In making gluten free gingerbread cookies, the trick is to have a very stiff dough and chill the dough to prevent spreading during baking. This dough is high in starch, making a soft (a bit chewy) cookie. If you like them crispy, I suggest using a higher rice flour to starch ratio and skip the baking powder. I chose to make a softer gluten free gingerbread cookie because my survey on Facebook resulted in more soft than crispy votes, and I cannot resist a soft or chewy cookie. I hope you enjoy this gluten free gingerbread cookies recipe. You do not need to be an artist to decorate them. I am certainly not. Yet they taste just as good. They are so fun to make. Have some fun today and get started. My great nieces and nephews loved them!
UPDATE – December 16, 2014: I recently made a gluten free gingerbread house that tasted incredible! You can make soft cookies out of them if you bake them at 350ºF instead of 375ºF. Check out the recipe here. For firmer cookies, bake them at 375ºF.