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Twin Cities Live - Gluten Free Gingerbread Cookie Intro Photo

Dec 17

Twin Cities Live - Gluten Free Gingerbread Cookie

Did you know that MANY of Bridgeman's Ice Cream flavors are "Gluten Friendly"? Reach out to us at for a complete list! In this episode of Elizabeth Ries' 12 Days of Cookies, she stops by Swedish Crown Bakery and makes these Gluten Free Gingerbread Cookies! They have paired this cookie with Bridgeman's Praline Pecan - one of our "Gluten Friendly" flavors!

*We refer to many of our ice cream flavors as "gluten friendly". There is no gluten in our recipe but because there is some in the plant where we make it we are not able to refer to them as "gluten free". 

Bridgeman's Praline Pecan

Click here to see the full video and recipe. 

Soft Gluten Free Gingerbread Cookies

Eva Sebat - Swedish Crown Bakery

This larger gingerbread cookies are also called “lunch gingerbread” cookies in Sweden. They are also enjoyed with butter and cheese, hence the name “lunch”.


  • 1/2 cup sugar
  • 3/4 cup Swedish light syrup or Lyle’s Golden Syrup
  • 1 teaspoon cloves, ground
  • 1 teaspoon ginger, ground
  • 2 teaspoon cinnamon, ground
  • 1/2 stick butter
  • 1 egg
  • 1/4 cup milk
  • 5 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp xanthan gum
  • 2-2.25 cups gluten free flour
  • Boil sugar and syrup in a saucepan. Add butter and spices and stir the mixture until  smooth.

Lightly whisk the egg and milk and mix the egg mixture into the saucepan while the sugar is still warm. Then allow the mixture to cool.

Mix flour, xanthan gum, baking powder and baking soda in a bowl. Incorporate the dry ingredients into the cooled mixture. Work the mixture until it forms a dough. If it is too loose add in a little bit extra flour.

Put dough into a bowl and sprinkle with some flour. Cover with plastic film and let the dough rest overnight in the refrigerator.

Shape the dough into buns and flatten them out into a cylinder shape. Place them on a baking sheet. Bake the cookies in the oven at 390F degrees, for 15 minutes.