• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Fearless Dining
  • New to GF? Start Here
  • GF Resources
    • Safe Gluten Free Dining Tips
  • Recipes
  • GF Cookbooks
    • Pantry
  • About Me
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • New to GF? Start Here!
  • Recipe Index
  • Check Out My Gluten Free Cookbooks!
  • Gluten Free Dining Tips
  • About Fearless Dining
  • Contact Me
  • Follow Along

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Cookies and Bars

    The Best Gluten Free Shortbread

    Published: Jul 28, 2021 · Modified: Jul 25, 2021 by Sandi Gaertner · 16 Comments · This post may contain affiliate links

    Jump to Recipe Print Recipe

    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 have some fun with this recipe!

    slices of gluten free shortbread on a plate
    Jump to:
    • Why this recipe is great:
    • Ingredient notes:
    • Recipe step by step directions:
    • Variations:
    • Tips and Recipe FAQ:
    • Storage:
    • More gluten free cookie recipes:
    • Recipe
    • Community

    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.

    Ingredient notes:

    shortbread cookies ingredients
    • 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:

    shortbread photos of steps 1 and 2

    Step 1: Add your dry ingredients to a large mixing bowl. Whish 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 I wasn't able to tell much of a difference.

    You can also use a food processor to mix up your dough.

    shortbread photos of steps 3 and 4

    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.

    shortbread photos of steps 5 and 6

    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.

    shortbread photos of steps 7 and 8

    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.

    shortbread wedges in a circle

    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 in 1 tablespoon of lemon juice and 1 teaspoon lemon zest.
    • Espresso - If you love coffee flavor, add in 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 with 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!

    Check out my shortbread web story too.

    Tips and Recipe FAQ:

    What is the secret to good shortbread?

    There are so few ingredients, it is hard to mess up shortbread. I would say using a high quality butter is the best secret. There are some very creamy butter brands that are made with European butter like Plugra that work really well.

    Why do you poke holes in shortbread?

    Poking holes in shortbread help distribute heat a bit more evenly so the center of the shortbread bakes as well as the outside edges.

    Can you reduce the sugar in shortbread?

    I know many like to cut back on sugar. Shortbread has so few ingredients and they work together so much to taste like real shortbread. I do not think cutting back the sugar is a good idea for this recipe.

    What are the three traditional shapes for shortbread?

    The three most common shapes for shortbread are wedges (made in a circle and cut like bicycle spokes), round circles, or rectangles.

    Can you shape and use cookie cutters with this shortbread dough?

    Yes, you can use cookie cutters! This dough holds up well to cookie cutters.

    How long will this gluten free shortbread keep fresh?

    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.

    gluten free shortbread wedges on a cutting board

    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

    shortbread wedges in a circle

    Gluten Free Shortbread

    Sandi Gaertner
    You are going to love how easy this melt in your mouth crisp and buttery gluten free shortbread is to make!
    5 from 10 votes
    an egg free allergen icon
    gluten free allergy icon
    nut free allergen icon
    soy free allergy icon
    Print Recipe Pin Recipe Add to Collection Go to Collections Save RecipeSaved!
    Prevent your screen from going dark
    Prep Time 15 mins
    Cook Time 45 mins
    Chill Time 15 mins
    Total Time 1 hr 15 mins
    Course Gluten Free Dessert Recipes
    Cuisine American
    Servings 16 pieces
    Calories 186 kcal

    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

    1. 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.
    2. Xanthan gum - If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
    3. Butter - You can use vegan butter to make this dairy-free but note they will not be as creamy or buttery in flavor.
    4. These cookies will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
    Flavor Variations:
    • 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

    Serving: 1cookieCalories: 186kcalCarbohydrates: 20gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 31mgSodium: 138mgPotassium: 4mgFiber: 2gSugar: 9gVitamin A: 355IUCalcium: 14mgIron: 1mg
    Tried this Recipe? Pin it for Later!Mention @FearlessDining or tag #FearlessDining!

    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.

    lemon e-cookbook cover image

    If you love the recipes you are finding on my blog, I would love for you to sign up for my newsletter (and get my free gluten free lemon desserts e-cookbook!)

    « Easy Gluten Free Cake Mix Cobbler
    Gluten Free Fried Onion Rings »

    Reader Interactions

    Comments

    1. Lisa W

      May 18, 2022 at 4:50 pm

      5 stars
      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.

      Reply
      • Sandi Gaertner

        May 18, 2022 at 5:39 pm

        You made my day coming back to let me know this shortbread recipe is a winner. Thank you, Lisa!!

        Reply
    2. Mary

      March 03, 2022 at 6:12 am

      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.

      Reply
      • Sandi Gaertner

        March 03, 2022 at 7:47 am

        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.

        Reply
    3. GatorGirl

      December 12, 2021 at 6:04 pm

      5 stars
      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.

      Reply
      • Sandi Gaertner

        December 12, 2021 at 9:11 pm

        I am so glad you enjoyed it!! Thank you for coming to let me know :-).

        Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    A picture of my face standing in front of landscape bushes

    Welcome to my blog! I am so glad you are here. I have created hundreds of delicious family-friendly gluten free recipes with easy step-by-step directions. Many recipes are also dairy-free. A gluten free lifestyle has never been easier!

    More about me →

    Easy Dinner Recipes:

    • Gluten Free Skillet Lasagna
    • Gluten Free Quiche with Sausage and Tomato
    • Italian Gluten Free Meatloaf Recipe
    • How to Fire-Roast Hatch Chiles and The 12 Best Hatch Chile Recipes!
    • How to Make Gluten Free Ramen Soup
    • Quick & Easy Ground Pork Fried Rice

    More Dinner Recipes!

    Trending Gluten Free Recipes:

    • 8 Tasty Ways To Enjoy Shishito Peppers {Easy Recipes}
    • The Best Gluten Free Blueberry Scones
    • Proposition Chicken's Gluten Free Fried Chicken Recipe
    • Sweet Gluten Free Apple Fritters
    • The Best Flaky Gluten Free Biscuits
    • The Best Gluten Free Bread Machine Bread {Dairy Free Too!}

    Click for more Trending Recipes.

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Footer

    ^ back to top

    About

    • About Me
    • Privacy Policy
    • Terms & Conditions
    • Accessibility Policy

    Newsletter

    • Sign Up!

    Contact

    • Contact
    • Work With Me
    • Web Stories

    Copyright © 2014-2022 Fearless Dining