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Gluten Free Shortbread Cookies

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Buttery, tender, and perfectly crumbly, these gluten-free shortbread cookies are a classic treat everyone can enjoy.

Ingredients

Scale
  • 14 tbsp chilled butter (cut into small cubes)
  • 1.75 cups gluten-free flour (Bob's Red Mill 1-to-1 baking flour works great)
  • 1 tsp vanilla extract
  • 1 cup powdered sugar
  • 1/2 tsp kosher salt
  • semi-sweet chocolate for dipping (optional)

Instructions

  1. Place cubed cold butter into the freezer for at least 5 minutes.
  2. Measure gluten-free flour, powdered sugar, and kosher salt.
  3. Place your mixer bowl in the freezer for a few minutes.
  4. Combine the flour, powdered sugar, and salt in your mixer.
  5. Blend on low speed for 1-2 minutes until evenly combined.
  6. Add the vanilla extract to the mixer.
  7. Add the chilled butter cubes to the mixer.
  8. Mix on low to medium speed for 3-5 minutes until the dough comes together into a smooth, cohesive mass.
  9. Stop mixing as soon as the dough forms.
  10. Transfer the dough onto a piece of parchment paper.
  11. Roll the dough out to approximately 3/4-inch thickness.
  12. Cut the dough into desired shapes using cookie cutters or a knife.
  13. Arrange the cut cookies on an ungreased baking sheet, spacing them about 1 inch apart.
  14. Transfer the baking sheet to the freezer for 30 minutes.
  15. After 15 minutes of chilling, preheat your oven to 350°F (175°C).
  16. Once the full 30 minutes of freezing is complete, bake the cookies for 16-18 minutes.
  17. Bake until the edges turn golden brown.
  18. Remove the baking sheet from the oven.
  19. Let the cookies rest on the hot sheet for 10 minutes.
  20. Gently reshape edges if needed while cookies are still warm.
  21. Transfer the cookies to a wire cooling rack.
  22. Allow the cookies to cool completely for 10-15 minutes.
  23. If using, melt semi-sweet chocolate in a microwave-safe bowl in 30-second intervals, stirring between each.
  24. Alternatively, melt chocolate using a double boiler.
  25. Dip the bottom half or edges of each cooled cookie into the melted chocolate.
  26. Place dipped cookies on a parchment-lined baking sheet.
  27. Allow the chocolate to set at room temperature for 15-20 minutes.
  28. Alternatively, place the sheet in the refrigerator for faster setting.

Notes

Always use very cold butter; it’s key for a tender, crumbly texture.
Don’t overmix the dough once the butter is added; stop as soon as it forms a cohesive mass.
The second chill in the freezer for 30 minutes helps prevent spreading and maintains shape.
Bake until the edges are just golden brown, even if the centers look slightly soft.
Let cookies cool completely on a wire rack to firm up properly.

Find it online: https://sweetcraftrecipes.com/gluten-free-shortbread-cookies/