Gluten Free Shortbread Cookie Mix

Gluten Free Shortbread Cookie Mix: Adaptations

by Cassidy Stockton in Featured Articles, Gluten Free, Recipes

When we began development with Carol Fenster on our Gluten Free Shortbread Cookie Mix, one of our goals was to create a mix that could be used for more than one application. Carol not only delivered a great mix for shortbread cookies, but she gave us a wide variety of adaptations. Here is one of our favorites and a perfect addition to your holiday spread, Gluten Free Snickerdoodles. You can find more recipes using this simple mix here. This mix and others will be on sale during the month of December. Be sure to stock up for the holidays.

Snickerdoodles (from shortbread cookie mix)


  • 1 whole pkg GF Shortbread Cookie Mix
  • 1 1/2 sticks (3/4 cups) unsalted Butter, cut into 8 pieces
  • 1 large Egg Yolk
  • 2 Tb Water
  • 3 Tb Granulated Sugar
  • 1/4 tsp ground Cinnamon


Preheat oven to 375°F. Line 15×10-inch baking sheet (not nonstick) with parchment paper.

In a clean, empty spice jar with a plastic perforated top, shake together sugar and cinnamon until well blended.

Prepare cookie dough as directed, cut into 2-inch shapes, and place on prepared baking sheet. Lightly sprinkle tops of cookies with cinnamon-sugar mixture.

Bake on middle rack of oven for 12 – 15 minutes, or until cookies just start to brown around edges. Cool cookies on wire rack for 10 minutes, then remove from baking sheet to cool completely. Repeat with remaining half of dough, bringing baking sheet to room temperature first.  Makes 36 cookies.


Serving Size: 1 Cookie

Calories 100, Calories from Fat 35, Total Fat 4g, Saturated Fat 2.5g, Cholesterol 15mg, Sodium 35mg, Total Carbohydrate 15g, Dietary Fiber 0g, Sugars 5g, Protein 1g.

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Cassidy Stockton Google: Cassidy Stockton
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2 Responses to “Gluten Free Shortbread Cookie Mix: Adaptations”

  1. Unfortunately my son is gluten, dairy and egg free at the moment. What can i substitute for egg and margarine in this recipe?

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