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Whipped Shortbread Cookies

Light and airy, these cookies melt in the mouth and are perfect for parties!
4 from 1 vote
Prep Time 15 minutes
Cook Time 22 minutes
Course Dessert
Cuisine American
Servings 40 cookies


  • ¾ c. butter softened
  • ½ c. powdered sugar
  • 1 tsp. vanilla extract
  • ¼ tsp. almond extract
  • ½ c. millet flour
  • ½ c. tapioca starch
  • ¼ c. cornstarch
  • 1 tsp. xanthan gum
  • sprinkles or colored sugar for decorating


  • Begin by heating your oven to 300°F and lining baking sheets with parchment paper. Then whip the butter and sugar together until very light and fluffy. In a separate bowl, whisk the dry ingredients together. Then slowly add the dry ingredients to the butter mixture and mix for an additional 5-6 minutes on medium-high speed. This is what creates the light and fluffy dough.
  • Then scoop ¾-inch balls of dough and place on the cookie sheets. Next, use a fork to press the cookies down in the middle. Then place sprinkles or colored sugar on top.
  • Bake the cookies for 22-25 minutes. The cookies should not brown-just set. Allow the cookies to cool on the baking sheet for a few minutes before moving to a wire rack. Serve and enjoy!
Keyword Gluten-Free, Gluten-Free Cookies, Gluten-Free Desserts, Gluten-Free Holiday Desserts, Gluten-Free Recipes