Gluten Free Shortbread Cookies

This gluten free rolled shortbread dough is buttery, smooth, and easy to work with, rolling cleanly and holding its shape for cut out cookies. It is designed to be versatile, making it ideal for everything from simple sprinkle cookies to chocolate dipped and filled shortbread. The dough bakes up tender with crisp edges and serves as a dependable base for decorated and layered cookies alike.

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

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. Chill dough for 1 hour in the refrigerator.

Scoop the dough into 2 tablespoon balls or roll to 1/4” thick and cut to your liking. Transfer to a lined baking sheet and chill briefly.

Bake at 350F until set and lightly golden, about 15 - 20 minutes. For shortbread balls, once out of the oven, roll in sugar once they have cooled slightly to be able to be handled. For cut cookies, allow to cool completely on the cookie sheet before transferring to a rack.