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gluten-free-shortbread-cookies
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Gluten-Free Shortbread Cookies

Gluten-Free Shortbread Cookies that are perfect for every occasion. Crumbly and buttery!
Prep Time30 minutes
Active Time10 minutes
Chill Time30 minutes
Total Time1 hour 10 minutes
Keyword: gluten-free shortbread cookies, shortbread cookies
Yield: 24 Cookies

Ingredients

  • 100 grams of Unsalted Butter at Room Temperature
  • 80 grams of Granulated Sugar
  • 250 grams of GF All-Purpose Flour
  • ¼ teaspoon of Salt
  • ½ teaspoon of Xanthan Gum
  • 1 tablespoon of Cornstarch
  • 4 tablespoon of Milk

Instructions

  • In a stand-alone mixer with the paddle attachment, beat the butter at medium-high speed until smooth. Then add the sugar, vanilla extract, and beat until creamy. (Don't beat until fluffy).
  • In a separate bowl, mix the flour, xanthan gum, and salt.
  • Slowly add the dry ingredients to the wet ingredients. Keep beating the dough until all the ingredients are combined, and the dough is crumbly.
  • If the dough is too crumbly and cannot be shaped into four separate balls, add 4 tablespoon of Milk/Water and mix at low speed until combined.
  • Now divide the dough into four separate balls.
  • Afterward, roll one of the dough balls flat (4 mm thickness) and shape your cookies.
  • Place the shortbread cookies a few centimeters apart on a baking tray lined with baking paper.
  • Repeat steps 6 to 7 until you are out of dough.
  • Chill the shortbread cookies in the fridge for at least 30 minutes (Optional)
  • Preheat the oven to 180° degree celsius.
  • Remove the shortbread cookies from the fridge and bake them for 10-12 minutes or until the edges are golden brown.
  • Allow the cookies to cool to room temperature before decorating or serving.