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Gluten-Free Gingerbread Cookies

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December 30, 2020 by Amethyst Ganaway

Gingerbread cookies are a familiar part of the winter holiday season, even though many people love to eat and make them year round. When the weather gets cold, the spice and heat of ginger, warm spices like cinnamon, nutmeg, and clove, and the sweet depth of molasses in gingerbread cookies will warm you up! Whether you like them more firm and crispy like a gingersnap, or sturdy enough to make a house and their chewy gingerbread people dwellers, this recipe provides a fantastic base for a great gluten-free holiday treat.


Makes 12-15 cookies
    • 11  tablespoons softened, room temperature butter (1 stick + 3 tablespoons)
    • ½  cup tightly packed light brown sugar
    • ¼  cup unsulphured molasses
    • teaspoons vanilla extract
    • large egg, well beaten
    • cup Yolélé fonio flour
    • ¼  teaspoon kosher salt
    • ¼  teaspoon baking soda
    • tablespoon ground ginger
    • ½  teaspoon ground cinnamon
    • ⅛  teaspoon ground nutmeg
    • ⅛ teaspoon ground clove
    • ¼  teaspoon ground allspice
    • Optional: powdered sugar, icing, candy


      • 01 .  

        In a large mixing bowl, add the butter and brown sugar and, using an egg beater, beat on medium speed until the ingredients become light and fluffy. Scrape down the sides of the bowl with a spatula, then add molasses, vanilla extract, and egg. Mix again on medium speed until all ingredients are incorporated.

      • 02 .  

        In a separate bowl, whisk all dry ingredients until they are mixed. With an electric beater on low speed, add dry ingredients in two batches into the bowl with wet ingredients and mix until combined. The dough should be slightly sticky but firm, like very thick icing.

      • 03 .  

        Remove the dough from the bowl and place onto a sheet of plastic wrap. Wrap the dough tightly and mold into a square. Place the dough in the refrigerator for one hour to rest.

      • 04 .  

        Preheat oven to 375℉. Heavily dust a clean countertop and rolling pin with flour and remove the dough. Lightly sprinkle the dough with flour and roll out to about 1/4 inch. If the dough seems sticky and wet, incorporate flour into the dough from the countertop until it comes together. Cut into shapes and place on a baking sheet lined with parchment paper. Let the cut cookies rest for 15 minutes in the refrigerator.

      • 05 .  

        Bake the cookies at 375℉ for about 10 minutes for slightly softer and more chewy cookies, and up to 15 minutes for a crunchier bite. Let the cookies cool if you can help it and enjoy!


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