These shortbread cookies are spiced with cinnamon, ginger, and nutmeg, and topped with a creamy vanilla frosting. These are a wintertime favorite! Try this simple gluten free recipe this weekend and enjoy a cup of tea and a few of these buttery cookies.
This is the perfect time of year to do a little baking. And with the cold weather, if you can incorporate warming spices like cinnamon, ginger, and nutmeg, that’s even better!
Shortbread is always a nice addition to a cookie tray – it’s light, buttery, and rich. And thankfully, it’s pretty easy to make good shortbread cookies with allergy friendly ingredients!
- Gluten Free Flour Blend – Namaste Perfect Flour Blend works well for shortbread. If you have a different store bought gluten free flour blend that you prefer, that would probably be okay. Almond flour or coconut flour will not work well.
- Vegan Buttery Spread – Earth Balance Soy Free Vegan Buttery Spread works very well for shortbread cookies. You could also use the Baking Sticks if you prefer.
- Sugar – I used Wholesome Sweeteners Organic Cane Sugar for this recipe. You could also use regular granulated sugar. If you use a sugar like coconut sugar or date sugar the cookies will have a darker color and a different flavor.
These cookies are light and delicious, like typical shortbread cookies. You will love the buttery, rich texture.
Step by Step Instructions
- Cream the vegan buttery spread and the sugar in the mixer.
- Add the gluten free flour and the spices.
- Mix on medium speed until the dough comes together.
- Roll the dough into balls and flatten each slightly with the back of a spoon.
- Bake at 350 degrees F for about 12 minutes.
- Mix up the dairy free frosting.
- Frost the cooled shortbread cookies, and sprinkle a little cinnamon on top of you like.
Store leftover cookies in an airtight container. They should stay fresh for about 4-5 days.
You can also freeze the dough if you like. This is a great way to get a jump start on your holiday baking. Just roll the dough into balls, then place on a cookie sheet in the freezer. Once frozen, place in a freezer bag and freeze for up to 3 months.
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Spiced Shortbread Cookies with Frosting (Gluten Free, Vegan).
Buttery shortbread cookies are spiced with cinnamon and ginger and topped with a deliciously sweet frosting to make a tasty treat for fall.
For the cookies:
For the frosting:
Put the buttery spread and powdered sugar in a mixing bowl, and beat until smooth.
Add the gluten free flour blend, salt, cinnamon, ginger, and nutmeg, then mix on low speed until the dough comes together.
Preheat the oven to 350 degrees F. Line two cookie sheets with parchment paper.
Scoop out a tablespoon of dough at a time. Roll the dough into balls, and place on the cookie sheets, leaving about 1.5 inches in between cookies.
Use the back of a spoon to gently flatten each cookie.
Repeat with remaining dough. You can probably fit about 12 cookies on a cookie sheet
Bake at 350 degrees F for about 12-14 minutes. Allow the cookies to cool completely before moving.
Make the frosting:
Place the powdered sugar, the vegan buttery spread, vanilla, and water in a mixing bowl. Mix on medium speed. If the frosting seems too thin, add a little more confectioner's sugar. If it's too thick, add a little more water.
Once the frosting reaches your desired consistency, turn off the mixer.
Frost the cooled shortbread cookies. Sprinkle a little more cinnamon on top of the frosted cookies if desired.
Nutrition facts are for one 2.5 inch cookie with frosting.
You can freeze this shortbread dough if you wish – just roll the dough into balls, place them on a cookie sheet in the freezer, and then place them in a freezer bag once they’re frozen. It should stay fresh for up to 3 months. You could also shape the dough into a log to freeze it. That way you could slice the dough before baking.
Store leftover cookies in the refrigerator. They should stay fresh for about 5 days.