Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Classic Gluten-Free Shortbread Cookies


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Emily Smith
  • Total Time: 55 minutes
  • Yield: 36 1x

Description

It wouldn’t be Christmas without this family classic. Just a few simple ingredients and you’re set to get creative with cookie cutters and sprinkles. I have fond childhood memories of rolling out the dough with my Mom and now my growing family is getting in on the fun!


Ingredients

Scale
  • 1 1/2 cups of all purpose gluten-free flour ( I used Robin Hood)
  • 3/4 cups of white rice flour
  • 2 egg yolks
  • 1/2 teaspoon of pure vanilla
  • 1 cup confectioner’s sugar
  • 1 cup salted butter, room temperature

Instructions

  1. In a large bowl, cream butter and sugar together. Add in two whisked egg yokes, mix well.
  2. Slowly add brown rice and all purpose flour to the mix. Create dough using your hands.
  3. Once you have a nice smooth dough (that isn’t too soft), you can begin rolling it out to cut the cookies.
  4. If your dough is soft, allow to cool in the fridge for about 30 minutes before rolling it out.
  5. Roll dough to about 1/4 inch thick ( a little less than 1cm) dust cookie cutters with flour and begin cutting your shapes.
  6. Place on parchment lined baking sheets.
  7. Decorate with sprinkles or candies.
  8. Bake cookies at 350F for 8-10 minutes.
  9. Watch for the golden edges and pull them out.
  10. Let them cool 5 minutes before trying to move them.
  11. Enjoy!
  • Prep Time: 45
  • Cook Time: 10