Perfect for holiday gift-giving, these gluten-free white chocolate gingerbread cookies are pretty and delicious! I love packaging these up in cute containers for Christmas gifts. These will soon become your favorite gluten-free ginger cookies because of the addition of white chocolate!
I’m always looking for a few new gluten-free Christmas cookies to add some variety to my baking each year and thought I should share one of my favorites in case you’re looking for new ones too! These gluten-free gingerbread cookies are like a soft and chewy version of a gluten-free gingersnap cookie. These are adapted from my gluten-free gingersnap cookies that are dipped in white chocolate. This version is easier – you don’t have to wait for cookies to cool and then dip and set.
The addition of white chocolate chips or chunks adds just the right amount of sweetness to counter the spicy flavor of the ginger. Rolling the cookie dough in sugar adds the perfect touch of sparkle to make these a pretty addition to your gluten-free holiday cookie trays!
These gluten-free gingerbread cookies are are a soft but sturdy cookie that will hold up well in your cookie jar or packaged up and given as gifts. My mom was here when I made these and immediately requested that I bake these to mail her for her Christmas gift. (She’s not gluten-free either!)
Notes on Ingredients for these gluten-free gingerbread cookies:
- I originally developed this recipe using Pamela’s All-Purpose Flour Artisan Blend as part of their 12 Days of Gluten-free Cookies feature. I know a number of my readers use this blend, so I was happy to test it. I’m happy to say that I was very pleased with the results and can recommend this blend if you are looking for an all-purpose blend and can tolerate guar gum, which is included in this mix.
- I’ve also made these cookies several times using one of my go-to flour blends, gfJules and they are excellent! Let me know if you try them and what flour blend you use too!
- For the white chocolate, I chopped up a Baker’s white chocolate bar. Kraft doesn’t give out a list of gluten-free products, but says they’ll label gluten ingredients by name on the ingredient label, and this does not list any gluten ingredients at this time. Always double check though! I also recommend using Guittard Vanilla Milk or White Chocolate Chips (made in peanut-free and gluten-free environment). I often pick up Trader Joe’s white chocolate chips for these too.
- I really like using a mixture of butter and shortening for the best texture. I use Spectrum Organic all-vegetable shortening. I do think you could substitute coconut oil in place of butter or shortening or in place of both, but I haven’t tried that yet.
I hope you’ll make these gluten-free ginger snaps for your family and friends this holiday season! My other favorite Christmas treats to include for gift giving are my homemade gluten-free sea salt caramels, and my gluten-free Christmas bars. I know my Dad and husband would love these sugared pecans if I made them and packaged for Christmas too.
If you’d like to try a cookie similar to mine but that is dairy-free and has vegan options, try these molasses cookies. And if you’re looking for a paleo Christmas cookie, check out these paleo almond flour gingerbread men cookies.
Gluten-free Gingerbread Cookies Recipe:
- ½ cup vegetable shortening (I use Spectrum Organic all-vegetable shortening)
- ½ cup butter, softened (=1 stick or 8 Tbsp.)
- ½ cup brown sugar
- 1 cup sugar
- ½ cup molasses
- 2 eggs, room temperature
- 4 cups (18 oz. weight) good quality all-purpose gluten-free flour blend
- ½ teaspoon salt
- 2 ¼ teaspoons baking soda
- 2 ¼ teaspoons ground ginger
- 1 ½ teaspoons ground cloves
- 1 ½ teaspoons ground cinnamon
- 4 oz. white chocolate bar or white chocolate/vanilla chips
- Additional ¼ to 1/3 cup sugar for rolling
- Using a stand or hand mixer, cream shortening, butter, brown sugar and sugar until light and fluffy.
- Beat in molasses and eggs.
- Gradually add rest of ingredients, except white chocolate, beating on low until well mixed.
- Using a spatula, stir in the white chocolate chunks or chips just until evenly distributed.
- Cover dough in bowl and place in refrigerator for at least one hour or up to 48 hours.
- When ready to bake, use a medium cookie scoop or ice cream scoop to help you roll dough into balls. Roll balls in the additional ¼ cup sugar (I usually place this in a small bowl).
- If dough is sticky and difficult to roll, chill longer.
- Place dough balls on parchment paper lined cookie sheets, about 2 inches apart.
- Bake at 350° for 11 minutes. Let cool a few minutes on the cookie sheet, then transfer cookies to cooling rack to cool.
Recipe has been tested with gfJules flour and Pamela's flour which have gums added already. Please see blog post for more information on ingredients and substitutions.
If the gluten-free flour blend you are using does NOT contain xanthan gum or guar gum, then add 1 and 1/2 teaspoons of xanthan or guar gum to this recipe.
Once cool, you can stack in an airtight container or cookie jar and enjoy!
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AirBake Natural Cookie Sheet, 16 x 14 in
Spectrum Organic All Vegetable Shortening with Spoon - 24 oz
Grandma's Original Molasses, 12 Oz (Pack Of 2)
Spice Islands Ground Ginger, 1.9 oz
Spice Islands Ground Cloves, 1.9 oz
Kirkland Saigon Cinnamon 10.7 Oz Bottles( Pack of 2) - 21.4 Oz Total
Baker's Premium White Chocolate Baking Bar (4 oz Bars, Pack of 12)
OXO Good Grips Medium Cookie Scoop
Pin these to your gluten-free cookies board on Pinterest:
I hope you enjoy these gf gingerbread cookies!
Originally published December 2014, updated October 2017.