Gluten-Free Nutmeg Cookies

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.
Course Dessert


  • 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


  • 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


  • 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.


  • 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!
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