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These delightfully buttery gluten-free shortbread cookies bring a classic treat to everyone’s table, no matter their dietary needs. Perfect for any occasion, they are simple to make and flexible enough for flavor variations that keep the batch exciting every time you bake.
When I first experimented with this recipe, I was amazed at how close to the original it tasted. Now it’s a go-to for family gatherings and holiday treats that everyone can enjoy.
Ingredients
- Gluten-free flour blend: Choose a high-quality blend with rice and tapioca flours for the best crumb
- Xanthan gum: Adds structure if your blend doesn’t already have it, making the dough hold together nicely
- Cornstarch: Helps create the delicate, tender texture you expect in shortbread
- Granulated sugar: Offers that classic sweet bite without overpowering the buttery flavor
- Kosher salt: Enhances flavor balance without being too salty
- Unsalted butter: Use good quality butter softened to room temperature for the perfect melt and richness
- Lukewarm water: Added sparingly to bring the dough together without making it sticky
- Optional flavor add-ins: Cocoa powder, instant espresso powder, dried berries, chocolate chips, toffee bits, lemon peel, lemon juice and melted chocolate for drizzling or dipping bring interesting twists
Step-by-Step Instructions
- Make the Dry Mix:
- Whisk together the gluten-free flour blend, xanthan gum if needed, cornstarch, sugar, and salt. This mix forms the basic building block for all cookie variations and ensures even flavor and texture.
- Prepare Plain Shortbread Dough:
- Combine the dry mix with softened butter in a large bowl. Knead gently until the mixture forms a dough. Add lukewarm water by half teaspoon increments only if the dough feels too crumbly. Form the dough into logs or your favorite shapes then slice to the desired thickness.
- Bake the Cookies:
- Arrange the shaped dough on a parchment-lined baking sheet. Bake at 325 degrees Fahrenheit until the cookies are just beginning to turn golden on the edges, usually around 30 minutes. The low and slow baking is crucial for that tender melt-in-your-mouth texture.
- Flavor Variations:
- To make mocha cookies, add cocoa powder and instant espresso powder to the dry mix before combining with butter. For berry chocolate chip, fold chopped dried berries and chocolate chips into the plain dough before shaping. Toffee caramel cookies get toffee bits mixed into the dough, then after baking cookies are dipped in melted chocolate, drizzled with melted caramel, and topped with a sprinkle of coarse salt. The lemon glaze version includes finely grated lemon peel and lemon juice mixed into dough, and after baking, a lemon sugar glaze is drizzled over the cooled cookies.
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My favorite ingredient is definitely the unsalted butter because it is the soul of shortbread. One winter, my kids helped me mix and shape the dough, and the smell of butter and sugar baking filled the whole house with warmth and happiness.
Storage Tips
Store cooled cookies in an airtight container at room temperature for up to one week to keep them crisp. For longer storage, freeze unbaked dough logs wrapped tightly in plastic wrap for up to two months. When ready to bake, thaw completely before slicing. This keeps fresh-baked texture and flavor intact.
Ingredient Substitutions
You can swap cornstarch with arrowroot powder for a slightly different tender crumb. Butter is best left as is for flavor but coconut oil can be tried as a dairy-free alternative, though the texture may be less crisp. If you need to avoid xanthan gum, check for gluten-free flour blends that already have a binder included.
Serving Suggestions
Pair these shortbread cookies with a hot cup of tea or coffee for a comforting afternoon treat. The mocha and berry chocolate chip versions are especially delightful alongside a latte. For festive occasions, drizzle with melted white or dark chocolate and sprinkle with edible glitter or chopped nuts for extra flair.
Cultural Context
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Shortbread hails from Scotland where its simplicity and richness have made it a holiday tradition, especially around Christmas and Hogmanay. The gluten-free twist keeps the heritage alive for those with dietary restrictions while still honoring the original buttery essence passed down through centuries.
Frequently Asked Questions
- → What is the purpose of xanthan gum in the dough?
Xanthan gum helps provide structure and elasticity to the gluten-free dough, preventing it from crumbling too much and helping it hold together during baking.
- → Can I substitute butter with a dairy-free alternative?
Yes, using a solid dairy-free butter substitute works well, but it may slightly alter the texture and flavor of the cookies.
- → Why is lukewarm water added sparingly to the dough?
Adding small amounts of lukewarm water helps bring the dough together without making it sticky or dense, ensuring a tender crumb.
- → How should I store the baked shortbread cookies?
Store them in an airtight container at room temperature to maintain their crisp texture. They keep well for up to a week.
- → Can the dough be chilled before baking?
Chilling the dough helps firm it up, making it easier to slice and enhancing flavor development in the final cookies.
- → Are variations like mocha and berry gluten-free as well?
Yes, all variations use the same gluten-free dry mix base, ensuring they remain safe for gluten-sensitive diets.