Lemon-Iced Ginger Thins

Lemon Iced Ginger Thins - Gluten-Free Dairy-Free (originally created for Allergic Living magazine by Karina Allrich)
A holiday cookie for grown-ups. Ginger thins with lemon icing.

Thin and Sweet Winter Treat

Indulge me a little, won't you? I promise it won't hurt a bit. This week I'm sharing a wonderful gluten-free Christmas cookie recipe I created for Allergic Living magazine last year. A recipe too good not to post here on the blog and share online. Some of you Allergic Living readers may remember it. It is a lovely, crispy-chewy ginger cookie with lemon icing. There is a slight change in the recipe. I've switched out the brown rice flour for sorghum- a gluten-free flour I much prefer.

We are still settling in to our Connecticut abode. Gearing up for our first winter in three years- since Northern New Mexico. Unpacking books. And art supplies. Installing a wall easel in the studio. Hanging a pine wreath. Watching for chickadees. Anticipating the coming Winter Solstice.

Moving into Winter- and the darkest weeks of the year- from sun abundant Los Angeles is both surreal and invigorating. Embracing change. Welcoming the new. Dreaming of what the New Year will bring us.

It's all good.

A crisy-chewy ginger thin with lemon icing (originally created for Allergic Living magazine by Karina Allrich)
Love a chewy crispy cookie? This holiday confection is for you.

Lemon Iced Ginger Thins

These crispy on the outside chewy on the inside ginger cookies are a delightfully spicy foil for the tart lemon icing. A perfect winter cookie I created last year for Allergic Living magazine.


1 cup sorghum flour
1 cup potato or tapioca starch
1 cup cane sugar
1/2 cup white rice flour
1/2 cup light brown sugar
1 1/2 teaspoons xanthan gum
1 teaspoon baking soda
2 tsp ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon fine sea salt
1/2 cup chilled coconut oil
1/4 cup honey, or organic agave
1 free-range organic egg, beaten
4 tablespoons non-dairy milk, as needed

For the Lemon Icing

2 cups powdered sugar
6 tablespoons fresh squeezed lemon juice


In a large mixing bowl, whisk together the sorghum flour, potato starch, sugar, white rice flour, light brown sugar, xanthan gum, baking soda, ginger, cinnamon and sea salt.

Add in the chilled coconut oil, by pieces. Using a whisk attachment or pastry cutter, blend the coconut oil into the flour mixture until it becomes sandy and crumbly.

Add in the honey, beaten egg, and 2 tablespoons non-dairy milk. Beat until a smooth dough begins to form. If the dough is dry or very stiff, add more non-dairy milk, a tablespoon at a time until a pliable dough forms.

Cover with plastic wrap and refrigerate the dough for one hour.

Preheat the oven to 350º F. Line a baking sheet with parchment paper.

Pinch off pieces of the dough and roll them into balls. Place the balls onto the lined baking sheet, at least two inches apart. Press down slightly, but do not flatten, as they will spread. Bake on the center rack for 12 to 15 minutes, until golden and firm. Slide the parchment paper onto a cooling rack and allow the cookies to cool for an hour.

Make the icing in a medium bowl by combining the powdered sugar and lemon juice, adding the lemon juice a little at a time until the icing is a soft, smooth consistency. Use a pastry bag (or make your own by cutting a tiny hole in the bottom corner of a clean plastic sandwich bag) to squiggle icing on the cooled cookies. Allow the icing to set for an hour before storing the cookies.

Makes 24 to 30 cookies.


- Ener-G Egg Replacer will work in place of the egg.

- In place of coconut oil, organic dairy-free palm shortening will work.

Recipe Source: glutenfreegoddess.blogspot.com Karina's original iced cookie recipe and photos appeared in the 2011 winter issue of Allergic Living magazine.

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 

For substitution help, please see my guide to baking with substitutions here.



  1. In Italy I can't find sorgum fluor, how can I sobstitute it?

  2. Are all confectioners sugars GF?

  3. Definitely going to give this a try! I'm on the look out for good gluten-free cookie recipes. It's my first Christmas without gluten, and I don't want it to impede any of my Christmas cookie plans. ;)

  4. Anonymous09:54

    Can't find potato starch what can you use instead? I'll be using GF flour I think or perhaps spelt... Thanks x also could you use cacao butter instead of cocOnut oil? Or are they totally different?

  5. I am sending good thoughts as you go through this transition. So far it sounds like moving has energized you!

  6. Anonymous13:32

    Your blog has been a lifesaver for me these past few months. I am a professional chef for a college program, and four of our fifty-six students this year are gluten- and dairy-free. Your blog has been an indispensable tool for coming up with dessert and baked goods ideas for these girls. I am consistently impressed with the creativity of your recipes and the quality of the finished products. It has been such a shame that for so long gluten-free products have tasted like something made from sawdust, and you have endeavored relentlessly to break out of this mold. I was looking for something special to make for the holidays, and was considering the chocolate mint cookies when I saw these ginger thins. I'm torn -- I think I will simply have to make both! I have also already tried your vanilla cupcakes with mocha icing, orange cupcakes with orange icing (my fave so far) and chocolate gingerbread. All were delicious -- I had to try them myself, for quality control

  7. Anonymous16:14

    What are the other cookies covered in icing sugar?

  8. Lynne L.17:47

    I DO remember these!!! Why have I not made them? I'm doing an all-day GF baking spree (is there any other kind?) on the 23rd with my GF niece. These will def be on the list, as will the pumpkin bread with walnuts. Actually I think I'll make that one this weekend too!
    I'm glad you are settling in. Remember, after Dec 21 it will get lighter & lighter. In the meantime, go for walks, listen to the birds, breathe in the crisp air, then have a cup of tea & some lovely lemon ginger thins. All is good for the soul.
    Will be thinking of you when I bake the pumpkin loaf. As always, thank you for sharing the lovely recipes! -L.

  9. Liking the ingredients in this one - and LOVE ginger!! I just posted about a spicy carrot cake that is chock full of ginger...and this time of year I live on ginger tea.

    See that this can be done with rice flour - so will try this way first as it's on hand. Thanks Karina! Claudine

  10. Oh, those look so good... and I wonder if I'll ever be able to eat carbs and sugar again having just been diagnosed and having to start the candida diet. I love your recipes and your blog. I'm so happy for you that you're in your new home and not in CA anymore! I'm still going to read your blog and hope that I can eat your recipes again sometime - sooner than later!

  11. These look delicious and really crisp, I can just imagine the taste and texture. I'm having a huge cookie craving now.

  12. What an exciting new time for you, and I can't wait to try these cookies! I'm impressed you are posting during this time of transition. Best of luck in the new location - it sounds like this is just what the doctor ordered.

  13. Happy Tasty Tuesday! We love this recipe and it is featured on our Christmas Cookie Recipe Round-Up this week! THANKS

  14. Couldn't agree more with the switch to sorghum flour!

    Also @Gal Friday, not all confectioners sugar is GF, some are made with starches(wheat starch) for example.. which is not GF. We do a LOT of label checks in our house.

    Thanks Karina for your great recipes and GF flavor!

  15. Welcome to CT - if you're in the Roxbury/Washington area and looking for a good grocery store let me know! We're not too cold yet so I hope you're not suffering too much. Be well ~~Tricia

  16. This looks awesome, I love ginger cookies.

  17. Anonymous22:28

    These look great! I love a good strong taste of ginger so I might try adding in some chopped crystallized ginger. Before I discovered gluten is the source of all evil for me, I used to add the chopped ginger to my ginger cookies and they were delicious. I have been having a hard time at work and these seem like just what I need as a pick-me-up. Definitely making them this weekend (and the people at my work will not get any muhahaaa, they are all for meeeee). Very excited to try them out!

  18. Anonymous10:25

    These are superb, and so addictive! I made substitutions of millet flour for the white rice, and demerara sugar for the light brown sugar, and they still turned out very well! So chewy, and the lemon is an excellent touch! I was debating whether to put it on or not since the cookies were so delicious on their own, but it definitely elevates them to something a little unexpected!

  19. Anonymous19:21

    Spelt is definitely not gluten free. It is an earlier form of wheat.

  20. I'm feeling the need for lemon and ginger ... and cookies ... always cookies. These beautiful treats might have to be on this weekend's menu! So glad you are settling in so nicely in CT, Karina. :-)



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