Shortbread cookies are a classic cookie to serve around the holidays.
Shortbread can be cut into beautiful holiday shapes for this special time of year.
Shortbread cookies made with rice flour give the cookies their signature crunchy texture on the outside, and delicate cookie on the inside.
Shortbread cookies need to have a couple of holes poked into the cookie.
The holes allow heat to escape the cookie, giving you an evenly baked cookie.
If you forget to poke holes in your shortbread, the cookies can have uneven baking and may look a little discolored.
Berry sugar is a finer sugar that will dissolve more quickly into butter than regular sugar.
Berry sugar is used for shortbread cookies because it gives the shortbread a finer texture than granulated sugar.
Shortbread Cookies with Rice Flour
- 1 cup butter room temperature
- 1/2 cup berry sugar
- 1 tsp vanilla extract
- 1/2 cup rice flour
- 1 1/2 – 1 3/4 cups all purpose flour
- Using a stand mixer, cream butter until fluffy.
- Add sugar and cream together.
- Add vanilla extract and cream together on low.
- Slowly add rice flour and all purpose flour to the butter mixture. Mix together until almost fully combined. Remove dough from stand mixer and turn onto the countertop.
- Form the dough into a ball as best as you can. Cover with cling wrap and refrigerate the dough for 30 minutes.
- Roll the dough out, be patient as this takes a bit of time. Roll the dough until it's 1/4" in thickness.
- Use cookie cutters to cut the dough into shapes.
- Place the shortbread cookies on a baking pan (ungreased). Prick the cookies with a fork. Bake shortbread cookies for 15-18 minutes at 300 degrees F. When the cookies are finished, they should be light, white colored. If the edges have begun to turn brown, they are overbaked.
- Cool on the baking pan for 5 minutes, then gently place them on a cooling rack.
- Store cookies in an airtight container for up to 4 weeks.