Gluten Free Shortbread Cookies

Gluten Free Shortbread Cookies

Have you ever made shortbread cookies? They’re so easy! A basic shortbread cookie has just three ingredients: butter, sugar and flour. For these Gluten-Free Shortbread Cookies, we use a gluten-free flour blend in place of all-purpose flour, and add a teaspoon of vanilla and pinch of salt. 

If you’re looking for more flavor, you can try adding citrus zest and a matching citrus extract in place of vanilla, like I do with my Citrus Shortbread Cookies. I bet almond and vanilla extracts together would be good, too!

As far as equipment, you’ll need a stand mixer (or electric beaters), a rolling pin, and some cookie cutters. Any size cutters will work. I like to use small basic shapes like rectangles and circles. For decoration, you can prick the cookies with a fork for a traditional look, or decorate with chocolate and sprinkles if you’re feeling festive!

This recipe makes a lot of cookies, perfect for sharing with friends and neighbors. I found little cardboard cookie boxes online and they’re just the right size for gifting. 

Hope you get a chance to try these Gluten-Free Shortbread Cookies! If you’re looking for some other gluten-free cookie ideas, try our five-ingredient coconut macaroons, or these peanut butter chocolate chip cookies. Happy baking, friends!

Gluten Free Shortbread Cookies


  • 2 sticks (1 cup) unsalted butter, softened
  • 2/3 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups gluten-free flour blend
  • ¼ teaspoon salt


  1. Preheat oven to 350 degrees F.
  2. Using a stand mixer or electric beaters, beat butter until fluffy, about 1 minute. Add powdered sugar and vanilla extract and beat again. Scrape down the sides as needed. Add gluten-free flour and salt and beat to combine. Do not overmix.
  3. Knead the dough a few times on a floured surface. Roll out the dough with a rolling pin to about ¼-inch thick. Cut into shapes with cookie cutters and prick with a fork, if desired.
  4. Place cookies on a nonstick cookie sheet. Bake for 12-15 minutes, or until golden on the sides and bottom. Cool on a drying rack.
  5. Optional Decoration: Dip cookies in melted chocolate. While chocolate is warm, decorate with sprinkles. Set cookies on a drying rack and let chocolate dry completely before serving.

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Hi! I’m Marie. Mama, wife, homebody. I’m a self-taught chef and cookbook author. 

I love sharing fast, fresh, family-friendly recipes that will, hopefully, make your life a little easier.

Above all, I love spending time in the kitchen with family and friends. Come join us!


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Marie Saba

From My Kitchen To Yours