Gluten Free Shortbread Cookies are a sturdy, crispy, cut-out cookie made with only 5 simple to find ingredients.
Enjoy these shortbread cookies with a cup of coffee or tea and you'll be well on your way to bliss.
GLUTEN FREE SHORTBREAD COOKIES RECIPE
Shortbread cookies are one of the most simple types of cookies to make, and these gluten free shortbread cookies are no exception.
You'll only need 5 ingredients, one cookie cutter, and a little bit of time to make a delicious batch of vanilla flavored shortbread cookies to share.
Gluten Free shortbread cookies make a beautiful addition to a cookie platter for the holidays or any time of year.
I love having two or three of these with a fresh, hot cup of coffee in the afternoon as a little pick me up. They are perfect for snacking, and kids love these shortbread cookies too.
I can't wait to share this super simple gluten free shortbread cookie recipe with you.
INGREDIENTS IN GLUTEN FREE SHORTBREAD COOKIES
Unsalted Butter - I always prefer unsalted butter when baking, as different brands of butter have different amounts of salt in them.
Granulated Sugar - This is the sweetener for our cookies, and makes them crunchy.
Vanilla Extract - I recommend getting the best pure vanilla extract that you can reasonably afford. The flavor of the vanilla really shines in this recipe.
Salt - Since we're using unsalted butter, this is the perfect amount of salt to balance the sweetness of the cookies.
Gluten-Free All-Purpose Flour Blend - I used Bob's Red Mill 1-1 Gluten-Free Baking Flour.
If you have any questions, please leave a comment below and I will get back to you.
HOW TO MAKE GLUTEN FREE SHORTBREAD COOKIES
- Cream together butter and sugar in a large mixing bowl. Be sure not to overmix as you don't want to incorporate too much air into the mixture.
- Add vanilla extract to the butter mixture and stir until combined.
- Sift together salt and gluten free flour blend.
- Gradually add the flour mixture to the butter mixture until combined.
- Roll the dough out between two pieces of parchment paper, and cut out circles with a cookie cutter.
- Place the cut outs onto a prepared baking sheet and poke three rows of holes into the cookies with a fork.
- Freeze the cut outs on the pan as directed in the recipe below.
- Bake the chilled cookies in the oven as directed until the edges of the cookies are slightly brown and the tops are no longer shiny.
- Cool the cookies on the pan before moving to a cooling rack. Cool completely before serving.
These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions, please see the recipe below.
TIPS FOR MAKING THIS GLUTEN FREE SHORTBREAD COOKIE RECIPE
When measuring your gluten-free flour, you must spoon the flour into the measuring cup. Do not dip the measuring cup into the flour.
Measuring the flour using a spoon will make your flour measurement correct. Too much flour will make these cookies too dense and floury tasting.
The number of cookies that this recipe makes is dependent on the size of your cookie cutter. I used a 1.5 inch scalloped round cutter and made 24 cookies.
The bake time will depend on the thickness of your cookies. The bake time in the recipe card is based on cookies that are about ⅓ inch thick.
If you decide to roll your dough out thinner than that, start checking the cookies for doneness at the 9 minute mark.
To make rolling out the shortbread dough super easy and less messy, roll the dough out in between two pieces of parchment paper.
Doing it this way means that you won't have to add any additional flour to the dough, and you won't need to clean up the counter.
It is very important that you chill the cookies before baking them in the oven. If you try to skip this step, the cookies will spread and will not hold their shape. I like to freeze my cutouts for 20-30 minutes before baking.
WHAT IS THE DIFFERENCE BETWEEN COOKIES AND SHORTBREAD?
Shortbread cookies are a special type of baked good. They are named Shortbread because they do not contain any eggs and have a short list of ingredients.
Shortbread has a higher ratio of butter to flour than most other cookie recipes. This makes them particularly dense and delightfully crumbly when eaten.
HOW TO STORE GLUTEN FREE SHORTBREAD COOKIES
These cookies will stay fresh and delicious for at least a week if kept in an airtight container.
WHAT TYPE OF GLUTEN FREE FLOUR MAKES THE BEST COOKIES
I like to bake with Bob's Red Mill 1-1 Gluten Free Baking Flour when making cookies. This is the one in the light blue bag.
I have found that my baked goods come out how I like them with this blend, which includes a small amount of xanthan gum which is helpful in gluten free baking.
This blend has a lighter flavor than other blends I've tried as well, making it perfect for a delicately flavored cookie recipe like this one.
Did you make this Gluten Free Shortbread Cookie recipe? Please leave a comment below letting me know what you thought.
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ tsp salt
- 2 cups gluten-free all-purpose flour blend (I used Bob's Red Mill 1-to-1 Gluten-Free Baking Flour)
- Line two large baking sheets with parchment paper. Set aside.
- In a large mixing bowl, cream together butter and granulated sugar. Be sure not to overmix as you do not want to incorporate too much air into the mixture.
- Add vanilla extract to the butter mixture and stir until combined.
- Sift together salt and gluten-free flour blend and gradually add to the butter mixture until combined.
- Turn the dough out onto a sheet of parchment paper. Place another sheet of parchment paper on top of the dough. Then roll it out to ⅓ inch thickness.
- Take the top sheet off and cut out circles with a cookie cutter 1.5 inch in diameter. Pierce each cookie with a fork to create small holes in the center.
- Place the cut-outs onto the prepared baking sheets and freeze for 20-30 minutes, until firm. You can also let chill in the refrigerator for an hour or more instead.
- While the dough is chilling, preheat the oven to 350F.
- When the dough is ready, place the shortbread in the oven and bake for 13-15 minutes, until the edges are slightly brown and the top of the cookies are no longer shiny.
- Let the cookies cool in the pan for 10 minutes before moving to a wire rack to finish cooling. Cookies will be fragile until cooled.
- This recipe makes 24 cookies if cut using a 1.5 inch round cutter and rolled to ⅓ inch thick.
- Thinner cookies will require less bake time. Check cookies starting at 9 minutes.
- Measure flour by spooning it into the measuring cup, not by scooping.
- Do not skip the chilling step. It is important to chill the dough so that the cookies hold their shape.
Serving Size:3 cookies
Amount Per Serving: Calories: 367Total Fat: 23gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 61mgSodium: 149mgCarbohydrates: 36gFiber: 1gSugar: 13gProtein: 3g
This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.