This easy homemade gluten free shortbread recipe is full of crisp, buttery sweetness! If you love old-fashioned shortbread, my gluten free shortbread will make your day! You will love how this shortbread melts in your mouth! I include several flavor variations, too, so you can enjoy this recipe in more ways!
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Shortbread has always been one of my favorite cookies. Before going gluten free, I used to love Walker's Shortbread. A few years ago, they came out with a delicious gluten free version of these cookies, and I thought they were amazing...until I started to make my own.
There is nothing like my homemade gluten free shortbread recipe. It is buttery and smooth, and crunchy! These shortbread cookies will become a staple in your house once you try making them!
If you love cookies as much as we do, you will want to check out all of my delicious homemade gluten free cookies recipes!
Why this recipe is great:
If you love a crunchier cookie that still has that buttery goodness, these cookies are for you. You can make them in a traditional wedge shape or any shape you like. They hold their shape beautifully while they bake!
If you prefer more of a cookie, these Gluten Free Sables have a similar flavor. You can also try my maple version, Gluten Free Maple Shortbread.
Ingredient notes:
- Gluten free flour blend - I tested this recipe using Bob's Red Mill 1 to 1 Gluten Free Flour Blend and King Arthur's Measure for Measure Gluten Free Blend. That doesn't mean others will not work. I just have not tested other flours.
- Xanthan gum - If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- Butter - I recommend using unsalted butter.
Recipe step-by-step directions:
Step 1: Add your dry ingredients to a large mixing bowl. Whisk to blend.
Step 2: Melt your butter and add the pure vanilla extract. Whisk to mix. Some recommend using room-temperature butter instead of melted butter. I have tested both and couldn't tell much of a difference.
You can also use a food processor to mix up your dough.
Step 3: Pour the wet ingredients into the dry and mix.
Step 4: Wrap your dough in plastic wrap and refrigerate for 10 minutes. Remove the dough from the refrigerator.
Preheat your oven to 450º F.
Step 5: Place the dough on parchment paper. Press your dough to 1 inch to 1 ¼ inch thickness.
HINT: Use a rolling pin or flat-bottomed glass to make the top flat and smooth.
Step 6: Score the dough by cutting it into wedges. Use a big sharp knife or a pizza cutting wheel. I find I have more control in keeping the lines straight using the big knife.
Note: You can also make your dough a rectangle and cut these out to be rectangle-shaped.
Step 7: Use a shishkabob stick to poke holes. These are totally decorative but do help your shortbread bake more evenly. If you are short on time, you can skip this step.
Step 8: Optional: sprinkle with coarse sugar. Slide the parchment paper onto a cookie sheet. Put the shortbread into the oven and turn DOWN the oven temperature to 300º F.
Step 9: Bake for 45-55 minutes until the top is golden. The long bake on a low temperature helps get this shortbread crispier.
Enjoy them plain or dip/drizzle some melted chocolate over them! You may also love my Gluten Free Pumpkin Spice Shortbread and my Gluten Free Gingerbread Shortbread recipes!
Variations:
- Lemon - Add 1 tablespoon of lemon juice and 1 teaspoon of lemon zest.
- Espresso - If you love the coffee flavor, add 1 teaspoon of instant coffee to the dry ingredients!
- Chocolate Chip - Add mini chocolate chips or chocolate shavings to the dough.
- Holiday Special: I love this shortbread mixed with dried cranberries and pistachios! It makes a wonderful cookie for the fall and winter holidays!
- Don't forget how yummy shortbread is dipped in chocolate! Drizzle or dip these in white or dark chocolate!
Check out my shortbread web story too.
Tips and Recipe FAQ:
There are so few ingredients it is hard to mess up shortbread. I would say using high-quality butter is the best secret. Some very creamy butter brands are made with European butter, like Plugra, which works really well.
Poking holes in the shortbread help distribute heat a bit more evenly so the center of the shortbread bakes and the outside edges.
I know many like to cut back on sugar. Shortbread has so few ingredients; they work together to taste like real shortbread. I do not think cutting back on sugar is a good idea for this recipe.
Shortbread's three most common shapes are wedges (made in a circle and cut like bicycle spokes), round circles, or rectangles.
Yes, you can use cookie cutters! This dough holds up well to cookie cutters.
This shortbread will keep fresh for up to 4 days. You can also freeze the shortbread in a zipper-style freezer bag.
If you love European cookies, you will also want to try these Italian Gluten Free Pizzelle Cookies!
Storage:
Store in an air-tight container. You can also freeze the extras in a zipper-style freezer bag.
More gluten free cookie recipes:
- Gluten Free Linzer Cookies
- Easy Gluten Free Vanilla Wafers
- Buttery Gluten Free Cowboy Cookies
- The Best Gluten Free Chocolate Chip Cookies
Recipe
Gluten Free Shortbread
Ingredients
- 2 cups gluten free flour blend * see note
- ½ cup sugar
- ⅓ cup powdered sugar
- ¼ teaspoon salt
- 1 teaspoon pure vanilla extract
- 1 cup butter * see note
Instructions
- Add your dry ingredients to a large mixing bowl. Whish to blend.
- Melt your butter and add the pure vanilla extract. Whisk to mix. Some recommend using room temperature butter instead of melted butter. I have tested both and I wasn't able to tell much of a difference.You can also use a food processor to mix up your dough.
- Pour the wet ingredients into the dry and mix.
- Wrap your dough in plastic wrap and refrigerate for 10 minutes. Remove the dough from the refrigerator.
- Preheat your oven to 450º F.
- Place the dough on parchment paper. Press your dough to 1 inch to 1 ¼ inch thickness.
- HINT: Use a rolling pin or flat bottomed glass to make the top flat and smooth.
- Score the dough by cutting it into wedges. Use a big sharp knife or a pizza cutting wheel. I find I have more control in keeping the lines straight using the big knife.
- Note: You can also make your dough a rectangle and cut these out to be rectangle-shaped.
- Use a shishkabob stick to poke holes. These are totally decorative, but do help your shortbread bake more evenly. If you are short on time you can skip this step.
- Optional: sprinkle with coarse sugar. Slide the parchment paper onto a cookie sheet.
- Put the shortbread into the oven and turn DOWN the oven temperature to 300º F.
- Step 9: Bake for 45-55 minutes until the top is golden. The long bake on a low temperature helps get this shortbread crispier.
- Enjoy them plain or dip/drizzle some melted chocolate over them!
Notes
- I have tested this recipe with King Arthur Measure for Measure GF and Bob's Red Mill 1 to 1 GF blend. That doesn't mean others will not work, I just have not tested other flours.
- Xanthan gum - If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- Butter - You can use vegan butter to make this dairy-free but note they will not be as creamy or buttery in flavor.
- These cookies will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
- Lemon - Add in 1 tablespoon of lemon juice and 1 teaspoon lemon zest.
- Espresso - If you love coffee flavor, add 1 teaspoon of instant coffee to the dry ingredients!
- Chocolate Chip - Add mini chocolate chips or chocolate shavings to the dough.
- Holiday Special - I absolutely love this shortbread mixed in dried cranberries and pistachios! It makes a wonderful cookie for the fall and winter holidays!
- Don't forget how yummy shortbread is dipped in chocolate! Drizzle or dip these in white or dark chocolate!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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Eli
These look delicious. Do you know how long they would bake, cut into individual rectangles? Or is is better to slice the shapes and leave the larger rectangle intact as you did with the round? Thank you.
Sandi Gaertner
Hi Eli, I baked my gluten free gingerbread shortbread in rectangles, so I would follow the directions in this recipe: https://www.fearlessdining.com/gluten-free-gingerbread-shortbread/
Lisa W
I am really picky about my shortbread and this recipe is fantastic! I didn’t think I would find a GF version that would fill the void I had since having to go GF. I used Bob’s Red Mill 1:1 and melted butter and it was perfection.
Sandi Gaertner
You made my day coming back to let me know this shortbread recipe is a winner. Thank you, Lisa!!
Mary
A beloved relative was recently dx with diabetes but I'd love to make these for her. Would it be possible to substitute part or all of the gfree flour with almond flower? Thanks.
Sandi Gaertner
Hi Mary, I haven't tested this recipe with mostly almond flour. Almond flour absorbs moisture very differently from flour and I suspect if you only use almond flour, the batter would be soggier and fall apart when baked.
GatorGirl
By far this is the BEST gf shortbread recipe I have found. Even my non-gf friends were impressed. One batch did not last a day at my house.
Sandi Gaertner
I am so glad you enjoyed it!! Thank you for coming to let me know :-).