Crispy Buttery Gluten Free Shortbread - Fearless Dining (2024)

Step 1: Add your dry ingredients to a large mixing bowl. Whisk to blend.

Step 2: Melt your butter and add the pure vanilla extract. Whisk to mix. Some recommend using room-temperature butter instead of melted butter. I have tested both and couldn’t tell much of a difference.

You can also use a food processor to mix up your dough.

Step 3: Pour the wet ingredients into the dry and mix into a soft dough.

Step 4: Wrap your dough in plastic wrap and refrigerate for 10 minutes. Remove the dough from the refrigerator.

Preheat your oven to 450º F.

Step 5: Place the dough on parchment paper. Press your dough to 1 inch to 1 1/4 inch thickness.

HINT: Use a rolling pin or flat-bottomed glass to make the top flat and smooth.

Step 6: Score the dough by cutting it into wedges. Use a big sharp knife or a pizza cutting wheel. I have more control in keeping the lines straight using the big knife.

Note: You can also make your dough a rectangle and cut these out to be rectangle-shaped.

Try these yummy flavor variations!

• Lemon – Add 1 tablespoon of lemon juice and 1 teaspoon of lemon zest.
• Espresso – If you love the coffee flavor, add 1 teaspoon of instant coffee to the dry ingredients!
• Chocolate Chip – Add mini chocolate chips or chocolate shavings to the dough.
• Holiday Special: I love this shortbread mixed with dried cranberries and pistachios! It makes a wonderful cookie for the fall and winter holidays!
• Remember how yummy shortbread is dipped in chocolate? Drizzle or dip these in white or dark chocolate!

• ▢ 2 cups gluten free flour blend * see note
• ▢ ½ cup cane sugar
• ▢ ⅓ cup powdered sugar
• ▢ ¼ teaspoon salt
• ▢ 1 teaspoon pure vanilla extract
• ▢ 1 cup unsalted butter * see note

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  Add your dry ingredients to a large mixing bowl. Whish to blend.

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  Melt your butter and add the pure vanilla extract. Whisk to mix. Some recommend using room-temperature butter instead of melted butter. I have tested both, and I wasn't able to tell much of a difference.

  You can also use afood processorto mix up your dough.

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  Pour the wet ingredients into the dry and mix.

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  Wrap your dough in plastic wrap and refrigerate for 10 minutes. Remove the dough from the refrigerator.

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  Preheat your oven to 450º F.

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  Place the dough on parchment paper. Press your dough to 1 inch to 1 1/4 inch thickness.

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  HINT: Use a rolling pin or flat bottomed glass to make the top flat and smooth.

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  Score the dough by cutting it into wedges. Use a big sharp knife or a pizza cutting wheel. I find I have more control in keeping the lines straight using the big knife.

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  Note: You can also make your dough a rectangle and cut these out to be rectangle-shaped.

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  Use a shishkabob stick to poke holes. These are totally decorative, but do help your shortbread bake more evenly. If you are short on time you can skip this step.

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  Optional: sprinkle with coarse sugar. Slide the parchment paper onto a cookie sheet.

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  Put the shortbread into the oven and turn DOWN the oven temperature to 300º F.

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  Step 9:Bake for 45-55 minutes until the top is golden. The long bake on a low temperature helps get this shortbread crispier.

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  Enjoy them plain or dip/drizzle some melted chocolate over them!

1. I have tested this recipe with King Arthur Measure for Measure GF and Bob’s Red Mill 1 to 1 GF blend. That doesn’t mean others will not work, I just have not tested other flours.
2. Xanthan gum – If your gluten free flour blenddoesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
3. Butter – You can use vegan butter to make this dairy-free, but note it will not be as creamy or buttery in flavor.
4. These cookies will last for up to 4 days in an airtight container or up to 4 months in the freezer.

Flavor Variations:

• Lemon – Add in 1 tablespoon of lemon juice and 1 teaspoon of lemon zest.
• Espresso – If you love coffee flavor, add 1 teaspoon of instant coffee to the dry ingredients!
• Chocolate Chip – Add mini chocolate chips or chocolate shavings to the dough.
• Holiday Special – I absolutely love this shortbread mixed in dried cranberries and pistachios! It makes a wonderful cookie for the fall and winter holidays!
• Don’t forget how yummy shortbread is dipped in chocolate! Drizzle or dip these in white or dark chocolate!