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You are here: Home / Gluten-Free Recipes / Desserts / Recipe: Gluten-Free Shortbread Cookies

Recipe: Gluten-Free Shortbread Cookies

Last Updated on March 11, 2023 by the Celiac-Disease.com Staff

Now that the holiday season is here, we’ve really been trying to focus on holiday treats. Here is a gluten-free recipe for a shortbread cookie that I wanted to pass along to our readers. If you give it a try let us know what you think in the comments.

If you’d like to check out other recipe ideas, check out our gluten-free recipes page!

gluten-free Shortbread Cookies Recipe

Cookie Ingredients:

  • 1 1/4 cups gluten-free flour (I used 3/4 cup almond meal and 1/2 cup sorghum flour)
  • 1/2 cup white rice flour
  • finely grated rind of 1 lemon or orange
  • 6 tablespoons butter (at room temperature)
  • 1/3 cup sugar
  • 3/4 teaspoon xanthan gum
  • 1 egg yolk
  • 2 teaspoons water

Cookie Directions:

  1. Put the gluten-free flour, rice flour, citrus rind and butter in a food processor, and blend until it has combined. Add the sugar, xanthan gum, egg yolk and water and mix to a dough.
  2. Plop the dough out of the bowl onto a cutting board, covered with a dusting of rice flour. Knead. Wrap in plastic wrap and chill for 30 minutes.
  3. Preheat oven to 350 degrees. Grease a baking sheet.
  4. Roll out the dough on the cutting board or other floured surface to about 1/4 inch thick. Using your favorite cookie cutter, cut out shapes and use a spatula to move to the baking sheet.
  5. Bake for 10-12 minutes or until lightly golden. Watch them carefully, as they can over bake easily. Remove from oven, leaving on baking sheet for 2 minutes. Move to wire rack.
  6. Dust lightly with powdered sugar, or the gluten-free frosting of your choice.

Related Content:

  • Recipe: Gluten-Free Almond Cookies
    Recipe: Gluten-Free Almond Cookies
  • Recipe: Gluten-Free Peanut Butter Cookies
    Recipe: Gluten-Free Peanut Butter Cookies
  • Recipe: Gluten-Free Flour Mix
    Recipe: Gluten-Free Flour Mix
  • Recipe: Gluten-Free Gingersnap Cookies
    Recipe: Gluten-Free Gingersnap Cookies

Reader Interactions

Comments

  1. Laurie says

    December 15, 2011 at 7:59 pm

    This is my first Christmas being Gluten Free thanks to Celiac and the Christmas baking tradition is taking a hit!

    We’ve tried to substitute all-purpose flour for really good GF flour (Cup 4 Cup) but they aren’t tasting quite right… the texture is a bit dry and gritty and they seem to need more sugar. Any tips for adjusting to compensate for the slightly different texture the GF flour gives?

    Thanks,
    Laurie

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