Easy Gluten-Free Shortbread Recipe: Buttery, No-Roll Perfection for Every Occasion

Discover the ultimate gluten-free shortbread that combines effortless simplicity with classic, rich flavor. No tedious rolling or intricate shaping required – just press the dough into a pan and cut into delightful wedges for a truly buttery, melt-in-your-mouth treat. This carefully crafted shortbread recipe is free from many common allergens, including wheat, gluten, egg, soy, peanuts, tree nuts, fish, shellfish, and sesame, making it a wonderful option for almost everyone.

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Why This Gluten-Free Shortbread Recipe Will Become Your Favorite

When you hear the word “shortbread,” you might imagine something delicate, time-consuming, or even fussy. However, this gluten-free shortbread recipe defies those expectations! Despite its elegant reputation, often served with afternoon tea or at special gatherings, it’s incredibly simple to make. Forget the stress of rolling and shaping individual cookies; with this recipe, you’ll simply cream a few essential ingredients, press the dough into a round pan, and bake it to golden perfection. It’s a truly “no-roll” shortbread experience.

This delightful treat requires only six pantry-staple ingredients, making it an accessible baking project for anyone. It’s no wonder shortbread has been cherished for centuries, believed to have originated in Scotland as early as the 12th century! Its enduring popularity is a testament to its uncomplicated nature and irresistible taste.

While you might be accustomed to the precisely shaped shortbread cookies found in stores, my method of pressing the dough into a pan is far less stressful and significantly more time-efficient. The taste remains absolutely divine, and you’ll be rewarded with generous, satisfying wedges instead of dainty, easily breakable cookies. Once you experience the ease and deliciousness of this approach, you’ll likely never go back to traditional shaping methods.

These rich, buttery cookies, with their pure flavors of sugar, butter, and vanilla, are an exceptional indulgence. They’re not just for the holidays or Christmas; they’re perfect for any tea time, a quiet evening craving, or whenever you desire a treat that’s wonderfully buttery without being overly sweet. They offer a comforting, classic flavor that’s hard to resist.

Essential Ingredients for Perfect Gluten-Free Shortbread

Crafting delicious gluten-free shortbread requires just a handful of quality ingredients. Here’s what you’ll need for this simple recipe:

Unsalted butter: Crucial for that signature rich, buttery flavor and tender texture. Ensure it’s at room temperature for proper creaming.
Granulated Sugar: Provides sweetness and helps create a crisp texture.
Vanilla extract: Adds a warm, aromatic depth that complements the butter perfectly.
Table salt: A pinch of salt balances the sweetness and enhances all the flavors.
Gluten-free all-purpose flour blend with xanthan gum: This is key for gluten-free baking. The xanthan gum helps bind the ingredients and mimics the elasticity of gluten, preventing a crumbly mess.
Cornstarch: Contributes to the shortbread’s delicate, melt-in-your-mouth texture, often referred to as “shortness.”
Optional additions:
- Chocolate chips: A delightful mix-in for a touch of sweetness and texture.
- Coarse ground sparkling sugar: Perfect for sprinkling on top before baking, adding an elegant crunch and visual appeal.

Choosing the Right Gluten-Free Flour for Shortbread

Selecting the correct gluten-free flour blend is paramount to the success of your shortbread. Unlike traditional wheat flour, gluten-free blends are often composed of various grains and starches, and their ratios can significantly impact the final texture and consistency of your baked goods. For this specific recipe, I personally tested and highly recommend Walmart’s Great Value All Purpose Gluten-Free Flour. Another brand I trust for consistent results is King Arthur’s Measure for Measure.

The critical element to look for in your chosen gluten-free flour is the inclusion of xanthan gum. Xanthan gum acts as a binder, providing the structure and elasticity that gluten typically offers. Without it, your shortbread might be excessively crumbly and difficult to handle. If your chosen blend does not contain xanthan gum, you’ll need to add a small amount separately, usually about 1/2 teaspoon per cup of gluten-free flour, though always check package recommendations.

Using a pre-mixed, all-purpose gluten-free flour blend simplifies the baking process immensely, as it eliminates the need to measure out individual flours and starches. These blends are formulated to mimic the properties of wheat flour, ensuring a more reliable and delicious outcome for your gluten-free shortbread.

Tools You’ll Need for Effortless Shortbread Baking

Gathering the right tools before you begin will make the baking process smooth and enjoyable. Here’s what you’ll need for this no-roll gluten-free shortbread recipe:

Stand mixer with a paddle attachment: This is ideal for creaming butter and sugar efficiently. If you don’t have one, a large mixing bowl with handheld electric beaters will also work beautifully.
Spatula: For scraping down the sides of the bowl and ensuring all ingredients are well incorporated.
Measuring cups and spoons: Essential for accurate ingredient measurements, crucial for consistent results in baking.
8 or 9-inch round cake pan: This is where your shortbread will bake into its classic round shape before being cut into wedges. (See the section below on pan sizes for more detail.)
Parchment paper: Lines the bottom of your cake pan, preventing sticking and making it easy to lift the baked shortbread out.
Butter knife or sharp knife: For cleanly cutting the warm shortbread into wedges.
Fork: To “dock” the shortbread dough, creating small holes that allow steam to escape and help prevent puffing.
Cutting board: Provides a stable surface for cutting the baked shortbread.
Cooling rack: Allows air to circulate around the shortbread, ensuring even cooling and preventing sogginess.

Selecting the Ideal Pan Size for Your Gluten-Free Shortbread

One of the beauties of this “no-roll” gluten-free shortbread recipe is that you don’t need cookie cutters or extensive dough handling. You simply press the dough directly into a round cake pan. I primarily use a 9-inch round cake pan, which yields shortbread of a perfect thickness and allows for lovely wedges.

If you only have an 8-inch round pan, you can absolutely still make this recipe! To ensure the shortbread isn’t overly thick and bakes evenly in the smaller pan, I recommend adjusting the ingredient quantities as follows:

1 cup unsalted butter
2/3 cup sugar
1 and 1/2 tsp vanilla extract
1/2 tsp salt
2 cups gluten-free all-purpose flour
1/4 cup cornstarch

This adjustment will create a slightly smaller batch of dough, perfectly suited for an 8-inch pan without compromising texture or bake time significantly. I haven’t experimented with a springform pan for this recipe, but I imagine it could work well, offering an easy way to release the shortbread without lifting. Just be sure to line the bottom with parchment paper.

For those considering other shapes, while I prefer the round pan and wedges, you could potentially press the dough into a rectangular 13×9 pan. If doing so, ensure it’s a metal baking pan with sharp corners, rather than rounded glass Pyrex dishes, to get cleaner cuts. You would bake it as a slab and then cut it into bars or squares after cooling. However, be aware that shortbread is inherently “short” and crisp, so cutting it after baking can sometimes lead to minor breakage. Experiment to find your preferred method!

Tips for Rolling and Shaping Gluten-Free Shortbread (If You Prefer!)

While my recipe emphasizes a “no-roll” approach for ultimate ease and time-saving, I understand that some bakers enjoy the traditional process of rolling and shaping shortbread, perhaps for specific decorative purposes or cookie-cutter designs. If you fall into this camp, rest assured this gluten-free shortbread dough is versatile enough to be rolled out!

For best results when rolling, I recommend doing so on a piece of parchment paper that has been generously dusted with either powdered sugar or extra gluten-free all-purpose flour. This will prevent sticking and help you achieve a smooth, even thickness. Remember, gluten-free doughs can sometimes be a bit more delicate than their wheat counterparts, so handle it gently.

A crucial step for shaped shortbread, especially given its high butter content, is to refrigerate the dough for at least 30 minutes after it’s been cut into shapes and before baking. This chilling period helps firm up the butter, preventing the cookies from spreading too much in the oven and retaining their crisp edges. While this adds an extra step (and more time, in my opinion!), it’s essential for maintaining distinct shapes.

When baking individually shaped shortbread cookies, keep a close eye on them. The baking time will be significantly shorter than for the full wedge, typically around 14-16 minutes, depending on the size and thickness of your cookies and the nuances of your oven. They should be just lightly golden at the edges.

Elevate Your Shortbread: Creative Flavor & Topping Ideas

While the simple, classic buttery taste of shortbread is undeniably exquisite on its own, there are many ways to “jazz up” these gluten-free cookies and add your personal touch. As you can see in some of the photos, a sprinkle of coarse ground sparkling sugar before baking adds a beautiful sparkle, a delightful crunch, and a touch of pizzazz. It’s a simple step that yields impressive results.

For a subtle flavor variation, consider adding a teaspoon of almond extract along with the vanilla. Almond and butter are a match made in heaven, offering a delicate nuttiness without introducing actual nuts.

If you’re a chocolate lover, try incorporating chocolate chips! In one of my tests (as seen in the accompanying video), I halved the dough and mixed chocolate chips into one portion. This creates a fun contrast of flavors and textures. Many people enjoy dipping their shortbread into melted chocolate, perhaps just a corner for an elegant finish. Adding the chips directly into the dough offers a similar delicious experience without the extra fuss of dipping and waiting for the chocolate to set.

Beyond mix-ins, you can also get creative with toppings and decorations after baking. A simple drizzle of icing, a light dusting of powdered sugar, or even a thin layer of your favorite frosting can transform your shortbread into a festive masterpiece. Think lemon glaze for a zesty twist or a peppermint drizzle for the holidays.

Understanding Shortbread Texture: Why It’s Crumbly (And Delicious!)

One of the defining characteristics of shortbread is its signature “short” and crumbly texture. This isn’t a flaw; it’s what makes shortbread so unique and beloved! This particular cookie, sometimes referred to as a biscuit, is intentionally designed to be delicate and melt-in-your-mouth. The reason for this texture lies in its composition:

No Leavening Agents: Unlike many cookies, shortbread typically contains no baking powder or baking soda (leaveners). This means it doesn’t rise much, resulting in a dense, compact crumb.
High Butter-to-Flour Ratio: Shortbread is traditionally very rich in butter. The fat in the butter “shortens” the gluten strands (even in gluten-free flour, the binders behave similarly), preventing them from developing elasticity and contributing to a tender, crumbly bite.

You’ll find that your gluten-free shortbread will be *extra* crumbly when it’s still warm from the oven. This is completely normal! The butter is still soft, and the structure hasn’t fully set. For the best experience, try to resist the urge to devour it immediately. Allow the shortbread to cool completely (after carefully cutting it into wedges). As it cools, the butter solidifies, and the shortbread will firm up, becoming wonderfully crisp and less prone to crumbling. Patience is a virtue when it comes to perfect shortbread!

Making Shortbread Allergy-Friendly: A Comprehensive Guide

One of the most wonderful aspects of this gluten-free shortbread recipe is its incredible allergen-friendly profile. As written, this shortbread wedge cookie recipe is free from a significant number of common allergens, making it a safe and delicious treat for many individuals with dietary restrictions. Specifically, it is free of:

Wheat
Gluten
Egg
Soy
Peanuts
Tree Nuts
Fish
Shellfish
Sesame

This means it confidently avoids 8 of the top 9 major allergens, offering peace of mind and a delightful option for those navigating complex dietary needs. It’s a recipe designed to bring joy to almost every table, allowing more people to enjoy a classic buttery treat without worry.

Can You Make This Gluten-Free Shortbread Dairy-Free Also?

The only dairy ingredient in this recipe is the unsalted butter. While I haven’t personally tested it with dairy-free butter alternatives yet, I plan to in the future and will update this post with my findings! Dairy-free butter substitutes can behave differently in baking, particularly in recipes where butter is a primary ingredient and contributes significantly to texture. My best guess for a successful substitution would be to use an equal amount of Country Crock Plant Butter with Olive Oil or a similar high-quality plant-based butter stick, as these often have a good fat content and creaming properties similar to dairy butter. If you try it before I do, please share your results!

More Delicious Gluten-Free Holiday Cookie Recipes

Having Celiac disease or a gluten intolerance certainly doesn’t mean you have to miss out on the joy of holiday baking! I’ve curated a collection of fantastic gluten-free cookie recipes to ensure you can bake up a storm and enjoy all the festive flavors this season. Don’t limit yourself – explore these other amazing options:

My festive gluten-free gingerbread cookies, perfect for decorating.
Classic and customizable gluten-free sugar cookies that hold their shape.
Irresistible gluten-free peanut butter cookies that are so good, you could even add a Hershey’s Kiss to make them into “blossom” cookies.
Decadent white chocolate dipped peppermint cookies, a holiday favorite.
And my surprisingly delightful chocolate orange cookies for a unique flavor combination.

Watch the Video: Step-by-Step Gluten-Free Shortbread Tutorial

For those who prefer a visual guide, I’ve created a detailed video demonstrating exactly how to make this gluten-free shortbread. In this video, you’ll clearly see the crucial steps, such as how to properly cream the butter and sugar for several minutes until light and fluffy. You’ll also learn the importance of beating the dough after adding the flour and cornstarch, observing how it transforms from seemingly dry ingredients into a cohesive, play-doh-like consistency. This visual instruction is designed to help ensure your success in baking perfect gluten-free shortbread.

The video should automatically appear within the recipe card below. If not, you can always find it embedded at the bottom of the card or directly on my YouTube channel. Don’t forget to subscribe for more amazing allergy-friendly recipes!

Gluten-free Shortbread (No roll!) + VIDEO

Yield:
8

Prep Time:
10 minutes

Cook Time:
27 minutes

Additional Time:
10 minutes

Total Time:
47 minutes

Gluten-free shortbread cookies that are simple yet classic. No rolling or shaping required. Simply press into a pan and cut into wedges for a buttery treat. This shortbread recipe is free of: wheat, gluten, egg, soy, peanuts, tree nuts, fish, shellfish and sesame.

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 degrees F.
Place parchment paper in the bottom of two 9 inch round cake pans. Make sure the paper comes up the sides, so you can easily lift it out once it’s done. Set aside.
In the bowl of a stand mixer with the paddle attachment, or in a large mixing bowl, place your room temperature butter (important! should be soft) and your sugar.
Cream for 2 minutes until everything is incorporated on medium high with either your stand mixer or with electric hand held beaters.
Add the salt and vanilla. Mix.
Add the gluten-free flour and cornstarch. Mix for several minutes. At first it will seem too dry, but after several minutes it will come together and look like play doh, totally mixed.
Divide your dough in half and press into the two cake pans. If you wish to add mix-ins (like chocolate chips) add them before pressing into the pan.
Press evenly until it’s flat and reaches the edges. If using sparkling sugar, sprinkle it generously on top before baking (highly recommend!).
Bake for 25-30 minutes, or until just as the edges are turning brown (gluten-free items don’t turn as brown.)
Take out of the oven and allow to cool in the hot pans for ten minutes.
Then, carefully lift out of the pan and set on a cutting board, cut into 8 or 16 wedges while it’s still warm.
Wait to eat it until it’s cooled. It will firm up more once cooled. If you try to eat it while it’s warm, it will be too crumbly.
Storage directions: Keep room temperature, covered for 3 days, or freeze up to 3 months.

Notes

For substitution questions and for best results, please read above the recipe and watch the video attached below.

*Our allergies, while severe and that get re-tested frequently, are such that we can go strictly by what’s on the label. I do not call companies to see what things are derived from, or call manufacturers to see about potential cross contact. If your allergies require you to do so, please do your own homework. I cannot assure you of any ingredient’s safety, only you can do that. I simply share what works for our family

**If you are going to feed this to someone with food allergies, and you yourself do not have food allergies, I HIGHLY recommend having them check every single brand and ingredient you are using, to ensure they’re OK with each part of the recipe. And, to make sure you’ve talked to them about how to avoid cross contamination in your kitchen.

Adapted from Sally’s Baking Addiction Shortbread wedge cookies.

Nutrition Information:

Yield: 8
Serving Size: 1

Amount Per Serving:
Calories: 419Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 31mgSodium: 312mgCarbohydrates: 70gFiber: 2gSugar: 29gProtein: 5g

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