Gluten Free Shortbread Cookies
These gluten-free shortbread cookies are buttery, tender, and perfect for any occasion. With simple ingredients and easy-to-follow steps, they are the ultimate treat for gluten-free dessert lovers.
Ingredients
For the Base:
- 1 3/4 cups 262g gluten-free measure-for-measure flour
- 1 cup 120g powdered sugar
- 1/2 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 14 tablespoons 200g unsalted butter, chilled and cut into 1/4-inch pieces
Optional for Dipping:
- High-quality semi-sweet chocolate if you want to dip your cookies for a decadent touch
Note: For best results, use a gluten-free 1:1 baking flour blend that contains xanthan gum. This will help prevent the cookies from being too crumbly.
Instructions
- Mix the Dry Ingredients
- In the bowl of a stand mixer, combine the gluten-free flour, powdered sugar, and salt. Mix on low speed with the paddle attachment for 1-2 minutes until the ingredients are well combined.
- Add the Wet Ingredients
- Add the vanilla extract and chilled butter to the dry ingredients. Start mixing on medium-low speed, and then increase to medium for 3-5 minutes. The dough will initially appear powdery but will become more cohesive as the butter incorporates.
- Roll Out the Dough
- Dust a piece of parchment paper with gluten-free flour. Roll the dough out until it is about 1/3-inch thick. Use a cookie cutter, pizza cutter, or knife to cut the dough into squares or rectangles.
- Prepare for Baking
- Transfer the cut dough onto an ungreased baking sheet, spacing each piece about 1 inch apart. If there are any dough scraps, compress them together and re-roll. Be sure to dust off any excess flour.
- Chill the Dough
- Place the baking sheet in the refrigerator for 30 minutes to allow the dough to firm up and maintain its shape while baking.
- Preheat the Oven
- While the dough chills, preheat the oven to 350°F (175°C). This ensures that the cookies bake evenly and retain their structure.
- Bake the Cookies
- Once the dough has chilled, bake the cookies for 14-16 minutes or until they are just set. You’ll know they are ready when the edges are lightly golden.
- Cool the Cookies
- Allow the cookies to cool on the baking sheet for 15 minutes. Once cooled, transfer them to a wire rack to cool completely.
Notes
Nutrition Facts (Per Serving):
- Calories: 184 kcal
- Carbohydrates: 25g
- Protein: 2g
- Fat: 8g
- Saturated Fat: 4g
- Cholesterol: 24mg
- Sodium: 185mg
- Potassium: 15mg
- Fiber: 1g
- Sugar: 18g
- Vitamin A: 190 IU
- Vitamin C: 0.1mg
- Calcium: 32mg
- Iron: 0.6mg