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Who says that whipped shortbread can only be enjoyed over the Christmas holiday? These cookies are so delectable that I think they SHOULD be enjoyed all year round. Wouldn’t you agree?
This is a quick and easy gluten-free version of the very popular Christmas recipe that results in light and fluffy, melt-in-your-mouth cookies that will delightfully surprise even your most skeptical gluten-free critic.
To make this cookie recipe gluten-free, I simply replaced all-purpose flour with white rice flour and tapioca flour. Both of these flours are quite easy to find in-store and online.
Before making this gluten-free recipe, I used cornstarch as well but have found, after a lot of trial and error, that cornstarch is not required when using white rice flour and tapioca. In fact, the addition of cornstarch made these cookies really crumbly.
Personally, though, I think the secret to the delicious taste of these cookies is the almond extract. Don’t leave this important ingredient out!
You can use a cookie scoop to make whipped shortbread or a cookie press to create a beautiful, bite-sized treat. Most cookie presses come with a number of discs to allow you to create a variety of shapes appropriate for any time of year and go ahead and sprinkle them with whatever your heart desires.
But, if you ask the Farmer, a shortbread cookie with a glazed cherry on top is definitely appropriate to eat at Christmas or any time of the year. He doesn’t need fancy Christmas trees or flowers and, let’s be honest, he’s the one eating the majority of these cookies so they’re gluten-free for me and topped with a cherry for him. We both win!
How to make the perfect whipped shortbread cookie.
There are a few key steps I find help to achieve that melt-in-your-mouth, light, airy cookie:
- the amount of time spent whipping the butter and sugars (don’t cut this short)
- creaming the butter and sugars in your stand mixer first and then slowly adding the dry ingredients
- rolling the dough balls in your hands after you scoop them onto the baker’s sheet
- allowing cookies to completely cool on the baker’s sheet (do not transfer to a cooling rack)
Gluten-Free Whipped Shortbread Recipe
Tools You’ll Need
Ingredients
- 3/4 cup unsalted butter, softened
- 1/2 cup icing sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 cup white rice flour
- 1/2 cup tapioca flour
- 1 teaspoon xanthan gum
- 1/2 teaspoon salt (omit if using salted butter)
- Candied cherries and sprinkles for decorating
Directions
- Preheat the oven to 350F.
- Line a baker’s sheet with parchment paper.
- In a stand mixer, cream together butter and sugar. Use a spatula to scrape down the sides a couple of times while mixing.
- Add vanilla extract and almond extract and continue to cream the butter and sugar for at least 3-5 minutes until light and fluffy. This will ensure a light, airy cookie.
- In a separate bowl, mix together rice flour, tapioca starch, xanthan gum and salt (if using). Slowly add this mixture to the butter and mix at a low speed.
- Once all of the flour mixture has been added, turn up the speed on the mixer and whip the mixture for 2-3 more minutes.
- Use a small cookie scoop to create balls of dough and place them on the baker’s sheet lined with parchment paper. Roll each dough ball in your hand to smooth out the dough.
- Press a cherry into the center of each cookie or press the cookie with a lightly floured fork and decorate with sprinkles.
- Alternatively, roll the dough into a ball and cut it in half. Roll each half into a 2″-3″ log. Wrap each log in plastic wrap and place in the freezer for about 20 minutes and then slice and place on a baker’s sheet lined with parchment.
- Bake in preheated oven for 15 minutes. Do not brown the cookies. You just want the dough to set.
- Leave cookies on the baker’s sheet until they are completely cooled before transferring them to an air-tight container.
I promise you these cookies have a very similar structure and taste to the real deal. You won’t be disappointed!
