These tender and delectable Gluten Free Shortbread Cookies are crispy on the outside, soft and buttery on the inside. They have a melt-in-your-mouth texture. This simple recipe for buttery shortbread is made with just a handful of ingredients and is the perfect addition to any afternoon tea, a hot cup of Hot Chocolate, or a holiday cookie tray. Shortbread does not contain any eggs and can easily turn dairy-free by using your favorite non-dairy butter substitutions.

Jump to:
- Recipe Ingredient Notes
- How to make Gluten Free Shortbread Cookie Dough
- How to bake Gluten Free Shortbread
- How to serve and store shortbread
- Variations of Gluten Free Shortbread
- Frequently Asked Questions about Shortbread
- Baking in grams
- Note about Ovens and Oven Temperatures
- Substitutions and Modifications
- More Gluten Free Recipes to try
- 📖 Recipe
- 💬 Comments
Recipe Ingredient Notes
Gluten Free Flour: I have tested this recipe for Gluten Free Shortbread with Cup4Cup, King Arthur Measure for Measure, Bob's Red Mill 1-1, and my own gluten free flour blend. While all 4 blends worked without any issues in this recipe. The texture of the cookies made with Bob's Red Mill was chewy compared to the light and flaky texture of the ones made with Cup4Cup. If you have Cup4Cup on hand, I highly recommend using it to make this gluten-free cut-out cookie recipe. All flour mixes used to test this recipe contain xanthan gum.
Cornstarch: Cornstarch makes gluten-free baked goods lighter and moister. If you are allergic to cornstarch, please substitute the 35g of cornstarch with an equal amount of gluten-free flour used in this recipe for Gluten Free Shortbread.
Butter: Since Butter is a key ingredient to make shortbread cookies. The better the quality the better the cookies will taste. I am a big fan of European Style Butter 84% or higher in butterfat but in a pinch, even store-brand butter will work here (and we all know butter prices are skyrocketing this year)
Vanilla Extract/Paste: Don’t skip the Vanilla. I use Vanilla Paste in this recipe. A high-quality vanilla extract would work great in this recipe (like my homemade Vanilla Extract). This is also a great recipe to use Vanillesugar you may have on hand already after making my Gluten Free Vanilla Crescents. Just add one package of Vanilla Sugar instead of the Vanilla Paste/Vanilla Extract.
Add Ins: Add-ins are optional when making gluten free shortbread. Since this recipe makes enough for two 8" cake pans or two 8" squares, I love making one pan plain and add some add-ins to the second pan. Some of my favorite add ins are Mini Chocolate Chips. toasted pecans, white chocolate, dried cranberries, finely grated lemon or orange zest...

How to make Gluten Free Shortbread Cookie Dough
Shortbread cookie dough can be made in no time. Make sure the butter is at room temperature, around 65F. This dough needs to rest for 20-30 minutes before baking.
Step 1: Line two 8" cake pans or two 8" square baking pans with parchment paper and set aside. Make sure to leave some overhang on the sides to remove the shortbread easily from the pan. This recipe can be baked in ONE 9x13" pan but please be advised that the gluten free shortbread will be on the thinner side.
Step 2: In a small mixing bowl combine the gluten-free flour, kosher salt and cornstarch. Set aside.
Step 3: In the bowl of a stand mixer fitted with the paddle attachment combine the room-temperature butter, granulated white sugar, and vanilla. Vanilla Extract and Vanilla paste can be used interchangeably.
Step 4: Cream the ingredients together for 3-4 minutes until light and fluffy. Since this dough does not contain any leavening agent or eggs, the creaming will provide structure. Make sure to scrape down the bowl halfway through the creaming process.
Step 5: Add the dry ingredients to the wet ingredients and at a low speed, mix everything together. This may take up to a minute but the dough will slowly come together.
If you plan on adding add-ins such as chocolate chips, now is the time to add them. If you are planning on making half of the dough Vanilla Shortbread and half of it with add-ins, remove half of the dough and add the add-ins to the remaining dough and mix together.
Step 6: Divide the gluten-free shortbread dough into two portions and transfer it to the parchment-lined pan and with an offset knife or your fingers press it into the pan. An offset knife really worked great here to get a smooth, even layer of shortbread dough.
Allow the dough to chill in the refrigerator for 20-30 minutes before baking. This way the gluten-free flour hydrates. You may also refrigerate it at this point for up to 3 days before baking or place it tightly wrapped in the freezer for up to 3 weeks.

How to bake Gluten Free Shortbread
When ready to bake your shortbread, preheat the oven to 325F and arrange your oven rack in the middle.
Step 1: When your oven is fully preheated, remove both pans of shortbread from the fridge. Top them with coarse sugar (or for example chocolate chips if you decide to make gluten-free chocolate chip shortbread) and bake them at 325F for 25-27 minutes.
Step 2: The gluten free shortbread is ready when it is lightly browned and appears set. The edges will be golden brown since they will brown faster than the center of the cookies. Do not overbake the shortbread.
Step 3: Remove the pans of shortbread from the oven and place them on a wire rack to cool in the pans for at least 15 minutes. To remove the shortbread from the pan, run a sharp knife around the edges of the shortbread cookies. Then place a flat cutting board or baking sheet on top and flip over the pan. Whatever you are using, must be larger than the shortbread and completely flat. After flipping over the shortbread cookies, remove the parchment paper and carefully flip it over again on the final decorate plate or platter. Now if you baked your shortbread in an 8" square pan, you can just use the parchment paper to remove it from the pan.
Step 4: Finally use a sharp chef's knife and cut the gluten free shortbread cookies into wedges. I cut mine into 8 pieces but clearly, you can cut them as large/small as you like.

How to serve and store shortbread
To store them, make sure the shortbread cookies are fully cooled before transferring them to an airtight container. Keep them at room temperature for up to 7 days or freeze them for future shortbread cookie cravings. To freeze shortbread, place them in an airtight container for up to 3 months. Allow thawing at room temperature.
Serve shortbread cookies with Coffee, Tea, or Hot Chocolate. Like Biscotti, they are perfect for dunkin'. I love pairing them with homemade lemon curd. Such a treat!
Variations of Gluten Free Shortbread
This recipe for buttery shortbread is very basic. But there are some fun ways to jazz it up and make it more fun and delicious. Here are a few ideas
- Replace the vanilla with ¼ teaspoon of Almond Extract. A little goes a long way.
- Add 2 teaspoons of instant espresso with the dry ingredients and add a handful of finely chopped dark chocolate (or mini chocolate chips) to the dough along with the dry ingredients
- Add 1 tablespoon of finely grated citrus zest such as lemon or orange. I recommend adding the zest at the beginning of the recipe with the sugar. Try to rub the zest into the sugar for even more citrus flavor.
- Mix in finely chopped nuts such as pecans or walnuts. Make sure they are finely chopped so you won't run into issues when cutting the shortbread.
- Make it seasonal by adding spices such as 1 teaspoon of Pumpkin Spice or a Chai Spice Mix.
- Dip the fully-cooled shortbread into melted chocolate and sprinkle with some chopped nuts for a festive look.

Frequently Asked Questions about Shortbread
Sounds like you overbaked your gluten free shortbread cookies OR did not measure your ingredients correctly. I recommend using an oven thermometer to ensure your oven runs at the right temperature.
Classic shortbread does not contain any eggs so to make this recipe vegan, just swap the butter for your favorite non-dairy butter substitution. I do not recommend using coconut oil since it is overpowering in this recipe.
Yes, shortbread is meant to be soft when it comes out of the oven. It will firm up as it cools.
Baking in grams
I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and very affordable. You can purchase them on Amazon for less than a set of measuring cups. Measuring cups are very inaccurate and can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.
Note about Ovens and Oven Temperatures
All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.
If you are baking with convection (fan-forced), please adjust the recipes accordingly. Be also prepared that the convection oven can cause your baked goods to dry out quickly and still be raw inside. Be aware that it takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.
Substitutions and Modifications
Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.

More Gluten Free Recipes to try
📖 Recipe
Gluten Free Shortbread Cookies

These tender and delectable Gluten-Free Shortbread Cookies are crispy on the outside, soft and buttery on the inside. They have a melt-in-your-mouth texture and are perfectly buttery.
Ingredients
For Gluten Free Shortbread
- 226 grams unsalted butter
- 125 grams granulated white sugar
- 2 teaspoons vanilla extract
- ½ teaspoon (2 grams) kosher salt
- 290 grams gluten free multipurpose flour (containing xanthan)
- 35 grams cornstarch
- Coarse Sugar as needed
Add ins (Optional)
- 50 grams of add-ins per 8" cake pan
Instructions
How to make Gluten Free Shortbread Dough
- Line two 8" cake pans or two 8" square baking pans with parchment paper and set aside. Make sure to leave some overhang on the sides to remove the shortbread easily from the pan.
- In a small mixing bowl combine the gluten-free flour, kosher salt and cornstarch. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment combine the room-temperature butter, granulated white sugar, and vanilla. Vanilla Extract and Vanilla paste can be used interchangeably.
- Cream the ingredients together for 3-4 minutes until light and fluffy. Make sure to scrape down the bowl halfway through the creaming process.
- Add the dry ingredients to the wet ingredients and at a low speed, mix everything together. This may take up to a minute but the dough will slowly come together.
- If you plan on adding add-ins such as chocolate chips, now is the time to add them. If you are planning on making half of the dough Vanilla Shortbread and half of it with add-ins, remove half of the dough and add the add-ins to the remaining dough and mix together.
- Divide the gluten-free shortbread dough into two portions and transfer it to the parchment-lined pan and with an offset knife or your fingers press it into the pan. An offset knife really worked great here to get a smooth, even layer of shortbread dough.
- Allow the dough to chill in the refrigerator for 20-30 minutes before baking.
How to bake Gluten Free Shortbread
- When ready to bake your shortbread, preheat the oven to 325F and arrange your oven rack in the middle.
- When your oven is fully preheated, remove both pans of shortbread from the fridge. Top them with coarse sugar (or for example chocolate chips if you decide to make gluten-free chocolate chip shortbread) and bake them at 325F for 25-27 minutes.
- The gluten free shortbread is ready when it is lightly browned and appears set. The edges will be golden brown since they will brown faster than the center of the cookies. Do not overbake the shortbread.
- Remove the pans of shortbread from the oven and place them on a wire rack to cool in the pans for at least 15 minutes.
- Remove the shortbread from the pans and use a sharp chef's knife and cut the gluten free shortbread cookies into wedges. I cut mine into 8 pieces but clearly, you can cut them as large/small as you like
Notes
Remove from the pan: To remove the shortbread from the pan, run a sharp knife around the edges of the shortbread cookies. Then place a flat cutting board or baking sheet on top and flip over the pan. Whatever you are using, must be larger than the shortbread and completely flat. After flipping over the shortbread cookies, remove the parchment paper and carefully flip it over again on the final decorate plate or platter. Now if you baked your shortbread in an 8" square pan, you can just use the parchment paper to remove it from the pan.
Storage: To store them, make sure the shortbread cookies are fully cooled before transferring them to an airtight container. Keep them at room temperature for up to 7 days or freeze them for future shortbread cookie cravings. To free shortbread, place them in an airtight container for up to 3 months. Allow to thaw at room temperature.
This recipe has been updated 12/12/2022 - if you are looking for the original recipe, it can be found here: Gluten Free Shortbread Recipe (Original)
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Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 200
Calories are a guestimate.
Cezar Fiorio says
just perfect.
Elisabeth says
Hi - you say "put both sugars in" but the only sugar I saw in the ingredients list is 70g of white. Is that correct? Should there be some amount of brown?
Thanks!
Daniela says
Thank you for your comment. I have updated the recipe card. There is only granulated white sugar in this recipe.
Megan Levonyak says
This is probably the easiest recipe I've ever made! The cookies turned out great; very buttery and lightly sweet. Such a perfect crumble and texture.
Daniela says
Yay! Love hearing this. yes, this is a very easy recipe. BUT SO good! I love those shortbread cookies
Steph says
Amazing cookies. They melt in your mouth. I made a second batch with lemon zest and they are even more amazing!!!
Daniela says
Love it! Yes, they are amazing with lemon zest
Lynn Allan says
Move over Walkers, there is a new shortbread in town! This shortbread was fantastic. The whole family loved it. Make sure you cut it exactly as the recipe states(12 pieces). I was stingy and cut it into 16 pieces and they were more fragile and a few broke. It didn't stop anyone from taking seconds. 🙂
Daniela says
Ha! Thank you for the laugh, Lynn! I am so glad you liked them. I always have a hard time how big/small I should cut bar cookies. I learned my lesson after I cut my Gluten Free S’mores Cookie Bars way too small and they fell apart while trying to take pictures. So now I tend to cut my bars into way too big servings (Like my Gluten Free Chocolate Cheesecake which really should be cut in 6 slices).
Kelly says
Hello! I can not wait to try this recipe out. But wondering if you can tell me the "next best" GF Flour to use if we can not use Cup4Cup? C4C has milk powder in it and we have a dairy allergy to contend with. Additionally wondering if anyone or you have tried making this with olive oil instead of butter? Just curious.
Any advice would be wonderful and much appreciated.
Daniela says
I recommend using Bob's Red Mill or my own gluten free flour blend which can be found here: DIY Gluten Free Flour Blend. As for the olive oil, I don't recommend using that.
Kelly says
Thank you!!!
Carole says
I'm not familiar with Grams and other measures you have in recipes. I am familiar with cup measures; though. It looks as though for each item, I'll need to find out ounce, cups, etc. on my own!
Daniela says
Baking by weight is the most accurate way to bake. I mention this in every blog post and several times on my website. Online converters are not accurate. It's cheaper to buy a digital kitchen scale than messing up recipes