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.
You can also shape the dough 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 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.
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Ingredient Notes
- 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.
Storage
I recommend storing these gluten free shortbread cookies in an airtight container to keep them fresh for about 5 days.
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Freezing
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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Recipe
Gluten Free Slice and Bake Shortbread Cookies.
Ingredients
- 1 cup vegan buttery spread
- 1 teaspoon vanilla extract
- 1 cup confectioner’s sugar
- 2 cups gluten free flour
- ½ teaspoon salt
- ½ cup dairy free mini chocolate chips
Instructions
- 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.
Notes
Nutrition
Adapted from this recipe.
Megan
Thanks for a great, easy recipe! We used King Arthur Measure for Measure flour and a block of Miyoko’s dairy-free butter, softened, to get a fantastic batch of cookies. We made half plain and half chocolate chip. Perfect for a lesson on knife skills and slicing for my 10-year-old aspiring baker!
Michelle
Thank you for a super easy, super delicious melt in your mouth perfect gluten free slice & bake shortbread cookie recipe❣️ I used “America Test Kitchen” gluten free flour recipe for flour and used regular butter. As well as this recipe, I made the next batch omitting the chocolate chips and added 1/2 tsp. Lemon flavouring and 2 tsps. lemon zest. Both recipes were so delicious! A keeper indeed! Thanks again 😋
Kelly Roenicke
So glad these worked well for you! Thanks for letting me know!
Deanna Johnson
So, for my cookies, I used Premium Gold flax Gluten free blend and I also used half coconut oil and half normal butter. I havened the recipe because I wasn’t sure how they were going to turn out. After I creamed the butter,coconut oil and vanilla, I separated them into two(by weight) and mixed in a half a cup of flour in one, and 3/8 cup flour and 2 Tablespoons Cocoa powder to make a chocolate cookie. For some reason, the chocolate cookie tastes kinda burnt. I might’ve put too much cocoa powder in it I guess. I also didn’t put any add ins in.( though that would’ve been cute)
Julie Bruce
Hello! What is the “vegan buttery spread”? Can I just use regular butter?
Thanks.
Kelly Roenicke
Yes, if you eat dairy, just use regular butter.
Natalie Holden
These cookies turned out great. Thanks for simple recipe!
Maryanne
Our cookies came out burned on the bottom and crumbly and pillowy soft and that was after only 10 minutes. They had a weird powdery consistancy like flour.
Kelly Roenicke
What kind of gluten free flour did you use? What kind of cookie sheet? I’m sorry you had trouble!
Amanda
This recipe didn’t work for me. Used King Arthur GF flour and everything else just as the recipe stated. Did use Earth Balance from the tub. They looked good but we’re so hard, and sort of strange, lightweight like a meringue. Dough was delicious but they didn’t bake up well.
Kelly Roenicke
I’m sorry they didn’t work for you! I haven’t used King Arthur in a long time, I’m not sure if that would make a big difference or not.
Lori
Can I store them in the fridge after baked if I want them to stay fresh longer than 5 days? Or would freezer be better?
Cheryl
Hi, my cookies spread too much and became flat, not thick. Any thoughts on how to stop that? (They do taste yummy, though, they just aren’t pretty enough for sharing yet.) Thanks!
Kelly Roenicke
What kind of gluten free flour did you use? I’m sorry they spread!
Cheryl
I used Trader Joe’s gluten free flour. It’s my first time baking anything gluten free. Does the type of GF flour matter?
Danielle Chester
I want to make these cookies with an orange flavor instead of the chocolate chips. I was given a bottle of orange extract, but I have never cooked with it. Should I use it INSTEAD of the vanilla or IN ADDITION TO the vanilla? Thanks for the help.
Cathy
These look like cookies that have gluten. They look that good!
Can I use regular butter?
marina
hello
Im not looking for the recipe to be vegan, just gluten free
doesnt it need eggs?
Kelly Roenicke
No, shortbread does not require eggs.
Silvia
Thank you so much for sharing this recipe! My son loves the cookies! They are very delicious!! Merry Christmas!
Katie
Delicious recipe!
Catherine
Sounds delicious and simple. I’m going to make for my sister, she’s celiac. She loves GF Walkers shortbread but we can’t ever find it. This is an excellent Christmas gift, thanks.
Kelly Roenicke
I hope you love it!
Megan
Shortbread cookies are my favorites.
Lisa
Thank you for this! My daughter misses these kinds of things! Your blog is a God-send to us…Merry Christmas!
Kelly Roenicke
I’m so happy to help! Merry Christmas! Thank you for reading. :)