Over the 5 1/2 years of my gluten-free journey, I’ve been able to pretty much re-create all my old holiday favourites. Cranberry White Chocolate Cookies – Check. Cream Cookies – Check. Cinnamon Buns – Double Check. I don’t feel deprived at all, in fact, I’m feeling quite content. I know I can make everything that I enjoyed before going gluten-free, plus more (trust me, I wasn’t this much of a baker before going gluten-free). So I wasn’t really sure what to add to my holiday baking, or what new recipes I could share with you.
But, the plea from a reader for me to help her convert her Mother’s Whipped Shortbread recipe to gluten-free was good enough incentive to get me into the kitchen. Until now, I’ve never been a fan of shortbread. When put on a tray with all the cookies that are covered in chocolate, nuts, caramel, coloured sugar, or icing, they just didn’t appeal to me. That being said, I’ve never had Whipped Shortbread before. This gluten free Whipped Shortbread – Oh my – the texture and buttery flavour of these little cookies is anything but plain & boring. The cookies are very light, and literally melt in your mouth. Although they don’t have to be, they are pretty topped with a sliver of cherry, sprinkles, or coloured sugar, making them a contender on any cookie platter.
- 1 cup butter, softened
- 1/2 cup confectioners' (icing) sugar
- 1/4 teaspoon almond extract (optional, but good)
- 1 teaspoon vanilla extract (optional, but good)
- 1 cup white rice flour
- 1/2 cup cornstarch
- 1/4 cup tapioca starch/flour
- 1/2 teaspoon xanthan gum
- cherries, coloured sugar or sprinkles for decorating
- Preheat the oven to 300 degrees F. Line your baking sheets with parchment paper.
- Place the butter and confectioners' sugar in the bowl of a stand mixer fitted with a paddle attachment. Starting on slow speed, and slowly increasing, beat the butter & sugar until fully combined, scraping down the bowl in between. Add the extracts if using, and beat until blended.
- In a separate bowl, whisk together the remaining ingredients. Slowly add to the butter mixture while the mixer is on low speed. Once the flour has been worked in, slowly increase the speed to medium. Beat on medium speed for 5-6 minutes. This is crucial, as it adds the lightness to the dough, giving you a light, airy cookie.
- Scoop 3/4-inch balls of dough onto the cookie sheet, keeping 2-inches between cookies. I use my small cookie scoop for this, works perfectly.
- Use a fork, that has been floured with rice flour, to press the cookies down slightly. Place cherries, sprinkles, or coloured sugar on the top of the cookies, if using.
- Bake in preheated oven for 23-25 minutes. You do not want the cookies to brown at all, just for the dough to set. Let cookies remain on cookie sheet for 2-3 minutes before removing to wire cooling rack.
- Store cooled cookies in an airtight container.
Looking for more Christmas Cookies?
If you haven’t already done so, be sure to download your FREE copy of Gluten-Free Cookies for Santa,
a compilation of over 40 gluten-free cookie recipes from yours truly. Merry Christmas!
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