Gluten-Free Gingerbread Corgi Cookies

These Gluten-Free Gingerbread Corgi Cookies are almost too cute to eat… almost! You can cut this versatile gluten-free gingerbread recipe into any shape you’d like. They’re soft, chewy, and delicious.

It’s no surprise I love Corgis.

Especially my own, Cocoa. She’s pretty amazing, and I’m not ashamed to say that she’s my best friend. Yes, I am calling my dog my best friend. For all the Internet to see and make fun of me for.

But I actually love all Corgis. I have far too many Corgi-themed things, and I get more as gifts from people every single year.

We’re talking Corgi desk calendars. Corgi onesies. Corgi keychains, planters, artwork, socks, mugs.

And cookie cutters.

I’ve had these Corgi cookie cutters for a while now, and kept forgetting to use them. Until a very special occasion arose. I became Instagram friends with Lando the Corgi, and it turns out his humans are pretty awesome, too. We planned a fun excursion together and I made homemade dog treats for the pups (coming to the blog soon!) and gluten-free gingerbread corgi cookies for the humans.

And far too much derpiness and cuteness followed. Example:

Ahh they’re just so cute. Corgis make me so happy!

Now, if you’re not Corgi obsessed like I am (…why not?), you could always turn this gluten-free gingerbread recipe into other shapes, like, I don’t know, Gingerbread Men (…but why?).

These gluten-free gingerbread Corgi cookies are easy to make. They’re soft, chewy, and full of warm spices. They bake up lovely and even with a nice rise.

They’re great for gifting your gluten-intolerant friends, but they’re delicious if you’re a gluten lover, too. My husband didn’t even know they were gluten-free. He loves all cookies equally.

I hope that you make and enjoy these Gluten-Free Gingerbread Corgi Cookies! Turn them into Gingerbread Men, stars, reindeer, another dog breed… they’re delicious all the same! What are your favorite shapes for cut-out cookies during the holidays? Let us know in the comments below.

And here’s a few things you may need for this recipe:

Pembroke Welsh Corgi Cookie Cutter  //  Gingerbread Man Cookie Cutter Set  //  Cup4Cup Gluten Free Flour  //  Simply Organic Ground Ginger

This post contains affiliate links and are always products I love, highly recommend, & use in my own kitchen.

Gluten-Free Gingerbread Corgi Cookies

★★★★★ 5 from 3 reviews

• Author: Tiffany
• Prep Time: 15 mins
• Cook Time: 12 mins
• Total Time: 27 minutes
• Yield: 20-30, depending on size 1x

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Description

These Gluten-Free Gingerbread Corgi Cookies are almost too cute to eat… almost! You can cut this versatile gluten-free gingerbread recipe into any shape you’d like. They’re soft, chewy, and delicious.

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Ingredients

Scale 1x2x3x

• 1/2 cup unsalted butter, room temperature
• 1/2 cup brown sugar
• 1 egg, room temperature
• 1/2 cup molasses
• 1/2 teaspoon pure vanilla extract
• 2 cups gluten-free cup-for-cup flour (such as Cup4Cup or Bob’s Red Mill)
• 2 teaspoons cinnamon
• 2 teaspoons ground ginger
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon allspice
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• Cinnamon sugar and egg whites, for topping

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Instructions

1. In the bowl of an electric standing mixer, cream together the room temperature butter with the brown sugar until light and fluffy.
2. Add in the egg and beat until combined, followed by the molasses and vanilla.
3. In a large bowl, mix together the flour with the salt, baking soda, and all of the spices.
4. Add the flour in 2-3 additions, mixing until thoroughly incorporated but not over-mixing, scraping the bottom of the bowl in between additions.
5. Divide the dough into two balls and wrap in plastic wrap, flattening each ball into a round disk. Refrigerate the dough overnight.
6. Preheat the oven to 350 degrees F. Take the dough out of the fridge and allow to sit at room temperature until it is workable.
7. On a floured surface, roll the dough to about 1/4-3/8 inch thick. Cut the cookies out with your desired shape/cutter and place the cookies on parchment-lined baking sheets.
8. Brush the cookies with a thin layer of egg wash (just egg whites work better here) and sprinkle with cinnamon sugar.
9. Bake the cookies 8-12 minutes, depending on the size and thickness of the cookie. The cookie should be golden around the edges and soft in the center.
10. Allow the cookies to cool completely and enjoy!

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Notes

To keep the shape of the cookie, you can place in the freezer for 5 minutes before baking to ensure they don’t spread too much.

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Nutrition

• Serving Size: 1 of 20
• Calories: 92
• Sugar: 8g
• Sodium: 105mg
• Fat: 4.5g
• Saturated Fat: 3g
• Carbohydrates: 13g
• Fiber: .5g
• Protein: .6g
• Cholesterol: 20mg