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.

Course Baking, Cookies & Bars

Cuisine Canadian

Keyword gluten free cookies, gluten free shortbread, Whipped Shortbread Cookies

Prep Time 20

Cook Time 22

Total Time 42

Servings 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

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.

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