A classic shortbread recipe gets an easy gluten free makeover! Let me teach you how to make crisp, buttery gluten-free shortbread cookies using my simple 4ingredient dough. For best results, chill the shortbread dough for 2 hours before slicing your cookies. Yields 24 cookies.

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Gluten Free Shortbread Cookies

Name: Gluten Free Shortbread Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 175 min
Ingredients: 1 1/2 cups King Arthur Gluten Free Measure for Measure Flour; 1/2 teaspoon fine sea salt; 10 Tablespoons unsalted butter (room temperature); 1/2 cup powdered sugar; 1 teaspoon pure vanilla extract

One of my favorite things about lemon squares is the shortbread crust; which is why I love shortbread cookies so much!

They’re perfectly tender, just sweet enough, and just melt in your mouth.

I’ll be adding this gluten free shortbread recipe to my list of Gluten Free Christmas Cookies. It’s definitely a holiday staple, though I highly recommend making them year-round! There’s a ton of other cookies you can make year-round in my gluten-free cookie recipe collection. In particular, if you really enjoy gingerbread, indulge yourself with gluten-free gingerbread cookies! Let me know in the comments below what your go-to gluten free holiday cookie recipe is.

a pile of Gluten Free Shortbread Cookies on a small metal rack

What You Need To Know About This Shortbread Cookie Recipe

Shortbread cookies are incredibly easy to make gluten free – just swap out regular flour with a great gluten free baking flour like King Arthur Gluten-Free Measure for Measure Flour. Simple swaps like this make holiday baking easier, faster, and a little more stress-free.

And just a heads up if you’re used to baking with King Arthur, they’ve got a new look! King Arthur has switched their packaging from blue to white.

Don’t you love it?! I think it looks so clean and modern! Nothing has changed with the flour blend though, it’s still the same tried-and-true blend we all love.

a bag of King Arthur Gluten Free Measure for Measure Flour with new white packaging

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Shortbread Cookie Ingredients

King Arthur Gluten-Free Measure for Measure Flour
Fine Sea Salt
Unsalted Butter
Confectioners’ Sugar (powdered sugar)
Pure Vanilla Extract

overhead shot of ingredients to make Gluten Free Shortbread Cookies

Equipment Needed to Make Cookies

Stand Mixer or Hand Mixer
Basic Kitchen Tools – measuring cups, measuring spoons, mixing bowl, spatula
Plastic Wrap or Wax Paper
Sharp Knife
Fork
Half Sheet Pan
Parchment Paper or Silicone Baking Mat – I prefer using parchment paper with these cookies.
Cooling Rack

overhead shot of Gluten Free Shortbread Cookies ready to be baked on a metal half sheet pan lined with natural parchment paper

Did you make this recipe for easy shortbread cookies? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.

How to Make Shortbread Cookies

Step 1. Add the King Arthur Gluten Free Measure for Measure Flour and salt to a small bowl and whisk together. Then set aside.

Step 2. Add the butter, powdered sugar, and vanilla extract to the bowl of a stand mixer fitted with the paddle attachment. Mix until combined and smooth.

Step 3. Scrape down the bowl and add the flour mixture. Mix on low speed until combined, scraping down the bowl as needed.

Step 4. Transfer the dough to a piece of plastic wrap (or wax paper) and shape into a rectangle that measures 7×2.5×1 inches (approximately). Wrap in the plastic wrap and use it to help smooth the sides. Refrigerate the dough for 2 hours.

Step 5. Once the dough has chilled for 2 hours, slice the cookies 1/4 inch thick and place on a half sheet pan lined with parchment paper. Use a fork to gently prick holes on each end of the cookies. Place the cookie sheet in the freezer for 20 minutes before baking. Essentially, just slice and bake shortbread cookies! Easy-peasy!

Step 6. Preheat oven to 350 degrees and line a second half sheet pan with parchment paper. Bake the cookies (12 per pan) for 10-11 minutes or until the edges are set and not quite golden.

Step 7. Cool the cookies on the pan 10 minutes before removing and cooling completely on a wire rack.

baked Gluten Free Shortbread Cookies on a metal sheet pan lined with natural parchment paper

Tips for Making Homemade Gluten Free Shortbread Cookies with all purpose gluten free flour

Chill the dough for 2 hours and then slice, even if you’re not going to bake right away. If you chill the dough too long, the cookie dough has a tendency to crumble when you cut it.
- If you don’t plan on baking right away, slice the cookies as indicated in the directions, then freeze the dough on a sheet pan. Once the cookie dough is frozen, store them in a freezer bag until ready to bake.
If baking after slicing, freeze the sliced cookies for 20 minutes before baking. This will help prevent them from spreading while they bake.
Don’t pierce all the way through the cookies with the fork or the cookie will crack and break. Just a small indent will do!

a shortbread cookie on a marble surface with a bite taken out

Other Gluten Free Cookies To Try

a stack of Gluten Free Shortbread Cookies on a small metal wire rack lined with wax paper

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Gluten Free Shortbread Cookies

4.67 from 54 ratings

A classic shortbread recipe gets an easy gluten free makeover! These shortbread cookies are simple to make and are crisp and buttery, just as they should be!

Prep Time: 15

Cook Time: 10

Additional Time: 2 30

Total Time: 2 55

Servings: 24

By: Sharon Lachendro

Print Rate Pin

Ingredients

1 1/2 cups King Arthur Gluten Free Measure for Measure Flour
1/2 teaspoon fine sea salt
10 Tablespoons unsalted butter room temperature
1/2 cup powdered sugar
1 teaspoon pure vanilla extract

Instructions

Add the gluten free flour and salt to a small bowl and whisk together. Then set aside.
Add the butter, powdered sugar, and vanilla extract to the bowl of a stand mixer fitted with the paddle attachment. Mix until combined and smooth.
Scrape down the bowl and add the flour mixture. Mix on low speed until combined, scraping down the bowl as needed.
Transfer the dough to a piece of plastic wrap (or wax paper) and shape into a rectangle that measures 7x2.5x1 inches (approximately). Wrap in the plastic wrap and use it to help smooth the sides. Refrigerate the dough for 2 hours.
Once the dough has chilled for 2 hours, slice the cookies 1/4 inch thick and place on a half sheet pan lined with parchment paper. Use a fork to gently prick holes on each end of the cookies. Place the cookie sheet in the freezer for 20 minutes before baking.
Preheat oven to 350 degrees and line a second half sheet pan with parchment paper.
Bake the cookies (12 per pan) for 10-11 minutes or until the edges are set and not quite golden. Cool the cookies on the pan 10 minutes before removing and cooling completely on a wire rack.

Notes

See post on helpful tips to make the best shortbread cookies.
I prefer baking the cookies 1 pan at a time on the center rack.
In testing, I’ve found that gluten free shortbread cookies bake more evenly and spread less when baked on parchment paper instead of a silicone baking mat.
Store the cookies in an airtight container for up to 1 week. Baked cookies can also be frozen for up to 3 months.