Go Back
+ servings
close up of gluten-free shortbread cookies on silver pan

Meaningful Eats

Gluten-Free Shortbread Cookies

This easy gluten-free shortbread recipe makes buttery, lightly sweet and crisp yet perfectly tender cookies. They’re made with only FIVE ingredients and are especially delicious dipped in chocolate.
Course Dessert
Cuisine American
Diet Gluten Free
Prep Time 20 minutes
Cook Time 15 minutes
Chilling Time 30 minutes
Total Time 1 hour 5 minutes
Servings 16 cookies



  • 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 1/3-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 sheet spacing 1-inch apart. You can dust off 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 a microwave-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!



I use a high quality chocolate like Guittard baking bars for dipping.
STORAGE: These cookies will keep in an airtight container at room temperature for up to 3 days.
MAKE AHEAD: 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.


Calories: 153kcal | Carbohydrates: 12g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 162mg | Potassium: 45mg | Fiber: 1g | Sugar: 5g | Vitamin A: 306IU | Calcium: 9mg | Iron: 1mg