Gluten Free Shortbread
Indulge in the buttery, crumbly perfection of Gluten-Free Shortbread, a delightful treat crafted to satisfy everyone at the table, regardless of dietary needs. This easy-to-make recipe features simple pantry staples like gluten-free all-purpose flour, cornstarch for that signature tender texture, and a touch of vanilla extract for a warm, fragrant finish. With just 10 minutes of prep time, these cookies come together effortlessly, baking to a golden perfection in under 20 minutes. Whether you’re shaping them with cookie cutters for a festive occasion or slicing them into elegant rounds, these melt-in-your-mouth shortbread cookies are perfect for tea parties, gifting, or simply enjoying with your favorite warm drink. Plus, they store beautifully, making them an ideal make-ahead option. Discover the magic of gluten-free baking with this timeless classic that tastes just as good as the original!
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Recipe Information
Ingredients
- 226 grams Unsalted butter (softened)
- 100 grams Powdered sugar
- 250 grams Gluten-free all-purpose flour
- 50 grams Cornstarch
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
In a large mixing bowl, cream the softened unsalted butter and powdered sugar together using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.
Add the vanilla extract and salt to the butter mixture and mix until combined.
In a separate bowl, sift together the gluten-free all-purpose flour and cornstarch.
Gradually add the dry ingredients to the butter mixture, mixing on low speed until a soft dough forms.
Turn the dough out onto a lightly floured surface. Roll it out to about 1/2-inch thickness and use cookie cutters to shape the dough as desired, or shape it into a log and slice into rounds.
Place the formed dough onto the prepared baking sheet, leaving a small amount of space between each piece.
Bake in the preheated oven for 18-20 minutes, or until the edges of the cookies are just starting to turn golden. Be careful not to overbake.
Remove the shortbread from the oven and let it cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to one week or freeze for longer storage.
Nutrition Facts
Calories |
3130 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.4 g | 239% | |
| Saturated Fat | 116.5 g | 582% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 493 mg | 164% | |
| Sodium | 634 mg | 28% | |
| Total Carbohydrate | 366.1 g | 133% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 99.2 g | ||
| Protein | 8.0 g | 16% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 75 mg | 6% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 60 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
