Cookies, Dessert, Food, Gluten-free

Eggnog Spiced Shortbread Christmas Cookies [G.F.]

Nicoletta December 23, 2015

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These delicious gluten-free Cookies have a mix of almond meal, coconut and brown rice flour that gives a nutty taste and light, crumbly texture. The cinnamon, cardamom, and eggnog add the festive spirit.

Eggnog Spiced Shortbread Christmas Cookies

We’re almost there, my friends.

Just one day and it will be Christmas Eve, with our dinner at Loreto’s parents, food lavishness, drinking of homemade wine, unwrapping of presents, chatting and playing games, while snacking on pastries, cookies, nuts, and more. Christmas songs in the background, but mostly a simphony of  pots, pans, dishes, forks and glasses clanging and chiming.



I really enjoyed this pre-Christmas time. It wasn’t rushed or frantic or erratic. It was calm, thoughtful, evocative and heartfelt.

With Loreto we spend some time artfully decorating the outdoors, the tree, the rooms, enjoying the moment and savoring every memory connected to every piece of ornament. Taking a time to be grateful, to appreciate, to cherish. With the shopping done early and without too much fuss, we concentrated on visiting with friends and family, strolling in the city to admire the lights and sparkles, watching classic movies cuddled on the couch and baking. Yes, lots of it 😉 .

I wanted to make a shortbread dough that was gluten-free and vegan for some of the Christmas cookies. Unfortunately, I also wanted to use up some of the eggnog in the fridge and that prevented this Eggnog Spiced Shortbread Christmas Cookies to be vegan (just skip the eggnog if you want them vegan).

As usual, I played with flours, using a mix of almond meal, coconut flour, and just a touch of brown rice flour that gave the cookies a lovely nutty taste and light crumbly texture. The coconut oil made them very shortbread-like (don’t be scared to use coconut oil, it is really a great butter substitution in baking). Cinnamon, cardamom and eggnog added the festive spirit. The shape is my tribute to our Christmas tree tradition.

Eggnog Spiced Shortbread Christmas Cookies

I like using icing sugar (in place of the granulated or brown sugar) in making shortbread (or pastafrolla, in italian). It’s what makes a melt-in-your-mouth, light,  and crumbly dough. I used icing sugar in my Pasticcini di pasta frolla , Cute as a button Shortbread Cookies, Crostatine alla Nutella . They all have in common an airy, friable pastry, very pleasant to the palate when it dissolves in a powdery, sweet mouthful.

Eggnog Spiced Shortbread Christmas Cookies

These gluten-free shortbread cookies are so good you’ll forget they are not packed with butter. The semi-sweet chocolate melted in a bain-marie and whimsically dripped on them, add a delightful taste and pretty look. Just a few grains of sprinkles complete the joyful Holiday ambience.

Eggnog Spiced Shortbread Christmas Cookies

Eggnog Spiced Shortbread Christmas Cookies

Have a great, merry day and listen to the song of the day: “Baby it’s cold outside” by Idina Menzel & Michael Bublé.


Eggnog Spiced Shortbread Christmas Cookies [G.F.]

  • Prep Time: 1 hour 15 minutes
  • Cook Time: 13 minutes
  • Total Time: 1 hour 28 minutes
  • Yield: 15-20 medium sized cookies 1x


  • 1 cup almond flour
  • 1/2 coconut flour
  • 1/4 brown rice flour
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp cardamom
  • 2 Tbsp eggnog
  • 1/2 cup icing sugar
  • 1 cup coconut oil
  • 1/3 cup milk or semi-sweet chocolate chips, melted, for decoration
  • 2 tsp sprinkles, for decoration


  1. In a medium bowl, whisk together flours, salt, cinnamon and cardamom.
  2. In mixer bowl, cream coconut oil, eggnog and icing sugar together until smooth and fluffy.
  3. Turn mixer on low and slowly add flour mixture. Continue to mix on low until dough comes together. Be careful not to overmix.
  4. Roll dough between two pieces of parchment paper to whatever thickness you prefere.
  5. Refrigerate rolled out dough for at least 1 hour.
  6. Once chilled, preheat oven to 375° F. Line 2 baking sheets with parchment paper or a silicone baking mat.
  7. Remove dough from the refrigerator and using a cookie cutter, cut in shapes. Transfer the cut cookie dough to the prepared baking sheet about ½ inch apart.
  8. Bake for 10-13 minutes until cookies are slightly golden on bottom edges. Cool on the baking sheet.
  9. Re-roll the remaining dough and continue cutting until all the dough is used up.
  10. Melt the milk chocolate over a bain-marie (double boiler).
  11. Drizzle melted chocolate over cookies. Top with sprinkles as desired.
  12. Allow the chocolate to harden before serving (altough I had one while it was still warm and with the chocolate melting in my hands and lips…delicious!).


The cookies are gluten-free and if you want to make them vegan, just omit the eggnogg and use whatever flavor you like best: vanilla, almond, lemon, orange extract.

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Eggnog Spiced Shortbread Christmas Cookies

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