Gluten Free Chai Slice and Bake Shortbread Cookies
Delightfully short, crumbly, and loaded with warm chai flavors, these cookies will quickly become a favorite.
Ingredients
- 14 Tbsp Unsalted Butter Softened
- ½ Cup Granulated Sugar plus extra for sprinkling
- 1¼ Cups Gluten Free Flour Blend I use Bob's Red Mill 1-1 Baking Flour
- ½ tsp Vanilla Bean Paste
- 1 tsp Chai Spice Blend link above
Instructions
- Cream together the butter and sugar with an electric hand mixer or stand mixer.
- Add the vanilla bean paste and chai spice to the creamed butter, and mix until well incorporated and fragrant.
- Mix in the flour until just combined.
- Remove dough from mixer, and form into approximately a 12 inch long, by 2 inch diameter log.
- Wrap the dough in plastic wrap and refrigerate for at least 3 hours.
- Preheat the oven to 325F and line a baking tray with parchment paper or a silpat.
- While the oven is preheating, remove the dough from the refrigerator and slice into ¼ inch thick rounds.
- Place the sliced dough onto the cookie sheets about an inch to an inch and a half apart. These cookies do not spread.
- Bake for anywhere between 10-15 minutes (I baked mine for 12), until just starting to turn golden brown along the bottom edges.
- Allow cookies to cool for at least a half hour on the cookie sheet before moving to a cooling rack.
- Cool completely and serve.