Part butter cookie, part shortbread, this hybrid version of the Trefoil touts a super-crunchy and buttery flavor but is made without all the things that upset your belly. — Cara Reed, Decadent Gluten-Free Vegan Baking
Preheat the oven to 350 degrees F. Coat a baking sheet with parchment paper.
With an electric mixer, blend the butter and sugars together just until combined. No more than 30 seconds — you do not want too much air to get into the butter.
In a separate bowl, whisk together the flour, salt, and xanthan gum until well mixed. Add the flour mix into the butter mix with the mixer briefly until just combined. Knead with your hands until smooth.
Roll the dough out between 2 pieces of parchment paper until ¼-inch thick. Cut into desired shape and then place on the baking sheet. Sprinkle each cookie with coarse sugar and freeze for 20 minutes.
Bake in the oven until lightly browned, 20 to 25 minutes, and allow to cool on a wire rack.