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!
Course Dessert
Cuisine Western
Keyword cookie gifts, holiday baking, holiday cookies
Sift the brown rice flour, tapioca starch, almond flour, and xanthan gum into a bowl. Whisk together to combine and set aside.
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.
Add the vanilla to the butter mixture and beat.
Add the flour mixture to the butter mixture and beat until no loose flour remains. Mixture will be crumbly.
Use a rubber spatula or spoon to press and mix into a cohesive dough.
Chill the dough for 30 minutes in the fridge.
Preheat oven 325F/165C.
Remove cookie dough from the fridge and divide into portions about 20 grams each. Dust hands with icing sugar and roll into balls.
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.
Bake for 12-14 minutes.
Let cookies cool on the pan for 5 minutes before transferring to a sheet of foil on the countertop to cool completely.
Notes
Weight measurements for the ingredients yields more reliable and better results.
Cornstarch or potato starch can be substituted for tapioca starch.
Granulated sugar can be used in place of icing sugar, but may affect texture. Use 23 grams of granulated sugar to be the equivalent of the 40 grams of icing sugar in the recipe.
Store completely cooled cookies in a resealable container at room temperature or in the fridge.