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Simple Gluten Free Shortbread Cookies

A classic shortbread recipe gets an easy gluten free makeover! These shortbread cookies are simple to make and are crisp and buttery.

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

This post is sponsored by King Arthur Baking Company and may contain affiliate links for products and ingredients I use and love. You can read my full disclosure hereThank you for supporting the brands that support What The Fork Food Blog. All opinions are my own ♥

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!

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

overhead shot of ingredients to make Gluten Free Shortbread Cookies


Equipment Needed to Make Cookies

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.

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

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

Gluten Free Shortbread Cookies

Yield: 2 dozen
Prep Time: 15 minutes
Cook Time: 10 minutes
Additional Time: 2 hours 30 minutes
Total Time: 2 hours 55 minutes

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!

Ingredients

Instructions

  1. Add the gluten free flour and salt to a small bowl and whisk together. Then set aside.
  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.
  3. Scrape down the bowl and add the flour mixture. Mix on low speed until combined, scraping down the bowl as needed.
  4. 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.
  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.
  6. Preheat oven to 350 degrees and line a second half sheet pan with parchment paper.
  7. 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

  1. See post on helpful tips to make the best shortbread cookies.
  2. I prefer baking the cookies 1 pan at a time on the center rack.
  3. 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.
  4. Store the cookies in an airtight container for up to 1 week. Baked cookies can also be frozen for up to 3 months.
Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving:Calories: 71

Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs. Calories based on 24 servings.

Did you make this recipe? 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.

a stack of Gluten Free Shortbread Cookies on a small metal wire rack lined with wax paper with a bag of King Arthur Gluten Free Measure for Measure Flour in the background

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