GF Shortbread Cookies with Berry Buttercream Frosting
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 18
Shortbread Cookies using Bob Red Mill's Gluten-Free Shortbread Mix with Berry Buttercream Frosting
  • Bob's Red Mill Gluten-Free Shortbread Cookie Mix
  • 1 Large Egg Yolk (I used 1 tsp Egg Replacer + 2 Tbsp water since I don't eat eggs)
  • 2 Cups Butter
  • 1 Cup Powdered Sugar
  • ¾ Cup Fresh Blue Berries
  • ¾ Cup Fresh Strawberries Chopped
  • 2 Tbsp Water
  1. Make the Shortbread Cookies according to the Bob's Red Mill Package which includes 1½ sticks of butter and 1 large egg yolk (or egg replacer).
  2. Beat or in a food processor combine the ingredients until the dough is crumbly (like the picture below).
  3. Separate the dough in half.
  4. Form half of the dough into a ball and roll it out onto a clean surface. Use GF flour to keep it from sticking.
  5. Use a circle cookie cutter to cut out the cookies.
  6. Pick up the dough scraps, form a new ball and roll out again.
  7. Repeat process until all of the dough is used.
  8. Place the cookies on an ungreased cookie sheet and bake for 12-15 minutes at 375.
  9. To make the frosting, using an electric mixer blend together ½ cup butter and 1 cup powdered sugar until creamy.
  10. Separate the frosting mix into two bowls.
  11. Add the ½ cup blueberries to one bowl and ½ chopped strawberries to the other.
  12. Mix the berries into the frosting but don't over mix.
  13. Note, the juices from the berries will make the frosting thinner. To make it thicker add more powdered sugar until you get the consistency that you like.
  14. Once the cookies cool, frost the cookies and place remaining fresh berries on top.
Recipe by Taryn Whiteaker at