Gluten Free Whipped Shortbread Cookies take me back to Christmases past before I could no longer indulge in gluten!

 

 

 

 

 

 

 

 

Thanks to improvements in our flour blends we can now enjoy these melt in your mouth favourites once again.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

The first thing that I did was soften the butter slightly in the microwave.  

Then I dumped it in a large mixing bowl with some icing sugar.

I used an electric hand mixer to cream these two ingredients together.

Once they were creamy I added in some corn starch and vanilla extract.

I used the electric hand mixer again to beat the mixture until it was smooth and creamy.

Next I began adding 3 cups of Bob's Red Mill 1 to 1 Gluten Free Baking Flour one cup at a time beating after each addition.

After adding the last cup I continued beating with the electric hand mixer until the cookie dough was light and fluffy.

I placed parchment paper on a cookie sheet and set the oven for 325F.

Now I got out my new cookie press that I had been waiting to try and began making Christmas shapes.  I ended up not using the parchment paper for later batches when using the cookie press.

I put the cookies in the oven at 325F for 14-16 minutes or until they were just starting to turn golden brown around the bottom edges.

The cookies are very fragile when warm so I allowed them to cool completely on the cookie sheet before transferring them to a plate.

If you do not have a cookie press you can drop them by spoonfuls onto a parchment paper lined cookie sheet and decorate each cookie with a piece of glazed cherry.

Either way these Gluten Free Whipped Shortbread Cookies are a melt in your mouth treat that will quickly disappear from any Holiday dessert tray!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

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PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You'll Need to Make these Gluten Free Whipped Shortbread Cookies:

• 1 lb butter softened
• 1 cup icing sugar
• ½ cup corn starch
• 1 teaspoon vanilla extract
• 3 cups Bob's Red Mill 1 to 1 Gluten Free Baking Flour

How to Make Gluten Free Whipped Shortbread Cookies:

1. Preheat oven to 325F and line a cookie sheet with parchment paper.
2. Cream together the softened butter and icing sugar in a large mixing bowl using an electric hand mixer.
3. Continue using the electric hand mixer to beat in the corn starch and vanilla.
4. Add the Bob's Red Mill 1 to 1 Gluten Free Baking Flour in 3 separate additions. Beat with electric hand mixer after each addition and continue beating until light and fluffy.
5. Drop by spoonfuls onto prepared cookie sheet or use a cookie press to make shaped cookies. If using a cookie press you may want to omit parchment paper if cookies will not release from press.
6. If making drop cookies you may wish to decorate with pieces of red or green glazed cherries.
7. Bake in the 325F oven for 14-16 minutes or until just starting to turn golden brown around bottom edges.
8. Allow to cool completely on pan before removing as they are very fragile when warm.
9. Add cookies to your holiday dessert tray and enjoy!