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Judy's Gluten-free Gingerbread Cookies

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It’s the holiday season and time for desserts and this week I’ll feature gluten-free recipes. Today’s recipe feature is Judy's Gluten-free Gingerbread Cookies. Traditional ingredients mix with rice flour, potato starch and tapioca starch to create a wonderful cookie. The icing recipe calls for a fresh egg white. You can substitute a pasteurized powdered product by mixing 2 tsp. powdered egg whites with 2 tbsp. warm water, if you prefer. Healthy and joyous eating!

Judy's Gluten-free Gingerbread Cookies (Recipe courtesy Judy Haubert)


  • 1¾ cup white rice flour, plus more for rolling
  • ¾ cup potato starch
  • ½ cup tapioca starch
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • 1 tsp. kosher salt
  • 1½ tsp. cinnamon
  • 1 tsp. ground ginger
  • ⅛ tsp. nutmeg
  • A pinch of cloves
  • ¾ cup shortening
  • ¾ cup sugar
  • ¾ cup molasses
  • 1 egg


  • 1 egg white, at room temperature
  • A pinch of salt
  • 2 cups confectioner's sugar
  • 2-3 tsp. fresh lime juice (from 1/2 lime)


Whisk together dry ingredients and set aside. Beat shortening and sugar to combine, then beat in molasses and egg. Add flour mixture and stir until smooth. Divide dough in half, shape each half into a ball, flatten slightly and wrap tightly in plastic wrap. Chill dough at least 2 hours, preferably overnight.

Preheat oven to 350° Coat one dough disc in rice flour and place between two sheets of parchment paper. Roll out dough into a ¼" thick round. Slide the disc onto a flat cookie sheet and place in the freezer for 15 minutes until firm. Remove top layer of parchment, cut out gingerbread people and place cookies 2-3 inches apart on parchment-lined tray. Bake 6-8 minutes until cookies are puffed and slightly cracked on top. Cool 3-5 minutes on tray to allow cookies to set before removing. Repeat with remaining dough, gathering scraps and re-rolling with additional rice flour as needed.

Beat egg white and salt until frothy. Sift in confectioner's sugar, beating to combine. Slowly add lime juice and beat mixture until very smooth and opaque, 2-3 minutes. At proper consistency, icing will form long strands between still beaters and mixture in bowl. Transfer icing to a pastry bag with a fine tip. Once cookies are completely cool, ice as desired. Makes 4 dozen cookies.



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