These gluten-free shortbread cookies put a warm, caramel-ly twist on a classic treat. With just 5 simple ingredients, you'll make light, buttery, and crisp cookies that turn out perfectly each time. It's an effortless, cozy treat you didn't know you needed!

A stack of round shortbread cookies sits on crumpled parchment paper, with a few cookies and crumbs scattered around on a white plate.

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Skill Level: Beginner

Flavor Remix: Dip half of the cooled cookies in melted chocolate or stir in half cup of chopped pecans to make gluten free pecan sandies.

Allergy Watch: Gluten Free, Dairy-Free Option, No Eggs, Nut-Free

I've tested this recipe more times than I can count, and trust me-this shortbread recipe is next level.

The brown sugar brings a rich, caramelized flavor, and every bite is perfectly crisp on the outside with a tender, delicate center. It is also my favorite eggless cookie recipe.

Ingredient Notes

Gluten-Free Flour: Use a 1:1 gluten-free flour blend with xanthan gum like Bob's Red Mill 1:1 Flour or King Arthur Measure for Measure. If your blend doesn't have xanthan gum, add ¼ teaspoon per cup of flour.
Butter: Use unsalted butter and leave it at room temperature to soften. Substitute with vegan butter for dairy free, if needed.
Brown Sugar: I used light brown sugar, but you can use dark brown sugar if you want a deeper, molasses taste.

Five labeled ingredients for gluten free shortbread cookies: sticks of butter, a bowl of light brown sugar, a bowl of 1:1 gluten-free flour, a small bowl of salt, and a small bowl of vanilla extract on a white surface.

How to Make Gluten Free Shortbread Cookies

A step-by-step visual guide for making gluten-free shortbread. You can skip to the recipe for the full written instructions.

A metal mixing bowl filled with creamed cookie dough sits on a white surface.

Cream Butter and Sugar

Beat the ingredients just until combined. The sugar should be blended in, and the texture smooth.

A metal mixing bowl with creamed cookie dough and a paddle attachment, viewed from above on a light countertop.

Add GF Flour

Sift the flour to prevent clumps in your dough. Mix gently on low speed just until the dough comes together.

Two images show hands rolling dough in parchment paper on a light surface, demonstrating the process step by step.

Chill the Cookie Dough

Chilling the dough makes it easier to slice cleanly. The cookies will also hold their shape better when baking.

Eight unbaked round cookie dough pieces are spaced out on a silver, ridged baking sheet.

Bake the Cookies

The cookies are done when the edges are golden and crisp and the center is set but still tender. They'll continue to set as they cool on a wire rack.

Recipe Tips

Try the fork pattern trick. Gently press the tines of a fork into the top of each cookie for a classic shortbread look.
Use a cookie cutter to shape the dough into fun and festive designs.
After baking, let the cookies sit, cooling on the pan for 5-7 minutes before transferring to a wire rack. This helps prevent crumbling.

A plate of round, plain shortbread cookies stacked on parchment paper, with a light pink surface and beige cloth in the background.

More Gluten Free Cookie Recipes

Make Ahead and Storing

Make Ahead: Make the shortbread dough and chill it for up to 2 days or freeze for up to 3 months. Wrap it tightly in a plastic wrap, then, if freezing, place it in a freezer-safe bag.

Storing: Store cookies in an airtight container at room temp for up to a week.

Freezing: Freeze the baked cookies in a freezer-safe bag for up to 2 months. Layer them with a parchment paper to prevent them from sticking together.

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