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TCM Gingerbread Cookies- Gluten-Free


If you are baking gingerbread cookies this year not only are you making tasty treats for your friends and family but you are also using Traditional Chinese Herbs to warm the interior and expel cold. Cinnamon, clove, and ginger are all excellent spices to include in your diet as the weather gets colder so try this gluten-free gingerbread recipe, stay warm, and enjoy!

Recipe courtesy of


1 1/2 cups (210 g) all-purpose gluten free flour 

3/4 teaspoon xanthan gum (omit if your blend already contains it)

4 tablespoons cornstarch

3/4 teaspoon baking soda

1 1/2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/2 tsp ground clove

1/4 teaspoon salt

1/4 cup granulated sugar

1/3 cup packed light brown sugar

3 tablespoons  unsulphured molasses

2 tablespoons honey

1/2 teaspoon pure vanilla extract

5 tablespoons unsalted butter, at room temperature

1 egg at room temperature

Royal icing, for decorating (optional)


  • Preheat your oven to 325°F. Line rimmed baking sheets with parchment paper and set aside.
  • In a large bowl, place dry ingredients, and whisk to combine well. Create a well in the center of the dry ingredients, and add all remaining ingredients, mixing to combine. The dough will be thick and smooth, and somewhat sticky to the touch.
  • Transfer the dough to a large sheet of unbleached parchment paper, cover with another sheet of parchment and roll into a rectangle about 3/8-inch thick (more than 1/4-inch, less than 1/2-inch). If you are concerned that the dough will be difficult to handle, place it in the refrigerator or freezer after you roll it out to allow it to firm up. Dip a gingerbread man cutter in all purpose gluten free flour or cornstarch, and use it to cut out shapes from the cookie dough. With each cut, jiggle the cutter back and forth to create a neat shape. Peel back the rest of the dough from around the cut-outs, and carefully peel off the men and place them, about 1 1/2-inches apart, on the prepared baking sheets. Gather and reroll scraps, and repeat the process until you have used all the dough.
  • Place the cut-outs on the baking sheets in the refrigerator or freezer until firm (about 20 minutes in the refrigerator, or just 5 minutes in the freezer). Place in the center of the preheated oven and bake until dry to the touch (about 15 minutes). Remove from the oven and allow to cool completely on the baking sheets. They will crisp as they cool. #holidaybaking #gingerbread #tcm #toronto