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
1cupsalted butter, 250 grams, at room temperature
½cuppowdered sugar, 75 grams
1 ½cups1-to-1 gluten-free flour, 260 grams
¼cupcornstarch, 40 grams
5tablespoonswhole milk or cream
1teaspoonvanilla
Instructions
Preheat your oven to 350 degrees.
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.