This recipe for gluten free slice and bake shortbread cookies is sure to become a staple in your holiday repertoire! Buttery and light, these cookies are delicious.
There’s nothing like a good shortbread recipe during the holiday season. Gluten free slice and bake shortbread cookies are super simple to make, and they’re buttery and rich, making them a special treat for Christmas.
There are a few different ways to make shortbread. You can make it in a pan, and then slice it, but sometimes different gluten free flours don’t work too well with this method. You may have an underbaked pan of shortbread on your hands, and that’s not great. No one likes gooey shortbread.
You can also shape the shortbread into crescents or sticks and dip the cookies into chocolate, for chocolate covered shortbread.
One of the easiest ways to make gluten free shortbread is with the slice and bake method.
The fun thing about slice and bake shortbread is that you can make the dough up ahead of time and freeze it, and even give it as a gift. If you know a family that’s new to food allergies, this would probably be a welcome treat for them during the holiday season.
This version has mini chocolate chips, but you can flavor this any way you like – a little lemon zest, some orange zest and currants, or even some ground pumpkin seeds. It’s a very versatile recipe.
How do you make gluten free slice and bake shortbread?
- First, cream the buttery spread, vanilla, and sugar.
- Add the gluten free flour, salt, and mini chocolate chips (if using).
- Shape the dough into two logs, and wrap with waxed paper or plastic wrap. Chill the dough.
- Allow the dough to warm up for 10 minutes, then slice and bake at 350 degrees for 15-20 minutes.
Can you freeze shortbread cookie dough?
Yes, this shortbread cookie dough can be frozen for up to 3 months.
Can you make slice and bake shortbread cookie dough in advance?
Yes, you can make it in advance and freeze it, or you can refrigerate it for up to 4 days.
Can this shortbread be made with regular flour?
Yes, if you aren’t gluten free, go ahead and use regular all-purpose flour or spelt flour.
Can this recipe be made with almond flour or coconut flour?
I don’t recommend using almond or coconut flour for this cookie recipe. The texture and flavor will be quite different if you choose to do that.
How should you store shortbread cookies to keep them fresh?
I recommend storing these gluten free shortbread cookies in an airtight container to keep them fresh for about 5 days.
If you make these cookies, or any of my recipes, please share on Instagram and tag me @prettybeeblog. I love to see your creations!
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Gluten Free Slice and Bake Shortbread Cookies.
These easy slice and bake shortbread cookies are a fun holiday dessert! Minimal ingredients and minimal work result in a delicious, buttery cookie!
Place the vegan buttery spread, vanilla extract, and confectioner's sugar in a mixing bowl, and beat until smooth.
Add the gluten free flour and salt, mix on low speed until the dough comes together.
Stir in the mini chocolate chips.
Divide the dough in half, and form each half into a log. Wrap each log in waxed paper or plastic wrap. Refrigerate for one hour.
Preheat the oven to 350 degrees. Line two cookie sheets with parchment paper.
Remove the dough from the refrigerator and allow to warm up for about 10 minutes for easier slicing.
Use a serrated knife to slice the dough ½ inch thick. You should get 12 slices from each log. If the dough crumbles, let it warm up a little more.
Place the cookies on the cookie sheets with one inch between them. Bake at 350 degrees for 15-20 minutes, or until the edges are lightly golden brown.
Allow the cookies to cool on the cookie sheets before removing them.
The dough can be made in advance and refrigerated for up to 4 days.
You can freeze the logs of dough for up to 3 months.
If you don't have special dietary needs, go ahead and use regular flour and butter.
Nutrition facts are for one cookie.
Adapted from this recipe.