Gingerbread Cutout Cookies 

The perfect gingerbread cookie!

They don't fall apart! Great recipe for using cookie cutters! 

~ Gluten & Dairy Free ~

Makes about 24 shaped cookies


2 cups Bob's Red Mill 1:1 Baking Flour

1 tsp xanthan gum

1 tsp baking soda

Sea salt, to taste (I used a pinch)

1/4 tsp ground cloves

2 tsp ground cinnamon

1 tsp ground ginger

1/4 cup brown sugar

1/4 cup white sugar

1/2 cup vegan butter, room temperature

1 egg

1/3 cup fancy molasses


1) Preheat oven to 350 degrees.

2) Line cookie sheets with parchment paper.

3) Mix dry ingredients in a large bowl. Set aside.

4) Mix wet ingredients and slowly add to dry ingredients. Once mixed thoroughly cover the bowl with plastic wrap and put in the fridge for 30-60 minutes.


5) On a piece of parchment paper, place a scoop of dough and use a rolling pin or glass cup to flatten/roll dough. Use cookie cutters for shaped cookies or a glass cup for circle cookies. 


6) Place cookie dough cutouts on lined cookie sheets and cook for 6-7 minutes, depending on the thickness of cookies.

7) Let cool then decorate with icing and sprinkles or eat plain!

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