Gluten-Free Shortbread Cut-Out Cookies

8
gluten free christmas sugar cookies
Gluten free Christmas sugar cookies photo by Christina Anton
Prep time: 50 mins
Cook time: 15 mins
Calories: 171

3

This recipe was originally published in 2017.

The dough can be rolled out immediately after mixing and it takes color dyes very well, a plus for Christmas cookies. Store cookies in an airtight container for up to a week. They freeze well. This recipe can be made egg-free; see instructions.

TIP: Chilling dough makes it easier to roll and handle. If dough is too sticky to handle easily, dust it with gluten-free flour and roll it between 2 pieces of parchment paper or plastic wrap.

For egg-free shortbread cut-out cookies, combine 2 tablespoons of flax meal with 3-4 tablespoons of hot water or unsweetened applesauce, enough to make a gel. Use too replace 2 eggs in step 3.

Recipe by contributor Traci Anello.

Yields 48 cookies

Ingredients

  • 2 cups (4 sticks) unsalted butter or vegan buttery sticks
  • 1½ cups sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 3¼ cups white rice flour + ½ cup for dusting counter
  • 1½ cups cornstarch
  • 1¼ cups potato starch (not potato flour)
  • 2 teaspoons salt
  • 1 teaspoon xanthan gum
  • 1 recipe Royal Icing

Directions

1Preheat oven to 350°F. Line 2 baking sheets with parchment paper.

2Using a mixer with the paddle attachment, beat butter and sugar on medium speed until light and fluffy. Scrape the bowl with a spatula.

3Add eggs one at a time. Mix for 1 minute. Add vanilla. Scrape the bowl.

4In a separate bowl, combine 3¼ cups flour, cornstarch, potato starch, salt and xanthan gum. Mix into wet ingredients until combined.

5Divide dough into 3 balls. Set 2 aside.

6Dust counter or rolling board with flour. Press the ball flat with your hands. Roll dough out to just over ¼-inch thick. Using cookie cutters, cut out cookies and place them on prepared cookie sheets about 1 inch apart.

7Place in preheated oven and bake about 12 to 15 minutes. Cookies are done when they start to get golden around edges. Remove from oven and place on a cooling rack.

8When cool, decorate with Royal Icing. Store in an airtight container on the counter for up to 5 days or in the freezer for up to 6 weeks.

1 cookie contains 171 calories, 8g total fat, 3g saturated fat, 0g trans fat, 9mg cholesterol, 180mg sodium, 24g carbohydrates, 0g fiber, 6g sugars, 1g protein.

8 COMMENTS

  1. This looks wonderful! What is your suggestion on the egg-free substitute? I couldn’t find it in the recipe. Sorry if it is there, I read it 3 times. 🙂 We can’t wait to try this for the holidays, thank you!

    • Hi there! For egg-free shortbread cut-out cookies combine 2 tablespoons of flax meal with 3-4 tablespoons of hot water or unsweetened applesauce, enough to make a gel. Use too replace 2 eggs in step 3.

  2. This is a very high glycemic cookie and could be modified w/different flours which would add more flavor as well. Have been cooking and teaching g-f classes since 2009 and I make my own g-f flour blend using a combination, depending on what I’m baking, of brown rice flour, amaranth, sorghum, and other flours that are complimentary to these mainstays. For those who are dairy-free, I substitute coconut oil and sometimes a combination of coconut oil and butter, the latter which can’t be beat for flavor.

  3. The recipe says: “This recipe can be made egg-free; see instructions.” But there are no instructions on how to make the recipe egg free. Can you add that to the page?

    • Hi there! For egg-free shortbread cut-out cookies combine 2 tablespoons of flax meal with 3-4 tablespoons of hot water or unsweetened applesauce, enough to make a gel. Use too replace 2 eggs in step 3.

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