Bake these buttery, crisp, gluten free shortbread cookies in one of those fancy British shortbread pans. Sprinkle the top with some powdered sugar, and impress your guests the easiest way possible!
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Why this is the best gluten free English shortbread recipe
Crisp and tender, these beautiful gluten free shortbread cookies always come right out of a properly-prepared pan. Their texture is only as crumbly as the best buttery shortbread is meant to be!
Gluten free cookies can sometimes have a bad reputation for being crumbly, but that's only when you're not using the right ingredients—and of course the right gluten free recipe! Since this is such a simple cookie, made with only gluten free flour, butter, sugar, salt, and vanilla, you must have the right ingredients in the right balance.
Be sure you measure your ingredients by weight, since it's impossible to avoid human error when measuring ingredients by volume. And use butter that's at cool room temperature, which means it's not at all greasy.
The temperature of the butter will warm up just enough when you beat it properly with the light brown sugar. If the butter starts out too warm, the shortbread will be chewy and not properly tender.
Using a pan for gluten free shortbread cookies
Whenever I've shared other shortbread recipes, like classic gluten free shortbread cookies with flavor variations, or brown sugar gluten free shortbread cookies, I'm often asked if they can be baked in a pan. I honestly didn't know the answer, so I started to experiment!
When I tried baking each of those recipes, as written, in an English shortbread pan like you see above, the cookies were terrible! They were way too dry and crumbly, likely because they had to be baked too long for the amount of gluten free flour in the recipe.
To bake gluten free shortbread in a pan, I learned, you need less gluten free flour, on balance. You also need to beat the butter and the sugar together quite well, and to use a flour blend with less starch.
The pan I use, and that you see in the photos here, is a cast aluminum nonstick “English shortbread pan” made by Nordic Ware. I think King Arthur Flour makes another, similar pan. It is best to use nonstick, and to have it lighter in color, so the shortbread doesn't burn.
Tips for making gluten free shortbread cookies in a pan
This recipe works like a charm when it's made exactly as written. But some more detail can be quite useful, so here goes:
Working with the gf shortbread dough
This raw shortbread dough isn't especially wet, especially when compared to other gluten free cookies. But it will still stick to your fingers as you scrape it off the spatula and out of the mixing bowl. That's part of why we let it rest before pressing it into the pan.
How to know when your gluten free shortbread is ready
This shortbread is ready when it no longer has a wet shine, even all the way in the center of the pan.
Removing your gf shortbread cookies from the pan
To remove the shortbread from the pan in one piece, let it cool for about 10 minutes in the pan, undisturbed. Then, run a thin knife or spatula around the edge so it doesn't cling to the pan, and turn it over quickly onto a cutting board that's been placed directly on top of the pan.
Slice your gluten free shortbread cookies immediately
You can make the cleanest cut in shortbread baked in a pan when it's still a bit warm from the oven, since it will crisp as it cools. Cut along those perforations left by the pattern in the pan the moment you turn it out.
How to store GF shortbread cookies
Generally, the best way to maintain the texture of cookies is to place them, after they're completely cooled, in a sealed glass container at room temperature. Storing anything crispy in plastic will encourage the baked goods to absorb more moisture and become chewy.
For longer storage, you can freeze the cut cookies in a single layer on a small baking sheet. Then, pile them into a freezer-safe container (plastic is fine in the freezer) and store for at least a month.
Gluten free shortbread cookies: ingredients, substitutions, and variations
This is a very, very simple recipe, so substitutions can be risky. If you're interested in trying to accommodate other food allergies, here is what I recommend (although I can't promise results):
Dairy free, gluten free shortbread cookies
I think you should be able to make this recipe with vegan butter in place of dairy butter. Try Melt brand or Miyoko's Kitchen brand vegan butter. Don't use Earth Balance buttery sticks, as they contain way to much moisture.
Vegan, gluten free shortbread cookies
If you replace the butter with vegan butter, these cookies are vegan! There's no egg or other animal product in this recipe as written.
Gluten free cookie toppings
I briefly considered dipping the underside of each of these cookies in melted chocolate, much like we did our gluten free coconut macaroons. I was thinking they may look like the LU Petit Ecolier, or Little Schoolboy, cookies I really love.
You can also try sprinkling the top of the shaped raw cookie dough, which does end up being the bottom of the cookies, with coarse sugar before baking. I'd also brush the surface with a bit of water first to help the sugar crystals adhere.
You might be able to fix a few miniature chocolate chips into the cookie dough for some subtle variation, but I wouldn't add more than 2 ounces.
FAQs
Are shortbread cookies gluten free?
No! Classic shortbread cookies are made with conventional all purpose flour, which contains wheat! For gluten free shortbread, you must use a gluten free recipe.
What does docking shortbread cookies mean?
Docking raw dough of any kind means piercing small holes into it, usually with the tines of a fork. It helps air escape during baking that might cause unsightly bubbles in the dough.
How do you make gluten free cookies less crumbly?
If your shortbread dough is too crumbly, your butter may have been too cold when you mixed it with the sugar, and it may not have been beaten for long enough. The mixture really must be creamy before adding the flour.
You also may have over-measured your flour, or not beaten the cookie dough for long enough after adding the flour. Measuring by weight, not volume, is the only way to get accurate measurements, which are more important than ever in such a simple recipe!
Can I make gluten free shortbread cookie dough in advance?
I don't recommend storing the raw cookie dough for longer than the 30-minute rest period in the recipe. You can definitely make the baked cookies up to a month ahead of time by storing them in the freezer.
Will my British shortbread biscuits stick to the pan?
If you're at all concerned that your cookies may stick to the pan, because your pan isn't nonstick or because you're worried that the nonstick coating has worn away, just be sure to grease it really well. Get into every crevice of the pan—just don't let any extra butter or oil collect in the corners.
Can I use cookie cutters for this gluten free cookie recipe instead?
No, I don't recommend using this same recipe for cutout cookies. This recipe is designed to be made in a single layer in a pan. For cutout cookies, try using our French gluten free shortbread cookies—or our famous gluten free cutout sugar cookies recipe!
How to make gluten free shortbread cookies in a pan
Classic Gluten Free British Shortbread Recipe
Ingredients
- 10 tablespoons (140 g) unsalted butter at cool room temperature
- ½ cup (109 g) packed light brown sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 1 ½ cups (210 g) all purpose gluten free flour blend (I used Better Batter)
- ½ teaspoon xanthan gum omit if your blend already contains it
- Confectioners’ sugar for dusting (optional)
Instructions
- Preheat your oven to 325°F. This recipe works best with a 9-inch x 9-inch nonstick English shortbread pan. (See Recipe Notes)
- Chop the butter into cubes about 1 tablespoon each. Place them, with the sugar, in the bowl of a stand mixer fitted with the paddle attachment, or a large bowl with a handheld mixer.
- Beat the butter and sugar on medium-high speed until light and fluffy, pausing to scrape down the bowl as necessary (at least 3 minutes). Add the vanilla and salt, and beat to combine.
- Add the flour, and xanthan gum, and mix until just combined. The dough will seem crumbly at first, but just keep mixing until it comes together.
- Place the cookie dough in plastic wrap and press it into a disk. Allow it rest at room temperature for at least 10 minutes and up to one half hour.
- Unwrap the cookie cookie dough and transfer it to the prepared baking pan. Using clean hands, press the cookie dough into an even layer in the pan.
- Place a piece of parchment paper on top of the pan, and press it into an even layer using the palms of your hands and/or a bowl or bench scraper.
- Remove the paper, then pierce the cookie dough all over with the tines of a fork to prevent bubbles from forming during baking. This is called docking.
- Place the pan in the center of the preheated oven and bake until lightly golden brown on the edges and set all the way to the center (about 18 minutes). It’s set in the center when it no longer glistens.
- Remove the pan from the oven allow it to cool for about 10 minutes, or until no longer hot to the touch (but still warm). The baked shortbread is easiest to work with when it’s still warm.
- Run a thin spatula very carefully around the edge of the pan to free the cookies from the pan. Place a large, flat cutting board on top of the pan.
- Invert both the pan and the cutting board, together, and carefully lift the pan off the cookies.
- Using a large, sharp knife, slice along the perforations in the cookies that the pan has left. . Allow the cookies to cool completely.
- Dust with the optional confectioners’ sugar before serving. Store any leftover cookies in a sealed glass container at room temperature or in the freezer for longer storage.
Notes
If your pan is not nonstick, grease it completely but don’t let any of the oil or butter pool in the pan. If you don’t have a shortbread pan, you can use a 9-inch square baking pan. If your pan is dark, reduce your oven temperature to 300°F.
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Hi, I’m Nicole. I create gluten free recipes that really work and taste as good as you remember. No more making separate meals when someone is GF, or buying packaged foods that aren’t good enough to justify the price. At Gluten Free on a Shoestring, “good, for gluten free” just isn’t good enough! Come visit my bio!
Becky C says
I converted this recipe to New Mexican “biscochitos.” To make a double recipe, I added 1 tsp of ground anise to the dough, reducing the vanilla by half. After baking it in a 10×15 jelly roll pan for 23 min, I spread cinnamon sugar (3/4 tsp cinnamon in 1/4 cup white sugar) over the top as it was cooling, then inverted onto a board and spread more cinnamon sugar on the other side before cutting.
Also, because I live at very high elevation (7000 ft), I used my standard substitution of butter-flavored Crisco for 1/2 of the butter, reducing the salt by half to compensate.
I think they turned out quite well, and they’ll go head-to-head with “real” biscochitos at brunch tomorrow. I love that this recipe is free from eggs as well as gluten. Great option!
Nicole Hunn says
Thank you for sharing your adjustments, particularly the high altitude ones as that’s a condition I can’t recreate! So glad you loved the recipe.
Katherine says
I made these cookies following ALL the instructions and recommendations, including the suggested flour and using a gram scale. When I took the cookies out of the oven to cool they immediately started to sag, like a cheesecake will do if it cools too fast. By the time they had cooled enough to flip over, the sides were normal height with the rest of the pan dropping lower. When I flipped the pan over the cookies cracked because there was nothing supporting the center (only the edges were touching the cutting board).
Nicole Hunn says
When baked goods rise and then fall as they cool, they were underbaked, generally, Katherine. It sounds like the center wasn’t baked all the way through. If you used any ingredient substitutions and/or didn’t use butter at cool room temperature, didn’t allow the cookie dough to rest, etc., that might have contributed, too.
Elizabeth says
I think these taste pretty good.But they are more like a pan of crumbles instead of what was supposed to a cookie.
This was my first attempt. I measured everything on a gram scale, mixed thoroughly and pressed the batter in a 9×9 pan sprayed with canola oil spray.
I scored the top as instructed. After fifteen minutes, I let them cool and flipped them from the pan onto a cutting board.
They were raw. I put them back in as if they were just being baked for the first time.
I let them bake another 15 minutes, took them out. Let them cool and cut them in squares anyway.
Pamela’s gf flour
Land o lakes unsalted butter
Kroger dark brown sugar
Vanilla
Kosher salt.
Nicole Hunn says
I’m afraid that the results you are seeing are because of the flour blend that you are using, which is not a high quality blend that is properly balanced. It won’t work in my recipes, which I discuss on the all purpose gluten free flour blends page which is linked in every recipe, including this one.
Elizabeth says
Thank you! I’m going to give it another shot. 😊
Helen Scott says
I tried this recipe and I am delighted! Hard to stop eating them! I was wondering if this recipe would work for Springerlee cookie molds, or do you have another recipe that would be better.
Nicole Hunn says
I’ve never tried that, but the concept is similar enough that I think it would work. I can’t promise results, since I haven’t tried myself, but if you already have the molds, it might be worth a shot! So glad you love them.
Maria says
I don’t see where the kosher salt gets added in
Nicole Hunn says
You’re so right, Maria! I’m so sorry. You add it when you add the vanilla. I’ve edited the recipe to reflect that. Thank you for pointing that out!
Susan says
I’m so thrilled to give these to my GF husband! Every detail was followed and it turned out so well. I did panic at the end because my Kosher salt was on the counter and I didn’t use it. I reread the recipe and couldn’t find where I should’ve used it. I have faith it will taste delicious….since I did eat every crumb that I could! :)
Susan
Pamela says
I already have a shortbread pan but it is a dark one. Can I still make this recipe using the dark pan? Do I need to make any adjustments? Thanks.
Nicole Hunn says
Please see the notes section of the recipe card, Pamela
Yasmin Ortiz says
Hi. All I have is dark brown sugar. Any thoughts?
Also have you a recipe in the works for gf TedLasso shortbread biscuits?
Nicole Hunn says
Dark brown sugar has quite a bit more molasses than light brown and I’m afraid I don’t know how it would perform. I’ve thought about a recipe for the Ted Lasso Shortbread cookies, actually!
Ashley says
Can you use this recipe for lemon bars?
Nicole Hunn says
I have a separate recipe for lemon bars, Ashley, actually. I recommend using that!
Annie Deweese says
These recipes look great! I’ll save for Christmas 2022. Do you think King Arthur’s Measure for Measure gluten free flour will work in your shortbread recipe?
Nicole Hunn says
I’m afraid I really don’t like that flour blend, Annie. It’s gritty (the rice flour isn’t finely ground) and too starchy. Sorry!
Carol says
I forgot to say that my clay shortbread pan from King Arthur is a round light color pan. Very pretty.Thanks for all your fantastic recipes…love them!
Nicole Hunn says
Those are beautiful pans, indeed, Carol! And thank you for the kind words—and the great question.
Carol says
I have a King Arthur clay shortbread pan. Is this acceptable for this recipe? Do I lightly butter or use the KingArthur baking spray ? Also, any recommendations for the baking time?
Nicole Hunn says
Hi, Carol, great question! You can absolutely use your clay mold to make this recipe. Clay heats up quite slowly, though, so you’ll almost certainly need to bake the shortbread for longer. It’s also a bit more fragile. Plus, a longer baking time means that the underside of the cookies in the center is more likely to burn. I’d recommend preheating your oven to 300°F and then baking for 20 minutes and check to see if it’s still wet on top (especially toward the center). Then, continue to bake for probably another 10 minutes, if not longer, while watching it closely through the oven window. Try to avoid opening the oven multiple times. I hope that helps!