An easy recipe for gluten-free shortbread cookies. A buttery, slightly sweet, tender but crisp cookie made with just 5 ingredients. The recipe also includes a how-to video!
1 ½cupsunsalted butter, softened For dairy-free or vegan use Smart Balance butter.
1cuppowdered sugar
1teaspoonpure vanilla extract
1/2teaspoonsalt
3cupsall-purpose gluten-free flour with xanthan gumI like Pillsbury gluten-free flour. Not all gluten free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
1cupgluten-free chocolate chips for drizzling/dipping optionalFor dairy-free or vegan use Nestle Toll House Allergen Free Semi-Sweet Morsels or Enjoy Life chocolate chips
Preheat oven to 325°F. Line a baking sheet with parchment paper.
In a large bowl beat the butter with an electric mixer until smooth.
Add in the powered sugar and continue mixing until fully combined. Add in the vanilla and salt and mix until fully combined. Scrap down the sides of the bowl if needed.
Add in half of the gluten-free flour and mix until well blended. Add in the rest of the gluten-free flour and mix until the ingredients are fully combined and the cookie dough starts to form. The mixture will be crumbled and soft.
With a spatula or your hands, bring the cookie dough together into a ball.
Transfer the cookie dough ball onto a lightly floured surface and use a rolling pin to roll out the cookie dough to just over 1/4-inch thickness. Use a 2 1/4-inch cookie cutter to cut into shapes. Repeat the steps with the scrap dough.
Transfer the cut out cookies to the prepared baking sheet. Space cookies at least 1-inch apart. Pierce the cookies with the tips of a fork. Don't skip the step to piece the cookie dough with the fork. It is not for decoration, but to help for a more even baking.
Bake on the middle rack for 15 minutes or until a light golden color. Only bake one cookie sheet at a time for even baking. Please watch your ovens because all ovens are different.
Allow the cookies to completely cool on baking sheet before enjoying or dipping in chocolate.
To dip/drizzle the cookies in chocolate, melt the chocolate chips in a heatproof bowl in the microwave for 15 second increments, stirring well in between, until completely melted. Dip cooled cookies in melted chocolate or drizzle the chocolate over cookies. Allow the chocolate to harden completely before enjoying the cookies.
Store leftovers in an airtight container.
Video
Notes
I like Pillsbury gluten-free flour. Not all gluten free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
For dairy-free or vegan option: butter use Smart Balance butter or your favorite vegan butter.
For dairy-free or vegan option: chocolate chips use Nestle Toll House Allergen Free Semi-Sweet Morsels or Enjoy Life chocolate chips.
Mama says, "Make sure to check all of your labels!"