Crisp and buttery gluten-free shortbread cookies that melt in your mouth. This recipe is so versatile, you can make it plain as cut-out cookies or slice and bake, or add in your favorite mix-ins like cocoa powder, peppermint, or orange zest and chocolate chunks! Top with chocolate and/or flaky salt or leave them simple.

This post is brought to you by Bob’s Red Mill, a long-term partner of Snixy Kitchen

What if you could make your entire festive holiday cookie platter out of just one cookie dough? This gluten-free shortbread cookie recipe is a classic solid base recipe that is delicious in its simplest buttery form and you can also easily divide and dress it up with flavor add-ins, chocolate dip/drizzle, or even different shapes. Commit to your favorite kind or make all of them! Your neighbors will be so impressed by how many different cookies you've made all in one day, but your secret's safe with me.

I've developed this versatile gluten-free shortbread cookie recipe as part of my year-long partnership with Bob’s Red Mill. Here’s a list of all the recipes I’ve made in partnership with Bob’s Red Mill over the years.

What defines a shortbread cookie?

Shortbread cookies are crisp with a tender buttery crumb that melts in your mouth. Unlike most cookies, they're made without eggs. Instead, the simple dough is made with butter, sugar, flour, salt, and vanilla. The high fat content gives it that melt-in-your-mouth texture.

How to make gluten-free shortbread?

While the steps in the recipe may seem daunting, that's only because there are so many variation options. These cookies are so simple to make you can easily make multiple variations at the same time:

Sift together the dry ingredients.
Cream the butter and sugar and add vanilla. Depending on the variation, mix in peppermint extract or orange zest.
Slowly add the dry ingredients and mix until the dough comes together. For the chocolate chunk orange variation, fold in the chocolate chunks.
You can either roll the dough out on parchment paper to ⅛ to ¼-inch thick for cut-out shortbread cookies or roll the dough into a log wrapped in plastic wrap for slice-and-bake shortbread cookies.
Chill dough until completely firm.
Cut your cookies: Cut out shortbread cookie rectangles with a knife or shortbread cutter or slice the cookie dough log into ⅛-1/4-inch slices.
Bake until the top outside edges are just golden brown. Let cool on the baking sheet for 5-10 minutes, then transfer to a wire rack to cool completely.
Optional: dip or drizzle melted chocolate over the cookies! Top with any chopped topping, if desired. Let cool until the chocolate firms up.
Enjoy!

What Flour for Gluten-Free Shortbread Cookies?

Especially when baking cookies that heavily rely on flour (ie. one without eggs!), using high-quality flours is important to ensure the best outcome. I have tested this recipe exclusively with Bob's Red Mill flours, which are the most consistent in flavor and grind. Different brands of flour are ground more or less finely, which can greatly affect how crumbly and tender the cookies are, or even how much they spread in the oven. Be sure to measure the flours by weight so you don't end up with too much or too little.

For these shortbread cookies, I chose a high-fat flour, super-fine blanched almond flour, as the base. It adds the crumbly texture and subtle nuttiness that's reminiscent of traditional shortbread.

Sweet rice flour is the "binder" that works with the almond flour to hold the dough together so you don't end up with a cookie that crumbles before you can eat it.

Cornstarch is used to make cake flour, which creates a lighter crumb. In this gluten-free version, cornstarch helps create the crumbly tender texture.

Substituting the Cornstarch

Traditional shortbread cookies are made with white rice flour rather than corn starch to give them that light snappy texture. I've tested the recipe both ways and they were nearly identical, so I kept cornstarch as it's more readily available. Feel free to substitute the corn starch with white rice flour by weight.

Is powdered sugar or granulated sugar better for shortbread?

There are folks who swear one is better than the other for making shortbread. I tested the recipe with either type of sugar and found that I moderately preferred the texture of the granulated sugar shortbread over the powdered sugar version.

The granulated sugar version was less sandy and had a snappier bite. This is not a hill I'll die on though - they're pretty difficult to tell apart.

Gluten-Free Shortbread Cookies Dipped in Chocolate

Gluten-Free Chocolate Shortbread Cookies

Gluten-free shortbread variations

With a solid shortbread cookie base, you can customize add-ins and flavors to your heart's content. The first decision you'll need to make is whether you want cut-out or slice-and-bake cookies.

Cut-out v. Slice-and-Bake

Cut-out cookies

Roll out the dough to ⅛-1/4 inch thick, chill it until firm, then cut it into shapes. You can simply cut it into equal squares or rectangles or use cookie cutters. Keep in mind that bigger shapes will require longer baking time. One bonus of cut-out cookies is that you can roll out the dough on parchment paper before chilling it, shortening the chill time significantly. This method tends to create slightly thinner cookies that bake up quicker.

Slice-and-bake cookies:

Roll the dough into a log, with about 1.5-inch diameter, using plastic wrap to guide the dough into an even log. Wrap it in plastic wrap and chill for at least 2 hours, until completely firm. When you're ready to bake, slice the cookies into ⅛-1/4 inch even slices. Slice-and-bake cookies are perfect for when you want flavor add-ins like chocolate or nuts. Plus, slicing a cookie dough log is a lot less fussy than rolling out and cutting dough. This method tends to create slightly thicker cookies that require extra baking time.

Flavor variations

Plain Shortbread

The base recipe here produces buttery shortbread cookies that can be rolled and cut out or sliced and baked. Dip or drizzle the final cookie in chocolate or leave it be.

Chocolate shortbread cookies

For chocolate shortbread, replace 27g sweet rice flour with 27g dutch-processed cocoa flour and add ½ teaspoon additional salt. Roll and cut them as rectangles or squares or roll the dough into a log, slice, and bake.

Double chocolate drizzle shortbread cookies (with peppermint or flaky salt)

These slice-and-bake chocolate shortbread cookies are the same recipe as the square ones above, but rolled into a log and sliced. For peppermint, add ¼ teaspoon peppermint extract to the dough. Or leave it as a simple chocolate shortbread cookie dough. Drizzle the baked and cooled cookie with chocolate and sprinkle with crushed-up candy canes or flaky salt.

Orange chocolate shortbread cookies

Start with the base recipe and mix in zest of an orange and 2 ounces finely chopped bittersweet chocolate and use instructions for the slice-and-bake option, rolling the dough into a log.

Dipping or drizzling in chocolate

Dipping the corner or the shortbread in chocolate or drizzling it with chocolate is an easy way to dress up your shortbread cookies. While the chocolate is still soft, you can even top it with flaky salt, crushed candy canes, or chopped toasted nuts.

Gluten-Free Cookie Platter with Shortbread

How to store gluten-free shortbread?

Store gluten-free shortbread cookies in an airtight container at room temperature for up to a week. These cookies keep really well, without tasting stale or dry as time goes on.

Store baked cookies in an airtight bag or container in the freezer for up to several months, bringing them to room temperature on the counter before serving.

More Gluten-Free Holiday Cookies

Cookies are one of my very favorite things to bake during the holidays. Here are a few favorites to fill out your cookie platter!

Gluten-Free Shortbread Cookies

Name: Gluten-Free Shortbread Cookies
Prep time: 10 min
Cook time: 11 min
Total time: 1 h 21 min
Yield: 2
Cuisine: Dessert
Ingredients: 1¼ cups (140g) Bob's Red Mill Superfine Blanched Almond Flour; 1/2 cup (80g) Bob's Red Mill Sweet Rice Flour (different from white rice flour or brown rice flour); 3 tablespoons (24g) Bob's Red Mill Cornstarch; ¼ teaspoon kosher salt; ½ cup unsalted butter, room tempurature; 1/4 cup + 2 tablespoon (78g) granulated sugar; 1/2 teaspoon pure vanilla extract; Use above base shortbread recipe; Replace 27g of the sweet rice flour above with 27g dutch-processed cocoa powder; Add an additional 1/2 teaspoon kosher salt; Optional: 1/4 teaspoon peppermint extract; Zest of 1 orange; 2 ounces bittersweet chocolate, finely chopped; 4 ounces bittersweet chocolate, finely chopped

Yield: 2-3 dozen, depending on size

Prep Time: 10 minutes

Cook Time: 11 minutes

Chill Time: 1 hour

Total Time: 1 hour 21 minutes

Ingredients