Buttery Shortbread Cookies (Gluten Free)
A classic shortbread recipe gets an easy gluten free makeover! Let me teach you how to make crisp, buttery gluten-free shortbread cookies using my simple 4ingredient dough. For best results, chill the shortbread dough for 2 hours before slicing your cookies. Yields 24 cookies.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 sticks (1 cup butter, softened)
- 1 teaspoon pure vanilla extract
- 2 cups gluten free flour with xanthan gum (see notes)
- ½ cup powdered sugar
- 1-2 tablespoons milk (if needed (see notes))
- ½ cup gluten free butterscotch chips
- ¼ cup chopped pecans
Instructions
- 1
Add the softened butter and vanilla to the bowl of a stand mixer fitted with the paddle attachment.
- 2
Mix on medium speed until the butter is smooth and creamy.
- 3
With the mixer on low, slowly add the flour and powdered sugar.
- 4
If the dough is too dry (if it doesn’t hold together when you squeeze it), add 1 tablespoon of milk until it resembles dry cookie dough. It shouldn't be sticky, but just wet enough to hold together if you shape it into a ball.
- 5
Next, add the butterscotch chips and pecans and gently fold them into the cookie dough.
- 6
Shape the dough into a disc and wrap it in plastic wrap. Place it in the fridge to chill for 30 minutes.
- 7
While the dough chills, preheat your oven to 350F and line two large baking sheets with parchment paper or Silpat mats.
- 8
Once the dough has chilled, turn it out onto a lightly floured surface and roll it out to ¼” thick.
- 9
Cut out your desired shape (I used a 2” round cookie cutter) and transfer them to the parchment-lined baking sheets.
- 10
Bake for 12-14 minutes or until the cookies are just starting to turn golden brown around the edges.
- 11
Allow the cookies to cool fully on the baking sheet. Then transfer any leftover cookies to an airtight container and store them at room temperature for up to two days.