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Try Gluten Free Shortbread Cookies for an easy treat without the gluten. These cookies are so delicious and guaranteed to be a hit with the entire family.
This is the very first attempt I have done at making gluten free cookies and we love them. These cookies are light, buttery and have the best crumbly texture. If you are looking for some new Gluten Free Recipes, this is one of my families favorite.
You will love this classic recipe and it is perfect for any occasion. Check out this other delicious Gluten Free Cookie Recipes – Gluten Free Hershey Kiss Cookies,
What's in this post: Gluten Free Shortbread Cookies
Why This Recipe Works
Your family will love this soft and chewy gluten-free shortbread cookie recipe. You only need a few simple ingredients and no eggs are needed. We love to make them for the holidays but you can even make them for your next bake sale.
This step by step recipe will have you making these cookies in no time.
Ingredients
Scroll to the bottom for the full recipe and ingredients in the recipe card.
Variations Ideas
- Melt Chocolate – Melt chocolate chips and drizzle over the cookies for something different. You can also dip the cookies in melted chocolate about half way for another fun idea.
- Lemon Zest – Add in lemon zest or lemon juice to the cookie batter for a hint of lemon.
- Cinnamon Sugar – Mix in a cinnamon sugar mixture for amazing flavor. It would even be delicious to sprinkle on the top.
How to Make Gluten Free Shortbread Cookies
- Step 1 – Go ahead and preheat the oven to 350 degrees. While the oven is warming up, line a cookie sheet with parchment paper.
Step 1 – Beat together the butter and sugar. You want it to be fluffy and light in color. Feel free to mix in a bowl of a stand mixer with the paddle attachment instead.
Step 2 – Then add the vanilla extract and gluten free flour blend. Don’t worry if the dough is thick and a little crumbly. This is normal. However, it should stick when pressed together.
Step 3 – Now, take the dough and scoop tablespoonfuls of it. Place on the prepared cookie sheet.
Step 4 – Finally, flatten each cookie a little with the bottom of a glass cup. Keep in mind that the cookies will not spread or thin out during baking so make them as thin as you want them when done.
- Step 5 – Just bake for about 10 to 12 minutes. The edges should be golden and beginning to brown.
- Step 6 – Let the cookies cool completely in the pan before you try to move them. This is super important.
- Step 7 – Resist the urge to skip this step. The cookies will harden as they cool so it is best to give them the proper amount of time.
Recipe Tips
- Combining the Dough – Don’t over mix the dough. It will make the dough crumble. Make sure the unsalted butter is softened before mixing for a creamy texture.
- Scooping Cookies – Use a cookie scoop to scoop the cookies. This will help to make sure all of the cookies are uniform and it makes the process faster.
- Cookie Cutter – Roll the dough out with a rolling pin and use a fun cookie cutter to make for a special occasion.
- Baking sheet– It is important to have a good baking sheet. If your cookie sheets are dark brown on the bottom, it is probably time to think about replacing them.
- Cooling Rack- You definitely need wire rack for baking cookies. It will get plenty of use.
- Lined Baking Sheet – Parchment paper or a baking mat is really important when you are making gluten free cookies. I learned this quickly because of the mess they can make.
Frequently Asked Questions
If you have problems with your cookies being gritty, make sure to allow the dough to rest. This allows for the flour to absorb the moisture and soften which helps to create a soft cookie.
Shortbread is different than cookies because the require very little ingredients and contain no eggs.
Store leftover cookies in an airtight container at room temperature for up to 4 days.
Make sure the gf flour you are using has xanthan gum in it. If not you will need to add it as it helps bind the cookie dough together.
More Easy Gluten Free Recipes
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Gluten Free Pumpkin Cookies Recipe
Easy Gluten Free
Gluten Free Pancake Recipe
Easy Gluten Free
Fluffy Gluten Free Waffles
We love to hear from you. If you make this Gluten Free Shortbread Cookies Recipe, please leave us a comment or a star review.
Gluten Free Shortbread Cookies
Ingredients
- 2 1/2 cups Almond Flour (I personally love Bob’s Red Mill)
- 6 tablespoons Butter (softened)
- 1/2 cup sugar (or you can use Erythritol or other granular sweetener)
- 1 tsp Vanilla Extract
Instructions
- Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper. Parchment paper or a baking mat is really important when you are making gluten free cookies. I learned this quickly.
- Beat together the butter and sugar until it’s fluffy and light in color.
- Beat in the vanilla extract. Add in the almond flour. The dough will be thick and a little crumbly, but should stick when pressed together.
- Scoop tablespoonfuls of the dough onto the prepared cookie sheet.
- Flatten each cookie a little with the bottom of a glass cup. They will not spread or thin out during baking so make them as thin as you want them when done.
- Bake for 10-12 minutes, until the edges are golden and beginning to brown.
- Allow to cool completely in the pan before handling. Cookies cookies will harden as they cool.
I made these for my gluten free friend. She loved them! I used a whole stick of butter. They were delicious!
I think you solved my problem! My shortbread was too soft for my liking. I was using an egg. Thanks for this recipe! Will be trying it this weekend!
I hope you enjoy it!