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A tin of gluten free Whipped Shortbread 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 you will not believe is gluten free.
5 from 1 vote
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Course: Baking, Cookies & Bars
Cuisine: Canadian
Keyword: Whipped Shortbread Cookies
Cook Time: 22 minutes
Servings: 22 cookies
Calories: 128kcal
Author: Cinde Little

Equipment

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
  • 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. Let cookies cool on baking sheet for for several minutes then transfer to wire racks and cool completely.
  • Store in airtight containers, double wrap for maximum freshness.

Notes

For cut cookies shape the dough into a log on top of a piece of waxed paper. Without adding extra flour roll the dough back and forth until you have an evenly shaped log. Using a fresh piece of waxed paper place holiday candy sprinkles in the centre. Lay the log on top and slowly roll it in the sprinkles to generously cover the entire log. Refrigerate overnight. Cut into thick slices (½ or ¾-inch) and bake as directed.

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.