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!
Buttery cookies go so well along with other cookie varieties on a holiday dessert table. Try paring these with chocolate tutu cookies, chocolate crinkles, or oatmeal lace cookies.
These shortbread cookies are similar to some of my other shortbread recipes, like this lemon variety and these orange frosted cookies.
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!
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Ingredient Notes
- 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.
Texture
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.
Storage
Store leftover cookies in an airtight container. They should stay fresh for about 4-5 days.
Freezing
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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Recipe
Spiced Shortbread Cookies with Frosting (Gluten Free, Vegan).
Ingredients
For the cookies:
- 1 cup vegan buttery spread
- 1 cup powdered sugar
- 2 cups gluten free flour blend
- ½ teaspoon salt
- ¾ teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
For the frosting:
- 3 Tablespoons vegan buttery spread
- 2 cups confectioner's sugar
- 1 teaspoon vanilla extract
- 2 Tablespoons water
Instructions
- 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.
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These cookies are delicious!