Almond Flour Shortbread Cookies (Gluten-Free, Crisp Edges Tender Center)

How to Make Almond Flour Shortbread Cookies (Gluten-Free, Crisp Edges Tender Center)

1. 1

   Step 1: Preheat and prepare pans

   Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats and set aside so the pans are ready when the dough is shaped.

   For this step

   • 2 cupsFinely ground almond flour
   • 1/2 cupPowdered (confectioners') sugar, sifted
   • 2 tbspArrowroot starch (or cornstarch)
   • 1/4 tspFine sea salt
2. 2

   Step 2: Whisk dry ingredients

   In a medium bowl, whisk together the almond flour, tapioca starch, and salt until evenly combined and aerated. This ensures a uniform texture and helps the cookies develop crisp edges.

   For this step

   • 1/4 cupTapioca starch (or cornstarch)
   • 1/2 cupUnsalted butter, cold and cubed
3. 3

   Step 3: Cream butter and sugar, add yolk and vanilla

   In a separate bowl, beat the room-temperature butter with the powdered sugar until light and fluffy, about 1–2 minutes. Beat in the egg yolk and vanilla extract until fully incorporated and smooth.

   For this step

   • 1/2 cupUnsalted butter, room temperature
   • 1/2 cupPowdered (confectioners') sugar
   • 1 largeLarge egg yolk
   • 1 tspPure vanilla extract
   • 1 tspVanilla extract
   
4. 4

   Step 4: Combine into a dough

   Fold the dry ingredients into the butter mixture with a spatula until a soft, slightly cohesive dough forms — avoid overmixing. If the dough feels too loose, chill briefly (10–15 minutes) to firm it up for shaping.
   
5. 5

   Step 5: Shape cookies (cut or slice-and-bake) and top

   For cut cookies: roll the dough between two sheets of parchment to about 1/4 inch (6 mm) thickness and use a 2-inch cutter to cut shapes, transferring to the prepared sheets. For slice-and-bake: form the dough into a 1 1/2-inch log, chill until firm, then slice into 1/4-inch rounds. Press sliced almonds onto tops if using.

   For this step

   • 1/4 cupSliced almonds (for topping, optional)
6. 6

   Step 6: Bake until edges are golden and cool

   Bake cookies for 10–14 minutes, rotating pans halfway through; watch for lightly golden edges while centers remain pale to keep a tender interior. Let cookies cool on the baking sheet for 5 minutes to set, then transfer to a rack to cool completely before serving or storing.

1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats and set aside so the pans are ready when the dough is shaped.
2. In a medium bowl, whisk together the almond flour, tapioca starch, and salt until evenly combined and aerated. This ensures a uniform texture and helps the cookies develop crisp edges.
3. In a separate bowl, beat the room-temperature butter with the powdered sugar until light and fluffy, about 1–2 minutes. Beat in the egg yolk and vanilla extract until fully incorporated and smooth.
4. Fold the dry ingredients into the butter mixture with a spatula until a soft, slightly cohesive dough forms — avoid overmixing. If the dough feels too loose, chill briefly (10–15 minutes) to firm it up for shaping.
5. For cut cookies: roll the dough between two sheets of parchment to about 1/4 inch (6 mm) thickness and use a 2-inch cutter to cut shapes, transferring to the prepared sheets. For slice-and-bake: form the dough into a 1 1/2-inch log, chill until firm, then slice into 1/4-inch rounds. Press sliced almonds onto tops if using.
6. Bake cookies for 10–14 minutes, rotating pans halfway through; watch for lightly golden edges while centers remain pale to keep a tender interior. Let cookies cool on the baking sheet for 5 minutes to set, then transfer to a rack to cool completely before serving or storing.