Gluten Free Shortbread Cookies Recipe
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!
Servings 13 -15 cookies (depending on flour used)
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.
Nutrition
Serving: 1cookie | Calories: 137kcal | Carbohydrates: 13.2g | Protein: 0.7g | Fat: 9.3g | Saturated Fat: 5.7g | Cholesterol: 24.4mg | Sodium: 42.8mg | Fiber: 0.5g | Sugar: 2.7g
