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

Ingredients

Instructions

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.

Notes

  • 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. 

Nutrition

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