Gluten-Free Shortbread
This gluten-free shortbread recipe delivers everything you love about traditional shortbread: a tender, crumbly texture, rich buttery flavor, and just the right touch of sweetness. Made with simple ingredients and no complicated techniques, these cookies are proof that gluten-free baking doesn’t have to be difficult or disappointing.
Perfect for holidays, afternoon tea, or everyday treats, gluten-free shortbread cookies are elegant, versatile, and incredibly satisfying. Whether you’re baking for someone with gluten sensitivities or simply want a delicious cookie everyone can enjoy, this recipe is a reliable go-to.
Why This Gluten-Free Shortbread Works
Shortbread is naturally well-suited for gluten-free baking because it doesn’t rely on gluten for structure. Instead, it gets its signature texture from butter and sugar. By using a high-quality gluten-free flour blend, you can recreate the classic melt-in-your-mouth consistency without sacrificing flavor.
This recipe uses a simple 3-2-1 ratio concept—flour, butter, and sugar—making it easy to remember and nearly foolproof. The result is a cookie that’s tender, lightly crisp around the edges, and soft in the center.
Ingredients
You’ll only need a few pantry staples to make gluten-free shortbread:
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1½ cups gluten-free all-purpose flour (with xanthan gum)
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¾ cup unsalted butter, softened
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½ cup powdered sugar
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1 teaspoon vanilla extract
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¼ teaspoon salt
Ingredient Notes
Gluten-Free Flour:
Use a cup-for-cup gluten-free flour blend that contains xanthan gum. This helps provide structure and prevents the cookies from crumbling too much.
Butter:
High-quality butter is essential, as it’s the main flavor of shortbread. Use unsalted butter so you can control the salt level.
Powdered Sugar:
Powdered sugar creates a softer, more delicate crumb than granulated sugar, giving the cookies their classic texture.
How to Make Gluten-Free Shortbread
Step 1: Preheat and Prepare
Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper or a silicone baking mat.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and powdered sugar until light and smooth. Mix in the vanilla extract and salt.
Step 3: Add the Flour
Gradually add the gluten-free flour, mixing until a soft dough forms. The dough should hold together easily without being sticky.
Step 4: Shape the Cookies
Turn the dough out onto a lightly floured surface (using gluten-free flour). Gently pat or roll it to about ½-inch thickness. Cut into rounds, squares, or wedges and place on the prepared baking sheet.
Alternatively, press the dough evenly into a parchment-lined pan and score into slices before baking.
Step 5: Bake
Bake for 18–22 minutes, or until the edges are just beginning to turn light golden. Do not overbake—shortbread should remain pale.
Step 6: Cool
Allow the cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack. Gluten-free shortbread firms up as it cools.
Tips for Perfect Gluten-Free Shortbread
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Chill the dough for 15–20 minutes if it feels too soft to handle
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Avoid overmixing, which can make the cookies dense
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Use a sharp cutter to keep clean edges
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Let cookies cool completely before handling
Variations
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Lemon Shortbread: Add 1 teaspoon lemon zest
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Chocolate-Dipped: Dip half of each cookie in melted chocolate
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Almond Shortbread: Replace vanilla with almond extract
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Holiday Style: Sprinkle with coarse sugar before baking
Storage
Store gluten-free shortbread cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies for up to 2 months.
Final Thoughts
This gluten-free shortbread recipe is simple, elegant, and timeless. With its buttery flavor and delicate crumb, it’s the kind of cookie that feels special without being complicated. Serve it plain, dress it up with chocolate, or enjoy it with a cup of tea—either way, it’s a recipe you’ll come back to again and again.