My 10 year old used to eat the hell out of Starbucks shortbread cookies before we discovered his gluten sensitivity. Now he just stares at them longingly and says, “I probably shouldn’t get those, right?”
Oh, buddy. Right.
I’ve been kitchen testing some gluten free shortbread cookie recipes to try to come close to the Starbucks cookies, but haven’t really succeeded until now. And it was so simple, I’m kicking myself for over thinking it.
- 2 cups all purpose GF flour
- 2 sticks softened salted butter
- 1/2 c powdered sugar
- 1 t vanilla extract
I know. Four ingredients. That’s it.
Cream the butter, powdered sugar, and vanilla in a stand mixer.
Pour in the sifted gf flour and mix until it comes together. (Don’t over mix!)
Cover and put into the fridge for half an hour.
Preheat oven to 350, roll out the dough to about 1/4 inch on a floured surface. Cut out circles with a biscuit cutter, put on parchment covered baking sheet, and pop back in the fridge for 20 minutes so they can set back up.
Bake on for 10-14 minutes, depending on how thick you rolled your cookie. If you roll it too thinly, it will break apart very easily. My mom taught me that broken cookies don’t have any calories, though, so…you know. Broken cookies aren’t all bad.