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!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
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
Directions
Step 1
Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
Step 2
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.
Step 3
Add the vanilla extract and salt to the butter mixture and mix until combined.
Step 4
In a separate bowl, sift together the gluten-free all-purpose flour and cornstarch.
Step 5
Gradually add the dry ingredients to the butter mixture, mixing on low speed until a soft dough forms.
Step 6
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.
Step 7
Place the formed dough onto the prepared baking sheet, leaving a small amount of space between each piece.
Step 8
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.
Step 9
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.
Step 10
Store the cookies in an airtight container at room temperature for up to one week or freeze for longer storage.
Nutrition Facts
| Serving size | 631.7 grams (631.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3130 |
| Total Fat 186.40g | 239% |
| Saturated Fat 116.50g | 583% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 493mg | 164% |
| Sodium 634mg | 28% |
| Total Carbohydrate 366.10g | 133% |
| Dietary Fiber 6.50g | 23% |
| Total Sugars 99.20g | |
| Protein 8.00g | 16% |
| Vitamin D 111IU | 557% |
| Calcium 75mg | 6% |
| Iron 2mg | 11% |
| Potassium 60mg | 1% |
Source of Calories