Melt-in-your-mouth Gluten Free Whipped Shortbread cookies that is light, buttery, and oh so pretty. A few simple ingredients create an amazing holiday favorite.
- 3/4 cup butter, softened (salted or unsalted)
- 1/2 cup confectioners’ (icing) sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/2 cup millet flour
- 1/2 cup tapioca starch
- 1/2 cup white rice flour
- 1/4 cup cornstarch
- 1 teaspoon xanthan gum
- 1/2 teaspoon salt (if using unsalted butter)
- TOPPINGS: candied cherries, colored sugar or sprinkles for decorating
- Preheat the oven to 325 degrees F. Line your baking sheets with parchment paper.
- 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 for 2-3 minutes. This is crucial, as it adds the lightness to the dough, giving you a light, airy cookie.
- In a separate bowl, whisk together the remaining ingredients (minus the toppings). 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 1 more minute.
- 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.
- Use a fork, that has been floured with rice flour, to press the cookies down slightly. Place cherries, sprinkles, or colored sugar on the top of the cookies, if using.
- Bake in preheated oven for 14-16 minutes. You do not want the cookies to brown at all, just for the dough to set. Let cookies remain on cookie sheet until completely cooled. I found that leaving them on the cookie rack (sometimes even over night), helped the cookies to have a better structure.
- Store cooled cookies in an airtight container.