5 from 1 vote

Recipe

By Christie Vanover | Published September 2, 2011 | Last Updated December 28, 2022

I’ve come to learn that a few of my friends are looking for gluten-free recipes. While I was making apple pie, one friend asked if I could make a gluten-free piecrust. I’d never baked with gluten-free flour before, so needless to say, my first experiment didn’t work.

However, the texture reminded me of a shortbread cookie. So I remade the dough, rolled it into cookies and baked it a little differently. What a pleasant surprise. They were delicious.

Gluten-Free Shortbread Cookies

5 from 1 vote

Servings 18 cookies

Print Recipe Pin Recipe

Ingredients

1 stick of butter
50 grams ¼ cup sugar
½ tsp. kosher salt
250 grams 1 ¾ cups King Arthur Gluten-Free Flour
1 egg

Instructions

Allow butter to reach room temperature. Cream it in a stand mixer with the sugar and salt, until smooth.
Mix in the flour, until crumbly.
Add the egg and continue to mix, until combined.
Remove the dough from the bowl and press it together into a ball. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
Remove from fridge. Roll the dough into one-inch balls. Flatten the ball into a disc as you roll it in sugar. Place on a Silpat-lined baking sheet and bake in a 375-degree oven for 20-25 minutes, until slightly golden brown.