Gluten-Free, Dairy-Free Berger-Style Cookies


We'll we’re back in the states for a while, but that doesn’t mean we’re unpacking our bags just yet.

We’ve got a couple more jammed-packed, busy weeks on the horizon, and we’re kicking it off with a weekend trip to Maryland!

Now if you’ve never been to Maryland you’re missing out—beautiful harbors, colonial houses, rich history, and delicious food scene!

You know what I’m talking about. I'm talking crab-everything, Old Bay-flavored everything, Smith Island Cake, and Berger Cookies…mmmmm!!!

Now an established icon of Maryland—Baltimore in particular—Berger Cookies have been turned out by DeBaufre Bakeries since its opening in 1835!

For those unfamiliar, these softer, cake-like shortbread cookies are topped with a healthy dose of rich, thickly layered German-style fudge frosting.

Despite being cake-like in light, airy texture, these cookies are still rather dry so the heaping coating of frosting is a necessity. The more frosting the merrier, right? Now that’s my kind of cookie!

The flavors are each so distinctive, and yet so simple and pure that its the perfect combination without being overwhelming.

Give ‘em a try and enjoy a nearly 200-year old Baltimore treat.




For Cookies:

  • 5 1/2 tbsp vegan butter substitute
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 1/2 cups gluten-free flour
  • 1/3 cup alternative milk of choice (I used soy milk)

For Frosting:

  • 1 1/2 cups confectioner sugar
  • 1 tbsp light corn syrup
  • 2 tsp lemon juice
  • 1/4 tsp vanilla extract
  • 1/4 cup unsweetened cocoa powder
  • 1 - 2 tbsp water, depending on preferred consistency


  1. Preheat oven to 400 degreed Fahrenheit and line baking sheets with parchment paper.
  2. In a large mixing bowl, beat together butter, vanilla, baking powder and salt for 2 minutes on medium speed.
  3. Beat in sugar.
  4. Beat in the egg.
  5. Then with a spatula, fold in the flour and milk until combined.
  6. Drop tablespoon-sized scoops on the prepared cookie sheets, spaced roughly 4-inches apart.
  7. Lightly grease the bottom of a glass cup and use it to gently flatten each scoop into a 1 1/2-inch circle.
  8. Careful not to over-bake, bake the cookies 9-11 minutes until edges just begin to brown.
  9. While cookies are cooling on baking sheets, prepare the frosting.
  10. In medium bowl, whisk all frosting ingredients together until smooth.
  11. Dip the top of each cooled cookie in the frosting, swirling to give each a good coating. Return to the baking sheet and repeat with remaining cookies.
  12. Repeat process 2+ times per cookie until frosting layer is good and thick, or frosting runs out.
  13. Allow frosting to harden and set at room temperature.