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Gluten Free Gingerbread Pancakes

This healthy recipe for gluten free gingerbread pancakes is the perfect Christmas breakfast! These gluten free pancakes are so easy to make from scratch. They would also be perfect for a holiday brunch.

a stack of gluten free gingerbread pancakes with ginger syrup poured over them

Gluten-Free Gingerbread Pancakes are the perfect holiday breakfast, combining the warm, spiced flavors of gingerbread with the fluffiness of gluten-free pancakes.

Ideal for Christmas morning, these pancakes make a cozy and delicious start to your festive day. With a rich blend of ginger, cinnamon, and molasses, these pancakes are a unique Christmas pancake recipe that adds a festive touch to your holiday breakfast.

Whether you're planning a weekend brunch or a family-friendly breakfast, these pancakes are sure to become a holiday tradition.

You might also like my Gluten Free Pumpkin Spice Pancakes, my Gluten Free Oven Baked Pancakes with Blueberry Sauce, my Gluten Free Buttermilk Pancakes or my Gluten-Free Cinnamon Roll Pancakes.

If you are looking for more breakfast recipes try: Gluten Free Breakfast Recipes

a stack of gluten free gingerbread pancakes with ginger syrup being poured over them
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Ingredients

Gluten Free Flour
Baking Powder
Baking Soda
Sea Salt
Ground Cinnamon
Ground Ginger
Ground Nutmeg
Ground Cloves
Maple Syrup
Buttermilk
Egg
Molasses
Unsalted Butter

Instructions

In a mixing bowl whisk together the gluten free flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves. 

Add the buttermilk, maple syrup, egg, molasses and melted butter. Whisk by hand or blend together with a hand held mixer.

Pour about ½ cup of batter at a time into your hot, oiled frying pan. Flip the pancake once it starts bubbling. 

Serve hot with The Ginger People Ginger Syrup or maple syrup.

Supplies

Frequently Asked Questions

What does egg do in pancakes?

Since these are gluten free pancakes they lack the structure that gluten would provide. Adding an egg to the recipe lets the pancakes rise and get fluffy. Without an egg the pancakes may be dry and the batter more like a biscuit dough.

Some try adding more oil, but the oil won't help the batter rise while you're cooking the pancakes and you will end up with flat pancakes. You can use ¼ cup of applesauce for each egg omitted but you will also need to add ½ teaspoon of baking powder so your pancakes will rise.

Why do you use buttermilk in pancakes?

The acid in buttermilk reacts with the baking soda and will add air bubbles and more fluffiness to your pancakes. Buttermilk pancakes will have a moist and fluffy texture.

If you don't have buttermilk you can make it by adding one tablespoon of lemon juice or white vinegar to one cup of 2% milk. The lemon or vinegar adds the acid to the milk and will react to the baking soda.

More Recipes You Might Enjoy

Gluten Free Buttermilk Pancakes
Gluten Free Cinnamon Roll Pancakes
Gluten Free Oven Baked Pancakes
Gluten Free Gingerbread Scones
Gluten Free Apple Cinnamon French Toast Casserole

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 25% off your first order!

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Gluten Free Gingerbread Pancakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 30 minutes
  • Yield: 10 pancakes 1x
  • Diet: Gluten Free
Print Recipe

Description

This healthy recipe for gluten free gingerbread pancakes is the perfect Christmas breakfast! These gluten free pancakes are so easy to make from scratch. They would also be perfect for a holiday brunch.

Ingredients

Scale

1 ½ cups Gluten Free Flour
1 tsp. Baking Powder
½ tsp. Baking Soda
½ tsp. Sea Salt
1 tsp. Ground Cinnamon
1 tsp. Ground Ginger
¼ tsp. Ground Nutmeg
¼ tsp. Ground Cloves
1 Tbsp. Maple Syrup
1 ½ cups Buttermilk
1 large Egg
2 Tbsp. Molasses
3 Tbsp. Unsalted Butter, melted

Instructions

In a mixing bowl whisk together the gluten free flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves. 

Add the buttermilk, maple syrup, egg, molasses and melted butter. Whisk by hand or blend together with a hand held mixer.

Pour about ½ cup of batter at a time into your hot, oiled frying pan. Flip the pancake once it starts bubbling. 

Serve hot with The Ginger People Ginger Syrup or maple syrup.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Pancakes
  • Method: Frying
  • Cuisine: Gluten Free

Top Tip

Pancakes are one of my favorite things to make on the weekends when I have a bit more time for breakfast. I also like to make a double batch of gluten free pancakes and then reheat them through out the week.

Gluten Free Old Fashioned Iced Oatmeal Cookies

These Gluten Free Old Fashioned Iced Oatmeal Cookies are soft, chewy, and everything you want in a classic cookie with a nostalgic feel. Inspired by traditional iced oatmeal cookies, this easy recipe delivers tender centers, lightly crisp edges, and a sweet icing drizzle that sets beautifully on top.

If you're looking for the best gluten free iced oatmeal cookies, this version keeps all the old fashioned charm while being simple enough for everyday baking.

a round copper cooling rack with gluten free old fashioned iced oatmeal cookies next to a small white bowl of icing, a glass of milk, a small white bowl of brown sugar and a glas

Perfect for sweet treats, cookie trays, or treats to share, these soft iced oatmeal cookies are a go to for gluten free baking. The chewy oatmeal cookie base paired with smooth icing creates that familiar bakery style bite everyone loves.

Whether you're making an easy gluten free oatmeal cookie recipe for a cozy afternoon or a special occasion, these cookies prove that gluten free cookies can be just as comforting, chewy, and delicious as the original.

If you're looking for more oatmeal recipes try my Gluten Free Oatmeal Raisin Cookies, my Gluten Free Pumpkin Oatmeal Cake, my Gluten Free Blueberry Oat Muffins or my Gluten Free Oatmeal Scotchie Cookies.

If you are looking for more cookie recipes try: Gluten Free Cookie Recipes

three gluten free old fashioned iced oatmeal cookies before applying icing next to a round copper cooling rack of iced cookies.
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Ingredients

Instructions

Preheat your oven to 350 degrees. Line three baking sheets with parchment paper and set aside.

In a mixing bowl whisk together the gluten free flour, gluten free rolled oats, baking powder, salt, baking soda, cinnamon and nutmeg. Set aside.

In the bowl of your stand mixer beat together the room temperature butter, brown sugar and granulated sugar until completely combined. Add the eggs one at a time beating into the mixture completely before adding the next. Add the vanilla extract and blend in.

Add the dry ingredients to the wet ingredients and beat just until the ingredients are all combined.

Place the dough in the refrigerator for at least one hour to chill. 

Once the dough is chilled using a cookie scoop measure out the dough onto baking sheets.  Then press down slightly with the palm of your hand. If the cookie dough is sticking to your hands wet them slightly with water.

Bake the cookies at 350 degrees for 12-15 minutes. The cookies will be slightly browned but still very soft when they are done. 

Let the cookies sit on the baking sheet for 10 minutes before moving them to a cooling rack to cool completely. Let the cookies cool completely before icing them.

In a small bowl add the powdered sugar and milk. Beat with a small whisk or fork to combine.

Dip each cookie into the icing and let the excess run off before placing them back onto the cooling rack to dry.

Once the icing on the cookies is dry store them in a sealed container for up to a week.

Supplies

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

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Gluten Free Old Fashioned Iced Oatmeal Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 27 minutes
  • Yield: 42 cookies 1x
  • Diet: Gluten Free
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Description

This recipe for gluten free old fashioned iced oatmeal cookies is easy to make soft and chewy cookies. Using gluten free rolled oats these are a delicous oatmeal dessert. These cookies are made even better with icing over them.

Ingredients

Scale

Icing:

Instructions

Preheat your oven to 350 degrees. Line three baking sheets with parchment paper and set aside.

In a mixing bowl whisk together the gluten free flour, gluten free rolled oats, baking powder, salt, baking soda, cinnamon and nutmeg. Set aside.

In the bowl of your stand mixer beat together the room temperature butter, brown sugar and granulated sugar until completely combined. Add the eggs one at a time beating into the mixture completely before adding the next. Add the vanilla extract and blend in.

Add the dry ingredients to the wet ingredients and beat just until the ingredients are all combined.

Place the dough in the refrigerator for at least one hour to chill. 

Once the dough is chilled using a cookie scoop measure out the dough onto baking sheets.  Then press down slightly with the palm of your hand. If the cookie dough is sticking to your hands wet them slightly with water.

Bake the cookies at 350 degrees for 12-15 minutes. The cookies will be slightly browned but still very soft when they are done. 

Let the cookies sit on the baking sheet for 10 minutes before moving them to a cooling rack to cool completely. Let the cookies cool completely before icing them.

In a small bowl add the powdered sugar and milk. Beat with a small whisk or fork to combine.

Dip each cookie into the icing and let the excess run off before placing them back onto the cooling rack to dry.

Once the icing on the cookies is dry store them in a sealed container for up to a week.

  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Cookies
  • Method: Baking
  • Cuisine: Gluten Free

Frequently Asked Questions

Can I freeze iced oatmeal cookies?

Yes! These cookies freeze really well. I suggest freezing them in an airtight freezer container. When you want to defrost the cookies take them out of the container and set them on a paper towel to absorb any moisture they may have accrued while thawing.

These cookie are also great to refrigerate, then scoop with a cookie scoop, roll into balls and place on a baking sheet. Then I place the baking sheet of cookie dough in the freezer. Once the dough is completely frozen I place it into a freezer safe bag or container and save for baking later.

How do you keep these cookies from spreading too much when I bake them?

It is important that you refrigerate this gluten free old fashioned iced oatmeal cookies dough for at least one hour before baking. If you don't refrigerate the dough it's harder to work with and the cookies will spread too much when you bake them.

Gluten Free Gingerbread Bundt Cake

This easy gluten free gingerbread bundt cake recipe is perfect for Christmas. This ginger bread cake is moist and works great for dessert or brunch. It has a vanilla glaze and just enough molasses to taste like the holidays.

a gluten free gingerbread bundt cake with vanilla glaze on a white plate

Gluten-Free Gingerbread Bundt Cake is a festive and flavorful dessert that brings the cozy, spicy warmth of gingerbread to life in a moist, aromatic cake. Made with molasses and gingerbread spices, this gluten-free gingerbread cake is perfect for holiday baking.

Whether you're preparing for Christmas or a winter gathering, this holiday dessert combines the traditional taste of gingerbread with the elegance of a bundt cake, making it a showstopper at any festive table.

The cake is not only delicious, but it's also a gluten-free dessert that allows everyone to enjoy the classic flavors of the season.

If you are looking for more gluten free bundt cake recipes try my Gluten Free Eggnog Bundt Cake, my Gluten Free Lemon Bundt Cake with Lemon Glaze, my Gluten Free Orange Bundt Cake or my Gluten Free Hummingbird Bundt Cake.

You can find more holiday recipes here: Easy Gluten Free Christmas Recipes

a gluten free gingerbread bundt cake with vanilla glaze with two slices on plates
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Ingredients

Instructions

Preheat your oven to 350 degrees. Grease the inside of your bundt pan with butter or coconut oil. Set aside.

Add the butter and brown sugar to the bowl of your stand mixer. Beat until creamed together, about 2-3 minutes. Add the vanilla, eggs, milk and molasses to the egg mixture. Mix until all the ingredients are blended together.

In a medium bowl whisk together the gluten free flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves.

Add the dry ingredients to the wet ingredients and mix until just blended together.

Pour the batter evenly into your bundt pan. Bang the pan a couple of times on a hard surface to get any air pockets out.

Bake at 350 degrees for 45 minutes. The cake will be browned and slightly pulling away from the sides of your pan when it's done.

Let the cake cool for 10 minutes in the pan and then turn out onto a cooling rack.

Let the cake cool completely before icing. I like to let my cake cool overnight.

For the icing whisk together the powdered sugar, vanilla and milk until you there aren't any lumps. If the icing is too thick add a bit more milk. If the icing is too thin add a bit more powdered sugar.

Pour the icing over the cooled cake and serve.

Supplies

Frequently Asked Questions

Can gingerbread cake be frozen?

Yes! You can freeze the entire cake after it has cooled and before you put the glaze on. It also works to cut the cake into slices and freeze individual pieces. I love doing this to have a quick treat for lunches or just when I need one.

Use a freezer safe container or bags. When you want to serve the cake get it out of the freezer the day before.

How do you serve gluten free gingerbread bundt cake?

I like to use the recipe below for a simple vanilla glaze. You can make the glaze as thick or thin as you would like with how much milk you add. This cake would also be amazing warm with a scoop of vanilla ice cream.

I like to serve this gluten free gingerbread bundt cake with coffee or tea for dessert or a sweet treat at brunch. It would also be just as delicious with a big glass of cold milk.

How long does gingerbread cake keep?

Your gluten free gingerbread bundt cake will keep for 5-7 days if you store it in an air tight container in a cool place. Remember to keep the cake out of direct sunlight. If you still have leftover cake you can freeze it for later.

More Recipes You Might Enjoy

Gluten Free Chocolate Mayonnaise Cake
Gluten Free Ginger Cookies
Gluten Free Eggnog Cookies
Gluten Free Gingersnap Cookies
Gluten Free Cinnamon Coffee Cake

I get some of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 25% off your first order!

Print
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Gluten Free Gingerbread Bundt Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Elaine VanVleck
  • Total Time: 1 hour 5 minutes
  • Yield: 8 1x
  • Diet: Gluten Free
Print Recipe

Description

This easy gluten free gingerbread bundt cake recipe is perfect for Christmas. This ginger bread cake is moist and works great for dessert or brunch. It has a vanilla glaze and just enough molasses to taste like the holidays.

Ingredients

Scale

¾ cup Unsalted Butter, softened
¾ cup Brown Sugar
2 tsp. Vanilla Extract
3 large Eggs
¾ cup Milk
½ cup Molasses
3 cups Gluten Free Flour
2 tsp. Baking Powder
½ tsp. Baking Soda
½ tsp. Sea Salt
2 tsp. Ground Cinnamon
1 ½ tsp. Ground Ginger
½ tsp. Ground Nutmeg
½ tsp. Ground Cloves

Icing:
1 cup Powdered Sugar
1 tsp. Vanilla Extract
1-2 Tbsp. Milk

Instructions

Preheat your oven to 350 degrees. Grease the inside of your bundt pan with butter or coconut oil. Set aside.

Add the butter and brown sugar to the bowl of your stand mixer. Beat until creamed together, about 2-3 minutes. Add the vanilla, eggs, milk and molasses to the egg mixture. Mix until all the ingredients are blended together.

In a medium bowl whisk together the gluten free flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves.

Add the dry ingredients to the wet ingredients and mix until just blended together.

Pour the batter evenly into your bundt pan. Bang the pan a couple of times on a hard surface to get any air pockets out.

Bake at 350 degrees for 45 minutes. The cake will be browned and slightly pulling away from the sides of your pan when it's done.

Let the cake cool for 10 minutes in the pan and then turn out onto a cooling rack.

Let the cake cool completely before icing. I like to let my cake cool overnight.

For the icing whisk together the powdered sugar, vanilla and milk until you there aren't any lumps. If the icing is too thick add a bit more milk. If the icing is too thin add a bit more powdered sugar.

Pour the icing over the cooled cake and serve.

  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Cakes
  • Method: Baking
  • Cuisine: Gluten Free

Top Tip

I like to serve this cake with coffee or tea. I have a recipe below for a vanilla glaze on the cake, but it would also be delicious served with vanilla ice cream.

This cake is great to make the day before a gathering and then add the icing the next day. I love a dessert you can make ahead and not stress about before your guests arrive. This gluten free gingerbread bundt cake would be great for Christmas dessert after your meal or for Christmas morning brunch.

Gluten Free Cranberry Orange Muffins

This recipe for gluten free cranberry orange muffins is healthy and easy to make! They are moist and perfect for a holiday breakfast. This is the best recipe for gluten free cranberry orange muffins using fresh cranberries!

a small plate with a gluten free cranberry orange muffin cut in half next to a wooden box of muffins, a wooden bowl of cranberries, a little plate with a pat of butter and a small bowl of orange slices

Gluten free cranberry orange muffins are a delightful way to incorporate festive flavors into your breakfast routine, especially during the holiday season. These homemade muffins combine the tartness of fresh cranberries with the bright citrus notes of orange. They create a deliciously moist treat that's perfect for Christmas mornings.

With this easy muffin recipe, you can enjoy the best gluten free muffins that not only taste amazing but also fit well into a gluten free Christmas breakfast. These muffins make a wonderful addition to your holiday baking lineup, bringing both flavor and nutrition to your table.

If you are looking for more muffin recipes try my Gluten Free Blueberry Oat Muffins, my Gluten Free Banana Oat Muffins, my Gluten Free Chocolate Chip Banana Muffins or my Gluten Free Apple Carrot Muffins.

You can find all of my breakfast recipes here: Gluten Free Breakfast Recipes

a small plate with a gluten free cranberry orange muffin cut in half next to a wooden box of muffins, a wooden bowl of cranberries, a little plate with a pat of butter and a small bowl of orange slices
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Ingredients

Instructions

Preheat oven to 350 degrees. Line a 12 muffin tin with liners or grease the pan with butter or coconut oil.

In the bowl of your stand mixer beat the applesauce, vanilla, orange extract, eggs, granulated sugar, brown sugar and melted coconut oil until blended together.

Add the baking powder, baking soda, salt, orange peel, milk, almond flour, gluten free flour and gluten free rolled oats to the wet mixture and blend until combined. Add the chopped fresh cranberries and blend until they are just mixed into the batter.

Spoon the batter into each muffin cup evenly. This recipe makes 12 muffins.

Bake at 350 degrees for 35 minutes or until muffins are golden and spring back to your touch.

Let the muffins cool completely and then store them in an air tight container for up to a week.

Supplies

Frequently Asked Questions

How long will gluten free muffins last in the freezer?

I don't like to leave muffins in the freezer for longer than one month. Make sure you are using freezer safe bags or containers to store them in. I've found leaving them in the freezer longer than one month can lead to freezer burn and alters the taste.

Are gluten free muffins good for breakfast?

Yes! I think these gluten free cranberry orange muffins are perfect for breakfast. They have extra eggs and less sugar to make them a little healthier than regular muffins. They go great with a cup of coffee!

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

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Gluten Free Cranberry Orange Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 50 minutes
  • Yield: 12 muffins 1x
  • Diet: Gluten Free
Print Recipe

Description

This recipe for gluten free cranberry orange muffins is healthy and easy to make! They are moist and perfect for breakfast.

Ingredients

Scale

Instructions

Preheat oven to 350 degrees. Line a 12 muffin tin with liners or grease the pan with butter or coconut oil.

In the bowl of your stand mixer beat the applesauce, vanilla, orange extract, eggs, granulated sugar, brown sugar and melted coconut oil until blended together.

Add the baking powder, baking soda, salt, orange peel, milk, almond flour, gluten free flour and gluten free rolled oats to the wet mixture and blend until combined. Add the chopped fresh cranberries and blend until they are just mixed into the batter.

Spoon the batter into each muffin cup evenly. This recipe makes 12 muffins.

Bake at 350 degrees for 35 minutes or until muffins are golden and spring back to your touch.

Let the muffins cool completely and then store them in an air tight container for up to a week.

Notes

I would not substitute dried cranberries for fresh cranberries. It will change the flavor and texture of the muffins.

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Muffins
  • Method: Baking
  • Cuisine: Gluten Free

Top Tip

These muffins are a hardy choice for breakfast. They also have the perfect tart to sweet ratio. I love to add these to lunches or for a healthy treat with coffee in the mornings.

Gluten Free Eggnog Cookies

This gluten free eggnog cookies recipe is super easy to make! These are one of my best Christmas recipes. These cookies melt in our mouth! They are soft and chewy with delicious frosting on top. These homemade cookies have just enough spice and lots of eggnog flavor.

a copper cooling rack of gluten free eggnog cookies with eggnog icing drizzled overtop next to a white plate of cookies

Gluten free eggnog cookies are a delightful holiday treat perfect for festive occasions. These soft, melt-in-your-mouth cookies combine the creamy flavor of eggnog with a gluten free twist, making them ideal for cookie exchanges or Christmas cookie trays.

Easy to prepare, they're a fabulous addition to your holiday baking lineup and fit well with gluten free eating. Enjoy these delicious sweets as part of your favorite Christmas recipes or share them at gatherings for a taste of holiday cheer!

If you are looking for more eggnog recipes you might also enjoy my Gluten Free Eggnog Cheesecake Bars with Gingersnap Crust, my Gluten Free Eggnog Bundt Cake or my Gluten Free Eggnog Cake with White Chocolate Frosting.

You can find more Christmas cookies here: Easy Gluten Free Christmas Cookie Recipes

a copper cooling rack of gluten free eggnog cookies with eggnog icing drizzled overtop
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Ingredients

Instructions

Preheat your oven to 350 degrees. Line three baking sheets with parchment paper.

In the bowl of your stand mixer, beat together the butter, brown sugar, sugar, egg, eggnog and vanilla until creamy and blended well.

In a mixing bowl whisk together the flour, baking soda, baking powder, cream of tarter and nutmeg. Add the dry ingredients to the wet ingredients and mix until well blended.

Chill the dough for up to two hours. The dough will need to be firm so you can roll it into balls.

Once the dough is chilled, roll the dough into 1 inch balls and then flatten slightly with the palm of your hand.

Bake the cookies for 10 minutes at 350 degrees.

Move the cookies to a cooling rack and let them cool completely before frosting them.

Supplies

Frequently Asked Questions

Can I freeze eggnog cookies?

Yes! These cookies freeze really well. Just make sure that you give the frosting plenty of time to dry before putting them into a freezer container or they will stick together.

How do I store these gluten free cookies?

These cookies are best stored in an air-tight container. Make sure to give the frosting plenty of time to harden and dry before you store them.

How do I make eggnog cookies?

You need to lay your ½ cup of unsalted butter our ahead of time so it is softened. You also want to allow time for these cookies to chill for an hour before baking them. Remember that the cookies need to be completely cooled before you can frost them. Make sure you give yourself sufficient time.

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

Print
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Gluten Free Eggnog Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 20 minutes
  • Yield: 32 1x
  • Diet: Gluten Free
Print Recipe

Description

This gluten free eggnog cookies recipe is super easy to make! These are one of my best Christmas recipes. These cookies melt in our mouth! They are soft and chewy with delicous frosting on top. These homemade cookies have just enough spice and lots of eggnog flavor. 

Ingredients

Scale

Instructions

Preheat your oven to 350 degrees. Line three baking sheets with parchment paper.

In the bowl of your stand mixer, beat together the butter, brown sugar, sugar, egg, eggnog and vanilla until creamy and blended well.

In a mixing bowl whisk together the flour, baking soda, baking powder, cream of tarter and nutmeg. Add the dry ingredients to the wet ingredients and mix until well blended.

Chill the dough for up to two hours. The dough will need to be firm so you can roll it into balls.

Once the dough is chilled, roll the dough into 1 inch balls and then flatten slightly with the palm of your hand.

Bake the cookies for 10 minutes at 350 degrees.

Move the cookies to a cooling rack and let them cool completely before frosting them.

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Cookies
  • Method: Baking
  • Cuisine: Gluten Free
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Eggnog Frosting

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 5 minutes
  • Yield: 1 cup 1x
  • Diet: Gluten Free
Print Recipe

Description

This gluten free eggnog cookies recipe is super easy to make! These are one of my best Christmas recipes. These cookies melt in our mouth! They are soft and chewy with delicous frosting on top. These homemade cookies have just enough spice and lots of eggnog flavor.

Ingredients

Scale

Instructions

In a mixing bowl or two-cup measuring cup place the powdered sugar, eggnog and nutmeg. Whisk together until well combined.

This frosty is very runny. I use a teaspoon to drizzle the frosting over each cookie.

  • Prep Time: 5 minutes
  • Category: Frosting
  • Method: Whisk
  • Cuisine: Gluten Free

Top Tip

If you love eggnog, you will love these gluten free eggnog cookies! Both the cookies and the frosting have eggnog in them, so you get lots of flavor. These cookies are easy and quick to put together. I like to bake them the day before and then glaze them the next day so they are completely cooled.