Gluten-Free Whipped Ginger Shortbread Cookies
These ginger shortbread cookies are buttery and melt-in-your-mouth delicious! You'd never guess that they're gluten-free! The addition of ginger adds a bit of zing to your traditional shortbread, lending a nice layer of flavor to the buttery sweetness. Pair them with a hot cup of tea or coffee for an afternoon treat or enjoy them as a simple dessert after a meal.
- Prep time
- 20 min
- Cook time
- 24 min
- Yield
- 15 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 120 grams unsalted butter, (room temperature)
- 40 grams icing sugar, (sifted)
- 1/2 teaspoon vanilla extract
- 80 grams tapioca starch
- 50 grams brown rice flour
- 20 grams blanched almond flour
- 4 teaspoons ground ginger
- 1/4 teaspoon cinnamon
Instructions
- 1
Preheat oven 325F/165C.
- 2
In a mixing bowl, combine the room temperature unsalted butter and icing sugar. Using a whisk to mix until well-blended and fluffy. Whisk in the vanilla extract.
- 3
In a bowl, combine the tapioca starch, brown rice flour, almond flour, ground ginger, and cinnamon. Whisk together.
- 4
Add the dry ingredients to the butter mixture and mix with a spoon or rubber spatula until a cohesive dough forms.
- 5
Scoop out the cookie dough into 20 gram portions and use your hands press the dough together and roll into a ball. Place them on a parchment-lined baking sheet.
- 6
Flatten each ball with a fork or the bottom of a glass. Bake for 14 minutes.
- 7
Allow the cookies to cool slightly on the pan before transferring them to a rack or sheet of foil on the countertop to cool completely.
- 8
Drizzle the cookies with melted chocolate or an icing sugar glaze and top with coarse salt or sprinkles, if desired.