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 one of my favorite Christmas cookies.
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.
One of the easiest ways to make gluten free shortbread is with the slice and bake method.
The fun thing about this method is that you can make the dough 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.
- Vegan Buttery Spread – We use Earth Balance Soy Free Vegan Buttery Spread, and I think it gives these cookies a wonderfully buttery flavor. You could also use the Earth Balance Baking Sticks.
- Confectioner’s Sugar – Powdered sugar keeps the texture of these cookies nice and light. We like Wholesome Brand Sweeteners Confectioner’s Sugar, which is corn free.
- Gluten Free Flour Blend – I like using Namaste Perfect Flour Blend for cookies. If you have a different gluten free blend you prefer, you can try that. If you aren’t gluten free, go ahead and use regular all-purpose flour or spelt 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.
Step by Step Instructions
- 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.
Make Ahead Instructions
You can make this cookie dough in advance and freeze it, or you can refrigerate it for up to 4 days before baking it.
I recommend storing these gluten free shortbread cookies in an airtight container to keep them fresh for about 5 days.
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This shortbread cookie dough can be frozen. Wrap it in waxed paper and then place in a freezer bag. It can then be frozen for up to 3 months.
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Gluten Free Slice and Bake Shortbread Cookies.
- 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 F. 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 F for 15-20 minutes, or until the edges are lightly golden brown.
- Allow the cookies to cool on the cookie sheets before removing them.
Adapted from this recipe.