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My favorite snack to enjoy with an afternoon cup of coffee is these gluten-free shortbread cookies. They’re buttery, sweet, and tender– perfect for dipping in chocolate! With just 5 simple ingredients, these homemade shortbread cookies are easy to make and don’t require any chilling time! They are one of my favorite simple cookies to share during the holidays.
Gluten-Free Shortbread Cookies Recipe
These homemade gluten-free shortbread cookies are a classic during the holidays or just on a Tuesday afternoon! I almost always have all of the ingredients on hand, so I can whip up a sweet treat any time I get a craving. Dipped in chocolate, these shortbread cookies are dangerously delicious!
Ingredients
- 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. 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.
Tips and Notes
- 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.
- 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.
- 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.
Do I Have To Poke Holes In My Shortbread?
While it’s not strictly necessary, poking a few holes in the top of your shortbread cookies helps steam to escape during baking, leading to more evenly baked cookies that are crisp all the way through.
Why Are My Shortbread Cookies Crumbling Apart?
Gluten-free flour tends to be a bit drier than wheat flour, so it is important to use a gluten-free flour that includes xanthan gum in the blend in order to ensure these cookies hold together.
Storage Instructions
Store leftover gluten-free shortbread cookies in an airtight container at room temperature for up to 5 days or in the freezer for up to 3 months. Let thaw on the countertop for about 20-30 minutes before enjoying.
More Gluten-Free Cookie Recipes To Try!
Gluten-Free Shortbread Cookies
Ingredients
- 1 ½ cups unsalted butter, softened , For dairy-free or vegan use Smart Balance butter.
- 1 cup powdered sugar
- 1 teaspoon pure vanilla extract,
- 1/2 teaspoon salt
- 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 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. Add in the vanilla and salt and mix 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 1/4-inch thickness. Use a 2 1/4-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!”
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These cookies are100% A1 delicious! My son has celiac disease and he was raving about them. He is so happy that he can have a cookie which is comparable to my regular shortbread!.
I found these to be very granulated and not the texture or taste I was looking for. Unfortunately some things are very hard to replicate in gf. I used KA flour and even rolled them out in confectioners sugar.
These cookies are easy to make and delicious!
I bake a few batches and half dipped in chocolate they are perfect for the holidays!
These cookies are fantastic! I made them dairy-free and they are wonderful!!
It looks like the vanilla and salt aren’t referenced in the steps. I assume the vanilla gets added to the butter after mixing and the salt is with the flour?
Hi Sara! Thanks for catching that! I’ve updated the recipe instructions to include the vanilla and salt. You’ll add them both in after mixing the butter and sugar together.
Wonderful
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.
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.
These are sooooo delicious! My new favourite gf cookie to make! Thanks for the share! Please try them you won’t be disappointed