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These gluten-free shortbread cookies are lightly sweet and crisp yet perfectly melt in your mouth for the ultimate easy gluten-free cookie to enjoy all year.
When I say these gluten-free shortbread cookies are easy, I'm not kidding. They are made with only a handful of simple ingredients you probably already have in your kitchen. Enjoy them plain, or dip your shortbread cookies in chocolate for an extra decadent treat.
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Gluten-free shortbread cookies.
When it comes to cookies, it's important to always make sure they are actually gluten-free before consuming them while on a gluten-free diet. Just like most cookies, shortbread cookies aren't always gluten-free.
Don't worry, though; this gluten-free shortbread cookie recipe is super easy to make, so you can eat all the cookies you want this cookie season. Sharing is optional.
Ingredients.
- 1:1 Gluten-free Flour
- Cornstarch
- Powdered Sugar
- Butter
- Vanilla
- Salt
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Ingredient notes and substitutions.
- 1:1 Gluten-free Flour - When it comes to baking gluten-free cookies, you want a gluten-free flour that is lighter and one that contains xanthan gum. I prefer to use King Arthur 1:1 blend (This is not the all-purpose blend.) The lighter blend with the xanthan gum keeps our gluten-free shortbread cookies soft without becoming crumbly.
- Powdered Sugar - Using powdered sugar instead of white sugar allows the shortbread cookies to be lighter instead of leaving your cookies with a grainy texture. Always check to make sure your powdered sugar is gluten-free.
- Cornstarch. - If you don't want to use cornstarch, you can also use arrowroot starch instead.
- Butter - Butter is necessary for these shortbread cookies. I have tried them with dairy-free butter, and the results were okay, but the texture was not quite the same as it was with using regular butter. If you make these with dairy-free butter, for a dairy-free shortbread cookie make sure you chill the dough really well before baking. Note: If you are using a dairy-free butter, I would avoid Earth Balance because it contains too much moisture, which makes these shortbread cookies not hold their shape as well.
- Vanilla - Always check your vanilla and make sure it's gluten-free. Vanilla extract is made up of two ingredients, vanilla beans, and alcohol, and sometimes those used are grain alcohols that can make some people sick, even though they are distilled. I prefer to use brands that are labeled gluten-free, like Nielsen-Massey, Rodelle, and Heilala. If you can't find those McCormick, all-natural pure vanilla extract is also labeled gluten-free.
- Egg-free Cookies - Shortbread cookies are one of the best, easy, egg-free cookie recipes there are because even if they are not gluten-free traditional shortbread cookies do not contain egg because it adds moisture which makes these cookies fall apart easier. These gluten-free shortbread cookies are no different, as they are still egg-free.
Steps.
Step 1. Make the shortbread cookie dough.
- Mix the dry ingredients together.
- Add the butter and vanilla.
- Mix until the dough starts to pull away from the sides.
Step 2. Chill the shortbread dough for at least an hour.
Step 3. Shape and chill the shortbread cookies.
- Place the cut shortbread cookies onto a baking sheet lined with parchment paper.
- Light prick each cookie (do not go all the way through)
- Place the baking tray with cut shortbread cookies into the freezer for about 30 minutes.
Step 4. Bake the shortbread cookies.
Step 5. Dip in chocolate or decorate as desired.
These gluten-free shortbread cookies are delicious on their own, but I like to be a little extra and dip them into some chocolate before serving.
Shaping shortbread cookies.
- Shape the cookie dough into a log, wrap it in plastic or parchment paper, chill, and then slice.
- Roll the cookie dough out and use your favorite cookie cutters to make cutout shortbread cookies.
- You can also roll the cookie dough out like you were going to use your favorite cutters, but instead, just cut them into shapes with a knife or pizza cutter. You can make them as big or as small as you would like. One of my favorite ways is to cut them into little squares and toss them into some fun sprinkles before baking. They are the ultimate mini shortbread cookies.
Tips and tricks.
- Use the right kind of gluten-free flour. - Shortbread cookies can be crumbly. With making these gluten-free shortbread cookies, you really need to use a lighter gluten-free flour blend with xanthan gum. This helps a lot with keeping the cookies more together.
- Measure the flour by weight. - Gluten-free flours tend to clump, and traditional spoon and level methods can still yield too much flour. I find I get the most consistent results when I measure it by weight, especially for baking.
- Don't overmix the cookie dough. - You want the dough just to come together and start pulling away from the sides of the bowl. If you overmix the dough, it can make the shortbread cookies more delicate.
- Chill the dough well. - Chilling the dough not only helps shape the shortbread but also helps to keep the cookies from spreading as they bake.
- Poke a few holes - Poking a few holes in your shortbread cookie dough before baking helps excess moisture to escape while the cookies bake, getting them to their perfect texture. Note: you don't want the holes to go all the way through the cookies; just dent the top.
- Bake the dough cold. - I always freeze my cut cookies on the baking sheet for 10-15 minutes before baking. This helps ensure the cut shapes are the shapes are there once they are baked.
- Don't overbake the shortbread cookies. - This is important since the baking time will vary depending on the thickness and size of your shortbread cookies. Example: Mini shortbread cookies will need to bake close to the 8-10 minute mark, whereas larger shortbread cookies could take 12-15 minutes. Be sure to watch your cookies and pull them just as the bottoms are starting to get golden.
Shortbread cookie additions.
When it comes to shortbread cookies, you can make them as simple or as fun as you want by adding a few extras to the dough before baking.
- Sprinkles. - Sprinkles make everything better. Add in a few tablespoons of your favorite holiday sprinkles to make these extra fun gluten-free cookies.
- Chocolate chip Shortbread - Add 2-3 tablespoons of mini gluten-free chocolate chips.
- Toffee Shortbread - Add ¼ of a cup of gluten-free toffee bits. You can use store-bought, or I like to use the toffee from my gluten-free toffee bark and a bit of extra flaky salt to add in.
- Lemon Shortbread - Swap the vanilla for lemon extract, or about 1 tablespoon of lemon juice and 2 teaspoons of fresh lemon zest. You can even add a bit of culinary lavender to make them delicious lavender lemon shortbread cookies.
- Strawberry Shortbread Cookies - Stir in 2 tablespoons of pureed freeze-dried strawberry powder to the dry ingredients. Roll the edges of the shortbread cookies into some sanding or coarse sugar crystals before baking for an added bit of fun.
- Peppermint shortbread. - Swap the vanilla for peppermint extract and add in about ¼ of a cup of crushed peppermint candy.
- Nuts and berries - Adding in a few tablespoons of dried berries or chopped nuts add both flavor and texture to your shortbread cookies. Macadamia nuts and maybe some dried pineapple added would make for some fun Hawaiian shortbread cookies.
- Chocolate shortbread cookies - Add 2-3 tablespoons of cocoa powder to the dry ingredients. If you want an extra boost, you can also add a teaspoon of instant espresso powder.
Serving shortbread cookies.
You can serve these gluten-free shortbread cookies plain alongside the rest of your gluten-free cookies and treats that you are serving. If you really want to get fancy with them without adding a lot more work, try dipping the baked shortbread cookies into a bit of chocolate. You don't have to do much, just a corner even, but it adds just the right amount of chocolate.
Make ahead.
Shortbread cookie dough is sadly not a dough that holds up being stored for a long time. If you want to make the dough ahead of time, I suggest not making it more than one day ahead before you plan to bake the cookies.
Storing gluten-free cookies.
These gluten-free shortbread cookies will stay fresh in a container at room temperature for about 4-5 days.
More gluten-free cookies.
When it comes to gluten-free cookies, I love them all, but I will admit I am pretty fond of my gluten-free gingerbread cookies and my gluten-free sugar cookies. Especially when I'm making all the yummy gluten-free Christmas cookies. The good thing about cookies, though, is they come in so many flavors that are delicious all year round, like my gluten-free Crumbl cookies. Want more? Check out some of these below.
📖 Recipe
Easy Gluten-free Shortbread Cookies
These gluten-free shortbread cookies are lightly sweet and crisp yet perfectly melt in your mouth for the ultimate easy gluten-free cookie.
Ingredients
- 1 ½ Cups 1:1 Gluten-free Flour 186 grams
- ¾ Teaspoon Xanthan Gum Omit if your blend already contains it.
- 2 Tablespoons Cornstarch You can also use arrowroot starch.
- ¾ Cup Gluten-free Powdered Sugar
- ½ Teaspoon Salt
- 1 Teaspoon Vanilla
- 12 Tablespoons Butter Softened
Optional
- 2-3 Tablespoons Optional Additions See notes.
Instructions
Make the gluten-free shortbread cookie dough.
- In a mixing bowl, whisk together all of the dry ingredients. (See notes about shortbread additions.)1 ½ Cups 1:1 Gluten-free Flour, ¾ Teaspoon Xanthan Gum, 2 Tablespoons Cornstarch, ¾ Cup Gluten-free Powdered Sugar, ½ Teaspoon Salt, 2-3 Tablespoons Optional Additions
- To the dry ingredients, add the butter and vanilla.1 Teaspoon Vanilla, 12 Tablespoons Butter
- Mix the shortbread cookie dough on medium just until the dough starts to pull away from the edges of the bowl. This should take about 3-5 minutes.
- Shape the shortbread cookie dough into a log or a disk (if you plan to roll and cut), wrap it in parchment paper or plastic wrap and chill the dough in the fridge for 1-2 hours.
Shape the shortbread cookies.
- If you've made a log with your shortbread cookie dough, simply slice and place the individual cookies on a baking sheet.
- If you want to cut your shortbread cookies into shapes, roll the chilled cookie dough between two pieces of parchment paper to where they are about ⅓ of an inch thick. Then cut the cookies into the desired shapes.
- You can also roll out the cookie dough to about a ⅓ of an inch thick and use either a knife or pizza cutter to cut the shortbread into strips, squares, or even mini shortbread cookies.
- Once you have your shortbread cookies in your desired shapes, place the baking sheet into the freezer for about 15-20 minutes before baking.
Bake the gluten-free shortbread.
- Preheat the oven to 350 °Fdegrees.
- Place the chilled cookies into the oven while they are still cold.
- Bake the shortbread cookies for 8-10 minutes for smaller cookies and up to 12-15 minutes for larger shortbread cookies. You want to pull them out while they are still pale, but set.
- Let the cookies cool on the baking pan for about 15 minutes before transferring them to a cooling rack to cool completely.
- Decorate as desired and store in an airtight container at room temperature until you are ready to serve.
Notes
Tips and tricks.
- Use the right kind of gluten-free flour. - Shortbread cookies can be crumbly. With making these gluten-free shortbread cookies, you really need to use a lighter gluten-free flour blend with xanthan gum. This helps a lot with keeping the cookies together.
- Measure the flour by weight. - Gluten-free flours tend to clump, and traditional spoon and level methods can still yield too much flour. I find I get the most consistent results when I measure it by weight, especially for baking.
- Don't overmix the cookie dough. - You want the dough just to come together and start pulling away from the sides of the bowl. If you overmix the dough, it can make the shortbread cookies more delicate.
- Chill the dough well. - Chilling the dough not only helps shape the shortbread but also helps to keep the cookies from spreading as they bake.
- Poke a few holes - Poking a few holes in your shortbread cookie dough before baking helps excess moisture to escape while the cookies bake, getting them to their perfect texture. Note: you don't want the holes to go all the way through the cookies; just dent the top.
- Bake the dough cold. - I always freeze my cut cookies on the baking sheet for 10-15 minutes before baking. This helps ensure the cut shapes are the shapes are there once they are baked.
- Don't overbake the shortbread cookies. - This is important since the baking time will vary depending on the thickness and size of your shortbread cookies. Example: Mini shortbread cookies will need to bake close to the 8-10 minute mark, whereas larger shortbread cookies could take 12-15 minutes. Be sure to watch your cookies and pull them just as the bottoms are starting to get golden.
- Sprinkles. - Sprinkles make everything better. Add in a few tablespoons of your favorite holiday sprinkles to make these extra fun gluten-free cookies.
- Chocolate chip Shortbread - Add 2-3 tablespoons of mini gluten-free chocolate chips.
- Toffee Shortbread - Add ¼ of a cup of gluten-free toffee bits. You can use store-bought, or I like to use the toffee from my gluten-free toffee bark and a bit of extra flaky salt to add in.
- Lemon Shortbread - Swap the vanilla for lemon extract, or about 1 tablespoon of lemon juice and 2 teaspoons of fresh lemon zest.
- Peppermint shortbread. - Swap the vanilla for peppermint extract and add in about ¼ of a cup of crushed peppermint candy.
- Nuts and berries - Adding in a few tablespoons of dried berries or chopped nuts add both flavor and texture to your shortbread cookies.
- Chocolate shortbread cookies - Add 2-3 tablespoons of cocoa powder to the dry ingredients. If you want an extra boost, you can also add a teaspoon of instant espresso powder.
If you make this recipe, please let me know! Leave a comment, rate it, and don't forget to tag a photo #grainfreetable or @grainfreetable on Instagram. I'd love to see what you come up with!
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