This easy Gluten-Free Shortbread Cookies Recipe uses just six simple ingredients to create egg-free cookies that are perfectly sweet with lightly crisp edges, a tender center, and a slightly crumbly consistency!
Personal Note – These gluten-free shortbread cookies hold a special place in our hearts, especially since they’re inspired by one of my husband’s favorite treats from New Zealand. Every time he visits, shortbread cookies are at the top of his list. This recipe is based on one shared by a dear friend in New Zealand years ago, and I finally decided to adapt it to be gluten-free. The result? A soft, buttery texture that I think captures the magic of the original while giving it a gluten-free makeover!
Quick Note: In many other countries (including New Zealand), cornflour is another name for cornstarch, and icing sugar is another name for powdered sugar. When we lived there, these were the go-to ingredients for shortbread baking!
Tips Before You Begin
- Use room-temperature butter. Make sure to let your butter come to room temperature before you begin so that it blends into the dough smoothly. Cold butter won’t whip properly, and overly soft or warm butter may cause the dough to spread while baking.
- Don’t skip or rush the chilling time. Make sure to refrigerate the dough for at least an hour after shaping it into a log. This makes it easier to slice and helps the cookies hold their shape while baking.
- Use a sharp, non-serrated knife. This ensures clean even slices without crumbling the dough.
- Achieve the perfect consistency. Flours with a lower protein content create a softer, more crumbly shortbread, which is why I prefer using sorghum flour. If you don’t have sorghum flour, oat flour is a great substitute. I’ve also tried almond flour, which yields delicious results. However, it has a higher fat content, which makes the cookies extra delicate. So, be cautious while baking, adjusting the time as needed as almond flour can brown more quickly.
Ingredients You’ll Need
Below is an overview of the ingredients and instructions for this gluten-free shortbread recipe. Please be sure to scroll down to the recipe card below for the complete details including prep time, total time, calories, and nutrition information!
- Unsalted Butter or Dairy-Free Butter- Using unsalted butter gives you better control over the salt level and creates that clean, classic shortbread flavor. For a dairy-free option, swap in a European-style vegan butter with a higher fat and lower water content. It behaves more like real butter, helping the cookies stay tender and crisp instead of soft or cakey.
- 1:1 Gluten-Free Flour Blend – We use our homemade gluten-free flour, but a store-bought 1:1 all-purpose gluten-free flour blend will also work. Just make sure to use one that includes xanthan gum!
- Sorghum Flour – I prefer using sorghum flour, but you can use oat flour or almond flour. Keep in mind that the texture of your cookies may change slightly depending on what you choose.
Note – Sorghum adds a light sweetness and a more traditional shortbread bite. Oat flour does work as a substitute and still tastes great, but it makes the cookies slightly softer and more delicate. If you want the classic shortbread texture with a buttery snap, the 1:1 flour + sorghum combo is the way to go.
- Powdered Sugar (Confectioners Sugar) – Do not substitute granulated sugar or your cookies will be grainy!
- Cornstarch (Cornflour) – Arrowroot powder or flour will also work. This decreases the protein content of the flour, creating the delicate, crumbly consistency we want!
- Kosher Salt – Just a pinch helps enhance the flavor of the rest of the ingredients.
- Coarse Sugar or Sparkling Sugar – This adds extra sweetness and creates a pretty, sparkling appearance!
How to Make Shortbread Cookies
Make sure to bring your butter to room temperature before you begin!
- Whip the butter. Add the cubed butter to the bowl of a food processor, and whip until it’s light and creamy, scraping the sides as needed.
Note: If you don’t have a food processor, you can also use a stand mixer fitted with a paddle attachment.
- Combine the dry ingredients. Add the flours, powdered sugar, cornstarch, and salt to a medium bowl, and whisk until well combined.
- Combine. Add the flour mixture to the whipped butter in the food processor. Then, gently mix until the dough clumps together, scraping the sides as needed. Be careful not to overmix!
- Shape. Transfer the dough to a working surface, and shape it into a rectangular log. Then, wrap it tightly in plastic wrap, and chill it in the fridge for at least one hour. Do not skip this step!
- Portion the dough. Preheat your oven to 325 degrees Fahrenheit. Then, use a sharp knife to cut the chilled dough into ½-inch thick slices.
- Top. Arrange the cookie pieces on a baking sheet lined with a silicone mat or parchment paper, leaving about an inch between each piece. Then, use a fork or skewer to poke holes on top. Then, sprinkle the cookie dough with coarse sugar.
- Bake. Transfer the cookies to the oven, and bake until the edges are set and lightly golden. Tip – Rotate the pan halfway through to ensure even baking. Keep a close eye on the oven, and remove the cookies as soon as the edges are set! Remember, they’ll continue to bake slightly as they cool.
- Cool. Let your gluten-free shortbread cookies cool on the baking sheet for about 10 minutes. Then, transfer them to a wire rack to cool completely, and enjoy!
Variations and Topping Ideas
I love the simplicity of this gluten-free shortbread recipe, but that doesn’t mean you can’t get creative! Feel free to experiment by adding different flavors and toppings. Some popular (and delicious) options include:
- Shape into round cookies instead
- Dipping or drizzling the cooled cookies with melted chocolate
- Adding lemon zest and a teaspoon of lemon juice to the dough
- Mixing toffee pieces into the dough
- Adding lemon glaze to the baked cookies
More of Our Favorite
Gluten-Free Cookie Recipes
Storage Questions
Store leftover cookies in an airtight container in the refrigerator for up to 2 weeks. Note that they will become firmer the longer they’re stored.
Yes! Once cool, transfer the cookies to a freezer-safe container or sealable bag, placing a sheet of parchment paper between each layer of cookies. Freeze for up to 3 months, and thaw at room temperature for 10-15 minutes when you’re ready to serve.
Yes! You can store the shortbread dough log wrapped in plastic wrap in the fridge for up to 1 day. Any longer than that and the texture of the cookies will begin to change.
Gluten Free Shortbread Cookies Recipe
- Total Time: 1 hour 26 minutes
- Yield: 13–15 cookies (depending on flour used) 1x
- Diet: Gluten Free
Description
Make this easy gluten free shortbread cookies recipe with six simple ingredients for an egg-free cookie that’s subtly sweet, tender, and perfectly crumbly!
Ingredients
- 170 grams (¾ cup or 12 Tablespoons) room temperature unsalted butter, cubed*
- ¾ cup (115 grams) gluten free 1:1 baking flour
- ⅓ cup + 1 Tablespoon (7 tablespoons) sorghum flour or ⅓ cup (50g) oat flour
- ⅓ cup (50 grams) powdered sugar
- ⅓ cup (50 grams) cornstarch or arrowroot flour/powder
- ½ teaspoon kosher salt
- Course sugar or sparkling sugar, for topping
Instructions
- In a food processor, add the cubed room temperature butter. Whip for 1-3 minutes until creamy, scraping down the sides as needed.
- In a medium bowl, mix together the flours, powdered sugar, cornstarch (or arrowroot), and salt until well combined.
- Add the flour mixture to the whipped butter. Gently mix in the food processor until the dough starts to clump together. Scrape the sides, if necessary.
- Shape the dough into a rectangular log, wrap in plastic wrap, and refrigerate until firm (at least 1 hour).
- Preheat the oven to 325°F. Cut the chilled dough into ½-inch-thick slices with a sharp knife.
- Place slices 1 inch apart on a baking sheet lined with a silicone mat or parchment paper. Use a fork or skewer to create a pattern on top, and sprinkle with sugar.
- Bake for 11-13 minutes, rotating the baking sheet halfway through. After the cookies have cooled for 10 minutes on the baking sheet, transfer to a wire rack to cool completely.
- Place cooled cookies in an airtight container for up to 1 week with parchment paper layered between cookies to prevent sticking.
Notes
Flour Note- GF 1:1 + sorghum flour gives these shortbread cookies the best texture — a classic shortbread bite. Oat flour works too, but it makes them a bit softer and more delicate.
Substitutions – For a dairy-free option, use a European-style vegan butter (I prefer Miyoko’s). Its higher fat and lower water content mimic real butter, keeping the cookies tender and crisp.
Storage Tips – If a slightly firmer texture is preferred, refrigerate the cookies in an airtight container for up to 2 weeks. To freeze, place the baked cookies in a freezer-safe container or bag, with parchment between layers, and freeze for up to 3 months. Let the cookies thaw at room temperature for 10-15 minutes before serving.
- Prep Time: 15 minutes
- Chill Time: 1 hour
- Cook Time: 11-15 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 137
- Sugar: 2.7 g
- Sodium: 42.8 mg
- Fat: 9.3 g
- Saturated Fat: 5.7 g
- Carbohydrates: 13.2 g
- Fiber: 0.5 g
- Protein: 0.7 g
- Cholesterol: 24.4 mg
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