Looking for the regular “wheat” version of these cookies? You can find them and MANY more in our Baking Life Healthy: The Secret Recipes Behind the Business e-cookbook, HERE!
If Christmas were to be defined by a flavour, for me it would be simple – (frozen) Shortbread Cookies and Ginger Snaps. They are home, they are yummy and they are everything I love & loved about Christmas.
My Mom baked a lot when I was little and I clearly remember hours spent helping her in the kitchen. We’d bake gingerbread men, make chocolates for gifts, lick beaters (ya we did!) and decorate shortbread cookies before popping them in the oven. I also remember sneaking back into the freezer long after the dishes had been cleared, liberating a few frozen cookies for a little snack…I mean, somebody had to make sure they were safe, right?!
Looking back I’m not sure how many of those hours were actual help, but they were without a doubt the makings of great memories.
I learned a lot those Christmases, gaining valuable skills in the kitchen, discovering Moms don’t have to see what you’re doing to know you did it (she always knew I’d had those extra cookies, though she rarely called me on it) and leaning into the comfort of family traditions & recipes.
I’ve carried many of those traditions on with our girls, selfishly creating a new batch of memories for me and hopefully giving them a start on some special ones of their own.
This year, we’re still going to make those memories but they’re going to take a new shape. I’ve been spending hours in my kitchen, taking our family Christmas favourites and making them gluten free.
Thankfully, this recipe is one that co-operated first time out of the gate and is (according to my family) equally as yummy as the traditional “wheat shortbread**”. It’s the same melt in your mouth Christmas favourite that I grew up, only now it’s also a gluten free, Celiac safe treat for EVERYONE in our family!
I hope you enjoy it and keep watching the blog (or sign up to our email list so you’ll NEVER miss the BIG stuff!) I’m going to be sharing a series of gluten free Christmas baking over the next few weeks and there might even be some extra Freebies in it for you too!
Here’s to the start of the holiday season and Christmas baking….and eating!
- 1/2 Cup of Cornstarch
- 1/2 Cup of Icing (confectioners) Sugar
- 1 Cup of Gluten Free All Purpose Flour (we LOVE Namaste's All Purpose Flour)
- 1/4 tsp of xanthan gum (if your blend contains it like mine does omit this ingredient)
- 3/4 Cup of COLD butter cut into small cubes
- Gluten Free Sprinkles
- Mini Hershey's Kisses (in Canada they are gluten free, make sure to read all your packages if gluten is a concern!)
- Chopped Nuts
- Icing Sugar for dusting
- Colored Decorative Sugars
- Note: This recipe doubles very well. I also use a stand mixer for this recipe but feel free to do it by hand if you prefer.
- 1. Preheat oven to 350° F
- 2. In the bowl of a stand mixer sift together the corn starch, icing sugar & flour.
- 3. Cut the butter into very small cubes & add to the dry ingredients
- 4. Using your paddle attachment & either your bowl guard or a clean, dry tea towel turn the mixer on low speed
- 5. Once the mixture resembles coarse sand, turn up the speed to medium & allow the mixer to work until the dough forms a ball & the sides of the bowl are clean.
- 6. Roll out dough approx. 1/2" thick between two pieces of wax paper, chill for 15 minutes and cut out desired shapes, re-roll dough and continue. Alternatively you can roll pieces of dough into balls and press them down slightly with a fork. Add toppings
- 7. Place on an ungreased cookie sheet & bake 12-18 minutes or until lightly golden brown on the edges I have found times dramatically vary based on the oven
- 8. Let cool on cookie sheet for 5 minutes then remove to a cooling rack.
- These cookies last on the counter for approx. 1 week before starting to dry out. They also freeze really well just make sure whatever way you decide to store them that the container is airtight!