Gluten-Free Rhubarb Shortbread Cookies
Delightfully crumbly and sweet, these gluten-free cookies feature the tartness of rhubarb, making them the perfect treat for any occasion.
Ingredients
Main Ingredients
- 1 cup gluten-free all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup powdered sugar Use dairy-free powdered sugar for a vegan option.
- 1/4 cup granulated sugar
- 1/2 cup chopped rhubarb Wash and chop the rhubarb into small pieces.
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup chopped nuts or chocolate chips (optional) Enhances texture.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, powdered sugar, and granulated sugar until light and fluffy.
- Gently fold in the chopped rhubarb, vanilla extract, and salt.
- Gradually add the gluten-free flour to the mixture, stirring until just combined.
- Using your hands or a cookie scoop, form small balls of dough and place them on the prepared baking sheet, spacing them about 2 inches apart.
Baking
- Bake for 15-18 minutes, or until the edges begin to turn golden brown.
- Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
For added flavor, sugar the rhubarb lightly before adding it. If the dough is too sticky, chill it in the refrigerator for about 30 minutes. Store cookies in an airtight container at room temperature for up to a week, or freeze for longer storage. Consider adding a streusel topping for added flair.
Nutrition
Serving: 1gCalories: 120kcalCarbohydrates: 16gProtein: 1gFat: 6gSaturated Fat: 4gSodium: 50mgSugar: 5g
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