This page contains some affiliate links. Please review my disclosure policy.
Gluten-Free Shortbread Cookies that the whole family can enjoy including those with gluten allergies and intolerances. The ultimate Christmas cookie without the gluten.
Remember when I promised to diversify my recipes? Well you’ll have to forgive me. The next few weeks will be all about cookies and breakfast. We’re going to disregard any prior statements until after the New Year. Why? Because tis the season for all things baked and sweet…and because I said so.
Here’s the deal with this recipe. I tried to lower the sugar and made them gluten-free, but by no stretch of the imagination are these healthy. There exists no comparable substitute for butter so don’t even bother trying! In my opinion Christmas is not complete without shortbread and for people who can’t eat or are avoiding gluten, there is absolutely no reason they shouldn’t be able to enjoy some too.
I think it’s important for us to not get too worked up about our eating habits during the holidays. Try to get in your fruits and veggies and watch your portions, but don’t beat yourself up over eating a few too many cookies. Christmas only happens once a year so eat real shortbread. You won’t be throwing all of your health goals out the window in one night! Wake up the next day and go for a walk, enjoy the company of friends and family or just laugh a lot. Laughing is the best workout after all 🙂
Gluten-Free Shortbread Cookies
- Prep Time: 40 mins
- Cook Time: 12 mins
- Total Time: 52 mins
- Yield: 2 dozen 1x
Ingredients
- 1 1/4 cup icing/powdered sugar
- 1/2 cup + 3 tbsp unsalted butter, softened
- 1 tsp vanilla extract
- 2 eggs
- 1/4 cup unsweetened almond milk (or any milk)
- 2 1/3 cup brown rice flour
- 1/2 cup cornstarch (or any starch will work)
- 1/2 tsp xanthan gum
- 1/2 tsp salt
- 4 tbsp sprinkles (optional)
Instructions
- Using an electric mixer combine butter and icing sugar until soft.
- Add in vanilla and beat for another minute.
- On medium speed add in each egg individually. Make sure first egg has been mixed in before adding second. Then add in milk.
- In a separate bowl combine brown rice flour, xanthan gum, cornstarch and salt.
- Slowly incorporate flour mix into butter-egg mixture.
- Beat until just combined. Stir in sprinkles if desired.
- Roll dough into a log that is about 2 inches thick. I find it easier to roll it into two separate logs.
- Wrap log in saran wrap and place in freezer for 30 mins.
- Dough can be kept frozen for months.
- Preheat oven to 350 degrees F.
- Remove dough from freezer and with a sharp knife slice into 24 cookies.
- Place 12 on a cookie sheet and bake in the middle rack for 12-14 mins.
- Keep remaining dough in fridge while cookies are baking.
- Let cool on tray for 5 mins before removing and letting cool completely on a wire rack.
- Will keep for 1 week in an airtight container.
Could you make these without the xanthan gum? I don’t have any on hand. Thanks!
Unfortunately no 🙁 It’s a necessary ingredient to help bind the cookies since there’s no gluten to do that!
Any educated guesses on what an appropriate egg sub for these would be?
mmmmm you can try a flax egg or chia egg but I’m not so sure they would hold up! If you do give it a try, let me know!
Hi Davida! I just wanted to let you know that I’m featuring this amazing recipe in my post 102 Gluten Free Cookie Recipies. I’m also pinning it to my Gluten Free Cookie Madness Board. 🙂
You are more than welcome to share this amazing resource with your readers or link to this post if you’d like! Thanks so much for the inspiration! Here’s the url: 102 Gluten Free Cookie Recipies
Thanks for sharing Gwen! Happy Thanksgiving 🙂
I’ve been making shortbread all my life. This year I’m trying GF. I have NEVER seen egg in a shortbread recipe. What is the function of the egg?
Can you use coconut flour instead of rice flour
Unfortunately no. Coconut flour throws off the dry to wet ratio so I don’t think it will work out! One day I’ll master a grain-free shortbread cookie 😉
Holy yum lady! No wonder these went Pinterest viral in October…I want these right now!!!
hehe thanks, lady! So weird when that happens, but I’m certainly not complaining!
I am wondering how these would hold up in the mail. Does anyone know? Thanks
Hi Mary. I’ve never actually tried mailing these cookies but I haven’t had much luck mailing any cookies in the past! these are delicate so if you can find a way to keep them secure they might make it.
Omg girl, these look GORGEOUS!! Seriously, I am in LOVE with your pictures! I’m usually a soft and chewy cookie kind of gal, but NOTHING beats a good shortbread cookie and a cup of coffee! Almond shortbread is my absolute favorite!
Wow! These look totally authentic. I love the idea of adding sprinkles to the dough. My favourite cookie is actually a shortbread cookie. I’m definitely going to try this recipe out. Happy holidays!
Just made these and I haven’t cooked them yet, but I found the dough extremely wet. Its almost like cake batter. I am currently chilling it in the fridge and hoping it will firm up enough that it can be rolled. fingers crossed!
That’s very strange. Will definitely firm up in the fridge but it should be crumbly when you roll it into a log. Add more flour if it’s as thin as cake batter. These things can be so temperamental depending on climate, ingredient temperature, size of eggs etc… Let me know if you need any more advice and I hope they turn out!
These look so good… I’m a sucker for anything with sprinkles, especially if they are seasonally colored.
My fave Christmas cookie is chocolate chip… am I boring?
Not boring, I prefer classic 😉 One day we will meet at Vesuvio bakery in NYC and I will give you a mouthgasm with the best CCC in the entire world. Begin preparations!
Whether it’s Christmas day or March 17 (just a random date), I’ll have a damn cookie. Why should indulging in goodness only be acceptable over the holidays? =)
March 17th is St Pattie’s day and my Mom’s bday so you better bet I’ll eat the damn cookie!