This gluten free Whipped Shortbread has the melt-in-your-mouth buttery taste that everyone loves. Decorate them like your family always has, with a piece of maraschino cherry in the centre or flattened with a fork and sprinkled with candy. You won't be able to save these for the gluten free eaters only.

Christmas and shortbread go hand in hand. When it comes to cookies gluten free cooks need to create their own traditions. Whether it's a close remake or adding a new twist, you can make all your favourites.
Ingredients
When I was looking for the perfect shortbread recipe I knew it wouldn't be with an all purpose blend. For these shortbread cookies I'm willing to measure the flours separately because I know it's got the taste and texture I'm looking for.
- butter
- icing sugar
- vanilla extract
- white rice flour
- cornstarch
- tapioca starch
- xanthan gum (the glue that adds structure to gluten free baking)
See recipe card for exact amounts.
Equipment
- With whipped shortbread there's no rolling out dough. Use a small portion scoop to quickly and easily make uniform sized cookies that will bake evenly. If you don't have a scoop use two spoons; one to scoop the dough and the other to push it off the spoon onto the baking pan.
- A set of three portion scoops would be a great gift so if you're reading about shortbread it might be time to make a Christmas gift list.
How To Organize Holiday Recipes
Some people type into Google and make any recipe they find. For gluten free bakers this is a high-risk activity. There are many variables that affect baking plus the added challenge of numerous gluten free flour combinations.
If you want to enjoy baking I recommend you save your favourite holiday recipes, especially since you might not make them for the next eleven months. I have two (old fashioned) systems to keep my holiday recipes.
A Large Envelope
One year I glued a nice photo of my Christmas baking to the outside of a half-size envelope. It is filled with favourite recipes written on cards, clipped from magazines plus some given to me from friends. I’ve had this envelope for a long time and although it’s not organized it serves me well.
Three-Ring Binder
Over the years my collection of holiday recipes grew. One year I designated a three-ring binder for this plethora of recipes. I taped some recipes to full size pages, hole-punched others and even typed a few and put them in page protectors. My binder also includes the pumpkin recipes I make at Thanksgiving and Halloween, and my favourite punch recipe that I seemed to be searching for year after year. It also holds my entire turkey feast menu. It’s a mish-mash for sure but the label on the spine says Xmas Favs and it works for me.
Help With Gluten Free Cookies
Cookies are high in fat and sugar so adjustments need to be made when working with gluten free flour. There's lots to learn and it's best to tackle one recipe at a time.
- This blog post is full of Tips For Making Gluten Free Cookies.
- In this interview on A Canadian Celiac Podcast, I talk with Sue Jennett about Baking Gluten Free Cookies (episode 43).
- In my Recipe Roundup: Holiday Baking you might find a gluten free version of some old favourites.
- These cookie recipes are made with my Gluten Free Cookie Flour Blend; Gingerbread Cookies, Cappuccino Cookies, Thumbprint Cookies and Sugar Cookies.

Whatever recipe you make, be sure to have fun and enjoy the process. Let me know in the comments below how they turned out.
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Gluten Free Whipped Shortbread Cookies
Ingredients
- 1 cup butter, room temperature
- ½ cup icing sugar
- 1 teaspoon vanilla
- 1 cup white rice flour (120g)
- ½ cup cornstarch (70g)
- ¼ cup tapioca starch (35g)
- ½ teaspoon xanthan gum
DECORATING - sprinkles or maraschino cherry pieces
SPRINKLING FLOUR - sweet rice flour
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, dampen your fingers if the dough is sticky.
- Dip the tines of a fork in flour then gently press into the top of each cookie.
- Decorate cookies with festive sprinkles or a piece of maraschino cherry.
- Bake in preheated oven, 22-25 minutes, until set but not brown. Let cookies cool on baking sheet for 2 minutes, transfer to wire racks to cool completely.
- Store in airtight containers, double wrapped for maximum freshness.
Jodi
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
Cinde Little
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!
Abby Lynn
Great recipe! Delicious!
Cinde Little
I agree Abby, you'd never know it was gluten free. Thanks!
Tricia
These cookies are fantastic. Taste just like regular shortbread
Cinde Little
Thanks Tricia! You know I think so too. Happy holiday baking!
Karen Saville
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
Cinde Little
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!