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–+ servings
A stack of gluten free gingerbread shortbread cookies.

Gluten Free Gingerbread Shortbread

Sandi Gaertner
This crispy gluten free gingerbread shortbread is a holiday take on my popular gluten free shortbread. Cut in rectangles or use cookie cutters. It is so easy to make!
5 from 2 votes
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Prep Time 15 minutes
Cook Time 30 minutes
15 minutes
Total Time 1 hour
Course Gluten Free Cookies and Bar Recipes, Gluten Free Dessert Recipes
Cuisine American
Servings 24 pieces
Calories 133 kcal

Ingredients
  

  • 2 cups gluten free flour blend * see note
  • ½ cup powdered sugar
  • ¼ cup sugar
  • ¼ cup brown sugar
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground allspice
  • 1 cup butter * see note
  • 2 tablespoons molasses * see note

Instructions
 

  • Add your dry ingredients to a bowl and whisk to mix.
  • In a smaller bowl, add your wet ingredients. I used a microwave-safe bowl as I melted the butter and molasses first. If you don't heat the butter, the molasses is very thick and sticky and harder to blend in.
  • Pour the wet ingredients into the dry ingredients and mix well.
  • Mix until the ingredients are all mixed in.
  • Wrap the dough in plastic wrap and refrigerate the dough for 15 minutes.
  • Remove the dough from the refrigerator and preheat the oven to 450º F.
  • On a piece of parchment paper, roll the dough to 3/4 to 1-inch thickness. Cut it into rectangular-shaped blocks. (You can also cut them in wedges or use cookie cutters!)
  • Use a shishkabob stick to poke some holes in each piece. This helps the heat distribute more evenly when you are baking this gingerbread shortbread.
  • Place the shortbread into the oven and turn the heat down to 300º F. Bake for 30 minutes if you are making little rectangles. You will need to bake for 45 minutes if making this shortbread in the large wedge style.
  • Remove the shortbread and allow it to cool. Dip in white or dark chocolate.

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. To make this recipe dairy-free, substitute the butter for vegan butter.
  4. These shortbread cookies will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
If you are decorating with sprinkles, make sure to check my gluten free sprinkles list to make sure your brand is gluten free! Try my Gluten Free Pumpkin Spice Shortbread recipe too!

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1pieceCalories: 133kcalCarbohydrates: 15gProtein: 1gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 20mgSodium: 93mgPotassium: 31mgFiber: 1gSugar: 8gVitamin A: 237IUVitamin C: 1mgCalcium: 15mgIron: 1mg
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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.