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small batch shortbread cookies with a chocolate drizzle and sea salt topping cooling.
Cassandra Verrastro

Easy Gluten Free Cassava Flour Shortbread Cookies!

These small-batch shortbread cookies are everything you could want in a cookie. They're buttery, soft and delicate, and super easy to make with just a handful of ingredients. They come together within minutes, perfect if you're short on time, and bake to a golden perfection. Perfect for a cozy treat, your afternoon tea or coffee, or a quick dessert!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 20 cookies
Course: cookies, Dessert, Snack, tea time
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • ½ Cup Unsalted Butter, Softened (one stick)
  • ¼ Cup Powdered Sugar Gluten Free
  • 1 Cup Cassava Flour Can use a regular all-purpose flour if not GF. See notes
  • ¼ tsp Vanilla Extract
  • A pinch of salt

Method
 

  1. Preheat your oven to 325°F and line a baking sheet with parchment paper.
  2. In a bowl, cream together the butter and powdered sugar until smooth and fluffy.
  3. Add the cassava flour, salt, and vanilla, and mix until a dough forms. Dough should be soft and slightly crumbly and it should still come together when gently pressed.
  4. Roll the dough into a log shape about 1 inch thick.
  5. Cut the dough into 1/4” pieces and place the cookies on the prepared baking sheet and bake for about 10-12 minutes or until the edges are lightly golden. Keep an eye on them!
  6. Let the cookies cool completely.
  7. While the cookies are cooling, melt 1/4 cup of chocolate (I used organic Belgian chocolate), on the stove stirring and keeping an eye so it doesn’t burn. When fully melted, remove from heat and drizzle or use a spoon to pour the chocolate over the cookie over the pot on both sides. Be careful not to burn yourself.
  8. Place the cookies on a piece of parchment paper and allow them to cool completely before removing or the chocolate on the bottom will not stick to the cookie.

Notes

If subbing for a regular all-purpose flour, you may need to adjust and add a tsp at a time of water so it isn't crumbly. The dough should be soft and come together. Can also sub for a 1:1 GF flour.