces (113 grams) cream cheese, softened (full-fat block)
  • 2 tablespoons (28 grams) unsalted butter, softened
  • 1 1/2 cups (180 grams) powdered sugar, sifted if lumpy
  • 1/2 teaspoon vanilla extract
  • 1–2 tablespoons milk (dairy or non-dairy)

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a large bowl, beat softened butter and brown sugar with an electric mixer on medium speed for 3-4 minutes until light, fluffy, and pale. Scrape down the sides once.
  3. Beat in molasses and room-temperature egg until fully combined (mixture may look slightly curdled).
  4. In a separate medium bowl, whisk together gluten-free flour, ground ginger, cinnamon, cloves, baking soda, and salt.
  5. Gradually add dry ingredients to wet mixture, mixing on low speed just until combined. Dough will be stiff and slightly sticky. Do not overmix.
  6. Cover bowl with plastic wrap and refrigerate dough for at least 1 hour (or up to overnight).
  7. Using a cookie scoop (about 1.5 tablespoons), portion dough into balls and place 2 inches apart on prepared baking sheets.
  8. Bake for 10-12 minutes, until edges are set and slightly cracked but centers still look soft. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  9. For the icing: In a medium bowl, beat softened cream cheese and butter until smooth and creamy. Gradually beat in powdered sugar and vanilla extract. Add milk 1 tablespoon at a time until desired drizzling consistency is reached.
  10. Once cookies are completely cool, drizzle or spread icing over tops. Let icing set for 15-20 minutes before serving or storing.

Notes

Chilling the dough is essential to prevent spreading. Use a gluten-free flour blend with xanthan gum for best results. For dairy-free, use vegan butter and vegan cream cheese. Cookies can be frozen unbaked or baked (without icing) for up to 3 months.

Nutrition

Keywords: gluten-free gingerbread cookies, cream cheese icing, soft gingerbread, gluten-free Christmas cookies, gingerbread recipe

Find it online: https://coracooks.com/cozy-gluten-free-gingerbread-cookies-with-cream-cheese-icing/