Fall Spice Shortbread Cookies

These fall spice shortbread cookies are so soft in the middle with a light crunch on the edges. They are the perfect cookie to serve at a harvest party, Fall outdoor movie night or your Thanksgiving gathering.

Ingredients

Fresh-milled soft white wheat flour (all-purpose flour can be used as well)

Pumpkin spice

Salt

Coconut sugar

Egg

Vanilla extract

Butter, softened

Directions

1. Using the paddle attachment of your mixer, cream the butter and sugar. Add the egg and vanilla. Beat together until smooth and creamy.
2. Slowly add the flour, pumpkin spice and salt. Beat on the lower setting until the dough forms.
3. Place the dough on a piece of parchment paper. Fold up the sides and place in the refrigerator for 30 minutes.
4. After the dough is finished chilling, divide the dough into even portions. There should be around 15 sections.
5. Roll into balls. Place on a parchment lined baking sheet.
6. Using a cookie stamp or cookie cutter, spread a light dusting of flour on the imprint. Place the stamp on top of the ball. Go straight down with the stamp and then pull straight up. The cookie dough should release and you’ll see the pretty design. Depending on the cookie stamp you use, you might need to use a knife and trim off any excess dough.
7. Bake in a 350°F oven for 9-12 minutes. I have a convection oven and mine were good at 11 minutes.
8. Allow to cool for 10 minutes.

Maple Glaze

Heavy Cream

Maple Syrup

Unsalted butter, melted

Vanilla extract

Salt

Arrowroot powder

Directions

1. Melt the butter.
2. Next, add all the ingredients except the arrow root powder. Mix until throughly combined.
3. Now, add the arrowroot powder. Stir until creamy.
4. Your glaze should be a little thick.
5. Brush the glaze over each cookie. The imprint should be more pronounced now.

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TIPS

• The flour in this cookie makes a difference – If using fresh-milled flour, it’s best to use a gram measurement. Freshly milled flour is more denser than all-purpose flour making weight measurements more reliable. It can differ based on the grain type and milling process. The 315 grams of flour equals around 2 1/2-2 2/3 cups of freshly-milled flour. If using all-purpose flour, use 2 2/3 cups.
• The glaze on top of the cookie is optional but you’ll get a great maple fall flavor.
• Confectioner sugar can be substituted for the arrowroot powder. It will make the cookie a tad bit sweeter.

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What is a Shortbread Cookie?

A shortbread cookie is a classic, simple cookie made primarily from butter, flour, and sugar. It’s called “shortbread” because the high amount of butter produces a tender, crumbly texture—the old baking term “short” means a dough that breaks easily.

A good shortbread is: Butter, tender, slightly crisp and melts in your mouth. It isn’t meant to be chewy or cakey.

Why You’ll Love These Cookies

• These fall spice shortbread cookies have the perfect amount of pumpkin spice. They are buttery and have a slight crunch.
• They are fun to make with friends and kids.
• Shortbread cookies are light so if you are sitting around the fire eating a bowl of chili, grab a cookie or two.

Items Used in This Recipe

Paring knife

Baking sheet

Parchment paper

Warming trivet

Fall cookie stamps

Glass pumpkin cloche with wood pedestal

Other Fall Recipes

Pumpkin Spice Crunch Bagels

Old-Fashioned Apple Pie

Pumpkin Maple Sourdough Scones

Fall Spice Shortbread Cookies

These cookies have just the perfect pumpkin spice flavor. They are buttery with a slight crunch. The leaves and acorn in the imprint makes it the perfect cookie for your Fall gathering.

Print Recipe Pin Recipe

Servings: 15 cookies

Ingredients Method Notes

Ingredients

  

Cookie Dough

• 315 g fresh-milled soft white wheat flour (or use all-purpose flour)
• 1 tbsp pumpkin spice (ground_
• 1/2 tsp salt
• 1 cup coconut sugar
• 1 egg
• 1 tsp vanilla extract
• 1 cup grass-fed butter (softened)

Maple Glaze

• 1 tbsp heavy cream
• 1 tbsp maple syrup
• 1 tbsp grass-fed butter
• 1/2 tsp vanilla extracts
• pinch of salt
• 1/4 tsp arrowroot powder

Method

 

Cookies

1. Using the paddle attachment of your mixer, cream the butter and sugar. Add the egg and vanilla. Beat together until smooth and creamy.
2. Slowly add the flour, pumpkin spice and salt. Beat on the lower setting until the dough forms.
3. Place the dough on a piece of parchment paper. Fold up the sides and place in the refrigerator for 30 minutes.
4. After the dough is finished chilling, divide the dough into even portions. There should be around 15 sections.
5. Roll into balls. Place on a parchment lined baking sheet.
6. Using a cookie stamp or cookie cutter, spread a light dusting of flour on the imprint. Place the stamp on top of the ball. Go straight down with the stamp and then pull straight up. The cookie dough should release and you’ll see the pretty design. Depending on the cookie stamp you use, you might need to use a knife and trim off any excess dough.
7. Bake in a 350°F oven for 9-12 minutes. I have a convection oven and mine were good at 11 minutes.
8. Allow to cool for 10 minutes.

Maple Glaze

1. Melt the butter.
2. Next, add all the ingredients except the arrow root powder. Mix until throughly combined.
3. Now, add the arrowroot powder. Stir until creamy.
4. Your glaze should be a little thick.
5. Brush the glaze over each cookie. The imprint should be more pronounced now.

Notes

The glaze on top of the cookie is optional but you’ll get a great maple fall flavor.

Confectioner sugar can be substituted for the arrowroot powder. It will make the cookie a tad bit sweeter.

The flour in this cookie makes a difference – If using fresh-milled flour, it’s best to use a gram measurement. Freshly milled flour is more denser than all-purpose flour making weight measurements more reliable. It can differ based on the grain type and milling process. The 315 grams of flour equals around 2 1/2-2 2/3 cups of freshly-milled flour. If using all-purpose flour, use 2 2/3 cups. Confectioner sugar can be substituted for the arrowroot powder. It will make the cookie a tad bit sweeter.

I hope you enjoy making this recipe for you and your family all year long.  Please share this post over on Pinterest and tag me on Instagram.

Wendy Lea Walker, NTP

Nutritional Therapy Practitioner

I’m Wendy. A wife, empty-nester mama, homemaker, homebaker, gardener and small-time farmer. I love sharing wisdom and knowledge I’ve learned along the way. Anyone can garden or homestead, no matter where you live. It’s a mindset. You just have to start somewhere. I believe food is medicine. Feed the body real whole foods and healing will begin. I’m an advocate for eating real food and enjoy sharing all my fresh-milled flour recipes. I’ve learned to slow down over the years from all the noise that came with life and enjoy creating a simple cottage home.