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    Home » Recipes » Gluten Free Cookies

    Gluten Free Whipped Shortbread Cookies

    Published: Dec 5, 2024 by Cinde LittleThis post may contain affiliate links10 Comments

    Jump to Recipe Print Recipe

    These gluten free Whipped Shortbread cookies have the melt-in-your-mouth buttery taste everyone loves. The holidays are all about tradition and gluten free cooks want cookie recipes that taste and look just like they remember. This is it!

    A tin of gluten free Whipped Shortbread cookies decorated with red and green sprinkles. this gluten free recipe

    Whether you're remaking old favourites or diving into gluten free cookies for the first time, there's going to be some trial and error. Focus on one or two recipes at a time and pay attention to what works. That's how my sugar cookies and gingerbread (made with different flour combinations) became part of my holiday recipe collection.

    Jump to:
    • Ingredients
    • Instructions for Gluten Free Cookies
    • Substitution Tips
    • Variations
    • Get & Give Tools to Gluten Free Bakers
    • Storage
    • Top Tip for Gluten Free Cookies
    • Gluten Free Whipped Shortbread Cookies
    • Frequently Asked Questions

    Ingredients

    Before there were so many all-purpose flour blends, gluten free recipes used individual flours and starches. This shortbread uses white rice flour, cornstarch and tapioca starch to give the perfect taste and texture I want in shortbread. I'm set up to bake recipes like this so I'm not looking for one that uses a flour blend.

    • Butter - I use regular salted butter to get the buttery taste you expect with shortbread.
    • Icing sugar - The fine powder of icing sugar contributes to the melt-in-your-mouth texture.
    • Vanilla - An expensive ingredient that is important to the taste of baked goods. Artificial vanilla extract is acceptable to me.
    • White rice flour - Although too much white rice flour can make gluten free baking taste gritty, this recipe has the right ratio of flour and starch for shortbread.
    • Cornstarch - I use cornstarch for cooking and less often in baking, but in this shortbread recipe the fine texture of cornstarch works well.
    • Tapioca starch - Using two starches in gluten free baked goods improves the texture compared to using one alone.
    • Xanthan gum - an ingredient gluten free cooks need, it's the glue that adds structure in gluten free baking.

    See recipe card for exact amounts.

    Instructions for Gluten Free Cookies

    Drop Method: The old fashioned method for drop cookies is done with two spoons. Scoop up some dough with one spoon and push it off the spoon onto the baking pan with the second one. If that's the look you're looking for you're done.

    Fork Press: If your family makes shortbread that is slightly flattened with a fork then do that. Keep a small dish of sweet rice flour or tapioca starch, with your baking supplies. Dip the fork in then press lightly.

    Substitution Tips

    In many recipes I give you options to substitute flours/starches. I can't do that with my cookie recipes (because I can't eat enough cookies to test them repeatedly) so here are some tips if you must substitute.

    Flours and Starches - If you have other dietary restrictions I recommend you search the web for three or four recipes, already written for gluten free, to compare. Do a head-to-head comparison for the fastest way to get to your perfect version.

    Butter - I would not make shortbread with anything but real butter.

    Xanthan gum - The best substitute for xanthan is guar gum. Use it in equal amounts in any recipe calling for xanthan gum.

    Variations

    Sliced Cookies: This cookie dough can be rolled into a log, wrapped and sliced later. Divide the dough into 2 or 3 pieces and drop onto wax paper. Use the paper to shape the dough into a log the size you want.

    Once you have uniform logs, rewrap them using a fresh piece of clear wrap, wax paper or parchment. Refrigerate overnight. It can be kept in the fridge for 10 days.

    Cookie Dough Logs as Edible Gifts: To give a gift of cookie dough wrap each log like a party cracker with clear or coloured cellophane and holiday ribbon. The final touch is a hand written gift tag with the baking instructions.

    Get & Give Tools to Gluten Free Bakers

    The right tool for the right job makes life in the kitchen more enjoyable. I most often make my shortbread cookies using a portion scoop.

    • With a small portion scoop you can quickly and easily make uniform sized cookies that will bake evenly.
    • A set of three portion scoops would be a great gift, to keep or give, so buy them right now. If you're reading about shortbread it must be the season of giving.

    Storage

    Store baked cookies in tins in a cool place. Freezing cookies tends to dry them out so is not recommended. If you can't eat them all in two weeks my best advice is, try harder!

    Top Tip for Gluten Free Cookies

    Organize for success. Baking cookies is supposed to be fun. If you're still looking in ten places for all the ingredients it's time to fix that. As gluten free bakers we have more ingredients than we used to. Whether it's managing all the flours or organizing items together, the effort will pay off in the end.

    Rolled Shortbread with holiday sprinkles on a Christmas box.
    A tin of gluten free Whipped Shortbread cookies decorated with red and green sprinkles.

    Gluten Free Whipped Shortbread Cookies

    In December shortbread is on my list of cookies to bake, eat and share. This is a melt-in-your-mouth shortbread recipe that no one will believe is gluten free.
    5 from 1 vote
    Print Pin Rate
    Course: Baking, Cookies & Bars
    Cuisine: Canadian
    Keyword: gluten free cookies, gluten free shortbread, Whipped Shortbread Cookies
    Prep Time: 20 minutes minutes
    Cook Time: 22 minutes minutes
    Total Time: 42 minutes minutes
    Servings: 22 cookies
    Calories: 128kcal
    Author: Cinde Little

    Equipment

    • Cookie scoops set of 3

    Ingredients

    • 1 cup butter room temperature
    • ½ cup icing sugar
    • 1 teaspoon vanilla
    • 120 grams white rice flour 1 cup
    • 70 grams cornstarch ½ cup
    • 35 grams tapioca starch ¼ cup
    • ½ teaspoon xanthan gum
    • maraschino cherry pieces or candy sprinkles
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 300°F. Line baking sheets with parchment paper.
    • In large bowl of an electric mixer beat butter, icing sugar and vanilla on medium speed until mixed well.
    • In a medium bowl combine white rice flour, cornstarch, tapioca starch and xanthan gum. Whisk to thoroughly combine.
    • With mixer on low speed slowly add the flour mixture. Once it is all combined increase speed to medium and beat for 5 minutes.
    • Make dough balls using a small scoop.
    • Place the dough balls onto the prepared baking sheets about 2-inches apart. Flatten the dough balls slightly with damp fingers. Dip the tines of a fork in flour then gently press into the top of each cookie.
    • Decorate cookies with festive sprinkles or pieces of maraschino cherry.
    • Bake in preheated oven, 22-25 minutes, until set but not brown. Set baking sheet on wire rack and allow cookies to set on the baking sheet for several minutes. Then transfer to wire racks and cool completely. Store in airtight containers, double wrap for maximum freshness.

    Notes

    Cookie Dough Logs: Divide the cookie dough into 2 or 3 pieces and drop onto wax paper. Use the paper to shape the dough into a log without adding extra flour. Once you have uniform logs rewrap them using a fresh piece of clear wrap, wax paper or parchment. Refrigerate overnight.
    Gift tag instructions: Refrigerate until ready to bake. Cut into slices (½ to ¾-inch thick) and bake in 300°F oven for 22-25 minutes until set but not brown. 

    Nutrition

    Nutrition Facts
    Gluten Free Whipped Shortbread Cookies
    Amount Per Serving (1 cookie)
    Calories 128 Calories from Fat 72
    % Daily Value*
    Fat 8g12%
    Saturated Fat 5g31%
    Trans Fat 0.3g
    Polyunsaturated Fat 0.3g
    Monounsaturated Fat 2g
    Cholesterol 22mg7%
    Sodium 69mg3%
    Potassium 9mg0%
    Carbohydrates 12g4%
    Fiber 0.3g1%
    Sugar 3g3%
    Protein 1g2%
    Vitamin A 258IU5%
    Calcium 3mg0%
    Iron 0.1mg1%
    * Percent Daily Values are based on a 2000 calorie diet.

    Frequently Asked Questions

    Can I substitute a gluten free flour blend for shortbread?

    No, a gluten free flour blend will not give the same lightness you want for shortbread cookies and the slightly sandy texture. If you're serious about cookies organize yourself so baking recipes like this is a breeze. You won't regret it!

    __________________________________________________________________________

    New here? I've got the help you need to learn to make gluten free food the whole family wants to eat. Subscribe and get your free resource, 29 Tips for GF flour.

    Send me those 29 Tips!

    🎉 I made it into the Top 100 Gluten Free Blogs for 2025 and the Top 40 Gourmet Food Blogs. Learn all the ways I can help you by visiting this page, Everyday Gluten Free Gourmet.

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    Comments

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      Recipe Rating




    1. Joanne

      April 30, 2025 at 12:17 am

      Is there any chance I could replace the butter? I am dairy free. Do you think coconut oil would work?

      Reply
      • Cinde Little

        April 30, 2025 at 7:41 am

        Hi Joanne! Dairy free is always a challenge in recipes where butter is the main component. I have had success in other recipes using vegan buttery sticks as a 1:1 substitute for butter. If you want to try coconut oil first here's how. Coconut oil is 100% fat, while butter is about 80% fat and 20% water. This difference means your shortbread may spread more and turn out more delicate or even a bit greasy. Try using slightly less coconut oil; for every 1 cup of butter, try ¾ to ⅞ cup coconut oil. If you try it let me know how it turns out. There are always readers looking for the answer. Happy baking!

        Reply
    2. Jodi

      October 24, 2023 at 6:25 am

      I have three questions. Can I replace zantham with guar gum? What is icing sugar? And do you think once the cookie is flattened that I can use a cookie press (for design) onto it? Thanks

      Reply
      • Cinde Little

        October 24, 2023 at 4:26 pm

        Hi Jodi! According to America's Test Kitchen (my best resource) guar gum can be used in place of xanthan gum in muffins, cakes, cookies, brownies and pie dough. Baked goods with guar gum are a bit more pasty/starchy. Xanthan gum also gives baked goods a longer shelf life. Second question; icing sugar is the same as powdered sugar or confectioners' sugar. Last question; yes, I think you can press a design into this cookie dough if you make a log and slice it the way I did in one of the photos. For gluten free dough the fridge is your friend so keep the dough you're not working with cold. Work in small batches and if at any point the dough is difficult to handle put it back in the fridge for 15 minutes or so. Best of luck with your shortbread, I think it will be fabulous!

        Reply
    3. Abby Lynn

      November 30, 2022 at 12:08 pm

      5 stars
      Great recipe! Delicious!

      Reply
      • Cinde Little

        November 30, 2022 at 1:44 pm

        I agree Abby, you'd never know it was gluten free. Thanks!

        Reply
    4. Tricia

      November 28, 2022 at 9:55 pm

      These cookies are fantastic. Taste just like regular shortbread

      Reply
      • Cinde Little

        November 28, 2022 at 10:38 pm

        Thanks Tricia! You know I think so too. Happy holiday baking!

        Reply
    5. Karen Saville

      December 24, 2021 at 3:29 pm

      Cinde,
      I haven't been baking much this year, and its been since March since I've been to your site.
      It looks FANTASTIC! You're so ready for Christmas! I wish I came here earlier this year.
      Karen

      Reply
      • Cinde Little

        December 28, 2021 at 4:24 pm

        Hi Karen! I'm glad you came to visit and thanks for your kind words. No one is ever really ready for Christmas, are they? ha ha Be sure to bookmark the site and come back or subscribe and manage email, whatever works best for you. Cheers!

        Reply

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    A tin of gluten free Whipped Shortbread cookies decorated with red and green sprinkles.

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