Gluten-Free Shortbread Cookies
Published
One of my favorite afternoon treats is a cup of coffee paired with these buttery, gluten-free shortbread cookies. They’re sweet, tender, and perfect for dipping in melted chocolate. With just five simple ingredients and no chill time needed, they come together quickly and easily. I love baking a batch to share during the holidays—they’re a classic, simple cookie that never disappoints.
What I love most about this recipe is how fuss-free it is. You only need five pantry staples—butter, powdered sugar, vanilla, salt, and gluten-free flour—and the dough comes together in minutes. No need to chill it, roll it, or wait around. Just mix, cut, and bake! The texture is perfectly tender with that signature buttery flavor I can’t get enough of. And if you’re like me and love a little chocolate with your cookies, a quick dip in melted chocolate takes them over the top.
Gluten-Free Baking Tips
- Don’t skip the fork-pricking step. I know it seems like just a cute detail, but it’s actually key for even baking—those little holes help the cookies bake through just right.
- Measuring your gluten-free flour correctly really matters. I always use a dry measuring cup (not a liquid one like Pyrex) and the “spoon and level” method. It keeps the flour from getting packed in, which can throw off the texture.
- This dough is easy to prep ahead. If I’m baking later, I just wrap it up and pop it in the fridge—it’s good for up to a day. Super helpful for holiday baking or busy days!
- Bake the cookies on the middle rack of your oven and only one cookie sheet at a time for even baking.
- Shortbread stays pale even when it’s done. Don’t wait for them to turn golden—if you do, they’ll be overbaked. I pull them out just as the edges are barely starting to color.
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. Scrape 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 oven 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Gluten-Free Shortbread Cookies Step by Step
Gather the ingredients: Gather all the ingredients together. Preheat your oven to 325°F and line a baking sheet with parchment paper.
Cream the butter: In a large bowl, beat 1½ cups softened unsalted butter (or use Smart Balance for dairy-free/vegan) with an electric mixer until smooth.
Combine the ingredients: Add 1 cup powdered sugar and mix until fully combined. Then add 1 tsp vanilla extract and ½ tsp salt, mixing again until everything is well incorporated. Scrape down the sides of the bowl as needed.
Add the flour: Gradually add 3 cups of gluten-free all-purpose flour—start with half, mix until blended, then add the rest. Mix until a soft, crumbly dough forms.
Form the dough: Use a spatula or your hands to bring the dough together into a ball.
Roll out the dough: On a lightly floured surface, roll the dough out to just over ¼ inch thick. Use a 2¼-inch cookie cutter to cut shapes. Gather and re-roll the scraps as needed.
Fill the baking sheet: Transfer the cookies to the prepared baking sheet, spacing them at least 1 inch apart. Pierce each cookie with a fork—this helps them bake evenly.
Bake the cookies: Bake on the middle rack for 15 minutes or until the cookies are just turning a light golden color. Bake one sheet at a time for best results. Keep an eye on them, as oven temperatures can vary.
Cool and dip: Let the cookies cool completely on the baking sheet before dipping or drizzling. Melt 1 cup of gluten-free chocolate chips in a microwave-safe bowl in 15-second increments, stirring in between, until smooth. Dip or drizzle the cooled cookies with the melted chocolate. Let the chocolate set completely before serving.
Serve and enjoy: Serve the cookies and enjoy!
Serving Suggestions
These gluten-free shortbread cookies are one of those treats I’ll serve just about anywhere—on a holiday cookie platter, with afternoon coffee, or as a little something sweet after dinner. I love pairing them with a cozy drink like dairy-free hot chocolate or a latte, especially when they’re dipped in chocolate. They also make a thoughtful homemade gift—just wrap up a stack in parchment and tie it with twine. Simple, classic, and always a hit.
Storage Instructions
Store any leftover gluten-free shortbread cookies in an airtight container at room temperature for up to 5 days—they stay tender and delicious. For longer storage, freeze them for up to 3 months. When you’re ready to enjoy, just let them thaw at room temperature for 20 to 30 minutes.
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