Best and Buttery Gluten Free Shortbread Cookies Recipe
These gluten free shortbread cookies are perfection! The cookies are a delightfully buttery combination of tender and crisp, topped with a light and picture-perfect lemon glaze.
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Ingredients
- 1 cup butter softened
- 1 cup avocado oil
- 1 cup sugar
- 1 cup powdered sugar
- 2 tsp vanilla
- 5 cups gluten free all purpose flour
- 1 tsp cream of tartar
- 1 tsp baking soda
- 2 tsp guar gum
- 1/2 tsp salt
Lemon Glaze
- 1 lemon juiced
- 2 cups powdered sugar
- 1 tsp vanilla
Instructions
- In a stand mixer, beat together the butter, oil, sugar and powdered sugar until light and fluffy using a whisk attachment.
- Add in the vanilla, whisk to combine.
- In a small bowl, combine the flour, cream of tartar, baking soda, guar gum, and salt.
- Turn the stand mixer to low, and 1 cup at a time, add the flour mixture. Mix until completely combined.
- Separate the dough into 2 parts and form into round disks on parchment paper. Wrap individually and chill the dough for one hour.
- Preheat the oven to 350 degrees.
- Working with one disk at a time, cut the dough into 20 squares, roll the squares into balls, and using your three middle fingers, press the balls onto a parchment lined baking sheet.
- Bake for 8-10 minutes. Let the cookies cool on the baking sheet for 2 minutes, then gently, using a spatula transfer them to a cooling rack.
- In a small bowl, whisk together the lemon juice, powdered sugar and vanilla to form the icing. The mixture will resemble a glaze.
- Once the cookies have cooled. Use a spoon or butter knife to gently spread the glaze onto the cookie. Place the cookies back onto the cooling rack to let the glaze set.
Servings: 50 cookies