Gluten Free Shortbread Cookies

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These lovely yet simple gluten free and vegan shortbread cookies are the perfect holiday cookie.

Course Dessert

Keyword gluten free shortbread, gluten free shortread cookies, how to make gluten free shortbread, vegan shortbread cookie

Prep Time 20

Cook Time 16

Servings cookies

Calories 105kcal

Ingredients

1 cup vegan butter regular butter is fine if you are not dairy free
1/2 cup powdered sugar
1/2 tsp watkins organic almond extract
1/2 tsp watkins all natural original gourmet baking vanilla extract
1 tsp xanthan gum
2 cups gluten free all purpose flour
1/4 cup tapioca starch
dash salt
2 tsp watkins decorating sugars

Instructions

Start by adding the butter (room temp), powdered sugar, almond extract, and vanilla extract to the bowl of your stand mixer. Turn the mixer on low for about 10 seconds and then increase the speed to medium low.
Allow it to mix for 2 minutes and then increase the speed to medium/high for an additional minute. Turn off the mixer and scrape the sides of the bowl.
Preheat the oven to 325ºF.
Add the xanthan gum, flour, tapioca starch, and salt with the mixer on low. Blend on medium low for 1 minute and then scrape the sides. Turn the mixer on for an additional minute on medium low.
Use a cookie scooper (I recommend a small size scooper) to get a ball of dough, roll it in your hands and slightly flatten it. Then drop it in your desired color of Watkins decorating sugar.
Place it on a baking sheet lined with parchment paper and bake them about 14-16 minutes. The tops should be firm and a little bit of slight cracking is ok.

Notes

These are delicate cookies, so handle with care. They last about 3 or so days. I like to cover them lightly on the countertop, but not in an airtight container. They tend to get soggy if they can't breath.

Make sure to share your culinary creations and tag #livingfreelyglutenfree

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