Gluten Free Shortbread Cookies
These gluten free shortbread cookies are subtly sweet and buttery with a melt-in-your-mouth texture! They're easy to make and customizable too.
Equipment
- Stand Mixer with the Paddle Attachment or an electric hand mixer
- silicone baking mats or parchment paper
- 2 ½ inch round cookie cutter
Ingredients
- 4 ounces unsalted butter, room temperature (1 stick/8 tablespoons)
- ⅓ cup + 1 tablespoon sugar
- ½ teaspoon vanilla extract
- 1 cup + 2 tablespoons Bob's Red Mill's 1 to 1 Gluten Free Baking Flour or all-purpose gluten-free flour blend
- ¼ teaspoon kosher salt
Instructions
- Preheat oven to 300 degrees Fahrenheit. Line two sheet pans with parchment paper and set it aside.
- In the bowl of a stand mixer, beat the butter and sugar until light and creamy, about 3 minutes.
- Add the gluten-free all-purpose flour, vanilla, and kosher salt to the butter mixture. Beat until the flour incorporates with the butter and looks like big, moist crumbs.
- Stop the mixer and use clean hands to form the crumbs into a round disc. Wrap the disc in plastic wrap and chill for 30 minutes.
- Use a rolling pin to roll the dough to ½ inch thickness. If the dough cracks, use your fingers to push it back together.
- Use a 2 ½ inch round cookie cutter to cut out the cookies. Gather the leftover dough and re-roll to ½ inch thickness and cut out the rest. Try not to overwork the cookie dough.
- Arrange the cookies on the two sheet pans and bake for 15 minutes. Let the cookies cool on the sheet pans for at least 10 minutes.
- Transfer the cookies to a wire rack to cool completely.
Nutrition
Calories: 218kcalCarbohydrates: 29gProtein: 3gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 27mgSodium: 66mgPotassium: 4mgFiber: 3gSugar: 11gVitamin A: 315IUCalcium: 21mgIron: 1mg
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