Gluten-free shortbread that is simple yet classic. No rolling or shaping required — just press into a pan and cut into wedges for a buttery treat. This shortbread is free of wheat, gluten, egg, soy, peanuts, tree nuts, fish, shellfish and sesame.
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Why This Gluten-Free Shortbread Works
Shortbread might sound fancy, but this version is effortless. With just a few pantry ingredients you cream, press into a pan and bake. The method uses six simple ingredients and requires no rolling or cutting with cookie cutters. Pressing the dough into a round pan and slicing wedges gives generous portions and cuts down on time and handling — yet delivers the rich, buttery flavor you expect from classic shortbread.
These tender cookies highlight butter, sugar and vanilla without being overly sweet. They’re ideal for holidays, teatime, or whenever you want a simple, elegant treat.
Ingredients
- Unsalted butter (room temperature)
- Sugar
- Vanilla extract
- Table salt
- Gluten-free all-purpose flour that contains xanthan gum
- Cornstarch
- Optional: chocolate chips or coarse sparkling sugar for the top
Which Gluten-Free Flour to Use
For consistent results use a reliable all-purpose gluten-free blend that includes xanthan gum. Blends are formulated to mimic wheat flour and save you from measuring multiple single flours. Trusted blends like Walmart’s Great Value All Purpose Gluten-Free Flour or King Arthur Measure for Measure work well; different brands vary in grain makeup and ratios, so stick to a single all-purpose blend for best texture.
Tools You’ll Need
- Stand mixer with a paddle attachment or a large bowl with handheld electric beaters
- Spatula
- Measuring cups and spoons
- 8″ or 9″ round cake pan (9″ recommended)
- Parchment paper
- Butter knife for cutting wedges
- Fork to dock the dough
- Cutting board
- Cooling rack
Pan Size and Adjustments
This recipe is designed to be pressed into a round cake pan — no cutters needed. A 9″ round pan is ideal. If you only have an 8″ pan, reduce the recipe slightly: use 1 cup unsalted butter, 2/3 cup sugar, 1½ tsp vanilla, 1/2 tsp salt, 2 cups gluten-free all-purpose flour and 1/4 cup cornstarch. That adjustment prevents an overly thick shortbread.
A springform or rectangular pan may work; for a 13×9 you can press, bake and then cut after baking, though shortbread is delicate and may break if handled roughly after baking.
Want to Roll and Cut the Cookies?
If you prefer rolled and shaped shortbread, this dough can be rolled. Work on parchment dusted with powdered sugar or gluten-free all-purpose flour. Chill the cut dough for about 30 minutes before baking — the high butter content benefits from chilling to prevent spreading. Baking time for individual shaped cookies will be shorter, roughly 14–16 minutes depending on size. Watch closely to avoid overbaking.
Ways to Jazz Them Up
Keep them classic, or add sparkle and texture. Sprinkle coarse sparkling sugar on top before baking for crunch and shine. Stir chocolate chips into half the dough for variety, or add a teaspoon of almond extract for extra flavor. Dipping wedges in chocolate after baking or adding icing are other easy options.
Texture: Will They Be Crumbly?
Shortbread is meant to be tender and crumbly — that’s part of its appeal. It will be especially fragile while warm, so avoid handling or tasting until it has cooled and set. As it cools it firms up and becomes easier to slice and serve.
Allergy Information
This recipe, as written, avoids eight of the top nine allergens: it is free from wheat, gluten, egg, soy, peanuts, tree nuts, fish, shellfish and sesame. Always check labels on individual products for cross-contact warnings and confirm suitability for your specific allergy needs.
Dairy-Free Option
The recipe relies on butter for flavor and texture. While I have not tested a dairy-free butter substitute here, a plant-based spread like Country Crock Plant Butter with Olive Oil used in the same amount may be a reasonable option. If you try a dairy-free substitute, results can vary, so test and adjust if needed.
Other Gluten-Free Cookies
If you’re baking for the holidays, there are many gluten-free cookie options to try, including gingerbread, sugar cookies, peanut butter blossoms, peppermint-dipped cookies and chocolate-orange cookies. Use this shortbread as a base or serve it alongside other gluten-free favorites for a varied cookie platter.
Recipe Video
A video demonstrates the creaming method and how the dough comes together after adding flour and cornstarch. It shows the recommended mixing times and how to press and bake the wedges for best results. The video is embedded in the recipe card for reference.
Gluten-free Shortbread
8
10 minutes
27 minutes
10 minutes
47 minutes
Gluten-free shortbread cookies that are simple yet classic. No rolling or shaping required. Press into a pan and cut into wedges for a buttery treat. Free of many common allergens.
Ingredients
- 1 and 1/2 cups butter, room temperature
- 1 cup sugar
- 2 tsp vanilla extract
- 3/4 tsp table salt
- 3 cups gluten-free all-purpose flour
- 1/3 cup cornstarch
- Optional: chocolate chips as a mix-in or sparkling sugar for on top
Instructions
- Preheat oven to 325°F (163°C).
- Line two 9″ round cake pans with parchment paper, letting it come up the sides so you can lift the shortbread out easily. Set aside.
- In a stand mixer with the paddle attachment or a large bowl with handheld beaters, place the room temperature butter and sugar.
- Cream on medium-high for about 2 minutes until light and combined.
- Add salt and vanilla, then mix to combine.
- Add the gluten-free flour and cornstarch. Mix for several minutes — it may look dry at first, but it will come together and resemble soft dough.
- Divide the dough in half and press into the prepared pans. If adding mix-ins like chocolate chips, fold them in before pressing.
- Press evenly to reach the edges. If using sparkling sugar, sprinkle it on top before baking.
- Bake 25–30 minutes, or until the edges begin to turn lightly brown (gluten-free baked goods may not brown as much).
- Remove from oven and let cool in the pans for 10 minutes.
- Carefully lift the shortbread onto a cutting board and cut into 8 or 16 wedges while still warm.
- Allow to cool completely before serving so the cookies firm up; warm shortbread is very crumbly.
- Storage: Keep at room temperature in a covered container for up to 3 days, or freeze up to 3 months.
Notes
For substitutions and best results, read the ingredient guidance above and review the recipe video. If you are preparing this for someone with severe allergies, verify each product and brand for safety and potential cross-contact. Adapted from a classic shortbread wedge method.
Nutrition Information:
Yield: 8
Serving Size: 1
Amount Per Serving:
Calories: 419
Total Fat: 14g
Saturated Fat: 8g
Cholesterol: 31mg
Sodium: 312mg
Carbohydrates: 70g
Fiber: 2g
Sugar: 29g
Protein: 5g
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