Cinnamon Shortbread Cookies- Gluten Free
These shortbread cookies are a favorite of mine. They have a nice crunchy texture and a wonderful cinnamon flavor. They are also gluten-free, so everyone in my family can enjoy them.
If you, or someone you love, can’t have gluten, the options are getting better. Even a few years ago, it was hard to find decent gluten-free baked goods. Now they seem to be everywhere.
Gluten-free home baking has gotten easier too. Rather than mixing up numerous ingredients, you can buy a bag of gluten-free flour, ready to bake with. Gluten-free flour is getting easier to find, too.
There are some differences. I find things made with gluten-free flour brown faster. I often bake at a slightly lower temp, or for a shorter time. This recipe has already been adjusted for that.
When I made these cookies I was really pleased with the results. Not because these cookies are OK, but because these cookies are GREAT. I would make them again in a minute. Super crisp and not too sweet, they were also very easy to make.
Cinnamon Shortbread Cookies- Gluten Free
1/2 c. butter, softened
1/2 c. sugar
1 t. vanilla
pinch of salt
1 c. gluten-free flour
2 t. cinnamon
extra sugar for topping the cookies
Preheat oven to 325 degrees. In mixing bowl cream together the butter and sugar until smooth. Stir in the vanilla and salt. Stir in the flour and then stir in the cinnamon. Roll dough into 1-inch balls and place on an ungreased baking sheet. Flatten the cookies out by dipping the bottom of a glass in some sugar and pressing down on the dough. To help the sugar to stick to the bottom of the glass rub a tiny bit of butter on the bottom of the glass. I used the paper the butter was wrapped in. After you dip the glass the first time the sugar will stick to it. Bake cookies for 12-15 minutes- or until golden around the edges. Cool on wire rack. Makes 30.
