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Gluten Free Shortbread Cookies

Gluten Free Shortbread Cookies Recipe

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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings: 18 cookies
Calories: 80
Ingredients Method Notes

Ingredients
  

  • 1/2 cup unsalted butter, softened
  • 1/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 cup gluten-free all-purpose flour blend (1-to-1 with xanthan gum)
  • 1/4 tsp fine sea salt

Method
 

  1. Beat the butter and sugar with a mixer on medium speed until light and fluffy, about 2 minutes. Beat in the vanilla.
  2. Mix in the flour and salt on low speed just until a dough forms. Shape into a 6-inch log, wrap in plastic, and chill at least 30 minutes.
  3. Preheat the oven to 325°F (165°C) and line a baking sheet with parchment. Slice the chilled dough into even rounds 1/4 to 1/2 inch thick.
  4. Place slices on the sheet 1 inch apart. Bake 12 to 15 minutes, rotating halfway, until edges are pale gold and tops look set.
  5. Cool on the sheet 5 minutes, then move to a wire rack. Dust with extra sugar while warm if desired. Cool completely.

Notes

Chilling time is extra and varies; the dough can chill up to 3 days before slicing. If you like a slightly softer cookie, pull them from the oven when the centers still look just a little underdone; they will set as they cool.