GLUTEN FREE MARBLE SUGAR COOKIES

These Gluten Free Marble Sugar Cookies are soft in the middle and hold their shape while baking. Make them with your favourite cookie cutters for any holiday or occasion! I made a big batch for my daughter’s School Bake Sale & friends Valentines gifts. They were so quick & easy which makes them perfect for busy moms.

INGREDIENTS

• 1 cup butter softened, 227g
• 1 cup granulated sugar 200g
• 1 egg
• 2 teaspoons vanilla extract
• 1/2 teaspoon almond extract (optional)
• 3/4 teaspoon salt
• 1 1/2 teaspoons baking powder
• 1/4 cup sour cream 60g (dairy-free sour cream works!)
• 3 tablespoons cornstarch
• 2 1/2 cups gluten-free 1:1 baking flour 380g

FOR THE FROSTING

• 2 cups powdered sugar
• 4 tbsp milk (can use dairy free)
• 1 tsp vanilla extract
• gel food colouring drops

INSTRUCTIONS

• MAKE THE DOUGH:
• In the bowl of a stand mixer fitted with a paddle attachment (or use a large bowl with a hand mixer) cream together the butter and sugar until light and fluffy, about 3 minutes. 
• Add the egg, almond extract, vanilla extract, salt and baking powder. Mix until well combined. 
• With the mixer running on low, add half of the sour cream followed by the cornstarch. Add 1/2 of the flour followed by the other 1/2 of the sour cream. Mix until combined then add the rest of the flour and mix until incorporated. Scrape down the sides and bottom of the bowl then mix again until totally combined. 
• Divide the dough into two balls and wrap each ball tightly in plastic wrap. Refrigerate for at least 1 hour or up to 2 days.
• BAKING INSTRUCTIONS:
• Preheat the oven to 350F. Line 2 baking sheets with silicone baking mats or parchment paper.
• Lightly sprinkle a clean counter with gluten-free flour. Roll out the chilled dough to the 1/4″ thickness on the lightly floured surface. If it’s too hard to roll, leave at room temperature for a 5 minutes.
• Cut out the cookies with desired cookie cutters, then use a thin spatula to transfer the cookies to the prepared pan. 
• Bake the cookies for 15-20 minutes until set. Cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

FOR THE FROSTING:

• Using a spoon, mix together the powdered sugar, milk & vanilla extract. You will want the icing be fairly thick. Either add more milk to thin out, or more sugar to thicken if needed.
• Once mixed, make a couple of drops of the gel food colouring in the bowl & use a toothpick to swirl around.
• Dip each cookie into the icing and lift out. Let some of the icing drip off back into the bowl & place on a baking sheet lined with parchment paper.
• Leave to set for 4 hours or overnight.

These freeze really well, so you can make a big batch to enjoy throughout the month. They also make wonderful gifts for teachers, neighbours, friends & family.

Gluten Free Shortbread

Recipe adapted from Fraiche Table

These Gluten Free Shortbread are buttery, crumbly & full of flavour.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

freeze time 2 hours hrs

Course cookie, Dessert

Ingredients

  

• 2 cups gluten free all-purpose flour* I recommend Bob’s Red Mill 1-to-1 Gluten Free Baking Flour
• 1 cup unsalted butter at room temperature
• ¾ tsp salt
• 1 cup granulated sugar or can do 1/2 cup coconut sugar
• 1 teaspoon vanilla extract
• ¾ cup fruit or chocolate chips if using

Instructions

 

• Shortbread Dough
• Combine the room temperature butter, sugar and vanilla extract, using either a stand mixer with the paddle attachment, or a hand mixer.
• Cream the ingredients together until light and fluffy, scraping down the side of the bowl as needed.
• Add the gluten free flour, salt, any fruit or chocolate chips if using, and mix at a low speed, until it starts to form a ball. This may take a few minutes.
• Divide the gluten-free shortbread dough into two portions and place each half on a seperate piece of parchment paper.
• Give each piece of dough a quick knead to ensure there are no hidden air or flour pockets.
• Roll each piece of dough into a log. The logs should be around 1.5-2″ inches thick (4-5cm). Make sure the surface of the logs is smooth and tight.
• Wrap each of the cookie dough logs in the parchment paper and refrigerate for at least 2 hours. Chilling will firm up the dough and make it easier to cut.
• Baking Instructions for Shortbread
• When ready to bake the gluten free shortbread, preheat the oven to 350F with your oven rack in the middle.
• Working with one cookie dough log at a time, slice each log into at least 1/4″ slices. Try to keep them all at the same thickness, so they bake at the evenly. The easiest way to slice the logs is a sharp chef’s knife or a serrated knife.
• Arrange the cookie slices on a parchment-lined baking tray, around 1 1/2″ inches apart.
• If your cookie dough appears to be soft, place the sheet tray with the sliced cookie dough in the freezer for 10-15 minutes. This will help to re-set the dough and make sure the cookies don’t spread while baking.
• Bake the shortbread cookies, one tray at a time, for 10-15 minutes or until the edges start to brown.
• Take the shortbread out of the oven and let the cookies cool on the baking sheet for a few minutes until they are set. Then transfer to a wire rack and allow them to cool completely.
• Repeat with the remaining cookie dough.
• Royal Icing
• Pour confectioners sugar, meringue powder & water into a large bowl. Beat on high speed for 2-3 minutes. When you lift the whisk, the icing should drip down and smooth out within 5-10 seconds. If its too thick add more water, if its too runny add more sugar.
• You can either dip your cookies or pipe it on. Place on baking trays for around 2 hours to dry out.

Notes

• • • Freezer-friendly shortbread cookies.

      1. Store in refrigerator or room temperature for 1 week.
      2. Freeze for up to 1 month.
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Keyword gluten free, shortbread