Gluten Free Brown Sugar Shortbread
My gluten-free shortbread cookies with brown sugar are crisp around the edges with a tender, chewy center. It's the simplest cookie recipe but gives you a treat that just melts in your mouth. Perfect for any occasion!
Ingredients
- 8 ounces (226.8 g) unsalted butter at room temperature
- ⅔ cups (146.67 g) packed light brown sugar
- 1 teaspoon (1 teaspoon) vanilla extract
- 2 cups (473.18 g) 1:1 gluten-free flour with xanthan gum
- ½ teaspoon (0.5 teaspoon) kosher salt
Instructions
- Beat the butter and brown sugar together in the bowl of an electric mixer fitted with a paddle attachment until combined. Add the vanilla.
- Sift together the gluten-free flour and salt. Mix into the butter and sugar. Work the dough on low speed just until it begins to come together, scraping down the bowl as needed.
- Transfer the cookie dough to a flour-dusted surface or a piece of parchment. Roll into a log or flatten into any shape, about ½ inch thick. Cover with plastic wrap and chill for 30 minutes.
- Preheat the oven to 350°F. Roll the dough and slice into ¼-inch slices. Place the slices, spaced at least an inch apart, onto a lined baking sheet. Optionally, pierce a pattern on the top with a fork.
- Bake the chilled cookies for 15–20 minutes, or until the edges are golden brown. Cool completely on a wire rack before serving.
Equipment
- electric mixer or stand mixer
Notes
- Dairy Free: Use vegan butter.