Gluten Free Whipped Shortbread

Gluten Free Whipped Shortbread from The Baking Beauties

 

Over the 5 1/2 years of my gluten-free journey, I’ve been able to pretty much re-create all my old holiday favourites. Cranberry White Chocolate Cookies – Check. Cream Cookies – Check. Cinnamon Buns - Double Check. I don’t feel deprived at all, in fact, I’m feeling quite content. I know I can make everything that I enjoyed before going gluten-free, plus more (trust me, I wasn’t this much of a baker before going gluten-free). So I wasn’t really sure what to add to my holiday baking, or what new recipes I could share with you.

But, the plea from a reader for me to help her convert her Mother’s Whipped Shortbread recipe to gluten-free was good enough incentive to get me into the kitchen. Until now, I’ve never been a fan of shortbread. When put on a tray with all the cookies that are covered in chocolate, nuts, caramel, coloured sugar, or icing, they just didn’t appeal to me. That being said, I’ve never had Whipped Shortbread before. This gluten free Whipped Shortbread – Oh my – the texture and buttery flavour of these little cookies is anything but plain & boring. The cookies are very light, and literally melt in your mouth. Although they don’t have to be, they are pretty topped with a sliver of cherry, sprinkles, or coloured sugar, making them a contender on any cookie platter.

 

5.0 from 6 reviews

Gluten Free Whipped Shortbread
Author: 
Serves: Yields 3 1/2 doz.
 
Although traditional Whipped Shortbread does not include any vanilla or almond extract, I found that it gave the cookies a really great flavour. If you’re a purist, you can omit the flavourings.
Ingredients
  • 1 cup butter, softened
  • 1/2 cup confectioners’ (icing) sugar
  • 1/4 teaspoon almond extract (optional, but good)
  • 1 teaspoon vanilla extract (optional, but good)
  • 1 cup white rice flour
  • 1/2 cup cornstarch
  • 1/4 cup tapioca starch/flour
  • 1/2 teaspoon xanthan gum
  • cherries, coloured sugar or sprinkles for decorating
Instructions
  1. Preheat the oven to 300 degrees F. Line your baking sheets with parchment paper.
  2. Place the butter and confectioners’ sugar in the bowl of a stand mixer fitted with a paddle attachment. Starting on slow speed, and slowly increasing, beat the butter & sugar until fully combined, scraping down the bowl in between. Add the extracts if using, and beat until blended.
  3. In a separate bowl, whisk together the remaining ingredients. Slowly add to the butter mixture while the mixer is on low speed. Once the flour has been worked in, slowly increase the speed to medium. Beat on medium speed for 5-6 minutes. This is crucial, as it adds the lightness to the dough, giving you a light, airy cookie.
  4. Scoop 3/4-inch balls of dough onto the cookie sheet, keeping 2-inches between cookies. I use my small cookie scoop for this, works perfectly.
  5. Use a fork, that has been floured with rice flour, to press the cookies down slightly. Place cherries, sprinkles, or coloured sugar on the top of the cookies, if using.
  6. Bake in preheated oven for 23-25 minutes. You do not want the cookies to brown at all, just for the dough to set. Let cookies remain on cookie sheet for 2-3 minutes before removing to wire cooling rack.
  7. Store cooled cookies in an airtight container.

 

Looking for more Christmas Cookies?

40+ Gluten Free Cookies for Santa FREE E-book | The Baking Beauties

If you haven’t already done so, be sure to download your FREE copy of Gluten-Free Cookies for Santa,
a compilation of over 40 gluten-free cookie recipes from yours truly. Merry Christmas!

Disclosure: This post contains affiliate links. If you make a purchase using these links – your cost remains the same, but I earn a small percentage to help support this blog. Thank you!

,

38 Responses to Gluten Free Whipped Shortbread

  1. Kathryn Giesbrecht December 12, 2013 at 1:56 pm #

    was looking at your recipe, I don”t like cornstarch in my shortbread cookies, so the other day I took my regular recipe of shortbread, which is 1 cup butter, 2/3 cup br sugar & 2 cups flour. I replaced the flour with 1 cup sweet rice flour & 1 cup ground almonds, they turned out great

  2. Mrs.T December 12, 2013 at 2:13 pm #

    I can’t wait to try this, Jeanine. Whipped Shortbread is one of my family’s favorite Christmas cookies. Our recipe actually calls for a cup of cornstarch in addition to quite a bit of all-purpose flour. I have been wondering how I might adapt my recipe to gluten free, and am so pleased that you have done the work for me. It’s like a Christmas gift! Thanks so very much!

    • Jeanine Friesen December 12, 2013 at 2:51 pm #

      You’re very welcome, Mrs. T! I know some recipes don’t call for the cornstarch, but quite a few do. I think that’s what keeps them so light & airy. Enjoy!

  3. Janet December 12, 2013 at 3:00 pm #

    These look just delightful :) Shortbread are one of my favorites! I am going to try these with Bob’s Red Mill All-Purpose flour and see how they come out. My fingers are crossed.

    • Jeanine Friesen December 12, 2013 at 3:06 pm #

      Thanks, Janet! However, I wouldn’t suggest the Bob’s all purpose flour. If it’s the same one I have (do they have more than 1?), it’s a heavy, bean based flour. I don’t think that would be the best for these. You’re welcome to try though, and if you do, let me know. I just think a lighter flour, without the bean flour, would work better.

  4. Dyanne Spease December 12, 2013 at 5:02 pm #

    What blending attachment do you use to “beat” the dough? The wire whisk attachment? Or hook?

    • Jeanine Friesen December 12, 2013 at 7:30 pm #

      No, I use the paddle attachment in my kitchen aid.

  5. Heather December 12, 2013 at 9:06 pm #

    I substituted arrowroot for the cornstarch. These were delicious and lighter than air! Thanks!

    • Jeanine Friesen December 16, 2013 at 9:05 am #

      Wonderful! Thanks for letting us know that it worked well for you, Heather!

  6. Lorna December 12, 2013 at 10:08 pm #

    These sound delicious!
    Since I have a corn allergy, I appreciate hearing the corn starch can be substituted with arrowroot flour. I am wondering if there is a substitute for the butter, yes a dairy allergy. Also, I can’t do any margarine with intolerance to canola, sunflower, safflower oils and soy. I am wondering if another oil, like coconut, can work in place of the butter. The confectioner’s sugar, which is based in corn, can it be replaced with tapioca sugar? I know probably not at all possibly, taste will not be the same, but worth trying. Thanks for any words of wisdom you might share.

    • Kathy December 15, 2013 at 4:29 pm #

      Hi Lorna
      I just made these – without icing sugar or cornstarch. Like someone already said I used used arrowroot in lieu of the cornstarch. To make an icing sugar substitute I blended 1/2 cup white sugar til fine (thus making fruit sugar) and added 1 tbsp arrowroot. They turned about beautifully!
      Finally I can enjoy shortbread again!!
      Kathy

      PS Thanks loads Jeanine! You have added much pleasure to many lives!!

      • Jeanine Friesen December 16, 2013 at 9:06 am #

        Thanks so much for sharing what worked for you, Kathy! I appreciate it! :)

  7. Jools December 13, 2013 at 6:57 am #

    Thanks Jeanine for the super handy copy for Christmas Cookies, and all for free! Like another commenter mentioned before: it really is like a Christmas gift!
    I really enjoyed following you on this blog and baking along with you last year and I do hope you’ll continue all this for many, many more years to come. After all, you are a glutenfree guru to me!
    I do hope you and your family will have a very happy and tasty Christmas and the best wishes for 2014 from the other (Dutch) side of the pond!

    • Jeanine Friesen December 16, 2013 at 9:08 am #

      Jools, it has been my pleasure! It’s so neat to know that others from around the world are enjoying the recipes, and I still smile when I think of your family saying “that Canadian”. :) I hope you & your family have a wonderful, blessed Christmas as well!

      • Jools December 17, 2013 at 7:39 am #

        Hahaha, well I have to confess it has become a bit of a running gag in my family. After I bake something new they say ‘probably Canadian?’
        ;)

  8. Dyanne Spease December 13, 2013 at 8:44 am #

    Thank you!

  9. Elaine December 15, 2013 at 12:14 pm #

    I was all set to make the whipped shortbread I made last Christmas (a conversion from a wheat flour recipe), when I saw this one on FB. Made yours instead – FANTASTIC!!!!

    • Jeanine Friesen December 16, 2013 at 9:09 am #

      Wow – thanks, Elaine! :) Glad that they were a hit!

  10. emily December 15, 2013 at 10:22 pm #

    I’m bummed about how my cookies turned out. I followed the recipe exactly as stated but none of them set. I even did all 3 batches for slightly different times to see if that was the issue but it didn’t make them any different. Any suggestions?

    • Jeanine Friesen December 16, 2013 at 9:11 am #

      Hmm… I’m not really sure! There are so many factors in cookie baking. Have you read through this post? http://www.thebakingbeauties.com/2013/12/how-to-correct-your-gluten-free-cookie-crisis.html
      Maybe it’s the oven temp? The baking pans? The cookie size? I’m not sure, sorry!

    • J-bakes January 15, 2014 at 12:06 am #

      I had this problem too. They all flattened completely. After I left them to (hopefully) set, I tried lifting them with a thin, flat spatula and they disintegrated. They fell to dust. I saved the delicious crumbs for shortbread crust, but there was no way these could be eaten like cookies!!!

      My question to you Emily: Do you live at high altitude? I do. This is my best guess. I’m going to try other renditions and if you’d like, I’ll post here if something works out.

      Have you had any progress?

  11. JO December 15, 2013 at 10:38 pm #

    My Mom & I have made Whipped shortbread cookies for over 20 years using flour icing sugar & butter. 3 2 1 recipe 3 C. Flour 2 C. Icing Sugar 1 pound of butter. Whip for 3-7 minutes with a hand mixer until light & fluffy put dough into Icing bag & pipe dough onto parchment paper lined cookie sheet bake 7-10 at 325 degrees or until golden brown. The longer you whip the dough the fluffier & lighter the cookies will be. These cookies will literally melt in your mouth.

  12. Nicole P. December 16, 2013 at 1:29 pm #

    Im new to the gluten free diet, and Im wondering if the Betty Crocker rice flour blend can be used as the rice flour?

    • Jeanine Friesen January 15, 2014 at 3:14 pm #

      Sorry, Nicole, I have no experience with the Betty Crocker blend.

  13. tess m December 18, 2013 at 10:02 am #

    Thank you, thank you. These cookies turned out perfectly (no substitutions.) The lighter than air, almost silky texture make them perfect for gifts. I’m thinking orange flavoring with a dark chocolate glaze will be the project for tomorrow.

    • Jeanine Friesen January 15, 2014 at 3:14 pm #

      You’re welcome, Tess! Oh, orange with chocolate – YUM!!

  14. Susan December 20, 2013 at 1:11 pm #

    Thank you for sharing this recipe. My son can have nothing that has gluten in it and as this is my first year for this I am still learning. He tells me that they taste great so again thank you for taking the time to share.

    • Jeanine Friesen January 15, 2014 at 3:15 pm #

      You’re very welcome, Susan! So glad that your son liked them!

  15. Michelle @ My Gluten-free Kitchen December 22, 2013 at 3:53 pm #

    These are so pretty and festive! Great job on them! They would be so pretty on a cookie tray too!

    • Jeanine Friesen January 15, 2014 at 3:15 pm #

      Thanks, Michelle! They are pretty festive, aren’t they? :)

  16. Suzy January 25, 2014 at 8:17 pm #

    hi Jeanine

    Just made these whipped shortbread cookies and decorated them with cherries – they were perfect. Your recipes always work so well! Thank you for taking the time to create and share with us.

    Suzy from New Zealand

    • Jeanine Friesen January 29, 2014 at 1:53 pm #

      So happy to hear that, Suzy! It is my pleasure! Enjoy some warmth for me – it’s cold in Canada right now (well, for the next few months). ;)

  17. Suzy January 25, 2014 at 8:18 pm #

    These worked SO well – thank you! All your recipes are wonderful.

  18. Karen Kay February 12, 2014 at 10:04 am #

    I am new to this gluten free baking but I am getting excited about trying these cookies. I tried a store bought cookie very expensive but very good. I thought I can make these. Tonight I will try. Thank you and I will let you know how they turned out.

    • Karen Kay February 12, 2014 at 4:30 pm #

      Okay I added pecans and mini chocolate chips to this recipe and the cookies turned out fabulous. About a cup of chopped pecans and 1/2 c of mini chocolate chips. They are light and airy, melt in your mouth yummy. They are fragile, but stay whole while eating them.

Trackbacks/Pingbacks

  1. 30 Gluten-Free Cookies Recipes That You'll Want to Make Right Away! | All Gluten-Free Desserts...All the Time - December 16, 2013

    […] Whipped Shortbread Cookies from The Baking Beauties ~ gluten free, vegetarian (Check out Jeanine’s books and cookie baking tips via the links in the previous recipe.) […]

Leave a Reply

Rate this recipe:  

© 2008-2014 The Baking Beauties All Rights Reserved -- Copyright notice by Blog Copyright