Festive and fun, these Gluten-Free Shortbread Cookies are perfect for decorating! Turn them into heart shapes for Valentine's Day, or any shape you want for pretty much any occasion. The cookies are lightly crisp around the edges, perfectly soft and buttery in the center, and topped with a sweet powdered sugar icing that brings it all together. These cut-out cookies are so good - you'd never even know that they're gluten-free!
Beat the sugar and butter with an electric mixer for about 20 seconds.
Add the vanilla and beat to combine.
Add all of the remaining cookie ingredients, making sure to spoon and level the flour and cornstarch.
Mix until combined, it will look dry and crumbly, but then knead with your hands until it comes together. It should be thick and smooth.Tip: If it looks dry, add 1/2 teaspoon of water at a time until it comes together.
Roll out the dough to about 1/4 inch thick and cut shapes using your cookie cutters. Place on a baking sheet lined with parchment paper.
Freeze for 20 minutes. Do not skip this step or the cookies will not hold their shape!
Meanwhile, preheat the oven to 350 degrees F.
Bake for 10-12 minutes or until set and the bottoms are just very lightly golden brown.
Whisk together the ingredients for the icing until smooth.