Description
These gluten-free icebox cookies are tender, buttery shortbread with endless customization options. Made with a blend of almond flour, brown rice flour, and cornstarch, they provide a perfect base for mix-ins like dried fruit, nuts, seeds, and citrus zest. The cookies are chilled in a log shape before slicing and baking, resulting in beautifully shaped, lightly browned, delicate cookies that are perfect for any occasion.
Ingredients
Base Ingredients
- ½ cup unsalted butter, softened (vegan butter or coconut oil can also be used, but cookies may spread a little more)
- ¼ cup maple syrup
- 2 cups gluten-free flour blend (2/3 cup finely ground almond flour, 2/3 cup brown rice flour, & 2/3 cup cornstarch)
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Optional Mix-Ins
- Zest of 2 lemons + 2–3 tablespoons poppy seeds (to taste)
- ½ cup coarsely chopped pistachios + ½ cup dried cranberries
- 2/3 cup coarsely chopped dried apricots + 2–3 tablespoons fresh lemon thyme (to taste)
- Parchment paper (for rolling and baking)
Instructions
- Prepare the Dough: In a large mixing bowl, combine the softened butter and maple syrup, mixing until well blended. Add the almond flour, brown rice flour, cornstarch, and salt. Blend thoroughly for 1-2 minutes until the mixture is well incorporated. Mix in the vanilla extract. The dough will feel thick, soft, and slightly tacky.
- Add Mix-Ins: Stir in any desired optional mix-ins thoroughly, ensuring even distribution throughout the dough.
- Shape the Dough Logs: Divide the dough onto two large squares of parchment paper. Shape each portion into a 6 to 8-inch log. Fold one side of the parchment over the dough, tucking it under the log shape, and continue rolling until the dough is wrapped evenly like a candy wrapper. Twist each end tightly to secure the log shape.
- Refrigerate the Logs: Place the wrapped dough logs in the refrigerator for several hours until completely chilled. This chilling step helps the cookies hold their shape during baking.
- Preheat the Oven: When ready to bake, preheat the oven to 350°F (175°C).
- Slice and Arrange Cookies: Remove the logs from the refrigerator and unwrap. Slice the dough into ¼-inch thick rounds and place them on a parchment-lined baking sheet about 2 inches apart to allow for gentle spreading.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the cookie edges are lightly browned and the centers have set. The cookies should remain light in color.
- Cool: Allow the cookies to cool completely on the baking sheet before removing, as they may be crumbly when hot.
- Alternative Rolling Method: Alternatively, roll the chilled dough to ¼-inch thickness between two sheets of parchment paper and use cookie cutters to cut desired shapes. Place shaped cookies on a parchment-lined baking sheet and bake for 10-12 minutes until edges are lightly browned.
- Store: Store leftover cookies in an airtight container at room temperature for 3-4 days.
Notes
- Using vegan butter or coconut oil may cause the cookies to spread more.
- Ensure the dough is well chilled before slicing to maintain shape during baking.
- Rolling the dough between parchment sheets prevents sticking and eases cookie cutter use.
- Cookies are delicate when warm, so handle carefully to prevent crumbling.
- Customize with your favorite mix-ins like nuts, dried fruits, seeds, or citrus zest for unique flavors.
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
