cassava flour holiday shortbread cookies

Because it’s the holidays and you will have parties to attend, treats to bring and cookie exchanges to participate in! Who doesn’t enjoy a super tasty shortbread cookie that whips up in a pinch, tastes amazing and says “Merry Christmas” or “Happy Holidays” more than most other cookies around!

If you have a cute holiday cookie cutter, use it! Or if you want to cut them into traditional rectangles and use the pointy end of a chopstick to add those cute little holes in the middle of them, you can rarely go wrong with the classic shape! Decide on a shape and seriously just make these and for sure dip em’ in chocolate if you like as well, so much more festive like that!

Here’s a few links to the cutters we used and our most favorite products!

cassava flour holiday shortbread cookies

  • Servings: 3-4 doz cookies
  • Difficulty: not, super EASY
  • Print

all the buttery holiday yummy yet good for your tummy paleo shortbread cookies



  • ½ c grass fed butter, softened (or ghee)
  • ⅓ c maple syrup
  • 1 t vanilla
  • ¼ t Redmond Real Salt
  • 1½ c Otto’s Cassava Flour
  • dark chocolate glaze recipe (opt)
  • crushed organic candy canes for sprinkle accent (opt)


  1. Place butter, maple syrup and vanilla in the bowl of a stand mixer with a paddle attachment and whip til butter is fluffy-ish. The butter and syrup will not incorporate completely, but get them at least happily mixed together.
  2. Add salt and Otto’s cassava flour to butter mixture and whip until a nice firm dough comes together.
  3. Remove dough from bowl and work into a ball with your hands, then flatten into a disc, wrap in plastic and refrigerate for 30 minutes.
  4. Remove dough from refrigerator, cut in half, re-wrapping one half while you roll out and cut out the other.
  5. Preheat oven to 350°
  6. Roll dough into ball and place between two pieces of parchment paper – roll out to approximately ¼-⅜” thick. Cut out shapes with cookie cutter or use a knife and cut into rectangles approximately 1″ x 2″, placing shapes on parchment lined baking sheet, re-roll scraps of dough until all is used. Repeat with other half of the disc. You should get around 3-4 dozen, although this will vary depending on the shape of your cutter.
  7. Bake for 12-14 minutes or until edges just become browned.
  8. Remove to wire rack and cool.
  9. If decorating with chocolate glaze, prepare that while cookies cool.
  10. Once cookies are cool, dip in glaze as preferred and place on parchment lined baking sheet so chocolate can set up.

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