These gluten-free nutmeg cookies are on of my favorite childhood Christmas cookies! This is a recipe from my Grandma’s kitchen and she makes them every year during the holidays. I took her original recipe and was easily able to make it gluten-free with Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour.

The cookie itself is similar to a shortbread cookie with nutmeg flavoring. It’s topped with a yummy dairy-free buttercream frosting and festive sprinkles!

Pull out your stand mixer (or hand mixer) and get started on making this perfect little cookies! They’re a cute little cookie to add to your holiday cookie trays.

Here’s everything you’ll need to get started on these cookies:

• Gluten-free flour
• Dairy-free butter
• Nutmeg
• Vanilla and rum extracts
• Sugar
• An egg
• Powdered sugar
• Dairy-free milk

Gluten-Free Nutmeg Cookies

You won't be able to stop eating this delicious little nutmeg log cookies! A melt in your mouth shortbread cookie base with a tasty vanilla and rum flavored frosting. Decorate them for any holiday occasion.

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Course Dessert

Ingredients

  

• 3 cups gluten-free flour sifted
• 1 tsp nutmeg
• 1 cup dairy-free butter room temperature
• 2 tsp vanilla
• 2 tsp rum extract
• ¾ cup sugar
• 1 egg beaten

Frosting

• 3 tbsp dairy-free butter room temperature
• ½ tsp vanilla
• 1 tsp rum extract
• 3 cups powdered sugar
• 2 – 3 tbsp dairy-free milk I used coconut milk

Instructions

 

• Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
• Sift flour and nutmeg together and set aside.
• Cream the butter with the vanilla and rum extract. Gradually add sugar. Blend in the egg and add the dry ingredients. Mix throughly.
• On a floured surface, shape small pieces of the dough into long rolls. About ½ inch in diameter.
• Cut rolls into 1 ½ inch 'logs' and place on your baking sheet.
• Bake in the oven for 12- 15 minutes. Remove from oven when edges are starting to turn golden. and transfer to a cooling rack.

Frosting

• Cream together butter, vanilla and rum extract.
• Alternate between adding the powdered sugar and milk.
• Beat until frosting is a spreadable consistency, about 3 – 5 minutes.
• Pipe onto cooled cookies or spread on with a knife.
• Optional: top with festive sprinkles!