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.
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.
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.
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
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 (can substitute additional white rice 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
- Preheat the oven to 325 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 for 2-3 minutes. This is crucial, as it adds the lightness to the dough, giving you a light, airy cookie.
- 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.
- 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 colored sugar on the top of the cookies, if using.
- 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.
- Store cooled cookies in an airtight container.
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Looking for more Christmas Cookies?
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Originally shared December 2013. Recipe and images were updated November 2019.
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
- 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.
Kathryn Giesbrecht says
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
Jeanine Friesen says
Sounds good, Kathryn!
Robyn Davis says
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!
RL says
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!
Mrs.T says
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!
Jeanine Friesen says
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!
Janet says
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.
Jeanine Friesen says
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.
Michelle says
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.
Ash says
Bobs red mill all purpose also has a terrible taste, I tried it before I found this recipe and my cookies tasted terrible!
Moneen says
Bob’s 1 to 1 gluten free doesn’t have the bean flour and is the lighter option.
Danielle Deslauriers says
Agreed, I made these today with 1 to 1 gf flour. Current ingredients in the flour are : white and whole grain rice flour, potato starch, sorghum flour, tapioca flour, and xanathan gum.
Dyanne Spease says
What blending attachment do you use to “beat” the dough? The wire whisk attachment? Or hook?
Jeanine Friesen says
No, I use the paddle attachment in my kitchen aid.
Heather says
I substituted arrowroot for the cornstarch. These were delicious and lighter than air! Thanks!
Jeanine Friesen says
Wonderful! Thanks for letting us know that it worked well for you, Heather!
Lorna says
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.
Kathy says
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!!
Jeanine Friesen says
Thanks so much for sharing what worked for you, Kathy! I appreciate it! 🙂
Debbie Ostash says
There is a brand of icing sugar that is made with tapioca starch instead of corn starch. It is sold at planet organic
Millie Barnes says
If you make ghee from the butter there is no more milk solids to cause an allergic reaction. What is left is just butterfat.
Simone says
That would work for some people but not ones like me with a allergy to milk itself, not just lactose.
Sarah says
You could always try substituting the butter with shortening.
Sarah says
Becel Vegan Margerine works well in this recipe. Replace the butter 1:1!
Jools says
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!
Jeanine Friesen says
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!
Jools says
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?’
😉
Dyanne Spease says
Thank you!
Jeanine Friesen says
You’re welcome, Dyanne!
Elaine says
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!!!!
Jeanine Friesen says
Wow – thanks, Elaine! 🙂 Glad that they were a hit!
emily says
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?
Jeanine Friesen says
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!
Jen Tang says
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!
J-bakes says
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?
JO says
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.
Samantha says
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.
Nicole P. says
Im new to the gluten free diet, and Im wondering if the Betty Crocker rice flour blend can be used as the rice flour?
Jeanine Friesen says
Sorry, Nicole, I have no experience with the Betty Crocker blend.
tess m says
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.
Jeanine Friesen says
You’re welcome, Tess! Oh, orange with chocolate – YUM!!
Susan says
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.
Jeanine Friesen says
You’re very welcome, Susan! So glad that your son liked them!
Michelle @ My Gluten-free Kitchen says
These are so pretty and festive! Great job on them! They would be so pretty on a cookie tray too!
Jeanine Friesen says
Thanks, Michelle! They are pretty festive, aren’t they? 🙂
Suzy says
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
Jeanine Friesen says
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). 😉
Suzy says
These worked SO well – thank you! All your recipes are wonderful.
Karen Kay says
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.
Karen Kay says
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.
Jeanine says
Yeah! Glad to hear that, Karen! Love the added nuts & chocolate chips – yum!
Karen says
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
Sheri says
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!!!!!
Jeanine says
🙂 Thanks for the feedback, Sheri! I’m so glad to hear that this recipe earned a spot in your recipe box. Nice! 🙂
Michelle says
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!
lougagne says
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.
Michelle says
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.
Mckennzie says
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!
Sara says
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.
Kris says
I found them fragile too but if you keep them refrigerated, they stay together really well. My kids just eat right from fridge!
Kris says
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!
Gwen says
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
Rhonda says
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?
Jen says
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.
Ada says
I JUST made these and they are the best cookies I have ever had. Wow. Crumbly, fluffy, wow. And so, so easy!
laura says
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.
Kellie says
Have you tried the updated recipe?
Darien says
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?
shalindhi says
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?
Katie says
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.
Rose says
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.
Jeanine says
I’ve never tried it with this dough, sorry!
Hope says
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.
Janet MacDonald says
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?
Sarah says
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!!!
Jeanine says
Thanks for the feedback and tips, Sarah!
Nicole D says
Hi Jeanine,
Should I be using salted butter or unsalted? Thanks for your help!
Jeanine says
I always use unsalted butter in baking, that way I can control the amount of salt in a recipe.
Angela says
Very good recipe I’m lactose intolerant as well as ceiiac so just replaced butter with margarine and they were great.
Jeanine says
Wonderful! Thanks for sharing your substitution, Angela, I appreciate it!
Rosemary McGinnis says
I just found your recipe for whipped shortbread cookies. They are delicious and so easy. I’m making more tomorrow!
Suzie Fergus says
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?
Jeanine says
Sorry, Suzie, I haven no experience with that flour, and the combination of flours can make a big difference in the end result.
Catherine says
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 :))
Jeanine says
Wonderful! So glad to hear that they worked for you, even with the substitutions. Thanks for sharing, Catherine, I appreciate it!
Harneet says
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!
Jeanine says
A powerful hand mixer should work.
Lisa says
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
Jeanine says
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/
Kellie says
Whipped shortbread cannot be made keto. Keto shortbread is the dense type of shortbread, not the light and melty whipped type.
Alexis says
Followed recipe except extracts,…horrible result. They melted all over and crumble. They were a Christmas surprise for my daughter…not now
Elaine says
I’ve never had a bad result with this recipe ~ the majority of the reviews are positive.
Sheridan says
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.
Gramma says
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.
Elaine says
They always turn out amazing for me☺
Cheryl says
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.
Karen M. says
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.
Karen M. says
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!
C says
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!
Tom says
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…
Kellie says
Jeanine scoops her flours and starches. She doesn’t use the spoon into your measuring cup method. It makes a massive difference!!
Lisa Hansen says
Can I use regular flour? I know the icing sugar makes it whipped but will it still work?
ashley says
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!
Michelle says
These aound good! I watch my carbs and wonder if I can use almond flour instead of rice flour?
Jeanine says
No, that won’t work, sorry, Michelle!
Michelle says
Thank you for taking the time to reply 😊
Pat McAllister says
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.
Janice says
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
Jeanine Friesen says
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.
Bonnie says
I’ve been making this recipe for years now and I love it BUT, where’s the old recipe? I clicked the same link I always have and it’s not the same. I’ve never added millet flour and I don’t want to. They were perfect the way they were. Please post the old recipe again. Thanks
Bonnie says
I found it! Didn’t scroll down far enough…sorry for my hissy fit 😉. I do use brown rice flour instead of white and they turn out great. I like to freeze them which helps them to not crumble.
Jeanine Friesen says
Hehe, no problem, Bonnie! I’m so glad that the original recipe works well for you. It does for some, not for others, hence, the revamp. But I wasn’t going to get rid of the original, because of people like you. 😀 Have a very merry Christmas!
Colette says
Have you tried freezing these cookies after they are baked? Do they have the same texture when they thaw? Or maybe better to freeze the dough before I bake them? Thanks for any input you may have.