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Gluten-Free Gingerbread Corgi Cookies

Gluten-Free Gingerbread Corgi Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 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


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.


  • 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


  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!


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.


  • 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