These easy gluten-free shortbread cookies are buttery, lightly sweet and crisp, yet perfectly tender. They’re made with only FIVE ingredients and are especially delicious dipped in chocolate.
For more cookie recipes, you also might like these gluten-free Christmas cookies or these gluten-free molasses cookies.
There’s something completely addictive about a lightly sweet, crisp shortbread cookie that melts in your mouth. Like these gluten-free peanut butter cookies, best chocolate chip cookies and gluten-free chocolate cookies, this recipe is a classic you’ll want to have in your recipe collection.
These gluten-free shortbread cookies are easy-to-make and perfect for any time of year. Like classic shortbread, plenty of butter gives these cookies their distinctive crumbly and slightly flaky texture.
You only need 5 INGREDIENTS to make gluten-free shortbread cookies!
One of the key tricks for gluten-free shortbread cookies is to use powdered sugar (aka confectioners sugar) instead of granulated sugar. Powdered sugar hydrates more easily in gluten-free dough to create that classic sandy (rather than grainy) shortbread consistency.
I also recommend using a high-quality gluten-free 1:1 baking flour. You want to look for one that contains xanthan gum as a binder. This will prevent the cookies from being too crumbly. This is my favorite brand.
How to Make Gluten-Free Shortbread
- In the bowl of a stand mixer, combine the gluten-free flour, confectioners sugar and salt. Mix on low for 1-2 minutes to combine.
- Add the vanilla and butter and mix on medium-low speed. Increase the speed to medium and mix for 3-5 minutes. (The dough will look powdery at first but will start to look more dough-like as it mixes.
- The dough is ready when it is smooth and starts to pull away from the sides of the bowl.)
- Lightly flour a piece of parchment paper with gluten-free flour. Roll the dough out until it is ⅓-inch thick. Cut into squares or rectangles, using a cookie cutter, pizza cutter or knife. I like to make 3 by 1-inch rectangles.
- Transfer to an ungreased baking sheets spacing 1-inch apart. You can dust of excess flour from scrapes, compress together and re-roll.
- Transfer baking sheets to refrigerator and chill 30 minutes. Halfway through preheat oven to 350 degrees.
- Bake the cookies for 14-16 minutes until they are just set.
- Let the cookies cool on baking sheet 15 minutes. Then transfer to a wire rack to cool.
To Dip in Chocolate
These cookies are amazing on their own, but even more delicious when dipped in chocolate! I use a high quality chocolate like Guittard baking bars for dipping.
- Finely chop the chocolate if using a chocolate bar. (You can also use chocolate chips.) Place the chocolate in microwave a safe dish. Melt in 20 second increments on 50% power, stirring between intervals until melted and smooth (or melt in a double boiler on the stovetop).
- Dip the cookies in the chocolate and tap off any excess. Place on a lined baking sheet for the chocolate to set. Let cool completely.
Recipe FAQ
Using a gluten-free flour blend that contains xanthan gum is key to non-crumbly gluten-free cookies. This recipe is specifically designed to use a gluten-free flour blend like this one to create non-crumbly cookies.
These cookies will keep in an airtight container at room temperature for up to 3 days.
The cookies can be cut-out and placed on a baking sheet (see photo above) then stored in the freezer for 1 day before baking. Unfortunately this dough won’t hold up well with longer-term storage.
More Gluten-Free Cookie Recipes
I hope you love these gluten-free shortbread cookies as much as we do! If you try this recipe be sure to leave me a comment/rating below. I’d love to hear from you!
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Gluten-Free Shortbread Cookies
Ingredients
- 1 ½ cups gluten-free 1:1 baking flour, 250 grams
- ⅔ cup confectioners sugar, 100 grams
- ½ teaspoon salt
- 1 teaspoon vanilla
- 14 tablespoons butter, 200 grams, chilled and cut into ¼-inch pieces
- high-quality semi-sweet chocolate for dipping, optional
Instructions
- In the bowl of a stand mixer, combine the gluten-free flour, confectioners sugar and salt. Mix on low for 1-2 minutes to combine.
- Add the vanilla and butter and mix on medium-low speed. Increase the speed to medium and mix for 3-5 minutes. (The dough will look powdery at first but will start to look more dough-like as it mixes. The dough is ready when it is smooth and starts to pull away from the sides of the bowl.)
- Lightly flour a piece of parchment paper with gluten-free flour. Roll the dough out until it is ⅓-inch thick. Cut into squares or rectangles, using a cookie cutter, pizza cutter or knife. I like to make 3 by 1-inch rectangles.
- Transfer to an ungreased baking sheets spacing 1-inch apart. You can dust of excess flour from scrapes, compress together and re-roll.
- Transfer baking sheets to refrigerator and chill 30 minutes. Halfway through preheat oven to 350 degrees.
- Bake the cookies for 14-16 minutes until they are just set.
- Let the cookies cool on baking sheet 15 minutes. Then transfer to a wire rack to cool.
To Dip in Chocolate:
- Finely chop the chocolate if using a chocolate bar. (You can also use chocolate chips.) Place the chocolate in microwave a safe dish. Melt in 20 second increments on 50% power, stirring between intervals until melted and smooth (or melt in a double boiler on the stovetop).
- Dip the cookies in the chocolate and tap off any excess. Place on a lined baking sheet for the chocolate to set. Let cool completely. Enjoy!
Mama Schick says
These are yummy and so simple to make! I used GF Jules all-purpose gf flour (gfjules.com). I was 1/2c sort so I added finely sifted almond flour and crossed my fingers. The dough wasn’t pulling from the sides of of my mixing bowl, so I sprinkled in some additional powdered sugar (I used organic cane powdered sugar which could have made a difference). The dough came together quickly and was simple to gently roll out. If i pressed to hard, it would stick to my mini rolling pin. I followed the steps as written. Mine cooked for 14 minutes total in a convection oven. I used Guittard extra dark chocolate chips. Next time I’ll add a tad of coconut oil to the chocolate to make it a bit thinner. I made them last night and transferred to a pan and put in the fridge. I live in AZ, and it is HOT here. This morning, they are as tasty as they were last night. I transferred to a sealed container and put them back in the fridge.
The texture is light and crispy. They don’t crumble in your hands when you take a bite, but they taste like they could – they are super delicate tasting, but I like that they still hold their shape.
I pull mine out of the oven the moment I noticed them beginning to brown. I’m seriously a huge Meaningful Eats fan, but these cookies might make the top of my list!
*I also subbed 1/2 vegan butter as I’m dairy intolerant. Even with my changes they came together simply and taste divine!
Thank you!!!!
Erin Collins says
This is such a helpful comment! I’m so glad you like the recipe! Thanks for letting me know how they turned out for you 🙂