Gluten Free Shortbread proves simple is best. This perfectly sweet and easy gluten free cookie recipe calls for just 5 ingredients, and the dough doesn’t need to be chilled prior to baking. It’s a must-have recipe for your gluten free baking collection!
When I was a little girl I had a set of animal cookie stamps that came with a shortbread cookie dough recipe, which I’d completely forgotten about until I developed this recipe for Gluten Free Shortbread.
The flavor of these sweet and buttery bars transported me back to standing on a stool at the counter in my family’s kitchen, pressing elephant, zebra, and lion shapes into the dough, then baking them until slightly crisp. (Sadly, not using an easy bake oven – but we got through it.) 😉
Don’t you love when the flavors of certain foods flood your head with memories like that?
Whether or not you’ve made shortbread before, you are going to LOVE this easy, gluten free version. No cookie stamps required!
What is Shortbread?
Shortbread is a buttery, unleavened cookie recipe that traditionally calls for just three ingredients – butter, sugar, and flour. I add a dash of salt plus vanilla extract for an extra oomph of flavor, and swap all-purpose flour for a gluten free baking flour blend. More on that below!
The “short” part of the name refers to the fact that these cookies are slightly on the crumbly side, though definitely not dry, on account of the high butter to flour ratio. In baking, “short” refers to a crumbly texture.
That said, these bars are deliciously dense and melt in your mouth. It’s a classic, nostalgic, must-have gluten free cookie recipe for your baking collection!
Why You’ll Love this Recipe
- No chilling required: the dough goes straight from the mixing bowl, to the baking pan, then into the oven. No chilling in the refrigerator first.
- 5 ingredients: all pantry staples that I can almost guarantee you have on hand right now.
- Not too sweet: Gluten Free Shortbread bars are sweet, but not too sweet. Outside of the US, shortbread is called a “biscuit”, which you’ll nod your head in understanding of after eating one of these shortbread cookies.
- Quick and easy: I recently made a batch of gluten free shortbread dough when I was getting my kids out the door for school in the morning (ever sprinkle sparkling sugar on cookie dough while reminding your child to stay focused on packing their snow gear? I hadn’t either). That’s how easy the dough is to whip up though. That said, this is an excellent recipe for novice bakers and kids because it’s so simple to make.
#1 Tip for Gluten Free Shortbread
Time for the #1 tip I tack onto nearly every single one of my gluten free baking recipes – don’t eat the shortbread until day two.
Trust me when I tell you that the flavor, structure, and texture of gluten free shortbread bars are light years better starting at least 12 hours after baking, though 24 hours is best. I know, and I’m sorry – the gluten free gods have us on this one!
If you simply can’t wait that long, the shortbread needs to, at a minimum, fully cool in the baking pan before slicing so it doesn’t fall apart.
Alrighty, let’s bake!
Try Gluten Free Chocolate Chip Cookies
How to Make Gluten Free Shortbread
Step 1: Make the dough.
Start by adding softened butter, granulated sugar, vanilla extract, and salt to the bowl of an electric stand mixer, or a large glass bowl if using a hand-held mixer. Beat until the butter and sugar are smooth and creamy, 30 seconds to a minute. We don’t need to cream them together for several minutes – just combine.
Scrape down the sides of the bowl then mix in gluten free flour until a thick, non-sticky dough has formed.
Step 2: Press the dough into a pan.
Scoop the dough into a parchment paper-lined 7×10″ or 9×9″ baking pan then press it into an even layer with your fingers. Use a fork to poke shallow holes all over the top then sprinkle sparkling or turbinado sugar on top. This is an optional step but it adds a gorgeous sparkle and lovely crisp-crunch to the bars!
Baking Tip
To make the parchment paper easier to use, crumple it into a ball then smooth it back out before placing it inside the baking pan.
Step 3: Bake, cool, then slice the shortbread.
Bake the Gluten Free Shortbread at 325 degrees for 35-40 minutes, depending on the size of the pan, or until the edges of the shortbread are light golden brown – don’t over-bake.
Let the bars cool COMPLETELY before slicing into bars or squares and eating. Again, this is best done AT LEAST 12 hours after baking.
How to Store and Freeze
- How to store: Store the cooled shortbread bars or squares in an airtight container on the counter for up to 5 days. They get better as they sit.
- How to freeze: Place the cooled shortbread into Ziplock freezer bags, remove all the air, then freeze for up to 3 months. Thaw on the counter or in the fridge.
I hope you love this simple yet truly stunning and delicious recipe for Gluten Free Shortbread – enjoy!
More Easy Gluten Free Cookies
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Preheat the oven to 325 degrees then line a 7×10” or 9×9” baking pan with parchment paper and set it aside. Tip: to make the parchment paper easier to use, crumple it into a ball first then smooth it back out and place it inside the pan.
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To the bowl of an electric stand mixer, or a large glass bowl if using a hand-held mixer, add the softened butter, sugar, vanilla extract, and salt, if using, then beat on medium speed until smooth and creamy, 30 seconds – 1 minute. Scrape down the sides of the bowl.
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Add half the gluten free flour then mix on medium speed until combined. Add the remaining gluten free flour then mix on medium speed until combined. Scrape the sides and bottom of the bowl with a spatula to ensure the flour hasn’t settled into the bottom of the bowl.
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Scoop the dough into the prepared baking pan then press into an even layer with your hands. Use a fork to poke shallow holes all over the top, all the way to the edges, then sprinkle with sparkling or turbinado sugar, if using. Bake for 30-40 minutes or until the edges are light golden brown (the exact time will depend on what size pan you use), rotating the pan 180 degrees halfway through. Don’t over-bake.
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For the best flavor and texture, I recommend waiting at least 12 hours before lifting the shortbread out of the baking pan using the edges of the parchment paper, cutting into squares or rectangles, then serving. At a minimum, the shortbread needs to be completely cool before slicing. Store covered for up to 5 days on the counter.
- As with most gluten free baked goods, the structure, texture, and flavor of the shortbread is best starting on day 2.
- I tested this recipe using Bob’s Red Mill Gluten Free 1 to 1 Baking Flour, and King Arthur Gluten Free Measure for Measure Flour. Your results may vary slightly if using a different gluten free flour blend, though this recipe is flexible enough to use most any gluten free flour blend with a binder.
- If you’re using salted butter instead of unsalted, only use a pinch of salt.
Calories: 199kcal, Carbohydrates: 21g, Protein: 2g, Fat: 13g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.5g, Cholesterol: 33mg, Sodium: 41mg, Potassium: 5mg, Fiber: 2g, Sugar: 10g, Vitamin A: 378IU, Calcium: 15mg, Iron: 1mg
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Photos by Ashley McLaughlin