If you’re looking for the perfect soft gluten-free gingerbread cookies for the holidays, these mini gingerbread men are a must-make. Cozy, warmly spiced, and incredibly tender, they’re everything a classic gingerbread cookie should be—just made gluten-free and perfectly bite-sized.
There’s something quietly magical about baking gingerbread during the holiday season. From the scent of cinnamon, ginger, and molasses filling the kitchen to the simple joy of rolling dough and cutting out little shapes, gingerbread baking feels like a tradition worth slowing down for. I saw Abby Spillett post a roll out gingerbread recipe and I knew I needed to make a gluten free version!
Why You’ll Love These Gluten-Free Gingerbread Cookies
These cookies are soft, lightly spiced, and easy to work with—something that can be hard to find in gluten-free holiday baking. Using a 2-inch gingerbread man cookie cutter creates adorable mini cookies that are ideal for:
- Holiday cookie trays
- Classroom or party treats
- Neighbor and teacher gifts
- Gluten-free dessert options at gatherings
They’re small, charming, and perfectly portioned—just one or two bites with a festive iced finish.
Easy Gluten-Free Gingerbread Dough
This gluten-free gingerbread dough rolls out smoothly, cuts cleanly, and holds its shape while baking. Whether you’re making mini 2-inch gingerbread men or classic 4-inch cookies, the process stays simple and stress-free.
For both sizes, I bake the cookies for about six minutes. Watch closely toward the end—the cookies are ready when the tops begin to wrinkle and lightly crack. Pulling them at this stage ensures a soft, tender gingerbread cookie. Overbaking will result in a firmer texture, so timing is key.
Simple Icing for a Classic Look
I keep the icing process minimal and satisfying. Each cookie is dipped upside down into the icing. Then lightly scraped to remove excess, and placed on parchment paper to dry for about an hour.
Once set, the cookies have that timeless iced gingerbread look—clean, festive, and perfect for gifting.
Perfect for Holiday Gifting & Storage
These soft gluten-free gingerbread cookies store beautifully in an airtight container, staying tender and delicious for days. They package easily into small bags or boxes, making them ideal for holiday gifting without added stress. This year I added cute brown gingham dishcloths these and these, to my packages for neighbors. You can find them here– Use code GARDENSPOT for a discount!
If you’re searching for an easy gluten-free gingerbread cookie recipe that feels nostalgic, festive, and made for sharing, these mini gingerbread men are it.
Soft, cozy, and classic—just the way holiday baking should be.
For this recipe I tested it with two gluten free flour blends. This one and this one.
I bought these stainless steel cookie cutters that come in a set with a few sizes! I used the two smallest sizes for the perfect bite sized cookies and small gingerbread men.
Ingredients
Method
- Cream softened butter, sugar and molasses together.
- Add the egg and vinegar. Mix.
- Mix in dry ingredients until the dough comes together.
- Form the dough into 2-4 disks. Place each disk in between 2 pieces of parchment paper. Chill in the fridge for 3 hours or freezer for 30 minutes.
- When ready to bake, preheat oven to 375 F.
- Roll out dough ¼ inch thick and cut into shapes. Place on parchment-lined baking sheet. If making mini men, you can squeeze 30-40 cookies on a large baking sheet! Bake 6-8 minuets. Time will vary depending on the size of the cookie. When the cookies are done they will puff slightly and start to crack. When you touch the cookie lightly with your finger the cookie should spring back. Don't let the cookies brown on the bottom bottom or they will get crunchy.
- Let cookies cool and start making the icing.
- For the icing whip together the milk and powdered sugar.
- The icing should be thicker than you think, but you can add more powdered sugar or milk to get the consistency you are looking for.
- Hold each cookie and dip the top into the bowl of icing. Let some of the icing drip off, then lightly scrape with a knife or frosting spatula. Place iced cookie flat on parchment paper. The glaze should dry within an hour, then you can stack them.
- Keep the cookies in an airtight container.
- They should stay goof for several days.
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XO, Carly
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These were so yummy! Will make these again soon.
Yay! I’m so glad you liked them!