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Gluten Free Shortbread Cookies Recipe

Gluten Free Shortbread Cookies Recipe

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Prep 15 minutes
Cook 2 hours 20 minutes
Total 35 minutes
This adapted cookie classic creates a delicate, buttery shortbread that rivals any wheat based version. By swapping traditional flour for a high-quality all-purpose gluten free blend and retaining the cornstarch (a secret weapon for tenderness), these cookies achieve that signature "melt-in-your-mouth" texture without the grit often found in gluten free baking. Perfect for holidays or a cozy afternoon tea, this simple ingredient recipe is naturally egg-free and incredibly easy to make.
Servings 25 cookies
Course Baking

Ingredients

  • ½ cup cornstarch ensure the brand is certified gluten free to avoid cross-contamination.
  • ½ cup icing sugar (confectioners' sugar) sifted to remove lumps.
  • 1 cup all-purpose gluten-free flour use a blend that measures 1:1 with wheat flour. Note: If your blend does not contain xanthan gum, add 1/4 teaspoon to help bind the dough.
  • ¾ cup unsalted butter softened to room temperature, not melted.
  • candied cherries, sprinkles, or melted chocolate optional - for decoration

Instructions

  1. Sift and Mix: In a large bowl, sift together the cornstarch, icing sugar, and gluten free flour. Sifting is crucial in gluten free baking to aerate the flour and prevent clumps.
    1/2 cup cornstarch, 1/2 cup icing sugar, 1 cup all-purpose gluten-free flour
  2. Incorporate Butter: Add the softened butter. Using a wooden spoon (or clean hands), blend the butter into the dry ingredients.
    3/4 cup unsalted butter
  3. Form the Dough: Continue mixing until a soft, smooth dough forms.
  4. Shape: Roll the dough into 1-inch (2.5 cm) balls. Place them 1 1/2 inches apart on an ungreased cookie sheet (or lined with parchment paper for easier cleanup).
  5. Flatten: Lightly flour a fork with your gluten free flour and gently press down on each ball to flatten it. **
  6. Bake: Bake in a preheated oven at 300°F (150°C) for 15–20 minutes.
  7. Cool: The cookies are done when the edges are very lightly browned. Remove from the oven and let them cool on the baking sheet for at least 5 minutes before transferring to a wire rack. Gluten free cookies are fragile when hot and firm up as they cool.

Recipe Notes

Gluten Free Baking Tip: Gluten free flour takes longer to hydrate than wheat flour. If the dough feels crumbly, keep working it with the warmth of your hands for another minute, or let it rest covered for 10 minutes.
**Alternative: Roll the dough out to 1/4 inch thickness between two sheets of parchment paper and cut with cookie cutters.

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