Easy Gluten-Free Shortbread Cookies Recipe

Cutting the cookies

These gluten-free shortbread cookies are buttery, tender, and delicately sweet with that classic melt-in-your-mouth texture everyone loves. Made with just five simple ingredients, they’re easy to prepare and perfect for enjoying with a cup of coffee or tea.

Setting up to bake

Ingredients 

• 4 ounces unsalted butter, room temperature (1 stick/8 tablespoons)

• ⅓ cup + 1 tablespoon sugar

• ½ teaspoon vanilla extract

• 1 cup + 2 tablespoons Bob's Red Mill's 1 to 1 Gluten Free Baking Flour or all-purpose gluten-free flour blend

• ¼ teaspoon kosher salt

Baked Cookies

INSTRUCTIONS

• Preheat oven to 300 degrees Fahrenheit. Line two sheet pans with parchment paper and set them aside.

• In the bowl of a stand mixer, beat the butter and sugar until light and creamy, about 3 minutes.

• Add the gluten-free all-purpose flour, vanilla, and kosher salt to the butter mixture. Beat until the flour incorporates with the butter and looks like big, moist crumbs.

• Stop the mixer and use clean hands to form the crumbs into a round disc. Wrap the disc in plastic wrap and chill for 30 minutes.

• Use a rolling pin to roll the dough to ½ inch thickness. If the dough cracks, use your fingers to push it back together.

• Use a 2 ½ inch round cookie cutter to cut out the cookies. Gather the leftover dough and re-roll to ½ inch thickness and cut out the rest. Try not to overwork the cookie dough.

• Arrange the cookies on the two sheet pans and bake for 15 minutes. Let the cookies cool on the sheet pans for at least 10 minutes.

• Transfer the cookies to a wire rack to cool completely.

Gluten-Free Shortbread Cookies