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+ servings
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
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


  • 2 cups gluten free flour blend * see note
  • ½ cup sugar
  • cup powdered sugar
  • ¼ teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1 cup butter * see note


  • 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!


  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!


Serving: 1cookieCalories: 186kcalCarbohydrates: 20gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 31mgSodium: 138mgPotassium: 4mgFiber: 2gSugar: 9gVitamin A: 355IUCalcium: 14mgIron: 1mg
Keyword gluten free shortbread, gluten free shortbread recipe
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