An easy recipe for gluten-free shortbread cookies. A buttery, slightly sweet, tender but crisp cookie made with just 5 ingredients. The recipe also includes a how-to video!
Gluten-Free Shortbread Cookies
These gluten-free shortbread cookies are the classic holiday cookies that are only made with 5 simple ingredients. These cookies are buttery and tender, but they have a crispness to them. It’s their simple flavor that makes them so delicious!
You can see just how easy these gluten-free cookies are to make in the detailed recipe step photos or the recipe video.
Ingredients In Gluten-Free Shortbread Cookies
- Unsalted Butter: These cookies are made with softened unsalted butter. The butter brings both flavor and texture to the recipe. To make these cookies dairy-free or vegan, use Smart Balance butter or your favorite vegan butter.
- Powdered Sugar: The powdered sugar not only sweetens the cookies, but helps give the cookies a softer texture.
- Pure Vanilla Extract and Salt: These ingredients are purely for flavor.
- Gluten-Free Flour With Xanthan Gum: The gluten-free flour is the base of the cookies.
How To Make Gluten-Free Shortbread Cookies
- Preheat oven to 325°F. Line a baking sheet with parchment paper.
- In a large bowl, beat the butter with an electric mixer until smooth. (photo 1)
- Add in the powered sugar and continue mixing until fully combined. Scrap down the sides of the bowl if needed.
- Add in half of the gluten-free flour and mix until well blended. Add in the rest of the gluten-free flour and mix until the ingredients are fully combined and the cookie dough starts to form. The mixture will be crumbled and soft. (photo 2)
- With a spatula or your hands, bring the cookie dough together into a ball.
- Transfer the cookie dough ball onto a lightly floured surface and use a rolling pin to roll out the cookie dough boll to just over ¼-inch thickness. (photo 3)
- Use a 2 ¼-inch cookie cutter to cut into shapes. (photo 4)
- Repeat the steps with the scrap dough.
- Transfer the cut out cookies to the prepared baking sheet. Space cookies at least 1-inch apart. (photo 5)
- Pierce the cookies with the tips of a fork. Don’t skip piercing the cookies with the tips of a fork. It is not for decoration, but to help for a more even baking. (photo 6)
- Bake for 15 minutes or until the cookies become a light golden color. Please watch your ovens because all ovens are different.
- Allow the cookies to completely cool on baking sheet before enjoying or dipping in chocolate.
- To dip/drizzle the cookies in chocolate, melt the chocolate chips in a heatproof bowl in the microwave for 15 second increments, stirring well in between, until completely melted. Dip the cooled cookies in melted chocolate or drizzle the chocolate over the cookies. Allow the chocolate to harden completely before enjoying the cookies.
- Store leftovers in an airtight container.
Tips For Making The Best Gluten-Free Shortbread Cookies
- Bake the cookies on the middle rack of your oven and only one cookie sheet at a time for even baking.
- Shortbread cookies are pale in color, do not overbake them to golden brown.
- Don’t skip the step to piece the cookie dough with the fork. It is not for decoration, but to help for a more even baking.
Can I Make The Gluten Free Cookie Dough In Advance?
Yes, it is easy to make this gluten-free cookie dough ahead of time. Cover the dough with plastic wrap and keep refrigerated for up to one day.
Can You Freeze The Gluten Free Shortbread Cookies?
It is easy to freeze these gluten-free cookies. To freeze, place the shortbread cookies in an safe, airtight container and place in the freezer for up to 3 months. Undipped shortbread cookies freeze the best. Defrost the cookies on the countertop.
Gluten-Free Flour
We researched and tested the best gluten-free flours on the market to use for anything you’re looking to bake.
This gluten-free shortbread cookie recipe was developed with Pillsbury gluten-free flour. It is a cup-for-cup all-purpose gluten-free rice flour blend and already has the xanthan gum and starches included.
Most gluten-free all-purpose flour blends have starches and xanthan gum already in them. The xanthan gum helps replace the elasticity and texture of gluten.
So make sure to check the ingredients of your gluten-free flour so as not to add any extra xanthan gum to your flour if it already includes it. If you do, you will get gummy cookies!
My favorite gluten-free flour is Pillsbury gluten-free. Not all gluten-free flours are created equally. You may experience different baking results depending on the gluten-free flour blend you choose.
This gluten-free cookie recipe will not with not work with almond, oat, or coconut flour.
Tip For Measuring Gluten-Free Flour
It is super important to use a measuring cup made for dry ingredients (not a Pyrex liquid measuring cup) to measure gluten-free flour. I measure the gluten-free flour with the “spoon & level” method.
I use a large spoon to scoop the flour into the measuring cup. Then I use the back of a knife to level off the top of the measuring cup.
Please do not scoop the flour directly out of the bag with your measuring cup. If you do, you could end up with more flour than is called for in the recipe.
Ingredients Substitutions For Gluten-Free Shortbread Cookies
I have tested this gluten-free shortbread cookie recipe with dairy-free and vegan ingredient substitutions. For the dairy-free or vegan butter use Smart Balance butter or your favorite vegan butter. For the dairy-free or vegan chocolate chips use Nestle Toll House Allergen Free Semi-Sweet Morsels or Enjoy Life chocolate chips.
Easy Gluten-Free Shortbread Cookies
This gluten-free cookie recipe takes just a few simple ingredients and the cookie dough does not need any chilling time. These simple gluten-free butter cookies are taken to the next level when dipped in melted chocolate. They are a prefect addition to your holiday cookie tray!
Make sure to check out all of my Favorite Gluten-Free Christmas Cookies!
More Gluten-Free Cookies Recipes To Try!
- Gluten-Free Snowball Cookies {Dairy-Free Option}
- Gluten-Free Gingerbread Cookies {Dairy-Free Option}
- Gluten-Free Cut Out Sugar Cookies {Dairy-Free Option}
- Gluten-Free Snickerdoodle Cookies {Dairy-Free & Vegan Option}
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Gluten-Free Shortbread Cookies
Ingredients
- 1 ½ cups unsalted butter, softened (For dairy-free or vegan use Smart Balance butter.)
- 1 cup powdered sugar
- 3 cups all-purpose gluten-free flour with xanthan gum (I like Pillsbury gluten-free flour. Not all gluten free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.)
- 1 teaspoon pure vanilla extract
- ½ teaspoon salt
- 1 cup gluten-free chocolate chips for drizzling/dipping optional (For dairy-free or vegan use Nestle Toll House Allergen Free Semi-Sweet Morsels or Enjoy Life chocolate chips )
Instructions
- Preheat oven to 325°F. Line a baking sheet with parchment paper.
- In a large bowl beat the butter with an electric mixer until smooth.
- Add in the powered sugar and continue mixing until fully combined. Scrap down the sides of the bowl if needed.
- Add in half of the gluten-free flour and mix until well blended. Add in the rest of the gluten-free flour and mix until the ingredients are fully combined and the cookie dough starts to form. The mixture will be crumbled and soft.
- With a spatula or your hands, bring the cookie dough together into a ball.
- Transfer the cookie dough ball onto a lightly floured surface and use a rolling pin to roll out the cookie dough to just over ¼-inch thickness. Use a 2 ¼-inch cookie cutter to cut into shapes. Repeat the steps with the scrap dough.
- Transfer the cut out cookies to the prepared baking sheet. Space cookies at least 1-inch apart. Pierce the cookies with the tips of a fork. Don't skip the step to piece the cookie dough with the fork. It is not for decoration, but to help for a more even baking.
- Bake on the middle rack for 15 minutes or until a light golden color. Only bake one cookie sheet at a time for even baking. Please watch your ovens because all ovens are different.
- Allow the cookies to completely cool on baking sheet before enjoying or dipping in chocolate.
- To dip/drizzle the cookies in chocolate, melt the chocolate chips in a heatproof bowl in the microwave for 15 second increments, stirring well in between, until completely melted. Dip cooled cookies in melted chocolate or drizzle the chocolate over cookies. Allow the chocolate to harden completely before enjoying the cookies.
- Store leftovers in an airtight container.
Video
Notes
- I like Pillsbury gluten-free flour. Not all gluten free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
- For dairy-free or vegan option: butter use Smart Balance butter or your favorite vegan butter.
- For dairy-free or vegan option: chocolate chips use Nestle Toll House Allergen Free Semi-Sweet Morsels or Enjoy Life chocolate chips.
- Mama says, "Make sure to check all of your labels!"
Nicolene Davids says
Wonderful
Barbara Barnhill says
These cookies are perfect! If you love shortbread, as I do, you will love these. The texture is just right. These cookies are just sweet enough and not too sweet. They melt in your mouth. Another awesome recipe from Audrey. Thank you.
learningnewtricks says
Very easy recipe that makes delicious shortbread cookies. I tried a different recipe the next time I made shortbread cookies and my family asked why I bothered trying out another one when your recipe was perfect. I used Trader Joe’s 1:1 GF flour…it already contained xanthum gum.