Gluten-Free White Chocolate Dipped Gingerbread Cookies

by Lyndall Kriedemann

An easy recipe for gluten-free gingerbread cookies! The classic soft and chewy gingerbread cookie dipped in decadent white chocolate. 

Ingredients 

  • 3/4 cup unsalted butter, softned, 
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 1/4 cup molasses
  • 1 tablespoon vanilla extract
  • 2 1/4 cups Glutagon gluten-free all-purpose flour,
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon allspice
  • 6 tablespoons  granulated sugar, for rolling
  • gluten-free sprinkles, (optional)

White Chocolate Dip

  • 3 cups white chocolate chips, 
  • 3 Tablespoons margarine 

Instructions 

  • In a large bowl cream together butter, granulated sugar and brown sugar until fluffy.
  • Add egg, molasses, and vanilla extract. Mix until fully blended.
  • In a medium-sized mixing bowl whisk together gluten-free flour, baking soda, salt, ginger, cinnamon, nutmeg and allspice.
  • Pour the dry ingredients slowly into the wet ingredients and mix until fully combined.
  • Chill the cookie dough for 1 hour.
  • Preheat oven to 175°C.
  • Add 6 tablespoons of sugar into a small bowl.
  • Using a greased cookie scoop or a rounded tablespoon scoop out the cookie dough and roll into a round ball.
  • Roll the cookie ball in the sugar and place on a parchment paper lined cookie sheet.
  • Dip the bottom of a drinking glass into the sugar and use the bottom of the glass to press the cookie ball flat.
  • Repeat placing cookies 2 inches apart.
  • Bake for 8 to 10 minutes. Please watch your cookies because all ovens are different. 
  • Allow the cookies to cool on the cookie sheet for several minutes before carefully transferring to a wire rack to completely cool.
  • Cool completely before dipping cookies into white chocolate or glaze.
  • In a microwave-safe bowl, melt 1 cup white chocolate chips with 1 tablespoon of marg at a time in the microwave for 30 seconds to 1 minute.
  • Stir to make sure it is fully melted and smooth. You will need to melt several batches because the chocolate cools quickly.
  • Using a spoon, pour the melted white chocolate mixture on half of the cookie. Spread the white chocolate with the spoon to smooth out if necessary.
  • Place on a parchment lined cookie sheet and use gluten-free sprinkles to decorate.
  • Store in an airtight container.
  • Enjoy!
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