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You are here: Home / Desserts / Cookies and Bars / Gluten Free Whipped Shortbread Cookies

Gluten Free Whipped Shortbread Cookies

November 29, 2019 By Jeanine Friesen 112 Comments

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Melt-in-your-mouth Gluten Free Whipped Shortbread cookies that is light, buttery, and oh so pretty. A few simple ingredients create an amazing holiday favorite.

A tray of whipped shortbread cookies with cherries

Over the years of my gluten-free journey, I’ve been able to pretty much re-create all my old holiday favorites.

Gluten Free White Chocolate Cranberry Cookies – Check.

Gluten Free Rolled Sugar Cookies – Check.

The Best Gluten Free 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.

a white plate with whipped shortbread cookies and a glass of milk

These gluten free Whipped Shortbread cookies – Oh my – the texture and buttery flavor of these little cookies is anything but plain and 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 candied cherry, sprinkles, or colored sugar, making them a contender on any cookie platter.

How to make gluten free Whipped Shortbread cookies:

  • The key to the light, melt-in-your-mouth cookies is how long you beat the mixture. This incorporates air into the cookies, which gives them the light texture. I believe whether you are using a wooden spoon, a hand mixer, or a stand mixer will change the amount of time that you need to beat the dough. Obviously using a spoon, you won’t get the same air worked into the dough as you would with a stand mixer.
  • I find that it works best to beat the butter and sugar mixture first, until it was light and airy, then add the dry ingredients and beat just a short while more.
  • I also find that rolling the dough into a ball after dropping with a cookie scoop or spoon works best. It gives a smoother cookie without any air pockets inside.
  • You also want to let the cookies cool completely on the baking sheet. No need to transfer them to a cooling rack. I even left some of my batches on the cookie sheet overnight before putting them in an air-tight container. Worked great.

A cookie tin of whipped shortbread

Please note – this recipe has been updated, since some readers were having trouble with the cookies holding together. I re-worked the recipe to make a more stable cookie, that tastes just as good. The original recipe is still below, if you loved that one.

Gluten Free Whipped Shortbread Cookies Recipe:

Gluten Free Whipped Shortbread

Gluten Free Whipped Shortbread

Yield: 40 cookies
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Melt-in-your-mouth Gluten Free Whipped Shortbread cookies that is light, buttery, and oh so pretty. A few simple ingredients create an amazing holiday favorite.

Ingredients

  • 3/4 cup butter, softened (salted or unsalted)
  • 1/2 cup confectioners' (icing) sugar
  • 1 teaspoon vanilla extract (see Note)
  • 1/4 teaspoon almond extract (see Note)
  • 1/2 cup millet flour
  • 1/2 cup tapioca starch
  • 1/2 cup white rice flour
  • 1/4 cup cornstarch
  • 1 teaspoon xanthan gum
  • 1/2 teaspoon salt (if using unsalted butter)
  • TOPPINGS: candied cherries, coloured sugar or sprinkles for decorating

Instructions

  1. Preheat the oven to 325 degrees F. Line your baking sheets with parchment paper.
  2. 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 for 2-3 minutes. This is crucial, as it adds the lightness to the dough, giving you a light, airy cookie.
  3. In a separate bowl, whisk together the remaining ingredients (minus the toppings). 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 1 more minute.
  4. 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.
  5. Use a fork, that has been floured with rice flour, to press the cookies down slightly. Place cherries, sprinkles, or colored sugar on the top of the cookies, if using.
  6. Bake in preheated oven for 14-16 minutes. You do not want the cookies to brown at all, just for the dough to set. Let cookies remain on cookie sheet until completely cooled. I found that leaving them on the cookie rack (sometimes even over night), helped the cookies to have a better structure.
  7. Store cooled cookies in an airtight container.

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© Jeanine Friesen
Cuisine: American / Category: Cookies and Bars

Looking for more Christmas Cookies?

Cookies ebook cover

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!

Don’t forget to PIN THIS RECIPE to your Cookie boards on Pinterest!

Gluten Free Whipped Shortbread recipe

Originally shared December 2013. Recipe and images were updated November 2019.

Gluten Free Whipped Shortbread from The Baking Beauties

The original recipe was as follows:

Ingredients

  • 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
  • candied cherries, coloured sugar or sprinkles for decorating
Instructions
  1. Preheat the oven to 300 degrees F. Line your baking sheets with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Store cooled cookies in an airtight container.
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Filed Under: Cookies and Bars, Desserts, Egg-Free, Nut-Free, Soy-Free, Vegetarian Tagged With: Cookies, gluten-free

« Gluten Free White Chocolate Cranberry Cookies
How to Make a Hot Chocolate Bar »

Comments

  1. Kathryn Giesbrecht says

    December 12, 2013 at 1:56 pm

    was looking at your recipe, I don”t like cornstarch in my shortbread cookies, so the other day I took my regular recipe of shortbread, which is 1 cup butter, 2/3 cup br sugar & 2 cups flour. I replaced the flour with 1 cup sweet rice flour & 1 cup ground almonds, they turned out great

    Reply
    • Jeanine Friesen says

      December 12, 2013 at 2:50 pm

      Sounds good, Kathryn!

      Reply
      • Robyn Davis says

        December 20, 2017 at 5:03 pm

        I made these last year and they were amazing. I just made them again, except this time they are super brittle and crumbly. Any idea why? Thanks so much!

        Reply
    • RL says

      December 24, 2014 at 7:43 am

      Sounds so good…what is the rest of the recipe…cookies/ bars…refrigerate a roll and slice…cook at what temp. and for how long? Thanks!

      Reply
  2. Mrs.T says

    December 12, 2013 at 2:13 pm

    I can’t wait to try this, Jeanine. Whipped Shortbread is one of my family’s favorite Christmas cookies. Our recipe actually calls for a cup of cornstarch in addition to quite a bit of all-purpose flour. I have been wondering how I might adapt my recipe to gluten free, and am so pleased that you have done the work for me. It’s like a Christmas gift! Thanks so very much!

    Reply
    • Jeanine Friesen says

      December 12, 2013 at 2:51 pm

      You’re very welcome, Mrs. T! I know some recipes don’t call for the cornstarch, but quite a few do. I think that’s what keeps them so light & airy. Enjoy!

      Reply
  3. Janet says

    December 12, 2013 at 3:00 pm

    These look just delightful 🙂 Shortbread are one of my favorites! I am going to try these with Bob’s Red Mill All-Purpose flour and see how they come out. My fingers are crossed.

    Reply
    • Jeanine Friesen says

      December 12, 2013 at 3:06 pm

      Thanks, Janet! However, I wouldn’t suggest the Bob’s all purpose flour. If it’s the same one I have (do they have more than 1?), it’s a heavy, bean based flour. I don’t think that would be the best for these. You’re welcome to try though, and if you do, let me know. I just think a lighter flour, without the bean flour, would work better.

      Reply
      • Michelle says

        December 14, 2015 at 8:52 pm

        Tried this before I read the comments. Yes, it was too heavy of a flour to use. The cookies ended up being cakey instead if light and fluffy.

        Reply
        • Ash says

          December 22, 2017 at 5:37 am

          Bobs red mill all purpose also has a terrible taste, I tried it before I found this recipe and my cookies tasted terrible!

          Reply
  4. Dyanne Spease says

    December 12, 2013 at 5:02 pm

    What blending attachment do you use to “beat” the dough? The wire whisk attachment? Or hook?

    Reply
    • Jeanine Friesen says

      December 12, 2013 at 7:30 pm

      No, I use the paddle attachment in my kitchen aid.

      Reply
  5. Heather says

    December 12, 2013 at 9:06 pm

    I substituted arrowroot for the cornstarch. These were delicious and lighter than air! Thanks!

    Reply
    • Jeanine Friesen says

      December 16, 2013 at 9:05 am

      Wonderful! Thanks for letting us know that it worked well for you, Heather!

      Reply
  6. Lorna says

    December 12, 2013 at 10:08 pm

    These sound delicious!
    Since I have a corn allergy, I appreciate hearing the corn starch can be substituted with arrowroot flour. I am wondering if there is a substitute for the butter, yes a dairy allergy. Also, I can’t do any margarine with intolerance to canola, sunflower, safflower oils and soy. I am wondering if another oil, like coconut, can work in place of the butter. The confectioner’s sugar, which is based in corn, can it be replaced with tapioca sugar? I know probably not at all possibly, taste will not be the same, but worth trying. Thanks for any words of wisdom you might share.

    Reply
    • Kathy says

      December 15, 2013 at 4:29 pm

      Hi Lorna
      I just made these – without icing sugar or cornstarch. Like someone already said I used used arrowroot in lieu of the cornstarch. To make an icing sugar substitute I blended 1/2 cup white sugar til fine (thus making fruit sugar) and added 1 tbsp arrowroot. They turned about beautifully!
      Finally I can enjoy shortbread again!!
      Kathy

      PS Thanks loads Jeanine! You have added much pleasure to many lives!!

      Reply
      • Jeanine Friesen says

        December 16, 2013 at 9:06 am

        Thanks so much for sharing what worked for you, Kathy! I appreciate it! 🙂

        Reply
        • Debbie Ostash says

          December 22, 2018 at 12:52 am

          There is a brand of icing sugar that is made with tapioca starch instead of corn starch. It is sold at planet organic

          Reply
    • Millie Barnes says

      November 25, 2014 at 10:47 am

      If you make ghee from the butter there is no more milk solids to cause an allergic reaction. What is left is just butterfat.

      Reply
      • Simone says

        November 28, 2016 at 5:34 pm

        That would work for some people but not ones like me with a allergy to milk itself, not just lactose.

        Reply
        • Sarah says

          November 23, 2017 at 3:37 pm

          You could always try substituting the butter with shortening.

          Reply
  7. Jools says

    December 13, 2013 at 6:57 am

    Thanks Jeanine for the super handy copy for Christmas Cookies, and all for free! Like another commenter mentioned before: it really is like a Christmas gift!
    I really enjoyed following you on this blog and baking along with you last year and I do hope you’ll continue all this for many, many more years to come. After all, you are a glutenfree guru to me!
    I do hope you and your family will have a very happy and tasty Christmas and the best wishes for 2014 from the other (Dutch) side of the pond!

    Reply
    • Jeanine Friesen says

      December 16, 2013 at 9:08 am

      Jools, it has been my pleasure! It’s so neat to know that others from around the world are enjoying the recipes, and I still smile when I think of your family saying “that Canadian”. 🙂 I hope you & your family have a wonderful, blessed Christmas as well!

      Reply
      • Jools says

        December 17, 2013 at 7:39 am

        Hahaha, well I have to confess it has become a bit of a running gag in my family. After I bake something new they say ‘probably Canadian?’
        😉

        Reply
  8. Dyanne Spease says

    December 13, 2013 at 8:44 am

    Thank you!

    Reply
    • Jeanine Friesen says

      December 16, 2013 at 9:08 am

      You’re welcome, Dyanne!

      Reply
  9. Elaine says

    December 15, 2013 at 12:14 pm

    I was all set to make the whipped shortbread I made last Christmas (a conversion from a wheat flour recipe), when I saw this one on FB. Made yours instead – FANTASTIC!!!!

    Reply
    • Jeanine Friesen says

      December 16, 2013 at 9:09 am

      Wow – thanks, Elaine! 🙂 Glad that they were a hit!

      Reply
  10. emily says

    December 15, 2013 at 10:22 pm

    I’m bummed about how my cookies turned out. I followed the recipe exactly as stated but none of them set. I even did all 3 batches for slightly different times to see if that was the issue but it didn’t make them any different. Any suggestions?

    Reply
    • Jeanine Friesen says

      December 16, 2013 at 9:11 am

      Hmm… I’m not really sure! There are so many factors in cookie baking. Have you read through this post? http://www.thebakingbeauties.com/2013/12/how-to-correct-your-gluten-free-cookie-crisis.html
      Maybe it’s the oven temp? The baking pans? The cookie size? I’m not sure, sorry!

      Reply
      • Jen Tang says

        September 18, 2014 at 7:12 pm

        These cookies turned out delicious but they did look a little flat. I think maybe i had softened the butter too much. I will try chilling the dough in the refrigerator next time. Aside from that they were airy and light. Thanks for the recipe!

        Reply
    • J-bakes says

      January 15, 2014 at 12:06 am

      I had this problem too. They all flattened completely. After I left them to (hopefully) set, I tried lifting them with a thin, flat spatula and they disintegrated. They fell to dust. I saved the delicious crumbs for shortbread crust, but there was no way these could be eaten like cookies!!!

      My question to you Emily: Do you live at high altitude? I do. This is my best guess. I’m going to try other renditions and if you’d like, I’ll post here if something works out.

      Have you had any progress?

      Reply
  11. JO says

    December 15, 2013 at 10:38 pm

    My Mom & I have made Whipped shortbread cookies for over 20 years using flour icing sugar & butter. 3 2 1 recipe 3 C. Flour 2 C. Icing Sugar 1 pound of butter. Whip for 3-7 minutes with a hand mixer until light & fluffy put dough into Icing bag & pipe dough onto parchment paper lined cookie sheet bake 7-10 at 325 degrees or until golden brown. The longer you whip the dough the fluffier & lighter the cookies will be. These cookies will literally melt in your mouth.

    Reply
    • Samantha says

      November 28, 2017 at 3:37 pm

      I make that recipe as well with the addition of 1 tsp of vanilla. It had been my favourite for years. I am happy to find this gluten free version so I can make them for our friend’s Christmas party. The host has to eat gluten free.

      Reply
  12. Nicole P. says

    December 16, 2013 at 1:29 pm

    Im new to the gluten free diet, and Im wondering if the Betty Crocker rice flour blend can be used as the rice flour?

    Reply
    • Jeanine Friesen says

      January 15, 2014 at 3:14 pm

      Sorry, Nicole, I have no experience with the Betty Crocker blend.

      Reply
  13. tess m says

    December 18, 2013 at 10:02 am

    Thank you, thank you. These cookies turned out perfectly (no substitutions.) The lighter than air, almost silky texture make them perfect for gifts. I’m thinking orange flavoring with a dark chocolate glaze will be the project for tomorrow.

    Reply
    • Jeanine Friesen says

      January 15, 2014 at 3:14 pm

      You’re welcome, Tess! Oh, orange with chocolate – YUM!!

      Reply
  14. Susan says

    December 20, 2013 at 1:11 pm

    Thank you for sharing this recipe. My son can have nothing that has gluten in it and as this is my first year for this I am still learning. He tells me that they taste great so again thank you for taking the time to share.

    Reply
    • Jeanine Friesen says

      January 15, 2014 at 3:15 pm

      You’re very welcome, Susan! So glad that your son liked them!

      Reply
  15. Michelle @ My Gluten-free Kitchen says

    December 22, 2013 at 3:53 pm

    These are so pretty and festive! Great job on them! They would be so pretty on a cookie tray too!

    Reply
    • Jeanine Friesen says

      January 15, 2014 at 3:15 pm

      Thanks, Michelle! They are pretty festive, aren’t they? 🙂

      Reply
  16. Suzy says

    January 25, 2014 at 8:17 pm

    hi Jeanine

    Just made these whipped shortbread cookies and decorated them with cherries – they were perfect. Your recipes always work so well! Thank you for taking the time to create and share with us.

    Suzy from New Zealand

    Reply
    • Jeanine Friesen says

      January 29, 2014 at 1:53 pm

      So happy to hear that, Suzy! It is my pleasure! Enjoy some warmth for me – it’s cold in Canada right now (well, for the next few months). 😉

      Reply
  17. Suzy says

    January 25, 2014 at 8:18 pm

    These worked SO well – thank you! All your recipes are wonderful.

    Reply
  18. Karen Kay says

    February 12, 2014 at 10:04 am

    I am new to this gluten free baking but I am getting excited about trying these cookies. I tried a store bought cookie very expensive but very good. I thought I can make these. Tonight I will try. Thank you and I will let you know how they turned out.

    Reply
    • Karen Kay says

      February 12, 2014 at 4:30 pm

      Okay I added pecans and mini chocolate chips to this recipe and the cookies turned out fabulous. About a cup of chopped pecans and 1/2 c of mini chocolate chips. They are light and airy, melt in your mouth yummy. They are fragile, but stay whole while eating them.

      Reply
      • Jeanine says

        May 2, 2014 at 6:52 am

        Yeah! Glad to hear that, Karen! Love the added nuts & chocolate chips – yum!

        Reply
      • Karen says

        December 15, 2014 at 9:22 am

        Hi Jeanine
        Good to see your blog!! I was reading the responses to these shortbread cookies and wondered if you had tried using a cookie press? I use the cookie press for the flour type and it works great. Maybe as one reader suggested – cooling the dough? I am going to try and will let you know how they turn out!
        Aunt Karen

        Reply
  19. Sheri says

    May 1, 2014 at 10:54 am

    Admittedly I have little to none experience with being gluten free. I made a decision about two months ago to try a gluten free diet. I has NOT been an easy thing to do. i am an avid cook and do enjoy the baked goods. I have given a number of new and changed recipes a shot with moderate success, that is until this one. This is so close to my Christmas Whipped Shortbread it is difficult to tell the difference. A definite 5 star! I have discovered thou it is VERY important to use the best quality items you can find. White rice flour in particular, you will get a great result from this recipe! Big THANK YOU for developing this one. It has found a place in the recipe box right beside my traditional Whipped Shortbread!!!!!

    Reply
    • Jeanine says

      May 2, 2014 at 6:52 am

      🙂 Thanks for the feedback, Sheri! I’m so glad to hear that this recipe earned a spot in your recipe box. Nice! 🙂

      Reply
  20. Michelle says

    September 24, 2014 at 2:06 am

    Hi,
    I have two questions on ingredients;
    Is it possible to make white rice flour by just blending white rice? (I have a vitamix blender).
    Also, is there anything else I can substitute for xantham gum? It is SO expensive I really can’t fathom buying it. Could I possibly leave it out? Or do you think I could substitute ground chia seeds or flax seeds and get a decent texture? Thanks!

    Reply
    • lougagne says

      October 24, 2014 at 1:33 pm

      Hi Michele – Guar gum can be used 1 for 1 in place of xantham gum.
      Jeanine – I haven’t tried your cookies yet and am getting ready to head south for the winter, but plan on making them down there. Thanks for the recipe.

      Reply
  21. Michelle says

    September 26, 2014 at 1:47 pm

    Hi,
    I just made my first batch of these cookies and they look so pretty but as soon as I touch them they totally disintegrate into “dust” as another reviewer said. I followed the recipe to the letter; do you have any idea why this would happen? They taste soo good, but obviously I can’t serve crumbs as cookies. Thanks for your help.

    Reply
    • Mckennzie says

      November 14, 2014 at 9:19 am

      I had the same thing happen to me last night and was incredibly disappointed; so after the first 4 broken ones I decided to just leave the rest of them on the pan and continue with the rest of my baking. I left them for about an hour or so, and when I came back to do something with them, they held together! The resting time on the pan after coming out of the oven is essential to keeping these cookies from completely falling apart. Hope this helps!

      Reply
  22. Sara says

    October 5, 2014 at 11:24 pm

    Just made these and they are lovely. My only problem is that they are extremely fragile. Are there any tweaks to make them hold up a little better? I’ve never made regular whipped shortbread so I have no idea how they should look/feel.

    Reply
    • Kris says

      November 17, 2014 at 1:48 pm

      I found them fragile too but if you keep them refrigerated, they stay together really well. My kids just eat right from fridge!

      Reply
  23. Kris says

    November 17, 2014 at 1:47 pm

    WOW!!!! These are so amazingly good you can’t tell they’re gluten free! My non-gluten free family members can’t tell the difference!
    Thanks!

    Reply
  24. Gwen says

    November 25, 2014 at 1:24 pm

    Hi Janine! 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

    Reply
  25. Rhonda says

    December 7, 2014 at 11:27 am

    Just wondered if anyone has tried using a spritz cookie press with this recipe. Our family whipped shortbread was always done with a press and I’m missing the pretty little rosettes it made. Anyone?

    Reply
    • Jen says

      December 7, 2014 at 6:18 pm

      I tried using a spritz press… The dough was too soft and got stuck in the press. Maybe if you tried chilling the dough first? I haven’t had the chance to try again.

      Reply
  26. Ada says

    December 18, 2014 at 8:09 pm

    I JUST made these and they are the best cookies I have ever had. Wow. Crumbly, fluffy, wow. And so, so easy!

    Reply
  27. laura says

    December 18, 2014 at 9:00 pm

    Recipe is OK.. tastes good, but the cookies fall apart instantly when you pick them up. I followed the recipe to a T. My father was a pastry chef, and celiac, so I know how to bake with these ingredients. Won’t use this recipe again.

    Reply
  28. Darien says

    December 20, 2014 at 9:15 pm

    i made these a little bit ago. ive extensive experience baking, both with and without gluten, and these were a mess! im sure it was user error, as others have clearly had a great experience. they taste delightful, but were flat and just fell apart into dust. any ideas on what went wrong?

    Reply
  29. shalindhi says

    December 23, 2014 at 2:29 pm

    Hi,
    Just made these shortbread cookies — wonderful taste, but “sandy” and not as buttery as I would have liked. They are really delicate. Would adding a bit more butter hurt the balance? What would make them less sandy? I used Bob Mills Rice flour which is nice and fine. I did chill the batter a bit before rolling them into balls. I remember in ATK’s book with muffins, etc. to leave the batter for 30 minutes and that takes away some of unwanted texture (like graininess) — wonder whether that would help?

    Reply
  30. Katie says

    December 28, 2014 at 9:19 am

    Thank you Thank you. Thankyou! I am 51 years old and just starting to bake..Lol. Your recipe is fabulous. I must say it is better then my mother-inlaws and hers is divine but not gluten-free. I wanted to start a new Christmas tradition this year that my grand children (don have any yet,I am hopeful) will carry on and this recipe will be the first of many.

    Merry Christmas Jeanine.
    Katie in Edmonton.

    Reply
  31. Rose says

    November 25, 2015 at 9:42 am

    Has anyone ever tried freezing the dough to bake at a later date? I do this all the time with regular cookie dough but have never tried it with a gluten free dough.

    Reply
    • Jeanine says

      November 26, 2015 at 1:10 pm

      I’ve never tried it with this dough, sorry!

      Reply
    • Hope says

      November 26, 2016 at 7:54 pm

      Rosy that’s exactly what I was wondering. Have you tried it yet? I was thinking of making the dough and putting it in a container and giving the dough as gifts for Christmas.

      Reply
  32. Janet MacDonald says

    November 30, 2015 at 4:10 pm

    Hi: This is my first jaunt into the world of gluten-free cooking. I followed the recipe to the ‘T” – cookies looked lovely and the taste was a little grainy but they were so flaky that I could not pick them up. The only think that I can think of is the batter beating time – I did a full 5 minutes on medium speed. Do you have any suggestions?

    Reply
  33. Sarah says

    December 4, 2015 at 11:21 am

    OH MY GOODNESS!!! These are SO GOOD!!! I missed shortbread cookies. Seriously. At first, when I took them out of the oven, waited for them to cool a bit, and transferred them off the baking stone, I was a bit worried since I took a bite and they turned to dust in my mouth (they were still warm). But I put them in the fridge to harden completely, and they were PERFECT. They are fine even if you leave them out on the counter to come to room temperature later. It’s like they need to COMPLETELY cool to “set.” They taste exactly like the shortbread cookies I remember. Thank-you!!!

    Reply
    • Jeanine says

      January 13, 2016 at 2:10 pm

      Thanks for the feedback and tips, Sarah!

      Reply
  34. Nicole D says

    December 10, 2015 at 9:22 am

    Hi Jeanine,

    Should I be using salted butter or unsalted? Thanks for your help!

    Reply
    • Jeanine says

      January 13, 2016 at 1:55 pm

      I always use unsalted butter in baking, that way I can control the amount of salt in a recipe.

      Reply
  35. Angela says

    December 13, 2015 at 5:42 pm

    Very good recipe I’m lactose intolerant as well as ceiiac so just replaced butter with margarine and they were great.

    Reply
    • Jeanine says

      January 13, 2016 at 1:47 pm

      Wonderful! Thanks for sharing your substitution, Angela, I appreciate it!

      Reply
  36. Rosemary McGinnis says

    December 15, 2015 at 3:55 pm

    I just found your recipe for whipped shortbread cookies. They are delicious and so easy. I’m making more tomorrow!

    Reply
  37. Suzie Fergus says

    December 24, 2015 at 7:15 am

    Hi there, I would like to try this recipe usin President’s Choice Gluten Free All Purpose Flour but am not sure how much to use. I tried a different recipe last night and although they tasted yummy they can out extremely flat 🙁
    Any help would be greatly appreciated!
    Thanks and Merry Christmas?

    Reply
    • Jeanine says

      January 13, 2016 at 1:29 pm

      Sorry, Suzie, I haven no experience with that flour, and the combination of flours can make a big difference in the end result.

      Reply
  38. Catherine says

    December 25, 2015 at 9:55 am

    Awesome recipe. Made it the for Christmas Eve this year and it was fabulous. Light, melt in your mouth, bits of yum!! Couldn’t even tell it was gluten free. I didn’t have white rice flour, so I used 1/2 c brown rice flour, 1/4 cup millet and 1/4 cup coconut flour. Will definitely be making these sweet bites again :))

    Reply
    • Jeanine says

      January 13, 2016 at 1:23 pm

      Wonderful! So glad to hear that they worked for you, even with the substitutions. Thanks for sharing, Catherine, I appreciate it!

      Reply
  39. Harneet says

    December 8, 2016 at 2:44 pm

    Awesome Recipe! Will be attempting it this weekend. My question to you is that I don’t have a stand mixer, would a regular hand mixer work just as well? Thank you!

    Reply
    • Jeanine says

      December 12, 2016 at 3:35 pm

      A powerful hand mixer should work.

      Reply
  40. Lisa says

    December 12, 2016 at 3:10 pm

    hello, excited to try these beauties, however, rice flour has a really high GI, I’m ketogenic….any thoughts on if I can use fine almond flour instead of rice flour? open to suggestions. Lisa

    Reply
    • Jeanine says

      December 12, 2016 at 3:34 pm

      I have no experience with switching the flour out to almond flour. I think it would give a very different cookie! Fellow blogger Caroline works with low GI recipes though, and this Orange Chocolate Shortbread is hers, maybe that’ll help you a bit: http://www.swervesweetener.com/recipes/chocolate-orange-shortbread-cookies-2/

      Reply
  41. Alexis says

    December 21, 2016 at 4:55 pm

    Followed recipe except extracts,…horrible result. They melted all over and crumble. They were a Christmas surprise for my daughter…not now

    Reply
    • Elaine says

      November 30, 2017 at 4:04 pm

      I’ve never had a bad result with this recipe ~ the majority of the reviews are positive.

      Reply
  42. Sheridan says

    May 23, 2017 at 4:33 pm

    Jeanne’s other website was the first one I encountered back when I started this new direction in my life, gluten free. I always admired her ‘can-do’ approach, raising a family and doing it so well! Glad to see her on Pinterest. Oh, these cookies are divine.

    Reply
  43. Gramma says

    November 28, 2017 at 2:37 pm

    I made these today with my Granddaughter as a surprise for her Mom who has recently gone gluten free. Very disappointed. They are completely flat and disintegrate if you touch them. Followed the recipe to the letter, so not sure what the problem is. Will try to make something with the crumbs as the flavor is really nice, but won’t make again.

    Reply
    • Elaine says

      November 30, 2017 at 4:00 pm

      They always turn out amazing for me☺

      Reply
  44. Cheryl says

    December 1, 2017 at 9:47 am

    I’m gluten intolerant ( I don’t know if it’s an allergy. I wanted to hear your opinion on cake and pastry flour ( which is gluten free but the people in marketing haven’t worked on that yet ). Gluten is needed for ” standard doughs like bread and pizza…the stretchiness ). I’m not a fan of the textures of starches. I prefer not to use corn or rice products unless organic and I avoid all soy. Long story short, I haven’t had any problems with cake and pastry flour.

    Reply
    • Karen M. says

      December 9, 2017 at 4:55 pm

      Cheryl, I am gluten intolerant also not celiac. I am going to try the cake and pastry flour. I hope it works because all the gluten free flours are just to delicate. Thanks, Karen M.

      Reply
  45. Karen M. says

    December 9, 2017 at 8:51 pm

    I’m sorry, they didn’t work for me. Looked perfect but totally fell apart, you couldn’t even pick them up. I followed the recipe to a tee and not sure what happened. I am a pretty good baker but am getting disappointed with a lot of gluten free baking, including the cost!

    Reply
  46. C says

    December 16, 2017 at 3:19 pm

    I just made these and had the same results as some of the other bakers – my cookies were very crumbly and disintegrated as soon as I took them off of the pan (had even left them to cool longer on the pan as a previous commenter suggested). I’m an experienced baker, especially in gluten-free baked goods, so I have absolutely no idea why these did not turn out. Followed the directions to a tee – was so disapppointed in the texture. The flavour was delicious, but I can’t even lift them off of the cooling rack without them crumbling! Sorry, Jeanine, these did not work for me!

    Reply
  47. Tom says

    December 17, 2017 at 12:45 pm

    Same failure as others. Suspect the issue is how tightly flour is packed. Can anybody comment as to the correct consistency of the dough after the 5-6 minute mixing? Mine was the consistency of whipped cream…

    Reply
  48. Lisa Hansen says

    December 29, 2017 at 8:29 pm

    Can I use regular flour? I know the icing sugar makes it whipped but will it still work?

    Reply
  49. ashley says

    November 25, 2018 at 8:56 pm

    I made these and they are delicious, I used an Asian brand for the rice flour that is super finely ground, and you would never know they are gluten free!

    Reply
  50. Michelle says

    November 27, 2018 at 11:36 pm

    These aound good! I watch my carbs and wonder if I can use almond flour instead of rice flour?

    Reply
    • Jeanine says

      November 28, 2018 at 6:51 pm

      No, that won’t work, sorry, Michelle!

      Reply
      • Michelle says

        November 29, 2018 at 9:09 am

        Thank you for taking the time to reply 😊

        Reply
  51. Pat McAllister says

    December 4, 2018 at 9:15 am

    I am using the Robin Hood gluten free all purpose flour blend. Do I still add tapioca starch flour , white rice flour and xanthan gum. My granddaughter is also dairy free so could I use earth balance butter as a substitute.

    Reply
  52. Janice says

    November 14, 2019 at 12:40 pm

    Hi,
    I have tried this recipe 2 years in a row. O
    The batter looked and tasted great. When
    baked however they turned to dust on the cookie sheet. I followed the recipe exactly
    What could I do different in the future

    Reply
    • Jeanine Friesen says

      November 14, 2019 at 8:39 pm

      Hi Janice! Because of the split results by people, I’ve actually been reworking this recipe the past week myself. I’m in the middle of updating it, so if you could check it again in the next few days, you’ll find the new/improved recipe.

      Reply

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