Best Cassava Flour Holiday Shortbread Cookies Recipes

CASSAVA FLOUR COOKIES (NUT FREE & PALEO)

Steps:

• In a stand mixer or large mixing bowl, beat together butter and coconut sugar for 1 minute.
• Once a crumbly dough forms, add in egg. Mix until combined.
• Then, sift in cassava flour. Stir to combine. Add in remaining ingredients except chocolate chips.
• Once a dough is formed, fold in chocolate chips.
• At this point, refrigerate the dough for 30 minutes.
• Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper.
• Use a cookie scoop or your hands to roll dough into 1 ½ inch balls. Place on parchment paper and lightly flatten each ball of dough. See photo above. Repeat for all dough.
• Bake for 8 to 10 minutes or until cookies are just barely browned. They will look a little under baked.
• Remove from oven and allow cookies to cool on the baking sheet for 10 minutes.
• Then, carefully remove cookies and serve.

CASSAVA FLOUR HOLIDAY SHORTBREAD COOKIES

Steps:

• Place butter, maple syrup and vanilla in the bowl of a stand mixer with a paddle attachment and whip til butter is fluffy-ish. The butter and syrup will not incorporate completely, but get them at least happily mixed together.
• Add salt and cassava flour to butter mixture and whip until a nice firm dough comes together.
• Remove dough from the bowl and work into a ball with your hands, then flatten into a disc, wrap in plastic and refrigerate for 30 minutes.
• Remove dough from the refrigerator, cut in half, re-wrapping one half while you roll out and cut out the other.
• Preheat oven to 350°
• Roll dough into ball and place between two pieces of parchment paper - roll out to approximately ¼-⅜" thick. Cut out shapes with a cookie cutter or use a knife and cut into rectangles approximately 1" x 2", placing shapes on a parchment lined baking sheet. Re-roll scraps of dough until all is used. Repeat with the other half of the disc. You should get around 3-4 dozen, although this will vary depending on the shape of your cutter.
• Bake for 12-14 minutes or until edges just become browned.
• Remove to a wire rack and cool.
• If decorating with chocolate glaze, prepare that while cookies cool by melting the chocolate and coconut oil in a double broiler until melted and fully combined.
• Once cookies are cool, dip in glaze as preferred, sprinkle with crushed candy canes and place on a parchment lined baking sheet so chocolate can set up.

GRAIN-FREE SHORTBREAD COOKIES

Steps:

• Preheat the oven to 350 degrees. Add all of the ingredients into a stand mixer with the paddle attachment. Mix, on medium speed, until the dough is smooth, about 5-10 minutes.
• Transfer the dough to a large piece of parchment paper and roll into a tight log, about2 inches wide. Unwrap the dough and slice it into cookies that are just less than 1/2 inch thick. Arrange them on an ungreased baking tray and bake for 10-12 minutes or until the edges just start to brown. Remove from the oven and let them cool completely on the baking tray. Serve.

CASSAVA FLOUR HOLIDAY SHORTBREAD COOKIES

Steps:

• Combine butter, maple syrup, and vanilla in the bowl of a stand mixer fitted with the paddle attachment; beat until smooth and creamy. Add flour and salt; continue mixing until a firm dough forms. Flatten dough into a disc, wrap in plastic wrap, and chill for 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Roll dough between 2 pieces of parchment paper to 1/4-inch thickness. Cut out shapes with cookie cutters and place 2 inches apart onto the prepared baking sheets.
• Bake in the the preheated oven until edges are golden, 12 to 14 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.