Recipe- Soft And Gluten Free Shortbread Cookies

These gluten free shortbread cookies are melt in your mouth delicious and impossible to resist. It's a soft, whipped shortbread recipe that's easy to make. You'll love these cookies! This gluten-free shortbread recipe is based on our wildly popular melt in your mouth shortbread cookies.

Are they as good as the original? Oh, they're so so close! Honestly, they're the closest second place that there ever has been. And that says A LOT for a gluten-free cookie!

Ingredients

1 cup salted butter, 250 grams, at room temperature
½ cup powdered sugar, 75 grams
1 ½ cups 1-to-1 gluten-free flour, 260 grams
¼ cup cornstarch, 40 grams
5 tablespoons whole milk or cream
1 teaspoon vanilla

Method

* Preheat your oven to 350 degrees.

* In a large mixing bowl, cream the butter and powdered sugar with electric beaters.

* Add the remaining ingredients and continue to beat just until the batter looks a little like thick whipping cream, about 2-3 minutes.

* Using a medium-sized cookie scoop or a heaping tablespoon, drop the batter onto cookie sheets. If you'd like, press a cranberry on the top.

* Bake the shortbread for 15-18 minutes, or until the cookies are very light golden in color.

* Let the cookies cool for 5 minutes on the baking sheet before transferring them to a cooling rack to cool completely. These cookies taste best once they've cooled.