Gluten Free Shortbread Cookies Recipe
These gluten-free shortbread cookies are melt in your mouth delicious and impossible to resist. It's a soft, whipped shortbread recipe that's easy to make. You'll love these cookies!
Ingredients
- 1 cup salted butter, at room temperature
- ½ cup powdered sugar
- 1 ½ cups 1-to-1 gluten-free flour
- ¼ cup cornstarch
- 5 tablespoons whole milk or cream
- 1 teaspoon vanilla
Instructions
- Preheat your oven to 350 degrees Fahrenheit. In a large mixing bowl, cream the butter and powdered sugar with electric beaters. Add the remaining ingredients and continue to beat just until the batter looks a little like thick whipping cream, about 2-3 minutes.1 cup salted butter, ½ cup powdered sugar, 1 ½ cups 1-to-1 gluten-free flour, ¼ cup cornstarch, 5 tablespoons whole milk or cream, 1 teaspoon vanilla
- Using a medium-sized cookie scoop or a heaping tablespoon, drop the batter onto cookie sheets. If you'd like, press a cranberry on the top. Bake the shortbread for 15-18 minutes, or until the cookies are very light golden in color.
- Let the cookies cool for 5 minutes on the baking sheet before transferring them to a cooling rack to cool completely. These cookies taste best once they've cooled.
Serving: 1 cookie, Calories: 147kcal, Carbohydrates: 12g, Protein: 1g, Fat: 11g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 28mg, Sodium: 92mg, Potassium: 9mg, Fiber: 1g, Sugar: 4g, Vitamin A: 322IU, Calcium: 14mg, Iron: 1mg