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Gluten-Free Shortbread Cookies in a white mug

Gluten-Free Shortbread Cookies

Want an easy gluten-free cookie recipe? Try these delicious Gluten-Free Shortbread Cookies... with an option to dip them in chocolate peppermint for a festive holiday treat. 
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Course: Dessert
Cuisine: American
Keyword: gluten free cookies, shortbread cookies
Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 hour
Servings: 36 cookies
Calories: 114kcal
Author: Don't Mess With Mama

Ingredients

Instructions

  • Add butter, sugar or honey, and vanilla extract in a large bowl and mix well with an electric mixer or food processor.
  • Add remaining flour and sea salt in a separate bowl. Mix well.
  • Add the flour mixture to the butter and sugar mixture and mix well with an electric mixer or by hand.
  • Place 1/2 the dough on parchment paper or wax paper and roll to about 1 and 1/2-inch thickness and about 6-8 inches long. Do the same with the second 1/2 of the dough. Make sure all sides are covered with parchment or wax paper so it doesn't dry out. Chill the dough in the refrigerator for at least 2 hours. 
  • Preheat the oven to 350°F/180°C.
  • Take the dough out from the refrigerator. Cut into slices that are about 1/4 to 1/2-inch thickness. Or roll out into 1/2-inch thickness and use a cookie cutter to form shapes.
  • Put the cookies on an ungreased cookie sheet and bake for 20 minutes.
  • Let cookies cool down at room temperature.

OPTIONAL Chocolate Peppermint Dip

  • In a double boiler, add chocolate chips and coconut oil, and stir until melted. Remove from heat and add 2 drops Peppermint essential oil. Stir well.
  • Dip cookies halfway into chocolate/peppermint sauce and let cook on a cookie sheet lined with parchment paper. Chocolate will harden as it cools.

Nutrition

Calories: 114kcal | Carbohydrates: 13g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 19mg | Potassium: 21mg | Fiber: 1g | Sugar: 7g | Vitamin A: 165IU | Calcium: 10mg | Iron: 0.5mg