Easy Gluten-Free Gingerbread Men (Dairy-Free)

It’s Cookie Season!

Christmas is almost here, which means it’s time to basically leave the oven on for good and bake batch after batch of delicious Christmas cookies!

Some of our favorite gluten free Christmas cookies during this time of year include oatmeal chocolate chip cookies, chocolate dipped pistachio cookies, molasses cookies, peanut butter blossoms, snickerdoodles, and sugar cookies.

Gingerbread Men for the Most Festive Vibes

And of course, what would Christmas be without gingerbread men – these cute little guys that make your heart melt just by looking at them?

Plus, these cookies are flavored with warm spices such as cinnamon, nutmeg and ginger for a super festive taste… Perfect for this holiday season.

Today we’re making a gluten-free and dairy-free version of gingerbread men that I know the whole family is going to enjoy!

Why This Recipe Works:

• Simple Ingredients: The main ingredients required for making these gluten-free gingerbread men are easily accessible at the local grocery store (nothing fancy required!).
• Easy to Make: Preparing these gingerbread men cookies is just a matter of combining the wet ingredients with the dry ingredients, then chilling the dough before rolling it out, cutting it and then baking. Once cookies are baked and cooled, the icing is piped and violà! Cookies are ready!
• Totally Gluten-Free & Dairy-Free: The best part is that these festive cookies are 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy them without issues!

Ingredients You Need:

Here’s a visual overview of the ingredients required for making these gluten-free gingerbread men.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Butter: I used dairy-free butter (vegan butter) to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular unsalted butter instead.
• Sugars: I used a mix of light brown sugar and demerara sugar to create the brown color dough.
• Maple Syrup: I used maple syrup for extra sweetness, but you could also use agave nectar or honey instead.
• Gluten-Free Flour: I recommend using a good-quality gluten-free measure-for-measure flour (a 1:1 gluten-free substitute for regular all-purpose flour) that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch). I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour). However, if you are not Celiac or gluten-intolerant, go ahead and use regular all-purpose flour instead.
• Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to bind the ingredients together. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in.
• Spices: For the festive vibes, I’ve used a mix of spices including ground ginger, ground cinnamon, and ground nutmeg. Alternatively, you may also substitute the spices with 2 1/4 teaspoons of pumpkin pie spice instead.
• Baking Powder: Baking powder is the only leavening agent in this recipe and helps the cookie dough to rise (very slightly), so make sure you add it in. Alternatively, you may also use 1/2 teaspoon of baking soda instead. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.
• Powdered Sugar: Powdered sugar (also known as icing sugar or confectioner’s sugar) is sugar that has been processed till super fine and looks like a white powder. It is the extra-fine texture that allows the sugar to be fully dissolved in the lemon juice to form a smooth icing.
• Lemon Juice: For best flavor, I recommend using freshly squeezed lemon juice. However, if you don’t have fresh lemons on hand, bottled lemon juice will work too. Alternatively, you may also use unsweetened non-dairy milk if you prefer.

How to Make Gluten-Free Gingerbread Men (Step by Step):

1. Beat Butter & Sugars

In a large bowl, beat the dairy-free butter, brown sugar and demerara sugar together.

2. Add Maple Syrup

Add maple syrup and beat for another minute.

3. Whisk Dry Ingredients

In a large mixing bowl, sift the gluten-free measure-for-measure flour, xanthan gum (if using), spices and baking powder.

4. Combine Wet and Dry Ingredients

Add the dry ingredients to the bowl with the wet ingredients, mixing well until you get a soft and non-sticky dough.

5. Chill Dough

Wrap the gingerbread dough in plastic wrap and refrigerate it for half an hour.

6. Roll & Cut Dough

Use a rolling pin to roll out the chilled gingerbread cookie dough between two sheets of parchment paper until it is about ¼-inch (5 mm) thick.

Use cookie cutters to cut out the gingerbread men.

7. Bake Cookies

(i) Oven: 
Preheat the oven to 350F. Place the gingerbread men on a prepared baking sheet lined with a silpat or parchment paper.

Bake for 10-12 minutes, then let cool for another 10 minutes on a cooling rack.

(ii) Air Fryer: 
Preheat the air fryer to 350F. Place the gingerbread men in a single layer in the air fryer basket (lined with aluminum foil) and cook for about 7-8 minutes.

Once baked, gently remove the gingerbread men cookies from the air fryer and let them cool.

8. Prepare Icing

Whisk the powdered sugar and lemon juice together. If the icing is too thick, add a little more lemon juice, or if it’s too liquid, add more powdered sugar to achieve the desired thickness.

9. Pipe Icing to Decorate Cookies

Transfer the icing to a piping bag with a thin tip and carefully pipe the gingerbread men with icing, decorating them.

(TIP: Make sure to let the icing fully set and harden before storing them or serving.)

Dish by Dish Tips/Tricks:

• Piping Bag: I recommend using a piping bag with a thin tip so you can decorate the cookies neatly. If you don’t have a piping bag, you may also transfer the icing to a small ziplock bag and then snip off a tiny part of the corner of the bag and use it as a makeshift piping bag.
• Storing: Once the icing has fully set and hardened, you can store these gf gingerbread men cookies in an airtight container for up to 5 days.

Other Gluten-Free Cookie Recipes to Make:

• Crunchy Almond Biscotti (Gluten-Free, Dairy-Free)
• Snowball Cookies (Gluten-Free, Dairy-Free)
• Chocolate Crinkle Cookies (Gluten-Free, Dairy-Free)
• Chewy Gingerbread Cookies (Gluten-Free, Dairy-Free)
• Sugar Cookies (Gluten-Free, Dairy-Free)
• Crispy Oatmeal Cookies (Gluten-Free, Dairy-Free)

Gluten-Free Desserts You’ll Love:

Print

Gluten-Free Gingerbread Men (Dairy-Free)

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Felicia Lim
• Total Time: 17 minutes
• Yield: 10 cookies 1x
• Diet: Gluten Free

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Description

Adorably cute, these gluten-free gingerbread men are the perfect Christmas cookie! Crispy cookies decorated in icing, you definitely need to bake a batch of these cookies for Christmas! Totally dairy-free too.

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Ingredients

Scale 1x2x3x

For the Cookie Dough:

• 1/2 cup dairy-free butter
• 1/2 cup light brown sugar
• 3 tablespoons demerara sugar
• 3 tablespoons maple syrup
• 1 1/2 cups gluten-free measure-for-measure flour
• 3/4 teaspoons xanthan gum (omit if your gluten-free flour blend already includes it)
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 teaspoon baking powder

For the Icing:

• 1/2 cup powdered sugar
• 3 tablespoons lemon juice

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Instructions

1. Beat Butter & Sugars: In a large bowl, beat the dairy-free butter, brown sugar and demerara sugar together.
2. Add Maple Syrup: Add maple syrup and beat for another minute.
3. Whisk Dry Ingredients: In a large mixing bowl, sift the gluten-free measure-for-measure flour, xanthan gum (if using), spices and baking powder.
4. Combine Wet & Dry Ingredients: Add the dry ingredients to the bowl with the wet ingredients, mixing well until you get a soft and non-sticky dough.
5. Chill Dough: Wrap the dough in plastic wrap and refrigerate it for half an hour.
6. Roll Dough: Roll the dough between two sheets of parchment paper until it is about ¼-inch (5 mm) thick. Use cookie cutters to cut out the gingerbread men.
7. Bake Cookies: 
   (i) Oven: Preheat the oven to 350F. Place the gingerbread men on a baking sheet. Bake for 10-12 minutes, then let cool for another 10 minutes.
   (ii) Air Fryer: Preheat the air fryer to 350F. Place the gingerbread men on the air fryer rack and cook for about 7-8 minutes. Once baked, gently remove the gingerbread men cookies from the air fryer and let them cool.
8. Prepare Icing: Whisk the powdered sugar and lemon juice together. If the icing is too thick, add a little more lemon juice, or if it’s too liquid, add more powdered sugar to achieve the desired thickness.
9. Pipe Icing to Decorate Cookies: Transfer the icing to a piping bag with a thin tip and carefully pipe the gingerbread men with icing, decorating them.

Notes

Butter: I used dairy-free butter to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular butter instead.

Sugars: I used a mix of light brown sugar and demerara sugar to create the brown color dough.

Maple Syrup: I used maple syrup for extra sweetness, but you could also use agave nectar or honey instead.

Gluten-Free Flour: I recommend using a good-quality gluten-free measure-for-measure flour (a 1:1 gluten-free substitute for regular all-purpose flour) that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch). I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour). However, if you are not Celiac or gluten-intolerant, go ahead and use regular all-purpose flour instead.

Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to bind the ingredients together. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in.

Spices: For the festive vibes, I’ve used a mix of spices including ground ginger, ground cinnamon, and ground nutmeg. Alternatively, you may also substitute the spices with 2 1/4 teaspoons of pumpkin pie spice instead.

Baking Powder: Baking powder is the only leavening agent in this recipe and helps the cookie dough to rise (very slightly), so make sure you add it in. Alternatively, you may also use 1/2 teaspoon of baking soda instead. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.

Powdered Sugar: Powdered sugar (also known as icing sugar or confectioner’s sugar) is sugar that has been processed till super fine and looks like a white powder. It is the extra-fine texture that allows the sugar to be fully dissolved in the lemon juice to form a smooth icing.

Lemon Juice: For best flavor, I recommend using freshly squeezed lemon juice. However, if you don’t have fresh lemons on hand, bottled lemon juice will work too. Alternatively, you may also use unsweetened non-dairy milk if you prefer.

Piping Bag: I recommend using a piping bag with a thin tip so you can decorate the cookies neatly. If you don’t have a piping bag, you may also transfer the icing to a ziplock bag and then snip off a tiny part of the corner of the bag and use it as a makeshift piping bag.

• Prep Time: 5 mins
• Cook Time: 12 mins
• Category: Cookies
• Method: Baking
• Cuisine: Western