Gluten-Free Chocolate Swirl Shortbread Cookies
Just in time, these Gluten-Free Shortbread Cookies With Chocolate Swirl are a must-have this holiday season. Super easy, chocolate and vanilla flavoured slice’n bake shortbread cookie recipe. Made with only six simple ingredients that you probably have in your pantry already. Butter, gluten-free flour, cocoa, vanilla, salt, and sweetened only with pure maple syrup. The shortbread cookies are pretty almost looking like the top of a cappuccino, and they are extra delicious. Without a doubt this holiday, a warm buttery cookie is everyone’s favourite. What I love about this gluten-free shortbread cookie recipe is once you roll the dough into a log, you keep it chilled until you are ready to bake. So, the cookie can be freshly baked when you need it. When it comes to gluten-free cookies or desserts, they are best when fresh. I especially love dunking the cookie in my coffee or hot chocolate. Yes, I spoil myself during the holiday season 🙂 YUM!
A few things to know
Gluten-free baked goods don’t stay fresh as long as gluten counterparts. This is why this recipe is so wonderful! Preparing the dough in advance and bake when ready keeps the cookies fresh and delicious.
For slice’n bake cookies, always use a serrated knife to slice them.
Make sure the log is tightly compounded and wrapped in a plastic wrap.
Chill a minimum of two hours.
The cookie dough will keep for up to 5 days when refrigerated. You can also freeze it for up to 2 months. When you freeze the cookie dough, transfer the dough in the refrigerator the day before you are planning to bake the cookies.
Follow these rules and your cookies will turn out perfect 🙂
Looking for last minute holiday cookie recipes? Check out our extensive list of gluten-free cookies.
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