Go Back
Fall spice shortbread cookies

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.