Buttery Gluten Free Shortbread Cookies (Dairy Free)
Our gluten-free shortbread recipe is tender and buttery, and completely dairy free! These cookies melt in your mouth thanks to powdered sugar and they don't require chilling or rolling out the cookie dough.Gluten free, dairy free, vegan, peanut free
Servings 20 cookies
Calories 81kcal
Ingredients
Instructions
- Preheat your oven to 350 degrees F and line a baking sheet pan with parchment paper.
- In a medium bowl, cream together the dairy free butter, powdered sugar, and vanilla.
- Add the salt and sorghum flour to the butter and mix again.
- Add in the gluten free all purpose baking mix and mix again until a thick dough forms. This dough should be easy to roll into balls, it shouldn't be too wet/sticky or too dry.
- Roll cookie dough into 1-inch balls and place them on the parchment-lined baking sheet.
- Gently press a fork into the cookie dough balls twice to create a cross-wise pattern. These cookies will spread a little so make sure not to flatten the cookies too much.
- Bake in the oven for 11 minutes. Allow to cool on the pan for about 5 minutes before removing to a cooling rack.
- Allow to cool completely before serving.
- Store in an airtight container at room temperture.
Video
Notes
For the best results, we recommend using the specific brands we list in the ingredients since we tested these brands in this recipe. We cannot guarantee the results with other brands of flour and dairy free butter.
Nutrition
Serving: 1cookie | Calories: 81kcal | Carbohydrates: 11g | Protein: 0.5g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 69mg | Potassium: 0.3mg | Fiber: 1g | Sugar: 4g | Calcium: 0.1mg | Iron: 0.003mg
