Gluten Free Shortbread Cookies with Egg Free Royal Icing

These shortbread cookies are made with a tender gluten free base and finished with smooth, hard setting royal icing made without egg whites. The egg free icing floods cleanly, dries firm, and pipes beautifully, making it a reliable option for decorated cookies any time of year. They are simple, classic, and perfect for celebrations, gifting, or everyday baking when allergies are part of the equation.

Ingredients

Gluten Free Rolled Shortbread Dough
White rice flour 420 g
Sweet rice flour 180 g
Cornstarch 60 g
Xanthan gum 5 g
Sugar 170 g
Butter 450 g, room temperature
Salt 2 tsp
Vanilla bean paste 65 g

Egg Free Royal Icing
Powdered sugar 2 cups
Light corn syrup 1 tbsp
Hot water 2 tbsp, plus more as needed
Cream of tartar 1/8 tsp
Food coloring, as desired

Instructions

Cream the butter and sugar until smooth and cohesive. Mix in the vanilla bean paste.

Whisk together the flours, cornstarch, xanthan gum, and salt. Add to the butter mixture and mix until a uniform dough forms.

Roll the dough between parchment and cut desired shapes. Transfer to a lined baking sheet and chill briefly.

Bake at 350F until set and lightly golden. Cool completely.

Whisk together powdered sugar, corn syrup, hot water, and cream of tartar until smooth. Adjust with additional hot water until flood consistency is reached. Divide and color as desired.

Outline and flood the cookies. Allow the base layer to dry completely, then pipe words or designs on top. Let the icing harden fully before serving or packaging.