Shortbread "Cut-Out" Cookies

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Keep your wonderful family traditions and stay gluten free... With this delicious gluten free cookie recipe. Cut and bake cute little shapes with your cute little elves this Christmas!!



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

Using a mixer with paddle attachment, beat butter and sugar on medium speed until light and fluffy.  Add eggs, one at a time; mix for 1 minute.  Add vanilla.  Scrape bowl with spatula periodically during mixing.

In a separate bowl, combine 3-1/4 cups white rice flour, corn starch, potato starch, salt and xanthan gum.  Mix into wet ingredients until well combined.

Divide dough into 3 balls, set 2 aside.  Dust counter with 1/2 cup white rice flour and press 1 ball of dough flat with your hands.  Roll dough out to just over 1/4-inch thick and cut out cookies using cookie cutters of your choice.  Repeat with remaining balls of dough.  If dough becomes sticky, refrigerate it for 15 minutes before rolling out.

Place cookies on prepared baking sheets 1-inch apart.  Bake in preheated oven 12-15 minutes or until cookies turn golden around edges.  Remove from oven and place cookie sheets on cooling rack.  After cookies have cooled remove from baking sheets.


NOTES: Yield depends upon size of cookie cutters used.  Store baked cookies in airtight container on counter up to 5 days or in freezer up to 6 weeks.

Vegan butter may be substituted for butter.  Eggs may be replaced with “flax eggs” by combining 2 Tbsp. Hodgson Mill Milled Flax Seed with 3-4 Tbsp. hot water, let mixture set until gelled and add to batter when eggs are called for in recipe directions.

Decorate with your favorite gluten free icing recipe.


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