Gluten-Free Shortbread Cookie Recipe


I adapted this family shortbread recipe to be gluten-free to accommodate my friend’s allergy. I am quite happy with the result. The taste is delicious; you can’t tell they are made without wheat. The consistency is a bit different as they spread out a lot and they take less time baking, but overall they are great.

Makes about 3-4 dozen cookies.


  • 1 lb butter (yes butter)
  • 1 ½ cup icing sugar
  • ½ cup cornstarch
  • 1 ½ cup gluten-free flour substitute (I used Bob’s Red Mill All Purpose Baking Flour)
  • 1 ½ cup white rice flour (You could increase the proportion of rice flour for a finer textured cookie. I just winged it half and half with the gluten free AP flour.)
  • 2 tsp real vanilla extract (C’mon! It is the holidays, use the good stuff.)
  • ½ cup Skor bits.



  1. Cream the butter and icing sugar with a high speed mixer until light and fluffy.
  2. Beat in vanilla.
  3. In a separate bowl, sift together dry ingredients.
  4. Mix dry ingredients into the whipped butter and sugar. (I sift small batches into the bowl to avoid a flour dust storm. You will have to finish mixing by hand as the batter gets stiffer.)
  5. Drop by tablespoons onto a cookie sheet lined with parchment paper. If you haven’t used parchment paper before, start! There are no issues with stuck cookies.
  6. Dent the tops of the cookies and add ¼ tsp or so of Skor bits onto the raw dough. You could use any topping you like here. Dark chocolate chips are a nice variation.
  7. Bake at 350 °F for 10-12 minutes.


Watch them! They are little monsters, raw one minute, burnt the next. They are done when the bottoms are light brown. Let them cool for a few seconds on the sheet before transferring them to wire racks to cool completely.


1 Comment (+add yours?)

  1. Trackback: Shortbread: Gluten-Free « Acrobatic Thoughts

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