Gluten Free Shortbread Cookies
These melt in your mouth gluten free shortbread cookies offer all the buttery richness and crumbly charm of the original, without the wheat. Ideal for holidays, gifts, or quiet moments with espresso.
Equipment
- mixing bowl
- hand mixer or stand mixer
- measuring cups and spoons
- rubber spatula
- baking sheet
- parchment paper
- knife or cookie cutter
Ingredients
- 1 cup unsalted butter, room temperature
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1/4 tsp fine sea salt
- 1 3/4 cups gluten free flour blend (with rice flour, cornstarch, xanthan gum)
Instructions
- Preheat oven to 325°F (165°C) and line a baking sheet with parchment paper.
- Cream butter and powdered sugar together until light and fluffy, about 2–3 minutes.
- Add vanilla extract and sea salt. Mix briefly to combine.
- Gradually add the gluten free flour blend and mix until the dough comes together. Do not overmix.
- Form dough into a log for slice-and-bake or press into baking pan for bars. Chill for 20 minutes to firm up.
- Slice or cut dough into desired shapes and place on prepared baking sheet.
- Bake for 18–22 minutes, until edges are lightly golden. Let cool completely before removing from pan.
Notes
Chill the dough before baking for clean edges and crisp texture. Use vegan butter for dairy-free. Add lemon zest, chocolate chips, or spices for variations. Store in a tin up to 7 days or freeze for up to 2 months.
Nutrition
Calories: 120kcalCarbohydrates: 13gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 45mgPotassium: 20mgSugar: 5gVitamin A: 120IUCalcium: 6mgIron: 0.4mg
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