gluten-free, egg-free, melt in your mouth cookies
- 2 sticks / 8 ounces salted butter, softened
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 1/2 cups / 325 grams gluten-free flour (I used Trader Joe’s)
optional add-ins / ons:
- chocolate chunks / chips
- chopped nuts
- sesame seeds
- melted chocolate for dipping
- In a stand mixer or large bowl if using hand beaters, beat the butter, sugar and vanilla until it’s lighter in color and fluffy, scraping down the sides of the bowl a couple times as necessary.
- Add in the flour and beat to combine. Using plastic wrap, roll into 2 logs about 1 1/2 inches in diameter and refrigerate for at least two hours or overnight.
- When ready to bake the cookies, remove from the fridge and preheat your oven to 350ºF. Line two baking sheets with parchment paper.
- Slice the cookies 1/4-inch thick and place on the baking sheets. They shouldn’t spread much but leave a bit of space between them just in case. Bake until golden brown, about 15 minutes. Allow to cool completely before removing from the baking sheet.
- To make icing: whisk 1 cup powdered sugar with 4 teaspoons milk of your choice. It will harden as it sits so don’t mix it up until you’re ready to use it.
- To make tempered chocolate: chop up your chocolate and heat 2/3 of it over a double boiler until melted. Remove from the heat and allow to cool slightly, and then stir in the remaining chocolate until it’s melted. It also will harden quickly, so use right away.
Keywords: shortbread cookies, gluten-free cookies