Gluten Free Shortbread Cookies

  • 1 cup butter soften
  • 1/2 cup icing sugar
  • 1 tsp vanilla extract
  • 1 cup white rice flour
  • 1/2 cup corn starch
  • 1/2 cup tapioca starch (or another 1/2 cup cornstarch)


Whip or beat butter until smooth

Add icing sugar and vanilla.  Beat until smooth

Sift together corn starch, tapioca starch, and rice flour.  Slowly incorporate into mixture

Roll batter into 1 inch balls and place on a cookie sheet with 2 inch between them.  (Dough will be soft but shouldn’t stick to your hands because of the butter.)

Flatten balls with a fork, clipped in icing sugar.

Bake at 325 for 20-25 minutes or until bottoms begin to brown slightly.

Let cool completely on baking sheet before moving them.  Otherwise they might crumble.

Store into air tight container or the counter for 1 week or freeze for up to a few minutes.