Gluten-Free Three Spice Cookie Squares
BY Brimly.July 26, 2026
Photo By Editors @ the Brimly Test Kitchen
MID TaskPREP: 30 minGluten-freesweet Treat Now, Why This Recipe and What Makes It Special?
There is just something about a cookie like this that feels right on a chilly, snowy day. I'm imagining snowflakes tapping against the window, all bundled up on a sofa, and of course holding a hot beverage. These are the kinds of moments that this recipe was made for. These Gluten-Free Three Spice Cookie Squares capture that feeling perfectly. The combination of cinnamon, ginger, and allspice creates a warm flavor that immediately reminds me of the holiday season. That's exactly why I loved adding this recipe to our Christmas in July collection. Sure, it's the middle of summer, but Christmas is closer than it was yesterday, and I think that's reason enough to celebrate with something seasonal.
What makes these cookies especially fun is how simple they are to make. The dough rolls out beautifully and can be cut into almost any shape you like. I rolled mine to about ½-inch thick, which gave me a soft, sturdy cookie with plenty of texture, but you could easily roll them anywhere between ¼ inch and ½ inch thick depending on your preference. If you have seasonal cookie cutters tucked away somewhere, now is the perfect excuse to pull them out. And if you don't, that's completely fine too. I simply measured and cut mine into 2-inch squares with a knife, and they turned out wonderfully. Sometimes the simplest approach is the best one.
Lessons Learned
One of the biggest lessons from this recipe was just how effective shortening can be in gluten-free baking. If you've noticed that many of our cookie recipes this month have used shortening as the primary fat, that's completely intentional. In my experience, shortening does an excellent job of helping cookies hold their shape while baking. When making cutout cookies, the last thing I want is a cookie that spreads all over the baking sheet.
These cookies baked exactly as I placed them on the tray, no spreading at all. They came out beautifully golden and held every edge and corner perfectly. If you choose to use butter instead, I would recommend chilling the dough before baking. Even then, I can't guarantee the cookies will hold their shape quite as well. Personally, I use Spectrum shortening, and I've been very happy with the results. It adds richness, provides the fat content needed for a tender cookie, and helps create the reliable texture I was looking for.
I also learned that these cookies need to be handled gently after cutting. Since the dough is gluten-free, it can be a little delicate when transferring pieces to the baking sheet. A thin spatula works best here. Once they make it into the oven, though, they bake golden and fill the entire house with a scent that feels like Christmas all over again.
How to Make It Your Own
One of my favorite things about this recipe is that it serves as a bit of a blank canvas. The cinnamon, ginger, and allspice create a balanced flavor on their own, but there are plenty of ways to customize it. You could decorate the cookies with icing, dip half of each cookie into melted chocolate, or even increase the ginger slightly if you'd like a little extra spice.
You can also experiment with different shapes and sizes. Squares worked perfectly for me, but stars, trees, snowflakes, or gingerbread people would all work great. If you decide to adjust the sugar levels, just keep in mind that additional sugar may encourage more spread during baking. A little experimentation is always fun, but it's something worth being mindful of when working with cutout cookies.
Pro Tip: For the best texture, bake these cookies for 20 minutes at 350°F. They are certainly enjoyable at 15 minutes, but I found that the extra few minutes create a slightly firmer cookie that's absolutely perfect for dunking into a hot beverage.
Summary Notes:
This is easily one of my favorite spiced cookie recipes we've made this year. It delivered exactly what I hoped it would. Full of Christmas spirit, these cookies are everything I imagined when I first started developing the recipe. If you decide to give these Gluten-Free Three Spice Cookie Squares a try, I'd love to hear what you think. Did you make any changes? Did you use cookie cutters or keep things simple with squares? However you make them, I hope they bring a little warmth and comfort to your kitchen.
Tried it? Let us know how it went in the comments below.
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Essentials you’ll need:
view:LISTENIngredients
1 cup gluten-free flour (no xanthan gum) [BUY]
¼ cup almond flour [BUY]
2 Tbsp milk powder [BUY]
½ tsp fine sea salt
2 Tbsp dark brown sugar
2 Tbsp granulated sugar
½ Tbsp ground cinnamon
½ Tbsp ground ginger
¼ tsp ground allspice
3 Tbsp shortening [BUY]
1 large egg
1½ tsp vanilla extract
½ Tbsp honey
1 Tbsp water
Recipe Steps
Step 1
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
Step 2
In a medium mixing bowl, whisk together the gluten-free flour, almond flour, milk powder, fine sea salt, dark brown sugar, granulated sugar, cinnamon, ginger, and allspice until well combined.
Step 3
Add the shortening to the dry ingredients. Using a fork, pastry cutter, or your fingertips, work the shortening into the flour mixture until a crumbly texture forms.
Step 4
Add the egg, vanilla extract, honey, and water. Mix until the dough begins to come together.
Step 5
Use your hands to gently bring the dough together and form it into a smooth dough ball.
Step 6
Place the dough between two sheets of parchment paper and roll it out evenly, ½ inch thick.
Step 7
Cut the dough into approximately 2-inch by 2-inch squares and transfer them to the prepared baking sheet, leaving a little space between each cookie.
Step 8
Bake for 15-20 minutes, or until the cookies are lightly golden around the edges and set in the center.
Step 9
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely before serving.
Note: I rolled the dough to approximately ½-inch thick and cut it into 2-inch by 2-inch squares, which gave me 10 cookies. If you roll the dough thinner or use different-sized cutters, you may end up with a different number of cookies.
Storage:
Store the cookies in an airtight container at room temperature for up to 7 days.
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