If you’re craving a batch of classic, tender, and buttery shortbread cookies that are completely gluten-free, you’ve come to the right place. This recipe delivers a melt-in-your-mouth experience, rivaling even the most traditional versions. What sets this guide apart is our unique “Flour Showdown” test. We’ve put the most popular gluten-free flours to the test, so you’ll know exactly how each one affects the texture and flavor of your cookies. No more guesswork when it comes to choosing the right flour! This comprehensive guide will provide you with easy-to-follow instructions, expert troubleshooting tips, and several delicious variations to try. Whether you’re a beginner or an experienced baker, you’ll find everything you need to make perfect gluten-free shortbread cookies.
The Flour Showdown: Which GF Flour Makes the Best Gluten Free Shortbread Cookies ?
When it comes to gluten-free baking, one of the most common challenges is achieving consistent results. Different gluten-free flour blends can yield dramatically different textures, and it’s not always clear which one will give you the perfect cookie. A common issue is the discrepancy between weight and volume measurements, which often leads to inconsistent outcomes.
To solve this problem, we tested four of the most popular gluten-free flour blends to see how they perform in our shortbread recipe. We selected King Arthur Measure for Measure, Cup4Cup, Bob’s Red Mill 1-to-1, and a generic gluten-free blend to compare their effects on texture, flavor, and spread. The results might surprise you!
The Test
We used the same base shortbread recipe with all four flour blends, keeping everything else identical. Each batch was baked under the same conditions, and we took notes on the appearance, texture, and overall result of each batch.
The Results
| Flour Brand | Cookie Photo | Texture Description | Best For |
| King Arthur Measure for Measure | ![Image] | Soft and crumbly, with a classic shortbread texture | Best for classic crumbly texture |
| Cup4Cup | ![Image] | Slightly chewy with a sturdy bite | Best for sturdy cookies ideal for decorating |
| Bob’s Red Mill 1-to-1 | ![Image] | Crisp and sandy, with a melt-in-your-mouth feel | Best for melt-in-your-mouth cookies |
| Generic Gluten-Free Blend | ![Image] | Gritty and dense | Not recommended for shortbread |
The Verdict
After testing these four flour blends, we found that King Arthur Measure for Measure and Bob’s Red Mill 1-to-1 produced the best results for traditional gluten-free shortbread. King Arthur created a classic, crumbly texture while Bob’s Red Mill provided a softer, melt-in-your-mouth finish. If you want a classic shortbread experience, we recommend going with King Arthur Measure for Measure. For a lighter, more delicate cookie, Bob’s Red Mill is the clear winner.
Ingredients Needed for Gluten Free Shortbread Cookies
For the perfect batch of gluten-free shortbread cookies, you’ll need the following ingredients. Make sure you have everything on hand before you begin, and feel free to substitute if needed.
For the Base:
- 1 3/4 cups (262g) gluten-free measure-for-measure flour
- 1 cup (120g) powdered sugar
- 1/2 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 14 tablespoons (200g) unsalted butter, chilled and cut into 1/4-inch pieces
Optional for Dipping:
- High-quality semi-sweet chocolate, if you want to dip your cookies for a decadent touch
Note: For best results, use a gluten-free 1:1 baking flour blend that contains xanthan gum. This will help prevent the cookies from being too crumbly.
3 Ways to Shape Your Cookies: Cut-Out, Slice-and-Bake, & No-Roll
One of the best parts about shortbread cookies is how versatile they are when it comes to shaping. Whether you’re aiming for classic shapes, quick and easy rounds, or a no-fuss pan method, there’s a shaping technique for everyone. Here are three popular methods to try:
The Cut-Out Method
For those who love clean, classic shapes, the cut-out method is perfect. After rolling the dough to about 1/3-inch thick, use cookie cutters to create fun designs or traditional squares and rectangles. This method is great for giving your cookies a polished, uniform look, especially if you want to decorate them later.
The Slice-and-Bake Method
If you prefer simplicity, the slice-and-bake method is a fast option that results in uniform, round cookies. Roll the dough into a log shape, wrap it in plastic wrap, and refrigerate for about 30 minutes. Once chilled, slice the dough into even rounds and bake. This method is quick and perfect for making consistent, bite-sized cookies.
The No-Roll Pan Method
For the easiest option, press the dough directly into a greased or lined round or square pan. Score the dough into squares or rectangles before baking. This no-roll method is ideal if you’re looking for minimal prep time while still enjoying delicious, homemade shortbread.
How to Make Gluten Free Shortbread Cookies
Follow these easy steps to create the perfect batch of gluten-free shortbread cookies. With each step, you’ll get closer to a buttery, melt-in-your-mouth treat.
Mix the Dry Ingredients
In the bowl of a stand mixer, combine the gluten-free flour, powdered sugar, and salt. Mix on low speed with the paddle attachment for 1-2 minutes until the ingredients are well combined.
Add the Wet Ingredients
Add the vanilla extract and chilled butter to the dry ingredients. Start mixing on medium-low speed, and then increase to medium for 3-5 minutes. The dough will initially appear powdery but will become more cohesive as the butter incorporates.
Roll Out the Dough
Dust a piece of parchment paper with gluten-free flour. Roll the dough out until it is about 1/3-inch thick. Use a cookie cutter, pizza cutter, or knife to cut the dough into squares or rectangles.
Prepare for Baking
Transfer the cut dough onto an ungreased baking sheet, spacing each piece about 1 inch apart. If there are any dough scraps, compress them together and re-roll. Be sure to dust off any excess flour.
Chill the Dough
Place the baking sheet in the refrigerator for 30 minutes to allow the dough to firm up and maintain its shape while baking.
Preheat the Oven
While the dough chills, preheat the oven to 350°F (175°C). This ensures that the cookies bake evenly and retain their structure.
Bake the Cookies
Once the dough has chilled, bake the cookies for 14-16 minutes or until they are just set. You’ll know they are ready when the edges are lightly golden.
Cool the Cookies
Allow the cookies to cool on the baking sheet for 15 minutes. Once cooled, transfer them to a wire rack to cool completely.
Optional: Chocolate Dipping
If you’d like to add a chocolate touch, finely chop high-quality semi-sweet chocolate. Melt it in a microwave-safe bowl in 20-second increments at 50% power, stirring between intervals until it’s completely smooth. Dip each cooled cookie into the melted chocolate, tapping off any excess. Place the dipped cookies on a lined baking sheet and let the chocolate set.
3 Ways to Shape Your Cookies: Cut-Out, Slice-and-Bake, & No-Roll
One of the best parts about shortbread cookies is how versatile they are when it comes to shaping. Whether you’re aiming for classic shapes, quick and easy rounds, or a no-fuss pan method, there’s a shaping technique for everyone. Here are three popular methods to try:
The Cut-Out Method
For those who love clean, classic shapes, the cut-out method is perfect. After rolling the dough to about 1/3-inch thick, use cookie cutters to create fun designs or traditional squares and rectangles. This method is great for giving your cookies a polished, uniform look, especially if you want to decorate them later.
The Slice-and-Bake Method
If you prefer simplicity, the slice-and-bake method is a fast option that results in uniform, round cookies. Roll the dough into a log shape, wrap it in plastic wrap, and refrigerate for about 30 minutes. Once chilled, slice the dough into even rounds and bake. This method is quick and perfect for making consistent, bite-sized cookies.
The No-Roll Pan Method
For the easiest option, press the dough directly into a greased or lined round or square pan. Score the dough into squares or rectangles before baking. This no-roll method is ideal if you’re looking for minimal prep time while still enjoying delicious, homemade shortbread.
Delicious Shortbread Variations
While classic shortbread is always a winner, why not switch things up and try some fun variations? These options add new flavors and textures to your gluten-free shortbread cookies while still keeping that rich, buttery base. Here are four delicious variations to experiment with:
Chocolate-Dipped Shortbread
For a touch of indulgence, dip the cooled shortbread cookies into high-quality semi-sweet chocolate. The chocolate adds a rich contrast to the buttery cookie and makes for a perfect treat.
Glazed Lemon Shortbread
Add a fresh burst of citrus by incorporating lemon zest and juice into your dough. After baking, drizzle a simple lemon glaze over the cookies for a bright, tangy finish that complements the sweet buttery flavor.
Cranberry Orange Shortbread
Combine dried cranberries and orange zest into the dough for a festive and flavorful twist. The tartness of the cranberries pairs perfectly with the sweetness of the shortbread, while the orange zest adds a lovely aromatic touch.
Toffee Caramel Shortbread
Mix in chopped toffee pieces or drizzle caramel sauce over the cookies after baking. The sweet toffee and caramel add an irresistible, melt-in-your-mouth experience, perfect for anyone with a sweet tooth.
Serving and Storage Tips
Once you’ve baked your perfect batch of gluten-free shortbread, it’s time to think about serving and storage. Here are some practical tips to help you enjoy your cookies fresh, and keep them tasting great for days.
Serving Suggestions
These cookies are a treat on their own, but you can elevate your presentation with a few simple ideas. Arrange the cookies in a decorative tin or plate, and serve them alongside a warm cup of tea or coffee. For a special touch, garnish the plate with a sprinkle of powdered sugar or a few fresh berries.
Storage
Store your cooled shortbread cookies in an airtight container at room temperature for up to one week. If you have made a large batch and want to keep them fresh longer, you can refrigerate them for up to two weeks. Make sure the container is tightly sealed to prevent moisture from affecting the texture.
Freezing
For longer storage, freeze your cookies for up to three months. To freeze, layer the cookies between sheets of parchment paper in an airtight container or freezer bag. When you’re ready to enjoy them, simply let them thaw at room temperature for about 30 minutes.
Helpful Notes
To ensure your gluten-free shortbread cookies turn out perfectly every time, here are a few extra tips and insights:
Use Room Temperature Butter
Make sure the butter is softened but not melted. Cold butter will not incorporate as smoothly into the dough, and overly warm butter may cause the cookies to spread too much during baking.
Measuring Ingredients Accurately
When baking gluten-free recipes, accurate measurements are crucial. Using a kitchen scale to weigh your ingredients, especially the flour, will give you the best results. If you use measuring cups, be sure to spoon the flour into the cup and level it off with a knife to avoid adding too much.
Chill the Dough Well
Chilling the dough for at least 30 minutes before baking helps the cookies maintain their shape and prevents them from spreading too much. If you’re short on time, you can chill the dough for a shorter period, but don’t skip this step.
Experiment with Flavors
Feel free to add your favorite flavors or ingredients to the dough. A teaspoon of almond extract or a pinch of cinnamon can add an extra layer of flavor to your shortbread. You can also try mixing in small amounts of finely chopped nuts or dried fruit for variation.
Be Mindful of Oven Temperatures
Oven temperatures can vary, so it’s important to monitor the cookies closely towards the end of the baking time. The cookies should be just set, with lightly golden edges. If they bake for too long, they can become overly crisp and dry.
Conclusion
This gluten free shortbread recipe is a winner for anyone craving a classic, buttery treat without the gluten. With a few simple ingredients and easy-to-follow steps, you’ll create cookies that are tender, rich, and melt in your mouth. Whether you enjoy them plain or with one of the delicious variations, these cookies are sure to be a hit.
If you tried this recipe, we’d love to hear from you! Please leave a comment and a star rating below to let us know how it turned out. Don’t forget to share your creations on social media, and tag us on Pinterest or Facebook. Have you tried any unique flavor variations? Let us know in the comments below!
More Gluten-Free Cookies & Biscuits Recipes To Try!
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Gluten Free Peanut Butter Cookies
Gluten Free Shortbread Cookies
Ingredients
For the Base:
- 1 3/4 cups 262g gluten-free measure-for-measure flour
- 1 cup 120g powdered sugar
- 1/2 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 14 tablespoons 200g unsalted butter, chilled and cut into 1/4-inch pieces
Optional for Dipping:
- High-quality semi-sweet chocolate if you want to dip your cookies for a decadent touch
Note: For best results, use a gluten-free 1:1 baking flour blend that contains xanthan gum. This will help prevent the cookies from being too crumbly.
Instructions
- Mix the Dry Ingredients
- In the bowl of a stand mixer, combine the gluten-free flour, powdered sugar, and salt. Mix on low speed with the paddle attachment for 1-2 minutes until the ingredients are well combined.
- Add the Wet Ingredients
- Add the vanilla extract and chilled butter to the dry ingredients. Start mixing on medium-low speed, and then increase to medium for 3-5 minutes. The dough will initially appear powdery but will become more cohesive as the butter incorporates.
- Roll Out the Dough
- Dust a piece of parchment paper with gluten-free flour. Roll the dough out until it is about 1/3-inch thick. Use a cookie cutter, pizza cutter, or knife to cut the dough into squares or rectangles.
- Prepare for Baking
- Transfer the cut dough onto an ungreased baking sheet, spacing each piece about 1 inch apart. If there are any dough scraps, compress them together and re-roll. Be sure to dust off any excess flour.
- Chill the Dough
- Place the baking sheet in the refrigerator for 30 minutes to allow the dough to firm up and maintain its shape while baking.
- Preheat the Oven
- While the dough chills, preheat the oven to 350°F (175°C). This ensures that the cookies bake evenly and retain their structure.
- Bake the Cookies
- Once the dough has chilled, bake the cookies for 14-16 minutes or until they are just set. You’ll know they are ready when the edges are lightly golden.
- Cool the Cookies
- Allow the cookies to cool on the baking sheet for 15 minutes. Once cooled, transfer them to a wire rack to cool completely.
Notes
Nutrition Facts (Per Serving):
- Calories: 184 kcal
- Carbohydrates: 25g
- Protein: 2g
- Fat: 8g
- Saturated Fat: 4g
- Cholesterol: 24mg
- Sodium: 185mg
- Potassium: 15mg
- Fiber: 1g
- Sugar: 18g
- Vitamin A: 190 IU
- Vitamin C: 0.1mg
- Calcium: 32mg
- Iron: 0.6mg
Frequently Asked Questions (FAQ)
Are shortbread cookies gluten free?
Traditional shortbread cookies are made with wheat flour, but this gluten-free version uses a gluten-free flour blend to create the same delicious, buttery texture. So yes, these shortbread cookies are completely gluten-free!
How do I make gluten free shortbread cookies?
Making gluten-free shortbread cookies is simple. Just follow the step-by-step instructions in this guide to mix the dry ingredients, add the wet ingredients, shape the dough, chill, and bake. The process is similar to traditional shortbread, but with the right gluten-free flour blend for the perfect result.
What is an easy gluten free shortbread cookie recipe?
This recipe is easy to follow, with simple ingredients and clear instructions. If you prefer, you can use the slice-and-bake method for a quicker and more uniform result. It’s perfect for beginners and experienced bakers alike.
Why are my gluten-free shortbread cookies so crumbly?
If your cookies are crumbly, it could be due to using a gluten-free flour blend that doesn’t contain xanthan gum, which helps bind the dough together. Be sure to use a 1:1 gluten-free flour blend with xanthan gum or add it separately to improve the texture.
Why did my gluten-free shortbread cookies spread so much?
Overly warm butter or dough that hasn’t been chilled long enough can cause cookies to spread too much. Make sure your dough is well-chilled before baking, and use cold butter to maintain the right consistency.
How can I make vegan or dairy-free gluten-free shortbread cookies?
For a vegan or dairy-free version, simply replace the butter with a vegan butter substitute and ensure that any optional ingredients, like chocolate, are also dairy-free. These swaps work well in the recipe without affecting the final result.
What is a gluten-free shortbread recipe using almond flour?
While this recipe uses a gluten-free measure-for-measure flour blend, almond flour can be used as a substitute for part of the flour for a different texture and flavor. Keep in mind that almond flour may create a slightly denser cookie, so adjust the quantities as needed.
Can I make gluten-free shortbread dough in advance?
Yes, you can make the dough in advance. After preparing the dough, wrap it tightly in plastic wrap and refrigerate it for up to 3 days. You can also freeze it for up to 3 months. When ready to bake, allow it to thaw if frozen, then proceed with shaping and baking as usual.
