Gluten-Free Whipped Shortbread
Whipped shortbread cookies are buttery and delicious and this gluten-free version is no exception! A holiday must, these cookies melt in your mouth and are perfect for enjoying with a hot cup of tea or for giving away as gifts!
- Prep time
- 20 min
- Cook time
- 14 min
- Yield
- 16 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 113 grams butter, (room temperature)
- 40 grams powdered sugar ((icing sugar, confectioners sugar))
- 1/2 teaspoon vanilla extract
- 70 grams tapioca starch
- 60 grams brown rice flour
- 40 grams blanched almond flour
- 1/4 teaspoon xanthan gum
- Colored sprinkles ((optional))
Instructions
- 1
Sift the brown rice flour, tapioca starch, almond flour, and xanthan gum into a bowl. Whisk together to combine and set aside.
- 2
In a mixing bowl, add the room temperature butter and powdered sugar and beat with a mixer until light and creamy smooth, about 2 minutes, scraping down the sides of the bowl halfway.
- 3
Add the vanilla to the butter mixture and beat.
- 4
Add the flour mixture to the butter mixture and beat until no loose flour remains. Mixture will be crumbly.
- 5
Use a rubber spatula or spoon to press and mix into a cohesive dough.
- 6
Chill the dough for 30 minutes in the fridge.
- 7
Preheat oven 325F/165C.
- 8
Remove cookie dough from the fridge and divide into portions about 20 grams each. Dust hands with icing sugar and roll into balls.
- 9
Place cookie dough balls on a parchment-lined baking sheet. Press down each dough ball with a fork or flatten slightly with a glass or measuring cup. Decorate with colored sprinkles, if desired.
- 10
Bake for 12-14 minutes.
- 11
Let cookies cool on the pan for 5 minutes before transferring to a sheet of foil on the countertop to cool completely.