Breads from Anna Gluten-Free Gingerbread Cookies

4-6 dozen, depending on the size of your cookie cutter

Gingerbread cookies are so much fun to make and share. If you like a stronger “pop” of ginger in your cookie, use the full amount of zest suggested, or if you prefer a more subtle ginger flavor, use the lesser quantity.


  • 1 pkg Breads from Anna® Pumpkin Bread mix
  • 2 ¼ cup potato starch + enough for rolling out dough
  • 1 teaspoon baking powder
  • ¾ cup butter or your favorite non-dairy substitute, softened
  • 1-2 eggs = ⅓ cup
  • ¾ cup Molasses
  • 2-3 Tablespoons fresh ginger zest depending on your taste


Whisk potato starch and baking powder into Breads from Anna Pumpkin bread mix. Add remaining wet ingredients and blend until smooth.

Chill 1 hour in refrigerator.

Lightly flour work area and rolling pin with potato starch. Oil cookie sheets.

Divide dough into 8 sections and remove one section at a time from the refrigerator. Dust all sides of the dough with potato starch, then roll out to 1/8 inch thick. Cut out cookies and place immediately on oiled cookie sheet approximately 1 ½ inches apart. Dough will get sticky as it returns to room temperature, so use additional potato starch as needed and work quickly.

Bake for 8-10 minutes minutes at 350⁰ F and cool only slightly before removing from cookie sheet.

Baking time: 8 to 10 minutes. Chilling time: 1 hour.

Use your favorite frosting or Duncan Hines gluten free Classic Homestyle creamy frosting to decorate your gingerbread friends.