Glazed Chai Shortbread Cookies (Gluten-Free Recipe)
Glazed Chai Shortbread Cookies (Gluten-Free Recipe)
The distinct flavor of chai spices enhance these buttery melt-in-your-mouth shortbread cookies.
What's this?
What is this button?
You now are able to shop & buy these ingredients online! After you select your market, you decide if you want to have your items delivered or picked up today!
40 min
Prep Time
02 hrs 30 min
Total Time
72
cookies Ingredients
Cookie
1 cup Land O Lakes® Butter, softened
12 cup firmly packed brown sugar
1 teaspoon gluten-free vanilla extract
2 14 cups Gluten-Free Flour Blend (see below)
2 teaspoons ground ginger
12 teaspoon ground allspice
12 teaspoon ground cardamom
14 teaspoon salt
Glaze
1 cup powdered sugar
2 teaspoons gluten-free vanilla extract
1 to 2 teaspoons water
Decorations
Decorator sugar, if desired
*Substitute 1 teaspoon ground cinnamon plus 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg and 1/4 teaspoon ground cloves.
How to make
-
STEP 1
Combine butter, brown sugar and 1 teaspoon vanilla in bowl; beat at medium speed, scraping bowl often, until creamy. Add all remaining cookie ingredients; beat at low speed until mixture forms a dough.
-
STEP 2
Divide dough into thirds. Shape each third into 6x1 1/2-inch square log. Wrap each in plastic food wrap; refrigerate at least 1 hour until firm.
-
STEP 3
Heat oven to 375°F.
-
STEP 4
Cut logs into 1/4-inch slices with sharp knife; place 1 inch apart onto ungreased cookie sheets. Bake 8-11 minutes or until lightly browned on edges. Cool 5 minutes on cookie sheets; remove to cooling rack. Cool completely.
-
STEP 5
Combine powdered sugar and 2 teaspoons vanilla in bowl; stir in enough water for desired drizzling consistency. Drizzle glaze over cooled cookies; let stand until glaze is set. Sprinkle with decorator sugar, if desired.
Tip #1
Gluten-Free Flour Blend: Combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.
Tip #2
Gluten-Free Flour Blend: Combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.
Tip #3
This recipe was developed using alternative flours and products labeled as “gluten-free.” The best source for additional information is the ingredient listing on product packaging. Learn about gluten-free baking.
50 Calories
2.5 Fat (g)
5 Cholesterol (mg)
30 Sodium (mg)
7 Carbohydrates (g)
0 Dietary Fiber
0 Protein (g)
Tried this recipe? Instagram it!
And don't forget to tag us @landolakesktchn.
And don't forget to tag us @landolakesktchn.
More Recipes To Make
/2024.march/2024_retail_southwest-pasta-salad_600x600.jpg?ext=.jpg)
Featured In
COLLECTION
Gluten-Free Cookies
For those who follow a gluten-free diet, the options for treats can feel limited. These cookie recipes prove otherwise! From peanut butter cookies to glazed chai shortbread, and even a classic snickerdoodle, anyone can enjoy a sweet everyday treat.
See Recipes