Gluten-Free Shortbread Cookies

There’s something magical about the first bite of gluten-free shortbread cookies — that buttery crumble that melts on your tongue, leaving just a hint of sweetness behind.

When I was a little girl in Italy, my nonna would bake buttery biscuits around the holidays, always arranging them neatly in a tin. Years later, when I had to give up gluten, I thought I’d lost that simple tradition. But with a little testing and a lot of love, I’ve recreated the best gluten-free shortbread cookies recipe so we can all enjoy them again — whether for Christmas, tea time, or just because.

If you’re planning your holiday baking, you’ll also love my full collection of Holiday Gluten-Free Cookies for even more festive inspiration.

What Are Gluten-Free Shortbread Cookies and Why You’ll Love Them?

At their heart, gluten-free shortbread cookies are one of the simplest bakes you’ll ever make: just butter, sugar, and flour. Traditionally Scottish, the classic 3:2:1 rule (three parts flour, two parts butter, one part sugar) gives them their irresistible crumbly texture. My gluten-free Scottish shortbread recipe follows the same tradition but swaps in a balanced gluten-free flour blend that gives you the tender bite without the grit.

These cookies are naturally egg-free, not too sweet, and perfect for dressing up or keeping plain. And if you’re like me, you might find yourself sneaking one with your morning coffee — a little taste of buttery bliss that feels like a hug from the past.

Who It’s For

This recipe is for anyone who craves that melt-in-your-mouth bite of shortbread but needs it safe and gluten-free. Families baking with kids, holiday hosts, and even beginners will find this recipe easy and rewarding.

When to Bake

• Christmas cookie trays
• Afternoon tea parties
• A simple bake to enjoy with coffee
• Or anytime you want a cookie that feels cozy and timeless

How to Make the Best Gluten-Free Shortbread Cookies Recipe

These gluten-free shortbread cookies are just as lovely plain as they are dipped in chocolate. The buttery crumb pairs beautifully with tea or coffee, while the chocolate-dipped version feels like a little celebration. In my home, I usually bake half the batch plain and dip the rest in chocolate — that way, everyone gets their favorite.

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• ½ cup powdered sugar
• 2 cups gluten-free all-purpose flour blend (with xanthan gum)
• ¼ teaspoon salt
• Optional: 1 teaspoon vanilla extract
• For dipping: 6 ounces high-quality chocolate (like Guittard baking bars or chocolate chips)

Step-by-Step Directions:

1. Prepare the dough – In a large bowl, beat the softened butter and powdered sugar until light and creamy. Mix in the vanilla, if using.
2. Add the flour – Gently stir in the gluten-free flour blend and salt until a soft dough forms. Don’t overmix — you want the cookies tender.
3. Chill the dough – Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. This helps the cookies keep their shape.
4. Shape the cookies – Roll the dough to about ½-inch thick on a lightly floured surface. Cut into rectangles, rounds, or traditional “fingers.”
5. Bake – Arrange on a parchment-lined baking sheet and bake at 325°F (165°C) for 15–18 minutes, until the edges are just golden. Cool completely on the pan.

To Dip in Chocolate (Optional but Heavenly):

1. Finely chop the chocolate if using bars. Place in a microwave-safe bowl.
2. Melt in 20-second increments at 50% power, stirring between each, until smooth (or use a double boiler on the stovetop).
3. Dip each cooled cookie halfway into the melted chocolate, tapping gently to remove excess.
4. Place cookies on a lined baking sheet and let the chocolate set at room temperature.
5. Allow to cool completely before storing.

Tools You’ll Need

• Mixing bowl & hand mixer (or stand mixer)
• Rolling pin
• Parchment-lined baking sheet
• Cookie cutters (optional, but fun for holidays)
• Microwave-safe bowl or double boiler for melting chocolate

For People with Diabetes: Sugar Substitutes

If you’re watching sugar, you can replace powdered sugar with monk fruit sweetener, stevia blend, erythritol, or allulose. Avoid honey or maple syrup, as they change the texture too much.

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What Makes This the Best Gluten-Free Shortbread Recipe?

The beauty of shortbread lies in its simplicity — just butter, sugar, and flour — yet it’s one of the hardest cookies to get just right when made gluten-free. Many recipes turn out gritty, too dry, or overly sweet. This version avoids all of that.

• Texture that melts in your mouth: The flour blend gives you that delicate crumb without the sandy aftertaste.
• Rich buttery flavor: With no eggs and very little sugar, the butter takes center stage, just as in classic Scottish shortbread.
• Versatility: They’re elegant enough for a holiday tray yet simple enough to bake on a weekday.

I tested this recipe alongside other family favorites, like my Gluten-Free Sugar Cookies, and it’s the one that vanishes first from the cookie plate. Even my gluten-loving friends reach for seconds without realizing it’s gluten-free.

Tips for Baking Gluten-Free Shortbread Cookies

Baking gluten-free shortbread cookies is all about little details that make a big difference. Here are my best tricks from testing this recipe in my own kitchen:

• Chill the dough well – Cold dough holds its shape better, so don’t skip the chilling step.
• Flour blend matters – Use a gluten-free all-purpose flour that already includes xanthan gum. If yours doesn’t, add ½ teaspoon per cup of flour.
• Don’t overbake – Shortbread should be pale with just a hint of golden at the edges. If they brown too much, they lose that melt-in-your-mouth quality.
• Cut evenly – Uniform thickness means even baking, so aim for about ½-inch.
• Try flavor accents – A touch of vanilla or almond extract can add depth, though classic shortbread needs nothing more than butter.

For more tried-and-true tips on gluten-free baking, you might also enjoy my Gluten-Free Chocolate Chip Cookies, where I share the same balance of texture and flavor secrets.

Storing and Reheating Tips

These cookies keep their delicate texture beautifully when stored the right way:

• Room temperature: Store in an airtight tin or container for up to 5 days.
• Refrigerator: If you prefer them firmer, keep them chilled for up to 10 days.
• Freezer: Layer cookies with parchment in an airtight box or freezer bag for up to 2 months. Let thaw at room temperature for 20 minutes before serving.
• Re-crisping: If cookies soften, warm them on a baking sheet at 300°F (150°C) for 3–4 minutes. Let cool completely before eating.

Variations

Gluten-Free Shortbread Without Xanthan Gum

Yes, you can make these cookies without xanthan gum. The trick is to choose a flour blend that’s already designed to bind without it — often one that includes psyllium husk or guar gum. The cookies will be a touch more crumbly, but still delicious with tea or coffee.

Gluten-Free Shortbread Cookies Almond Flour

For a naturally gluten-free version, swap the flour blend with 2 cups finely blanched almond flour. Almond flour shortbread is nutty, tender, and pairs beautifully with chocolate dipping. You may need to reduce the butter slightly (about 1 ¾ sticks instead of 2).

Gluten-Free Shortbread Cookies Without Flour

If you’d like a grain-free option, try mixing 1 ½ cups almond flour with ½ cup coconut flour. This gives you a sturdier cookie with a slightly golden color. The flavor is rich and pairs well with vanilla or citrus zest.

These variations are wonderful to serve alongside other classics like Gluten-Free Peanut Butter Cookies for a cookie tray that’s both fun and safe for everyone.

FAQs

Conclusion

Gluten-free shortbread cookies bring the same buttery comfort and crumbly bite as the Scottish classic — no compromise needed. Whether you serve them plain, dip them in chocolate, or try one of the almond flour variations, they’re sure to earn a spot on your cookie tray.

In my kitchen, these cookies rarely last long, and I always make a double batch so I can tuck a few away for myself. If you’re baking for the holidays, don’t miss my Gluten-Free Christmas Cookies collection — perfect companions to these shortbread beauties.

So, preheat the oven, gather your butter and flour, and let’s carry on a tradition that’s meant to be shared.

Come hang out with me on Pinterest—I’d love to see your creations!