Light, buttery, and crispy, these Whipped Gluten-Free Shortbread Cookies are the perfect Christmas treat!
My heart basically does a happy dance at the thought of these whipped gluten-free shortbread cookies. They have an airiness to them, and the almond and caramel undertones make these shortbread cookies just plain irresistible. Add a little cinnamon to the mix, and you’ll see why they’re my favorite Christmas cookie.
Or maybe it’s just me. Shortbread is my weakness. I think it’s the butter. And the sugar. Okay, it’s the whole package, and I mean that literally. When I make a batch, I like to gift them in a festive snowflake tin. That’s just how I roll.
I’m super aware that these aren’t the healthiest cookies. They’re gluten-free, though, so that counts for something, right? After all, it is Christmas. This is the one day of the year when we don’t hate on butter. Let’s welcome our rich and creamy sometimes-foe with open arms. Or should I say mouths?
I have a feeling a lot of you have never tried a shortbread cookie like this one. When I say they’re airy, I basically mean melt in your mouth. This all has to do with the whipping method I use.
Sure, you spend 10 minutes of your sweet, precious time holding a hand mixer to your cookie dough. By the six-minute mark, you may even ask yourself if all this mixing is worth it. But then you bake the cookies and get excited as the cinnamon-sweet aroma wafts through your kitchen. And finally, you take a bite into one, and you realize every second you’ve put into this gift of a recipe was a second well spent.
Bonus—I stick with oat flour, so they’re not only gluten-free but also whole grain. I also use coconut sugar, which is less refined than cane sugar—does this mean coconut sugar is healthy? Well, no. However, when baked, coconut sugar creates the most decadent caramel flavor I can’t resist.
What does “whipped” mean?
Just like you need a lot of air for whipped cream, the same applies to whipped shortbread cookies. Vigorously mixing the butter and sugar for 10 minutes creates a whole ton of air pockets—it becomes cloud-like. So even after you add in the flour, the dough remains airy and light. Once you bake them, the air pockets expand into crisp, airy cookies. And just like M&Ms, they’ll melt in your mouth, not in your hand. Though I’d hope the latter would be obvious.
How do I store leftovers?
After they cool, store the cookies in an airtight container. They should stay fresh on your kitchen counter (or where you store them) for up to 5 days. You can also freeze them for up to 2 months. Just remember to use a freezer-safe bag or container. In order to prevent sticking, either place a piece of parchment paper between them or flash-freeze them on a baking sheet first for about 30 minutes. Thaw at room temperature before serving.
Serving suggestions
Enjoy these cookies with a tall glass of milk or Almond Milk if your digestive tract doesn’t play nice with lactose. If lactose isn’t a bother, then try topping your next No-Bake Cheesecake Recipe with a shortbread cookie—yum. If you do plan on serving this around the holidays, plan ahead with this collection of 30+ Healthy, Freezer-Friendly Christmas Cookies. You’ll find an assortment of treats the whole family will love.
Ingredients
- 1 cup oat flour sifted
- 3 tablespoons non-gmo cornstarch
- 1 1/4 teaspoons cinnamon
- 1/3 cup coconut sugar
- 1/2 cup butter softened to room temperature
- 1/4 teaspoon vanilla extract
- 1/2 tsp almond extract
Instructions
- Preheat your oven to 350°F and line a cookie sheet with parchment paper. Don't just use cooking spray because your cookies will stick.
- In a small bowl, stir together the oat flour, cornstarch, and cinnamon. Set aside.
- Place the coconut sugar into a high-powered blender and blend until fine and powdery, similar to powdered sugar.
- Beat the powdered coconut sugar and butter in a large bowl, using an electric hand mixer, until combined. Add in the vanilla and almond extract and beat on the highest speed for 5 minutes, scraping down the sides of the bowl as necessary. You want the butter nice and fluffy.
- Add the flour mixture into the butter mixture a little at a time until fully mixed in. Beat at high speed for an additional 5 minutes. The texture should be that of frosting.
- Transfer the dough into a pastry bag. Press out onto the prepared baking sheet in balls about 1 1/2 tablespoons, only flattening them slightly. You want the dough to remain in a ball shape and be taller than it is wide.
- Bake until just golden brown, about 10-12 minutes. Let cool on the pan 10 minutes and then (very gently) transfer to a wire rack to finish cooling.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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