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The Best Gluten-Free Shortbread Cookie Recipe Ever

Week 5 of our Gluten-Free Holiday Dessert Recipes

by Elyse the Gluten-Free Foodee
The Best Gluten-Free Shortbread Cookie Recipe Ever

Welcome to week 5 of our gluten-free holiday Recipe Share. Today we are sharing the best gluten-free shortbread cookie recipe. Shortbread are a staple of the holiday season, and being gluten-free doesn’t mean you have to miss out on these buttery delights.

Gluten-free shortbread can sometimes turn out to be a disaster especially if you want to make cut-outs. I have had more than one batch of cookies (using different recipes) taste delicious, but look a mess, on my journey to perfecting my gluten-free Christmas shortbreads. They spread and puff up and basically ruin the cookie-cutter shapes. You want your classic holiday cookie shapes to be recognizable.

This gluten-free shortbread cookie recipe, does none of that. It is a perfectly soft, crisp, and delicious recipe. The cookie simply melts in your mouth with a perfectly sandy texture and they hold their shape beautifully. We are confident they will leave Santa very happy on Christmas Eve.

Also, all the ingredients to make the best gluten-free shortbread cookies, are all included in our basic gluten-free baking pantry staples list. Having recipes that include basic baking pantry items, that you have on hand, means you always have the option of whipping up a sweet treat when needed/wanted. It’s not only convenient but cost-effective if you are living gluten-free on a budget. Be sure to keep your printable pantry inventory list up to date and keep your eye out for sales on common baking items like icing sugar, gluten-free flour, and rice flour.

This recipe has been adapted from a traditional Chatelaine shortbread recipe.

The Best Gluten-Free Shortbread Cookie Recipe Ever

Ingredients:

Directions:

  • Preheat oven to 300F.
  • Line an edged cookie sheet with parchment paper.
  • Place flour, icing sugar, rice flour and salt in a food processor and pulse to combine.
  • Dice cold butter into small cubes.
  • Feed the cubes into the food processor just until the dough starts to come together.
  • Add in softened butter, and mix well in the food processor.
  • Tip: the soft butter helps make the dough rollable.
  • Place a large piece of plastic wrap on your workbench.
  • Put cookie dough onto the plastic wrap, and knead lightly. This is so it comes together and forms a ball.
  • Wrap tightly in plastic wrap, and then shape to form a disk.
  • Place in the fridge for 20 minutes.
  • Remove from fridge. If the dough is too hard to roll, allow it to warm slightly, until it is pliable.
  • Cut two large pieces of either wax paper or parchment paper.
  • Lightly dust the parchment or wax with some gluten-free flour.
  • Place the dough between the two pieces of parchment or wax paper, and roll out to desired thickness.
  • Start cutting out with the cookie cutters of your choice
Tip: Cookie cutters always work better when you dip them in (gluten-free) flour, and tap off excess before pressing into dough. This allows the cutter to cut cleanly, and not have the dough stick to the cutter.
Tip: You can roll the dough into balls and make an indent in the middle with your knuckle, to make thumbprint cookies. After baking, (and just before serving) you can then fill the indent with the jam of your choice.
  • Leftover dough can be kneaded back together, until you have used all of the dough up.
  • You can decorate the cookies prior to baking, with sprinkles and decorative sugars. Then bake until the bottom of the cookies is just golden, 25 to 30 min.
  • Make sure cookies are evenly spaced, so they are not touching on the pan. Err on the side of caution and place fewer cookies on the tray and work in batches.
  • Remove parchment and place on a cooling rack- if you have one.
  • Keep in an airtight container at room temperature for several weeks.
Tip: If wrapped well (wrapped tightly in plastic wrap and then double bagged) the dough can stay in the freezer for up to six months. Simply thaw in the fridge overnight, and then leave it out on the counter for 30 minutes until it is pliable enough to roll. You can then have delicious cookies in the oven quickly. This is a great tip to have fresh cookies for unexpected company or just a cookie craving.

This is a great recipe to keep in your repertoire because the possibilities that you can use it for are endless. From a bottom crust, to large cutout cookies, table place cards, take-away gifts, and even ornaments (make a hole in the cookie using a stray so you can feed a ribbon through). For such a simple, yet delicious cookie, you can do so much with it!

Gluten-Free holiday dessert banner - week 5

Enjoy, my friends!

The Best Gluten-Free Shortbread Cookie Recipe Ever

The best ever gluten-free shortbread cookie recipe

Print Recipe/Tips
Nutrition facts: 200 calories 20 grams fat

Ingredients

INSTRUCTIONS/NOTES/TIPS

  • Preheat oven to 300F.
  • Line a edged cookie sheet with parchment paper.
  • Place flour, icing sugar, rice flour and salt in a food processor and pulse to combine.
  • Dice cold butter into small cubes.
  • Feed the cubes into the food processor just until the dough starts to come together.
  • Add in softened butter, and mix well in the food processor.
  • Tip: the soft butter helps make the dough rollable.
  • Place a large piece of plastic wrap on your workbench.
  • Put cookie dough onto the plastic wrap, and knead lightly. This is so it comes together and forms a ball.
  • Wrap tightly in plastic wrap, and then shape to form a disk.
  • Place in the fridge for 20 minutes.
  • Remove from fridge. If the dough is too hard to roll, allow it to warm slightly, until it is pliable.
  • Cut two large pieces of either wax paper or parchment paper.
  • Lightly dust the parchment or wax with some gluten-free flour.
  • Place the dough between the two pieces of parchment or wax paper, and roll out to desired thickness.
  • Start cutting out with the cookie cutters of your choice
  • Tip: Cookie cutters always work better when you dip them in (gluten-free) flour, and tap off excess before pressing into dough. This allows the cutter to cut cleanly, and not have the dough stick to the cutter.
  • Tip: You can roll the dough into balls and make an indent in the middle with your knuckle, to make thumbprint cookies. After baking, (and just before serving) you can then fill the indent with the jam of your choice.
  • Leftover dough can be kneaded back together, until you have used all of the dough up.
  • You can decorate the cookies prior to baking, with sprinkles and decorative sugars. Then bake until the bottom of the cookies is just golden, 25 to 30 min.
  • Make sure cookies are evenly spaced, so they are not touching on the pan. Err on the side of caution and place fewer cookies on the tray and work in batches.
  • Remove parchment and place on a cooling rack- if you have one.
  • Keep in an airtight container at room temperature for several weeks.

NOTES/TIPS

Tip: If wrapped well (wrapped tightly in plastic wrap and then double bagged) the dough can stay in the freezer for up to six months. Simply thaw in the fridge overnight, and then leave it out on the counter for 30 minutes until it is pliable enough to roll. You can then have delicious cookies in the oven quickly. This is a great tip to have fresh cookies for unexpected company or just a cookie craving.

Did You Try This Recipe or These Tips?
How did it go? Let us know in the comments. Tag us on Instagram at @Gluten_Free_Foodee..

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