Gluten-free whipped shortbread cookies that are light and buttery, easy to make, melt in your mouth delicious and the perfect gluten-free cookie for the holidays. These classic Christmas cookies are not too sweet, are made with simple ingredients and will keep you reaching for more and more. It is simply not Christmas in my family without these whipped shortbread cookies.

Christmas time can be tricky for those of use how cannot eat gluten. That is why I work very hard to share as many delicious gluten-free cookie recipes as I can. I want each and every one of you to eat a ton of gluten-free cookies this year. Looking for more holiday cookie recipes try my: sugar cookies, soft gingersnaps, vegan gingerbread, pinwheel, double chocolate rolled cookies and linzer cookies.

INGREDIENTS NEEDED:

• Butter
• Icing Sugar
• Vanilla
• White Rice Flour
• Tapioca Starch
• Guar Gum or Xanthan Gum
• Jar Of Maraschino Cherries

This is an easy to make whipped shortbread cookie that uses white rice flour and tapioca starch instead of the typical gluten-free flour blend. You can find these at your local organic store and I do find them now at my local grocery store, plus Bulk Barn carries them.

I like to use a small ice cream scoop to make these gluten-free whipped shortbread cookies. I roll them into a ball with my hands, made a slight indent and then add 1/2 a maraschino cherry in the middle before baking. Gluten-free whipped shortbread cookies are a buttery, melt in the mouth cookie that is topped with a maraschino cherry. I know some like to top their’s with Hershey kisses, but I am old school and stick to the cherries.

Whipped shortbread cookies that are an easy to make I have been baking for many year. I like to add a few of these shortbread cookies to the cookie tins I fill each holiday for friends and family to enjoy. I keep my whipped shortbread in the fridge. I love how the flavours and ingredients meld together and to me, they taste better cold. This recipe makes 37 gluten-free cookies so no need to double up the batch for the holiday season.

HOW TO MAKE THE COOKIES:

1. Preheat oven to 325 degrees.
2. Line 2 cookie sheets with parchment paper.
3. In a stand mixer add the softened butter with the icing sugar and beat well. Scraping sides of pan to incorporate all. Beat until smooth.
4. Add the vanilla and beat again until you have a fluffy and light dough.
5. In a small bowl add the tapioca starch, white rice flour and guar gum and whisk to mix.
6. Add the dry ingredients and mix on low speed.
7. Turn mixer to medium and beat dough for a couple of minutes to give it more air.
8. Use a small ice cream scoop to drop dough onto lined cookie sheet. Use your hands to form each one into a ball. Use a 1/4 tsp measuring spoon to make a slight indent in each cookie.
9. Top each indent with a maraschino cherry cut in half.
10. Bake for 13-14 minutes.
11. Let cool and store in refrigerator.

A gluten-free whipped shortbread cookie that is light, delicate and buttery. Perfect for the Christmas season. Welcome to my favorite time of the day when I share non-stop gluten-free Christmas cookie recipes. Recipes like molasses cookies, sugar cookies, double chocolate rolled cookies, Pb and jam cookies and snickerdoodle protein balls.

These gluten-free whipped shortbread cookies are easy to make, use simple ingredients and have a light buttery texture. Let’s get baking! Whipped shortbread cookies are a twist on a classic shortbread cookie. Traditional shortbread cookies are a much firmer cookie and are usually formed into a log shape, refrigerated and then sliced before baking. Both are buttery and delicious cookies.

I shared the recipe for these gluten-free whipped shortbread cookies on my Instagram page as well as a step by step video showing how I made them. Check out my Instagram page or Facebook page for more step by step videos of other recipes.

HERE ARE MORE COOKIE RECIPES TO TRY:

• Date Cookies
• Nut and Seed Cookies
• Pb and Jam Cookies
• Sugar Cookies
• Double Chocolate Rolled Cookies
• Linzer Cookies

WANT MORE RECIPES? Subscribe to get new recipes delivered straight into your inbox. And be sure to follow me on Instagram, Facebook and Pinterest. I really would love to hear from you.

Gluten-Free Whipped Shortbread Cookies

Gluten-free whipped shortbread cookies are light and buttery, easy to make, melt in your mouth delicious and the perfect cookie for the holiday season.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

14 minutes mins

Total Time 24 minutes mins

Course Dessert

Cuisine American

Servings 37

Equipment

• 1 measuring cups and spoons
• 1 stand mixer
• 1 parchment paper
• 2 cookie sheets

Ingredients

  

1x2x3x

• 3/4 cup Butter, softened
• 1/2 Cup gluten-free icing sugar
• 1 tsp vanilla extract
• 1 cup white rice flour
• 1/2 cup tapioca starch
• 1 Tsp Guar gum or xanthan gum
• 1 small jar maraschino cherries

Instructions

 

• Preheat oven to 325 degrees.
• Line both cookie sheets with parchment paper.
• Add softened butter and icing sugar to a stand mixer and beat . Scrape sides of pan to incorporate all.
• Add vanilla and beat again until mixture is smooth and light.
• In a small bowl add the dry ingredients and whisk.
• Add dry to the butter mixture and mix on low speed until a dough starts forming.
• Use a small ice cream scoop to drop balls onto cookie sheet. Use your hands to form into balls.
• Take a 1/2 tsp measuring spoon and lightly indent middle of cookie. Add a 1/2 maraschino cherry in the middle.
• Bake in oven for 14 minutes. Remove and cool.

Keyword christmas cookies’, easy to make, gluten-free shortbread cookies, holiday baking, shortbread cookies, whipped shortbread cookies

Tried this recipe?Let us know how it was!