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.
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.
Notes
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.
Nutrition
Calories: 158kcalCarbohydrates: 22gProtein: 1gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.05gSodium: 121mgPotassium: 5mgFiber: 1gSugar: 15gVitamin A: 427IUVitamin C: 0.003mgCalcium: 8mgIron: 0.4mg
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