Gluten Free Maple Shortbread Cookies

Why we make these cookies on repeat:

1. This gluten-free maple shortbread cookie recipe is based on my popular, buttery, old-fashioned, gluten-free shortbread recipe. It was the perfect base for these maple cookies.
2. This shortbread dough holds up to cookie cutters, making it a great cut-out cookie recipe! You can also make them slice and bake style like these Gluten Free Sable Cookies.
3. These fall cookies are nice for bake sales and entertaining, especially when you use these maple leaf-shaped cookie cutters!

Allergen Information:

These maple shortbread cookies are gluten-free, oat-free, nut-free, and soy-free. Make them dairy-free with plant-based butter.

Ingredient Notes:

For the full list of ingredients and amounts, please go to the recipe card below.

• Gluten Free Flour Blend – If your flour blend doesn’t contain either xanthan or guar gum, you will need to add one teaspoon to your dry ingredients.
• Butter – Use unsalted butter.
• Maple Extract – You can find maple extract at most grocery stores. Many maple extracts contain caramel color and may not be gluten free. You want to get McCormick brand, which is gluten free.
• Powdered Sugar – This is for the icing. Check to be sure your powdered sugar is gluten free.
• Maple Syrup – Also, for the icing, you can check out which maple syrup is gluten free on this list.

Step 4: Mix into a nice cookie dough. Wrap the dough in plastic wrap and refrigerate the dough for 45-60 minutes.

Step 5: Remove the cookie dough from the fridge and remove the plastic wrap. Place the cookie dough on wax paper or a silicone baking mat.

Step 6: Roll the dough to ½ inch thickness.

Step 7: Grab your favorite cookie cutters. I linked the inexpensive cookie cutters I used in the Tips for Success section above.

Step 8: Press the cookie cutter into the dough and move each shortbread cookie to a parchment paper-lined cookie sheet. Roll the dough scraps flat and cut out more shapes. Repeat until you use all of your shortbread dough.

Step 9: Bake at 350º F for 20 minutes until these gluten free maple shortbread cookies are slightly golden. When the shortbread is finished baking, remove it and allow it to cool on a cooling rack.

Why are my cookies flat, aka spread too much?

This is one of the most common questions I get from my readers. There are several reasons for flat cookies, including:

• Check to see how long you chilled your cookie dough. If you use partially melted or softened butter, you must chill it to prevent spreading.
• How did you measure your flour? Measuring your flour accurately is important. I don’t often weigh my ingredients because every flour blend has a different weight, and my readers all use different gluten-free flour blends. I recommend using either the Spoon Method by using a spoon to add flour to the measuring cup. Use a knife to level along the top to remove the extra flour. Leveling Method by putting the measuring scoop into the flour and filling it with flour. Do not pack the flour. Use a knife to scrape along the top to remove the extra flour.
• Every gluten-free flour blend has a different starch-to-grain ratio. This can affect the moisture levels in your cookie dough, resulting in flatter cookies. In this situation, you would need to add more flour.

Why do my gluten-free cookies taste gritty?

This grit you experience is from the rice flour in the gluten-free flour blend. Not all companies mill their flour extra fine. To eliminate the grit, I recommend letting the cookie dough rest for 15 minutes. This extra time will allow the rice flour to soften, eliminating the grit.