I was about to tell you that gluten-free shortbread are my favorite cookies. And then I thought of chocolate chip cookies. And sugar cookies. And lemon wafers. And then I realized that cookies are my favorite cookies.
Funny how that works!
Shortbread cookies, I must say, are right up there. Before going gluten-free, I’d often pick up a box of Walkers shortbread. They now make a gluten-free version. They are good! But they are pricey. So I still prefer making my own. I freeze the extras and then whenever I want a shortbread cookie, I head to the freezer.
Shortbread cookies are an old cookie. How old? Historians date shortbread to the medieval times. The first printed version appeared in 1736!
Made with flour and butter, two expensive ingredients, shortbread was often reserved for Yuletide baking. And to this day, Walkers sells more shortbread during the holiday season than any other time of year.
I’m guessing—and go with me here–that in 1736 people didn’t pull out their KitchenAid mixer to whip up a batch of shortbread. But I’m no historian. So what do I know?
While I use–and recommend using!— an electric mixer for making shortbread, there are some things to keep in mind to make the very best gluten-free shortbread.
Gluten-Free Shortbread Rule #1
Don’t overmix
Shortbread cookies are dense affairs. Over-mixing the butter causes their texture to become too light and crumbly. When preparing the dough, don’t cream the butter and sugar so much that it becomes light and fluffy.
Gluten-Free Shortbread Rule #2
Take your time
Since these cookies contain no eggs, there’s no moisture to coax the ingredients quickly into a dough. Once the dry ingredients are added to the butter and sugar paste, it takes a little while for a dough to form. At first the dough seems incredibly sandy–you might even worry that it’s not coming together—don’t fret like I did the first time I made a batch! The dough does come together after two or three minutes of mixing. Don’t rush it and don’t give up. The wait’s worth it.
Gluten-Free Shortbread Rule #3
Re-rolling is welcome
With no gluten to make things tough, you can roll and re-roll this dough until every last piece is used. Since these cookies are so rich, I make about two dozen 2 1/2-inch cookies from one batch, gathering and re-rolling the dough as needed to get this many cookies.
Gluten-Free Shortbread Rule #4
Use Butter (optional, sorta)
In my opinion, dairy-free shortbread is a skip. Butter is an essential ingredient in these cookies. Made with a dairy-free fat, I don’t think shortbread cookies are worth the time or the calories. Without butter, shortbreads main flavor, they just taste kind of flat. However, if you like the taste and texture of coconut oil or a different dairy-free fat, go ahead and give it a try. When selecting a dairy-free fat, be sure to use a solid fat, not a liquid oil.
Gluten-Free Shortbread Rule #5
Enjoy ’em, today or next week
Happily, gluten-free shortbread store really well. After you bake a batch, allow them to cool and then store them in an airtight container. They are good for a ridiculously long time! So you can make a batch now and still enjoy them next week or the week after!
Gluten-Free Shortbread
Ingredients
- 1 1/3 cups white rice flour (5 1/3 ounces; 151 grams)
- 1/2 cup sweet rice flour (2.5 ounces/ 70 grams)
- 1/2 cup cornstarch cup cornstarch (2 ounces/ 56 grams)
- 1 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon xanthan gum this prevents the cookies from spreading
- 14 tablespoons butter, softened (7 ounces; 198 grams)
- 3/4 cup granulated sugar (5 1/4 ounces; 148 grams)
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 300°F. Line baking sheet with parchment paper. In small bowl, whisk together white rice flour, sweet rice flour, cornstarch, salt, baking powder, and xanthan gum. In bowl of stand mixer fitted with paddle attachment, cream butter, sugar, and vanilla extract together, on medium-low speed, until a thick paste forms, about 30 seconds. Shut off stand mixer. Add dry ingredients. Turn on mixer and mix until a dough forms, about three minutes.
- Lightly white rice flour your countertop. Turn dough out onto counter and shape dough into a disk. Using a rolling pin, roll dough out, about 1/4-inch thick. Cut using a round cutter and place cookies on prepared baking sheet, about two inches apart. Chill cookies for ten minutes.
- Bake until cookies are lightly golden brown on the edges and aromatic, about 30 minutes. Allow cookies to cool on the pan for five minutes and then transfer to wire rack to cool. Repeat using remaining dough.
- Store in an airtight container for up to two weeks.
Kate says
The recipe just says butter. Is the assumption that butter is salted, unless specifically noted otherwise?
Thank you, I am so looking forward to making these this weekend!
Elizabeth says
For shortbread cookies, I use salted butter. The recipe tastes great with either salted or unsalted butter. Use whichever you love (and have in the fridge!). 🙂
Shannon says
I’m currently making this, and I measured out everything precisely on a scale. It’s not forming a dough. Do you have any suggestions? Thanks
Elizabeth says
Keep mixing! It sounds like the butter might have been a wee bit cold. If it doesn’t form a dough after that, add a little (1 teaspoon to 1 tablespoon) water and mix!
K says
Adding even a little water will change the texture of shortbread. Add vodka, one teaspoon at a time. The vodka will bake off and not change the texture or the taste of the shortbread.
Elizabeth says
That’s true for wheat-based baking but isn’t true for gluten-free baking. Due to the varying amount of hydration in gluten-free flours, a small amount of additional water benefits these cookies in a way that vodka would not.
Alison says
Thanks for the recipe. I also really appreciate all the tips you included, as well!
Elizabeth says
You’re welcome!
MommaOfMayhem says
Have you tried any other flour (coconut or almond)? My 8 year can’t have rice, amaranth, barley, or wheat. Every other recipe we have tried is less than impressive. Blessings!
Elizabeth says
I haven’t made this recipe without grains and since grain-free flours behave so differently than grain-based flours, it’s not an easy swap.
That said, I have three grain-free cookie recipes on the site and lots in my Paleo Baking book.
Here are three to get you started:
Grain-Free Chocolate Chip Cookies
Grain-Free Roll Out Cookies
The Easiest Cookies EVER. 🙂
Oh, and just for fun, here’s a grain-free brownie recipe.
MommaOfMayhem says
Thank you so much. Being 8 and starting a new food regime has had its share of bumps. I’m sure these will help!
Samantha says
I just read somewhere else that arrowroot is often used in a shortbread-like cookie…so that might work.
MommaOfMayhem says
Let me clarify. The other recipes we have tried are from friends or family members. I have not tried any of your recipes.
Elizabeth says
🙂
Ruth says
Can you tell me if there is another name for sweet rice? Can’t find it in UK. I made my Own white rice flour now need to find sweet rice to make that flour
Elizabeth says
Sweet rice is also known as “sticky rice”, “short grain rice”, glutinous rice”, “waxy rice”, and “pearl rice.” I hope this helps!
Autumn says
Mochi at an Asian food store:)
Olivia says
I made this with half rice flower and half hazelnut flower and it turn out awesome, the dough was like a play dough, very easy to manage. But 1 thing I wanted to add, I used 3 times less sugar and they still turned out just a bit too sweet to my taste. I think there’s way too much sugar in this recipe. But overall, very nice recipe, I was pleasantly surprised. Delicious cookies
Elizabeth says
Swapping a nut flour for grain-based flours will always affect flavor and sweetness. I’m glad you enjoyed the recipe!
Z. says
Hi, I would like to attempt these cookies, but the only thing I don’t have is the sweet rice flour. I do have brown rice flour, almond flour, coconut flour, tapioca flour, potato starch and arrowroot. Can I use any of these to sub for the sweet rice flour? And if so, how much? Thank you.
Elizabeth says
Brown rice flour works as a good substitute. The other flours would not work as a sweet rice flour replacement. Hope this helps!
Deborah says
Love this recipe so easy to make and my son (coeliac) loved them. We all did. Thanks very much.
Elizabeth says
Glad you enjoyed it!
Cate says
Delicious cookie! I used cultured butter and lemon infused sugar. Cookies are buttery, crisp, and just sweet enough. Perfect tea cookie. I think this is going to be my favorite gluten free cookie.
Can you freeze this dough? If so, should it be frozen in a log, or is it better to freeze cut out cookies?
Elizabeth says
Yes! This dough can be frozen. Just be sure to wrap it tightly in plastic wrap and then again in foil. You can keep it in the freezer for up to six weeks.
Lisa says
Can I use this for a pie crust? If yes should I blind bake first? I need a wheat free pie crust for my granddaughter with Celiac. Thank you!
Elizabeth says
I wouldn’t use this one for pie crust. Here’s my pie crust recipe. Enjoy!
http://glutenfreebaking.com/how-to-make-gluten-free-pie-crust/
Becauseiambatman says
What can you swap corn starch for?
Elizabeth says
Potato starch or tapioca starch would work great!
Jan says
These are the best gluten free biscuits ever! Really delicious. I am using products sourced in New Zealand. I used white rice flour throughout and added an extra ounce of butter.
Rita says
I am hopeless at gluten free baking Daughter brother sister and close cousin all ceoliacs. Every time I try it never turns out right. Thankfully my daughter is a great cook Will try this recipe. Thank you
Wendy says
I just tried this and they don’t look anything like your picture. They really spread out and look more like you picture of the sugar cookie. Any suggestions? I used the measurements by weight.
Elizabeth says
Hmm…my first guess is that the dough was a little warm. Perhaps chill the dough before baking the next time.
Did you have to make any ingredient substitutions?
Kellie says
Will this cook in a silicone mold for a shortbread house.
Elizabeth says
I think so! The baking time will differ depending on the size of the mold. Have fun!
Gayla says
Elizabeth, thank you so much for this recipe!! I’m no longer sad that I can’t buy Walker Shortbread. 🙂 I did use tapioca starch instead of cornstarch, and it the cookies were fine. Also, after mixing w/ a hand held electric mixer for 2-3 minutes, I remembered a friend who always mixes her shortbread dough by hand. So I finished mixing the dough by hand, and it only took about 60 seconds until the dough came together. I followed your instructions to refrigerate the cookies before baking. Success! Thank you.
Elizabeth says
Yay! Yes! Sometimes shortbread dough does NOT want to come together. Glad your remembered your friend’s trick. It’s a good one.
Enjoy the cookies.
LeNoir says
Hi! These look great. I am making them with lavender added and using honey instead of sugar (an idea from another recipe). Can I just use a pre-made gluten free mix instead of buying all the ingredients separately? Have you ever tried that?
Elizabeth says
The gluten-free flour should work in the recipe. However, I’m not sure about using honey. A liquid sugar works very differently from a dry sugar. They might spread a lot if you make them with honey.
Violet says
Hi there – I’ve made these several times with no substitutions (except using tapioca starch instead of corn) and every time I make them, they spread out A LOT. I have tried freezing them until solid, being really careful about beating less air into the butter/sugar, and adjusting the oven temp to be lower (and yes used a thermometer), but they come out flat every time! Disappointed because I love all your recipes and this is the only one I have trouble with. Really not sure what’s going on. they taste amazing though!
Elizabeth says
May I ask what brand of flour you’re using and if you’re measuring by weight or volume? Let me know and we can get to the bottom of this. 🙂
Violet says
Thanks for the reply! I use bob’ red mill for tapioca and sweet rice, but for the white rice flour I use authentic foods superfine. I always measure with weight (because I bake A LOT). My workaround: I reduced the amount of butter, took out the baking powder, and used about 2 tbsp of water (to make the dough come together).
Susannah says
At what point do you make the fork prints in the cookies?
Elizabeth says
Right before baking. I’ll add a note!
Kellie says
I need to bake about 100 of these, as minis, maybe an inch in diameter. Would you change anything in the recipe to make them smaller? Perhaps shorten the bake time? Thank you.
Elizabeth says
Hello!
No, I wouldn’t modify the recipe. I’d just shorten the baking time by a minute or two.
Enjoy!
Lorelei Bachman says
This recipe made a delicious and beautiful batch of shortbread. I halved the sugar and found them the perfect sweetness for my family’s taste. I also used rice flour alone and real butter. Leave them on the sheet to cool- they are very delicate while warm. For those wondering, I formed a log, wrapped it well and froze until needed. They sliced and baked perfectly. I would say they are even better than Walker’s.
Ena says
These turned out so much better than I expected! Super impressed! They didn’t fall apart completely (like gluten free short bread normally does for me) and are so tasty and soft. 1 teaspoon of salt was a bit too much for me, they turned out a little salty, so I think half a teaspoon might be better next time. That is just nitpicking anyway, this is an amazing recipe, 10/10!
pierre says
Great recipe! I did have to make 2 adjustments to prevent the cookies from spreading. When I added 15 grams of sweet rice flour and another 1/4 tsp xanthan gum they came together perfectly. Thank you.
Patricia says
I made this cookies today and they are delicious! The only problem is they spread out flat in the oven with the butter. I did follow the recipie exactly and refrigerated before I baked them. They look nothing like the pic! Any suggestions thank you very much! Pat
Elizabeth says
Urgh. I’m so sorry you’ve had this happen. I’ve tested this recipe and re-tested (and re-tested)so many times. I’d love to get a common cause of the cookies spreading for some and not for others. May I ask what brand of flours you used? Thanks!
Patricia says
I use Bobs Red Mill flours, would they maybe retain shape if I add more Xanthan gum and I was thinking a little extra flour (almond) The cooking time is half hour at 300 maybe if I cooked at a higher temp? Thanks Pat
Patricia says
Elizabeth: I tried these cookies again today. I substituted the 1 1/3 cups of white rice flour with one cup white rice flour and 1/3 cup almond flour. I also put in 1/2 tsp of xanthan gum and used icing sugar instead of regular sugar. They kept their shape (yah) and tasted amazing! Pat
Jenny says
These are AMAZING. We iced them as well. Also delicious.
And to make it simple we used bobs red mill 1:1 gluten free flour. Works great.
Just curious about the approximate calorie count per cookie if you know it?
Thanks.
Elizabeth says
Glad you liked them! I’m not sure about the calorie count. Sorry!
Lysiane says
These are amazing, thank you for the recipe! I had to use brown rice instead of sweet rice, and tapioca instead of corn starch, but I’m pretty sure it didn’t affect the taste… And I don’t have a stand mixer so I worked the dough by hand for about 5 minutes, then made a log and sliced it (but that was mostly out of laziness). Totally worth it.