Gluten Free Shortbread Cookies
This post may contain affiliate links. Please read our disclosure policy.
These gluten-free shortbread cookies are melt-in-your-mouth delicious and impossible to resist. It’s a soft, whipped shortbread recipe that’s easy to make. You’ll love these cookies!
This gluten-free shortbread recipe is based on our wildly popular melt-in-your-mouth shortbread cookies, and we’re genuinely impressed with how close it comes to the original. Are they identical? Not quite—but they are so close it barely feels fair to call them second place. And for a gluten-free cookie, that’s saying a lot.
These gluten-free shortbread cookies are soft, slightly crumbly, and truly melt away when you take a bite. They’re delicately sweet rather than sugary, which is exactly why we love finishing them with a light dusting of powdered sugar. Simple, classic, and incredibly satisfying—everything a good shortbread should be.
Which gluten-free flour should I use? This recipe has been tested with Cloud 9 All-Purpose Baking Mix. It’s a cup-for-cup gluten-free flour blend that contains rice flour, buckwheat flour, cornstarch, potato starch, tapioca starch, and xanthan gum.
How long do gluten-free shortbread cookies last? These cookies will keep well for almost a week in a covered container at room temperature. But chances are they’ll be eaten long before then.
Can I freeze gluten-free shortbread? Yes! Shortbread freezes very well. Once they’ve cooled (from baking), freeze them on a parchment paper-lined baking sheet. When they’re frozen, transfer the cookies to a freezer-safe container, layering them between sheets of parchment paper. They will keep well for 1-2 months in your freezer.
Gluten Free Shortbread Cookies Recipe
Ingredients
- 1 cup salted butter (at room temperature)
- ½ cup powdered sugar
- 1 ½ cups 1-to-1 gluten-free flour
- ¼ cup cornstarch
- 5 tablespoons whole milk or cream
- 1 teaspoon vanilla
Instructions
- Preheat your oven to 350 degrees Fahrenheit. In a large mixing bowl, cream the butter and powdered sugar with electric beaters. Add the remaining ingredients and continue to beat just until the batter looks a little like thick whipping cream, about 2-3 minutes.1 cup salted butter, ½ cup powdered sugar, 1 ½ cups 1-to-1 gluten-free flour, ¼ cup cornstarch, 5 tablespoons whole milk or cream, 1 teaspoon vanilla
- Using a medium-sized cookie scoop or a heaping tablespoon, drop the batter onto cookie sheets. If you’d like, press a cranberry on the top. Bake the shortbread for 15-18 minutes, or until the cookies are very light golden in color.
- Let the cookies cool for 5 minutes on the baking sheet before transferring them to a cooling rack to cool completely. These cookies taste best once they’ve cooled.
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
Just made these and they turned out great. I made them a little smaller than yours as I don’t like big cookies. Baked them for 13 minutes and they were perfect.