BEST GLUTEN FREE COOKIE RECIPES

Name: Gluten-Free Shortbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 24
Ingredients: 1 ⅓ cups white rice flour ((7 ½ ounces; 213 grams)); ½ cup sweet rice flour ((2 ½ ounces/ 70 grams) ); ½ cup cornstarch ((2 ounces/ 56 grams)); 1 teaspoon salt; ¼ teaspoon baking powder; ¼ teaspoon xanthan gum (this prevents the cookies from spreading); 14 tablespoons butter, softened ((7 ounces; 198 grams)); ¾ cup granulated sugar ((5 1/4 ounces; 148 grams)); 1 teaspoon vanilla extract

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HOW TO MAKE THE BEST GLUTEN-FREE SHORTBREAD - GLUTEN-FREE …

How to Make the Best Gluten-Free Shortbread - Gluten-Free … image

Provided by GlutenFreeBaking.com

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 24

Number Of Ingredients 9

Ingredients

1 ⅓ cups white rice flour ((7 ½ ounces; 213 grams))
½ cup sweet rice flour ((2 ½ ounces/ 70 grams) )
½ cup cornstarch ((2 ounces/ 56 grams))
1 teaspoon salt
¼ teaspoon baking powder
¼ teaspoon xanthan gum (this prevents the cookies from spreading)
14 tablespoons butter, softened ((7 ounces; 198 grams))
¾ cup granulated sugar ((5 1/4 ounces; 148 grams))
1 teaspoon vanilla extract

Steps:

Preheat oven to 325°F. Line baking sheet with parchment paper. In small bowl, whisk together white rice flour, sweet rice flour, cornstarch, salt, baking powder, and xanthan gum. In bowl of stand mixer fitted with paddle attachment, cream butter, sugar, and vanilla extract together, on medium-low speed, until a thick paste forms, about 30 seconds. Shut off stand mixer. Add dry ingredients. Turn on mixer and mix until a dough forms, about three minutes.
Lightly white rice flour your countertop. Turn dough out onto counter and shape dough into a disk. Using a rolling pin, roll dough out, about 1/4-inch thick. Cut using a round cutter and place cookies on prepared baking sheet, about two inches apart. Chill cookies for ten minutes.
Bake until cookies are lightly golden brown on the edges and aromatic, about 30 minutes. Allow cookies to cool on the pan for five minutes and then transfer to wire rack to cool. Repeat using remaining dough.
Store in an airtight container for up to two weeks.

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