A shortbread cookie classic, perfect for holiday time. These are adorned with sugar sprinkles, but if you find those objectionable, use any preferred frosting or icing, raisins, grated dark chocolate, or cinnamon. For a sugar free frosting, click here.
Favorite Gluten Free Christmas Cookies – with Paleo Option
|24-36 cookies||40 minutes|
|Cook Time||Passive Time|
|12-15 minutes||12-15 minutes|
- 2 cups brown rice flour Substitute Birch Benders pancake mix for Paleo version
- 1/2 cup almond flour
- 1/4 cup sweet rice flour Substitute 1/4 cup Chebe plain bread mix (manioc flour) for Paleo version
- 1/2 tsp xanthan gum
- 1/8 tsp salt
- 2 sticks (1 cup) ghee or grass fed butter
- 1/2 cup packed brown sugar Substitute coconut sugar for Paleo version
- 1 tsp gluten free vanilla
- 2 Tablespoons canned coconut milk mixed with egg yolk Option for glazing cookies. Heavy cream ok if your family tolerates dairy.
Preheat oven to 350. Lightly grease two cookie sheets with coconut oil, and line with parchment paper.
Place butter or ghee (at room temperature, not melted) in a stand mixer and cream until white. This may take a few minutes. Meanwhile, blend the flours, xanthan gum, and salt in a separate bowl and set aside.
When butter is soft and white, add sugar, and continue beating til fluffy, about 5 minutes. Add vanilla, and stir in the dry ingredients. Keep mixing til you have a soft cookie dough.
Lightly dust a counter top with GF (white rice flour will work better than brown rice) or Paleo flour (tapioca or manioc will work better than almond flour). Roll the dough out into a round that is 1/3 to 1/2 inch thick. If you like a golden glaze finish, brush with egg yolk and coconut milk (or heavy cream). Use cookie cutter rounds or holiday shaped cutters to cut cookies, and place on baking sheet. Dust with your choice of sprinkles, grated chocolate, or cinnamon.
Roll leftover pieces out again, and repeat the process of cutting cookies, placing on sheet, and sprinkling with whatever you like. After cookies are on sheets, you can set raisins in each cookie if preferred.
Bake for 9-18 minutes, depending on thickness. Don’t over bake. Edges will be light golden brown. Transfer to cooling rack. Once cooled, you may frost the cookies if you like.