Gluten Free Shortbread

Gluten Free Shortbread is perfectly sweet and buttery, made with just 5 ingredients, and practically melts in your mouth. There's no chilling needed for this easy gluten free cookie recipe!

Prep Time 5

Cook Time 40

Total Time 45

Course Dessert

Cuisine American

Keyword gluten free, vegetarian

Method Baking

Servings

Calories 199kcal

Ingredients

1 cup (2 sticks) unsalted butter softened to room temperature
2/3 cup granulated sugar
1 Tablespoon vanilla extract
2 cups gluten free baking flour blend WITH binder see notes
1/4 teaspoon salt see notes
1/2 Tablespoon sparkling sugar or turbinado sugar optional

Instructions

Preheat the oven to 325 degrees then line a 7x10” or 9x9” baking pan with parchment paper and set it aside. Tip: to make the parchment paper easier to use, crumple it into a ball first then smooth it back out and place it inside the pan.
To the bowl of an electric stand mixer, or a large glass bowl if using a hand-held mixer, add the softened butter, sugar, vanilla extract, and salt, if using, then beat on medium speed until smooth and creamy, 30 seconds - 1 minute. Scrape down the sides of the bowl.
Add half the gluten free flour then mix on medium speed until combined. Add the remaining gluten free flour then mix on medium speed until combined. Scrape the sides and bottom of the bowl with a spatula to ensure the flour hasn't settled into the bottom of the bowl.
Scoop the dough into the prepared baking pan then press into an even layer with your hands. Use a fork to poke shallow holes all over the top, all the way to the edges, then sprinkle with sparkling or turbinado sugar, if using. Bake for 30-40 minutes or until the edges are light golden brown (the exact time will depend on what size pan you use), rotating the pan 180 degrees halfway through. Don't over-bake.
For the best flavor and texture, I recommend waiting at least 12 hours before lifting the shortbread out of the baking pan using the edges of the parchment paper, cutting into squares or rectangles, then serving. At a minimum, the shortbread needs to be completely cool before slicing. Store covered for up to 5 days on the counter.

Notes

As with most gluten free baked goods, the structure, texture, and flavor of the shortbread is best starting on day 2.
I tested this recipe using Bob’s Red Mill Gluten Free 1 to 1 Baking Flour, and King Arthur Gluten Free Measure for Measure Flour. Your results may vary slightly if using a different gluten free flour blend, though this recipe is flexible enough to use most any gluten free flour blend with a binder.
If you're using salted butter instead of unsalted, only use a pinch of salt.

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