Erin’s Recipe Rundown
Have you ever wondered what the shortbread cookies taste like in the show, Ted Lasso? This is my guess at a gluten-free version!
I’ve had my share of trial and error with gluten-free shortbread over the years. I really wanted to nail a version that baked beautifully in a pan. I’m happy to say this one is hands down the best gluten-free shortbread I’ve ever made or eaten.
Even my 10-year-old son’s neighborhood friends kept coming back for more while I was filming this recipe!
These buttery, tender gluten-free shortbread slices are perfect for any holiday cookie tray or dessert box for gifting, but they’re also easy enough to make for a cozy dessert at home anytime!
Why You’ll Love It: This recipe uses just a few simple pantry staples to make delicate, buttery and delicious gluten-free shortbread cookies everyone will love!
Top Tip: Follow all the instructions for mixing the dough carefully! It’s very important not to overmix.
For more gluten-free Christmas cookies, try these gluten-free millionaire’s shortbread, gluten-free snowballs, gluten-free spritz cookies, gluten-free biscotti, and gluten-free molasses cookies.
xoxo erin
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make this gluten-free shortbread. Jump to the recipe card below for the exact measurements.
- Gluten-free flour: I recommend using a high-quality gluten-free measure-for-measure flour that contains xanthan gum for the best structure.
- Butter: This recipe uses a decent amount of butter as the base for the shortbread. It’s really important to add it at room temperature to get the perfect texture!
- Powdered sugar: Using powdered sugar, instead of granulated, is key to creating melt-in-your-mouth shortbread dough. This creates a fine, never grainy, texture.
How to Make Gluten-Free Shortbread
Here’s an overview of how to make this recipe. You can jump to the recipe for the full instructions!
The key is to not overmix: Use a stand or hand mixer. First, lightly soften the butter in the mixer without adding air (10 seconds). Add the powdered sugar and vanilla (10 seconds).
Use your hands: Mix in the gluten-free flour and salt using the mixer (15-20 seconds). If any dry streaks remain, use your hands to work them in so the dough isn’t overmixed.
Bake: Press the dough into the prepared pan and bake until the edges are lightly golden. If adding sanding sugar, sprinkle it on top straight out of the oven!
Slice: Let the shortbread cool in the pan at first, then move it to a cutting board while it’s still slightly warm to slice. The slices can then cool the rest of the way on a wire rack. Enjoy!
More Gluten-free Christmas cookies
Gluten-Free Shortbread (Best Easy Recipe!)
Ingredients
- 1 cup (226g) butter, at room temperature
- 1 cup (120g) powdered sugar
- 1½ teaspoons vanilla extract
- 2 cups (300g) gluten-free measure-for-measure flour
- ¼ teaspoon kosher salt
- sanding sugar, for topping
Instructions
- Preheat the oven to 350°F. Line an 8×8-inch baking pan with parchment paper. Do not grease.
- In the bowl of a stand mixer fitted with a paddle attachment, or using a hand mixer, add the butter and mix on medium speed for just 10 seconds, until slightly softened without any air incorporated.
- Add the powdered sugar and vanilla and mix for 10 seconds, until just incorporated.
- Add the gluten-free flour and salt and mix for 15-20 seconds, until just barely combined. If the mixture still has dry streaks, use your hands to knead the dough in the bowl until the flour is fully combined. Do not overmix.
- Press the dough into the prepared pan.
- Bake for 45-50 minutes, until the edges are lightly golden. Remove from the oven and immediately sprinkle with sanding sugar.
- Place the baking pan on a wire rack and cool for 10-15 minutes before slicing. You want the shortbread to be slightly warm when you slice it.
- Transfer the shortbread to a cutting board. Slice the warm shortbread into 6 rows, then 3 columns to make rectangles.
- Transfer the shortbread to a wire rack to cool completely.
