Gluten-free Chai Shortbread Cookies

Serves 16
Prep time 45 minutes
Cook time 10 minutes
Total time 55 minutes
Allergy Wheat
Dietary Gluten-free
Meal type Dessert
Misc Child Friendly, Freezable
Occasion Casual Party, Christmas, Formal Party
These gluten-free chai shortbread cookies are a buttery, tasty treat. The ultra-fine gluten-free flours make the cookie nearly impossible to tell it's gluten-free!


  • 1/2 cup Ultra-fine White Rice Flour
  • 1/2 cup Ultra-fine Almond Flour
  • 1/3 cup Tapioca Starch
  • 1/4 cup Potato Starch
  • 3/4 cups Powdered Sugar
  • 10 tablespoons Butter
  • 1/4 teaspoon Cinnamon
  • 1/4 teaspoon cardamom
  • 1/8 teaspoon cloves
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon salt


Step 1
In a medium size mixing bowl, add rice flour, almond flour, tapioca starch, and potato starch. Combine. Add cinnamon, cardamom, cloves, pepper, and salt. Blend well.
Step 2
In a separate bowl, combine softened butter and powdered sugar. Mix on low speed for one minute and high speed for two minutes.
Step 3
Gently fold butter mixture into flour mix until well combined. Add one tablespoon of ice water if needed to shape the dough.
Step 4
Roll cookie dough into a log shape approximately eight inches long. Place in freezer for 30-40 minutes.
Step 5
Remove cookie log from freezer and gently remove plastic wrap. Cut cookie slice 1/2" each. Place on parchment paper covered cookie sheet. Bake in a 375 degree oven for 10-12 minutes or until edges are a soft brown.