dessert
Spiced Shortbread Cookies
These gluten-free spiced shortbread cookies are a perfectly tasty and healthy treat that you can feel good about eating all fall long!
A little about this recipe
These buttery little cookies taste exactly like fall should taste. They are spicy and buttery with a perfect shortbread flakiness. Plus, like all my favorite recipes, they are super easy to make. They aren’t too sweet, but my kids still devour them.
These go perfectly as an after dinner treat with a cup of tea, or a perfect breakfast cookie with a cup of coffee. (I’m a firm believer in breakfast cookies, don’t let anyone else convince you otherwise).
The second the temperature drops into the 60s around here I make a batch of these, pull out all my sweaters, and start watching Practical Magic on loop. I hope you enjoy them as much as we do!
GREEN BEE GLUTEN FREE
Spiced Shortbread Cookies
Ingredients
Instructions
Preheat oven to 350° and melt your butter slowly in a small sauce pan.
Add all your ingredients to a bowl and whisk with a fork to blend all the spices together. Then switch to a spatula and stir until batter forms a solid dough. Place dough onto a silpat on your counter (so it doesn't stick) and roll into a log.
If the dough is a little warm, place the log into the refrigerator to let it stiffen up a little. Then slice the dough into ¼ inch slices. Bake approximately 10 minutes, then let the cookies cool slightly before placing them on a cooling rack to cook completely.
Enjoy!
Brittany’s notes
I typically just use milk when making these cookies, and they stay nice and stiff and crispy. Adding apple cider gives them a wonderful sweeter flavor, but they tend to be a bit softer with less of the traditional crispy, flakiness of a shortbread cookie. I'm not a scientist. Or a professional baker. But I'm going to guess it has to do with the higher sugar content of the cider versus the higher fat content of the whole milk. Either way, they taste great so it's a win win.
