Meaningful Eats
Gluten-Free Shortbread (Best Easy Recipe!)
18 cookies
This is the absolute easiest and best gluten-free shortbread I've ever made. The dough comes together in minutes, then you bake it in a pan and slice it into bars while it’s still warm.Slice and pack these cookies in little pink boxes (like Ted Lasso does) and they’re sure to delight anyone!
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.
Notes
Gluten-Free: Use a high quality gluten-free measure-for measure flour that contains xanthan gum. This is my favorite brand!
Dairy-Free: Use dairy-free butter.
Nut-Free: These cookies are naturally nut-free.
To Make-Ahead: You can make the dough up to 3 days ahead. Press it into the pan, cover tightly with plastic wrap, then refrigerate. You can bake from chilled, but you may need to bake a few minutes longer.
To Store: Cool, then store in an airtight container at room temperature for up to 1 week.
To Freeze (dough): Freeze the dough in the pan, tightly wrapped in plastic wrap and foil, for up to 2 months. Thaw in the fridge before baking.
To Freese (baked): Cool, then freeze in an airtight container or freezer bag for up to 2 months. Thaw at room temperature.
Nutrition
Calories: 162kcal | Carbohydrates: 16g | Protein: 1g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 27mg | Sodium: 114mg | Potassium: 4mg | Fiber: 1g | Sugar: 7g | Vitamin A: 315IU | Calcium: 12mg | Iron: 0.5mg