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Gluten-Free Whipped Shortbread Cookies


  • 1 cup softened butter
  • 2 tbsp dark brown sugar
  • 1 tsp good vanilla
  • 1 egg white
  • 1 cup sweet rice flour
  • 1/4 tsp salt
  • 1/2 cup icing sugar
  • 2/3 cup cornstarch
  • 1/3 cup tapioca starch
  • 1/2 tsp xanthan gum
  • (Optional: I added Williams Sonoma Meyer Lemon Peel, Tahitian Vanilla Bean Powder and Rose/Vanilla sugar to some of my cookies.)


  • Preheat oven to 300 degrees.
  • In a stand mixer, mix butter, brown sugar, vanilla and egg white.
  • Mix until nice and creamy.
  • In a medium bowl, combine the rice flour, salt, icing sugar, cornstarch, tapioca starch and xanthan gum.
  • Make sure it is fully mixed.
  • Then, add dry ingredients to the creamed mixture, a little at a time, until it looks like a thick whipped cream.
  • Next, line a cookie sheet with parchment paper.
  • Using a small ice cream scoop, scoop out dough balls and place on the cookie sheet.
  • Sprinkle some cookies with Meyer lemon peel.
  • Mix in a little vanilla powder into some of the dough and bake in the oven.
  • Sprinkle some cookies with Rose/Vanilla Sugar.
  • Bake the cookies for 10-12 minutes until lightly golden.
  • I keep my shortbread in the refrigerator and find that a cold shortbread cookie tastes the best! 
  • The cold really brings out the buttery smooth flavour and tends to taste less dry like most shortbread recipes.
Tried this recipe?Let us know how it was!