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A stack of thin round cookies on a black board. A hand is holding the top cookie.

Gluten-free Shortbread Cookies

If you are looking for the best, buttery, soft, gluten-free shortbread cookies, this recipe will be your new favorite. You will need a handful of ingredients and a couple of simple steps to enjoy your first batch of gluten-free shortbreads in 20 minutes!
Course Dessert
Cuisine Dairy-free, Egg-free, European, Gluten-free, Nut-free, Soy-free, Vegan, Vegetarian
Keyword gluten-free cookies, gluten-free thumbprint cookies, jam filled cookies, vegan thumbprint cookies
Prep Time 15 minutes
Baking time 10 minutes
Total Time 25 minutes
Servings 30 cookies
Calories 77kcal



Making the cookies

  • Pre-heat oven on 390 Fahrenheit (200 degrees Celsius).
  • Add all ingredients (rice flour, buckwheat flour, corn starch, sugar, butter, salt, and vanilla extract) to a food processor and pulse until you get a crumb-like texture. (It will not likely form a ball yet.) 
  • Take a mixing bowl and add the dough from the food processor. Knead it with your hands for 2 minutes or so to form a ball. If the ball is dry and crumble still after 2-3 minutes, add 1-3 tsp water, 1 tsp at a time.
  • Take your rolling mat and lightly flour it with rice flour. Roll the cookie dough approx. 0,5-1 cm (~¼-½-inch). Choose your favorite cookie cutter and cut out the shapes you want.
  • Bake them on parchment paper for 10-12 minutes. Baking time may depend on your oven, so check them around 8-10 minutes. Let them cool on a wire rack with the parchment paper.


  • Measure it with a scale - I always measure the ingredients on a scale and convert the recipe back to cups. I use King Arthur's Weight Chart to make sure that the cup measurements are in-line with the grams. If you want to make these cookies perfectly ever time, make sure your measurements are precise.
  • Flour your surface – White rice flour is my go-to flour here as it has a grainy consistency. When rolling the dough, it feels like rolling them on small balls. It makes the job so easy.
  • Use a saran wrap or cling foil - If I have to roll out any gluten-free dough, may it be a cookie or a gluten-free pie crust or a gluten-free pizza crust recipe, I ALWAYS use a saran wrap/cling foil on the top so the dough will not stick to the rolling pin. If you do that, you can save so much time and hassle.
  • Parchment paper instead of silicone mats – I recommend using parchment paper instead of a baking sheet or silicone mats especially if you are making multiple batches. The main reason is that gluten-free cookies right out of the oven are very vulnerable. If you try to transfer them, they may break or crumble. If you use a parchment paper you can move the cookies to a wire rack without touching them.
  • Place them close – You can place them relatively close to each other as there is no baking powder, baking soda or any other type of leavening. Which means they will not rise significantly.
  • When are they ready? – If they start to brown on the edges, you are too late. 


Serving: 1cookie without filling | Calories: 77kcal | Carbohydrates: 10g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 51mg | Potassium: 17mg | Fiber: 1g | Sugar: 2g | Calcium: 2mg | Iron: 1mg