Easy Gluten Free Shortbread Cookies
These (5 ingredient) gluten free shortbread cookies are crisp, buttery, and melt-in-your-mouth, perfect for Christmas cookie plates and holiday gifting. Easy, festive, and beautifully gluten free.
Servings: 2 dozen cookies
Ingredients
- 1 cup (2 sticks) unsalted butter, at room temperature
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract (+optional splash of almond extract)
- 2 cups gluten free all-purpose flour (+extra for dusting)
- 1/2 teaspoon salt
- Melted chocolate (to cover half) *I used Ghirardelli® Melting Wafers
- Tool: Shortbread Cookie Cutters
Instructions
- Preheat oven to 350°F.
- Cream together sugar, butter. Add vanilla and almond extra, beat just until mixed. Mix together salt and flour. Stir the flour mixture into the butter mixture. You will also need to knead it with your hands to get the batter fully incorporated into a ball of dough.
- Place down a large sheet of parchment paper. Dust it with flour. Add the dough. Dust the top of the dough with flour as well to help avoid sticking. Use a rolling pin to flatten the dough to about ½ thickness. *Add more flour as needed to the top of the dough to avoid sticking during the rolling process.
- Use a cookie cutter to get desired shortbread cookie shapes. Add the cookies to an ungreased baking sheet (optional: some people like to sprinkle with extra sugar on top).
- Bake at 350°F for 14-17 minutes, or until desired texture is reached.*
- Allow the cookies to cool to room temperature. Use a spatula to remove from pan to foil. Spoon chocolate over half and allow to cool.
Notes
*It’s hard to tell with these when they are finished as they should barely brown and thickness can vary affecting baking time. However, a good rule of thumb is they will be slightly firm around the outside edges and they will have just a slight bit of brown near the bottom/a little on the edge.