My Gluten-free Kitchen

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Gluten-free White Chocolate Gingerbread Cookies

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Thanks for sharing!

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.

Gluten-free White Chocolate Chunk Gingerbread Cookies Recipe - Great for gift giving!

I’m always looking for a few new gluten-free Christmas cookies to add some variety to my baking each year. These gluten-free gingerbread cookies are like a soft and chewy version of a gingersnap cookie. 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 holiday cookie trays!

These gluten-free white chocolate 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!)

Gluten free White Chocolate Gingerbread Cookies

Notes on Ingredients:

  • 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 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 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 peanut butter chocolate cookie cups recipe. If you’d like to try a version that is dairy-free and has vegan options, try these molasses cookies.

White Chocolate Gingerbread Cookies {Gluten-free}

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Ingredients

  • 1/2 cup vegetable shortening (I use Spectrum Organic all-vegetable shortening)
  • 1/2 cup butter, softened
  • 1/2 cup brown sugar
  • 1 cup sugar
  • 1/2 cup molasses
  • 2 eggs, room temperature
  • 4 cups (18 oz. weight) good quality all-purpose gluten-free flour blend
  • 1/2 teaspoon salt
  • 2 1/4 teaspoons baking soda
  • 2 1/4 teaspoons ginger
  • 1 1/2 teaspoons cloves
  • 1 1/2 teaspoons cinnamon
  • 4 oz. white chocolate bar, chopped, or white chocolate chips
  • Additional 1/4 cup sugar for rolling

Directions

  1. Using a stand or hand mixer, cream shortening, butter, brown sugar and sugar until light and fluffy.
  2. Beat in molasses and eggs.
  3. Gradually add rest of ingredients, except white chocolate, beating on low until well mixed.
  4. Using a spatula, stir in the white chocolate chunks or chips just until evenly distributed.
  5. Cover dough in bowl and place in refrigerator for at least one hour or up to 48 hours.
  6. 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).
  7. If dough is sticky and difficult to roll, chill longer.
  8. Place dough balls on parchment paper lined cookie sheets, about 2 inches apart.
  9. Bake at 350° for 11 minutes. Let cool a few minutes on the cookie sheet, then transfer cookies to cooling rack to cool.
  10. Once cool, you can stack in an airtight container or cookie jar and enjoy!

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Recipe Notes

5.0 rating
1 reviews



Gluten-free White Chocolate Gingerbread Cookies - Perfect for Christmas cookie trays!
Originally published December 2014, updated October 2017.


Thanks for sharing!

Comments

  9. I’m thinking I would love to try the cookie in the one picture: the Gluten Free White Chocolate Gingerbread.

    Reply

  14. I already use Pamela’s basic baking flour and love it. It makes the best pancakes we have ever had. Would love to win and try some of her other products. Thanks for sharing some many wonderful recipes.

    Reply

  22. 2 questions – 1) Do you think it possible to substiute coconut oil for tbe shortening, or would it change the taste/texture? 2) What are your thoughts about substituting butterscotch chips for white? (I already have them in the house.) Thanks so much, especially since I know substitution questions can be such a pain!

    Sincerely
    Margaret Clegg

    Reply

  29. This makes a lot of cookies! They are delicious – my husband loved them and said you can’t tell they are gluten free. I used coconut oil in place of the shortening with no issus.

    5.0 rating

    Reply

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