10 Reviews

Loved this recipe! Here's some helpful info if you're American though: 125g of butter is roughly 1/2C plus 1T. We also don't have golden syrup here so I used 1/4C of Molasses instead. After reading the comments, I added more spice too: 1/4t each of allspice and ground cloves. Baked at 350 for 9 minutes. Perfection!

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Laurapoulsen February 04, 2013

This is the best gingerbread ever!! And the only recipe I could find that didnt need molasses. Awesome, thank you :)

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aussieqzine December 20, 2010

This cookies recipe is so easy and delicious. I have tried many different recipes for Gingerbread, this was by far my best experience. They look as great as they taste, that is my favorite part. I made them with my kids and the had a blast making pretty cookies!

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Shaz Hank December 16, 2009

I made these on Jubes recommendations. I used sorghum flour and the dough was still really soft and sticky, even after 2 hours in the fridge. Instead of rolling out, I dropped balls. They turned out softer, but didn't fall apart, and next time I would add a little more spice, maybe nutmeg. One of the only GF cookies I've tried that came out well the first time.

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WI Cheesehead December 23, 2009

I would had to add more ginger, more cinnamon, and more sugar because they lacked sweetness and flavor. Once I through in some more of those in the second half of the batch (not sure how much, just eyeballed it and I had already made the dough) they tasted much better. Refrigerated overnight and they were super easy to roll out and cut!!

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alexsummer123 December 29, 2010

Wonderful gluten-free cookies! THese are an easy cookie to make and my family didn't pick them for a gluten-free treat. I used some royal icing to pipe around the edges and it made these simple cookies look great. The dough was very soft until regrigerated but rolled well after. I rolled my dough using glad-bake paper on the benchtop and sprinkle the top lightly with rice flour when it stuck to the rolling pin. The shapes I cut were hearts and flowers and both held the shape during cooking. Thankyou Di -this is a really good cookie recipe. Photo also being posted. [For gluten-free royal icing- beat one large egg white. Slowly incorporate /add and in one-and-a-half cups of sifted (pure) icing sugar. Add food colouring last]

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**Jubes** July 23, 2009

This is the most delicious Ginger Bread recipe I've made. I used coconut sugar instead of brown sugar (because I didn't have any brown sugar!) and minced ginger (again, because I didn't have any ground ginger!). My daughter in law and my three grand daughters are Coeliac so Christmas baking has become an adventure for me. I like this cookie better than that made with regular flour. These G.F. cookies are light, melt in the mouth, crispy and with the minced ginger alternative, absolutely scrumptious.

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Maree H. December 13, 2015

Very disappointed in this, after using what I thought was a Gluten free recipe and labouring to get these baked and decorated for a fundraiser only to check each ingredient and discovering Baking Powder is NOT gluten free!!!!!! Very very disappointed.

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Leanne W. July 27, 2015

I made this exactly as it says using almond meal as my gluten free flour so not sure if that's why it turned out so crazy. The dough was too soft to roll out and cut into shapes however the taste itself was delicious. Any ideas from anyone what else I could do maybe a different flour?

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Michelle S. December 20, 2014

What kind of flour are people using?

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onthebriny December 10, 2014
Gingerbread Cookies (Gluten Free)