Gluten-free shortbread that is simple yet classic. No rolling or shaping required. Simply press into a pan and cut into wedges for a buttery treat. This shortbread recipe is free of: wheat, gluten, egg, soy, peanuts, tree nuts, fish, shellfish and sesame.
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WHY THIS GLUTEN-FREE SHORTBREAD ROCKS
When you hear shortbread, you may think fancy or fussy, but even though this is often served with tea and celebratory functions, it couldn’t be easier! Simply cream together a few ingredients, press it into a round pan and bake. There’s only 6 ingredients, and all of them pantry staples. It’s no wonder shortbread has stood the test of time (it’s said to have come from Scotland as early back as the 12th century!) because it is so easy to make.
While you may be used to shaped shortbread cookies you buy at the store, it really is much less stress and time to make them the way I do. They all taste the same, and this gives you a generous wedge instead of a dainty cookie. Once you make them this way, you’ll never go back!
These rich cookies with their pure taste of sugar, butter and vanilla are an excellent treat to not only enjoy around the holidays and Christmas, but any time you’re having tea, or simply want a treat that’s not overly sweet.
WHAT INGREDIENTS DO YOU NEED FOR SHORTBREAD COOKIES?
You only need:
- Unsalted butter
- Sugar
- Vanilla extract
- Table salt
- Gluten-free flour that has xanthan gum in it
- Cornstarch
- Optional: chocolate chips or course ground sparkling sugar
WHAT KIND OF GLUTEN-FREE FLOUR SHOULD I USE IN SHORTBREAD?
I tested this recipe with Walmart’s Great Value All Purpose Gluten-Free Flour. King Arthur’s Measure for Measure is another one I’d trust. You need to be careful when making gluten-free recipes and use the flour that’s directed as many brands use different grains and different ratios which can throw a recipe off. It takes multiple grains (or a blend) to mimic regular wheat flour, and that’s why I recommend an all purpose blend instead of having to measure individual flours.
WHAT TOOLS DO I NEED?
You will need:
- Stand mixer with a paddle attachment, or a large mixing bowl with handheld electric beaters
- Spatula
- Measuring cups and spoons
- 8 or 9 inch round cake pan (see section on pans)
- Parchment paper
- Butter knife for cutting
- Fork to dock the cookies
- Cutting board
- Cooling wrack
WHAT SIZE PAN DO I NEED FOR SHORTBREAD?
Because I don’t use cookie cutters and roll my dough to shape it pre-baking (less handling and more time saving) you only need a round cake pan to bake them in. I use a 9″ round cake pan.
If you only have an 8″ pan, adjust the recipe as follows:
- 1 cup unsalted butter
- 2/3 cup sugar
- 1 and 1/2 tsp vanilla extract
- 1/2 tsp salt
- 2 cups gluten-free all purpose flour
- 1/4 cup cornstarch
This will help the shortbread recipe fit into the smaller pan better without being overly thick.
I haven’t tried it with a spring form pan, but would imagine that could do the trick too.
WHAT IF I WANT TO ROLL MY SHORTBREAD COOKIES?
There are two camps: those who want to pre-cut/shape their shortbread and those who don’t. While I don’t, I recognize some may want to for decorating purposes. This recipe should still work for rolling. I’d recommend rolling it on a piece of parchment paper well dusted with powdered sugar or more gluten-free all purpose sugar.
Note that it’s recommended to refrigerate the dough for 30 minutes before baking after it’s cut into shapes. Since these cookies have so much butter, you want it chilled so they don’t spread too much. Again–I say too much time, but you do you!
The baking time will be much shorter, more like 14-16 minutes, depending on the size of the cookie and your oven. Watch closely.
If you’d rather a rectangle, I haven’t tried this but would assume it would work. I’d press my dough into a rectangular 13×9 pan, one that actually has corners (not the rounded glass pyrex ones). I’d bake it and then cut it afterwards into the rectangles you want. But, some people don’t like to do that, as shortbread is very short and crisp and can break easily after it’s cooked. Use whichever method you prefer.
HOW CAN I JAZZ UP THESE SHORTBREAD COOKIES?
Most people expect the simple classic cookie, but as seen in the photos, I think it’s nice to top it with some course ground sparkling sugar before baking to give it a little extra crunch, some sparkle and pizazz. You could also add a teaspoon of almond extract.
I also halved my dough and put chocolate chips in the other half (though I didn’t get any pictures of it, it is in the video). That also makes it fun. Some people like to dip their shortbread into chocolate (at least a corner of it for that prettier look). I find this gives a similar taste without the fuss of dipping chocolate and waiting for it to dry.
You could also put icing or frosting on top to decorate it.
WILL MY SHORTBREAD BE CRUMBLY?
Where this doesn’t have a leavener or egg, and is heavy on the butter and flour, it is meant to be more of a crispy, crumbly cookie, some even call it a biscuit. However, you’ll find it is extra crumbly when it’s still warm. So try to not touch it or eat it until it’s cooled (other than cutting it). It will set up more firm once it’s no longer warm.
ARE THESE ALLERGY FRIENDLY SHORTBREAD COOKIES?
As written, this shortbread wedge cookie recipe is free of: wheat, gluten, egg, soy, peanuts, tree nuts, fish, shellfish and sesame, making it free of 8 of the top 9 allergens.
CAN I MAKE THE COOKIES DAIRY-FREE ALSO?
The only dairy ingredient is the butter. I have not tried it with dairy-free butter, but plan to and will update it when I do. My best guess is that the Country Crock Plant Butter with Olive Oil in the same amount.
DO I HAVE OTHER GLUTEN-FREE CHRISTMAS COOKIES?
Yes, I do! Just because you have Celiac or a gluten intolerance doesn’t meant you can’t bake up a storm this holiday season. Try my gluten free gingerbread cookies, my gluten-free sugar cookies, my peanut butter cookies that would make a bomb blossom cookie simply by adding a Hershey’s kiss, my white chocolate dipped peppermint cookies, or my chocolate orange cookies.
IS THERE A VIDEO SHOWING HOW TO MAKE SHORTBREAD GLUTEN-FREE
Yes, there is! In this video you’ll see how you need to cream the butter and the sugar for several minutes, and then how you need to beat the dough once the flour and cornstarch have been added for several minutes until the dough forms. This video should be able to help you be successful. The video should auto populate, and if not it’s embedded into the bottom of the recipe card. If not, it’s on my YouTube channel—be sure to subscribe!
Gluten-free Shortbread (No roll!) + VIDEO
Gluten-free shortbread cookies that are simple yet classic. No rolling or shaping required. Simply press into a pan and cut into wedges for a buttery treat. This shortbread recipe is free of: wheat, gluten, egg, soy, peanuts, tree nuts, fish, shellfish and sesame.Â
Ingredients
- 1 and 1/2 cups butter, room temperature
- 1 cup sugar
- 2 tsp vanilla extract
- 3/4 tsp table salt
- 3 cups gluten-free all purpose flour
- 1/3 cup cornstarch
- Optional: chocolate chips as a mix-in or sparkling sugar for on top
Instructions
- Preheat oven to 325 degrees F.
- Place parchment paper in the bottom of two 9 inch round cake pans. Make sure the paper comes up the sides, so you can easily lift it out once it's done. Set aside.
- In the bowl of a stand mixer with the paddle attachment, or in a large mixing bowl, place your room temperature butter (important! should be soft) and your sugar.
- Cream for 2 minutes until everything is incorporated on medium high with either your stand mixer or with electric hand held beaters.
- Add the salt and vanilla. Mix.
- Add the gluten-free flour and cornstarch. Mix for several minutes. At first it will seem too dry, but after several minutes it will come together and look like play doh, totally mixed.
- Divide your dough in half and press into the two cake pans. If you wish to add mix-ins (like chocolate chips) add them before pressing into the pan.
- Press evenly until it's flat and reaches the edges. If using sparkling sugar, sprinkle it generously on top before baking (highly recommend!).
- Bake for 25-30 minutes, or until just as the edges are turning brown (gluten-free items don't turn as brown.)
- Take out of the oven and allow to cool in the hot pans for ten minutes.
- Then, carefully lift out of the pan and set on a cutting board, cut into 8 or 16 wedges while it's still warm.
- Wait to eat it until it's cooled. It will firm up more once cooled. If you try to eat it while it's warm, it will be too crumbly.
- Storage directions: Keep room temperature, covered for 3 days, or freeze up to 3 months.
Notes
For substitution questions and for best results, please read above the recipe and watch the video attached below.
*Our allergies, while severe and that get re-tested frequently, are such that we can go strictly by what's on the label. I do not call companies to see what things are derived from, or call manufacturers to see about potential cross contact. If your allergies require you to do so, please do your own homework. I cannot assure you of any ingredient's safety, only you can do that. I simply share what works for our family
**If you are going to feed this to someone with food allergies, and you yourself do not have food allergies, I HIGHLY recommend having them check every single brand and ingredient you are using, to ensure they're OK with each part of the recipe. And, to make sure you've talked to them about how to avoid cross contamination in your kitchen.
Adapted from Sally's Baking Addiction Shortbread wedge cookies.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 419Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 31mgSodium: 312mgCarbohydrates: 70gFiber: 2gSugar: 29gProtein: 5g
DON’T FORGET TO PIN IT, SO YOU DON’T LOSE IT! BE SURE WHILE YOU’RE THERE TO CHECK OUT MY OTHER GLUTEN-FREE PINS.
Hi! I’m Megan, a mom to four kids, two with multiple food allergies & one with EOE. I’m a published cookbook author that constantly tweaks recipes to make them allergy friendly–it’s an addiction. I share every recipe & tip with the hope that they help you as you manage your food allergies & dietary restrictions. You can still be awesome, even with food allergies!
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