Can shortbread cookies be gluten-free?

Yes, shortbread cookies can easily be made gluten-free with a balanced flour blend. The key is choosing one that includes xanthan gum (or an alternative binder) to keep the cookies tender but not crumbly.

What is the 3:2:1 rule for shortbread?

The classic shortbread formula is 3 parts flour, 2 parts butter, 1 part sugar . It’s simple, timeless, and creates that perfect crumbly texture. This gluten-free recipe follows the same rule — just adapted with a safe flour blend.

What is the secret to good gluten-free cookies?

The secret is balance: chilling the dough, not overbaking, and using the right flour blend. For shortbread, it’s also about letting the butter shine without too much sugar to overpower it.

What’s the best binder for gluten-free cookie dough?

It depends on the recipe. For shortbread, a little xanthan gum works beautifully. If you’re baking without gums, psyllium husk or ground chia seeds can help hold the dough together.

Gluten-Free Shortbread Cookies

Name: Gluten-Free Shortbread Cookies
Prep time: 45 min
Cook time: 18 min
Total time: 1 h 3 min
Cuisine: Gluten-Free
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)

Gluten-Free Shortbread Cookies

Print Recipe

These buttery gluten-free shortbread cookies are tender, crumbly, and perfect for the holidays—or anytime you crave a classic treat. Optional chocolate dipping takes them over the top.

Author: Giordana
Prep Time: 45 minutes
Cook Time: 18 minutes
Total Time: 1 hour 3 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: Gluten-Free

Ingredients

Scale

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)

Instructions

In a large bowl, beat the softened butter and powdered sugar until light and creamy. Mix in the vanilla, if using.
Gently stir in the gluten-free flour blend and salt until a soft dough forms. Don’t overmix.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Roll the dough to about ½-inch thick on a lightly floured surface. Cut into desired shapes.
Arrange on a parchment-lined baking sheet and bake at 325°F (165°C) for 15–18 minutes, until edges are just golden.
Cool completely on the pan.
(Optional) Melt chopped chocolate in microwave or double boiler. Dip each cooled cookie halfway, then let chocolate set at room temperature.

Notes

Use monk fruit, stevia blend, erythritol, or allulose to reduce sugar content. Avoid liquid sweeteners like honey or maple syrup.

Tools needed: mixing bowl, mixer, rolling pin, cookie cutters, parchment paper, microwave-safe bowl or double boiler.

Nutrition

Serving Size: 1 cookie
Calories: 120
Sugar: 5g
Sodium: 40mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 1g
Protein: 1g
Cholesterol: 20mg

Keywords: gluten-free, shortbread, cookies, chocolate dipped, holiday cookies

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