These gluten-free shortbread cookies are melt-in-your-mouth delicious and impossible to resist. It’s a soft, whipped shortbread recipe that’s easy to make. You’ll love these cookies!
This gluten-free shortbread recipe is based on our wildly popular melt-in-your-mouth shortbread cookies , and we’re genuinely impressed with how close it comes to the original. Are they identical? Not quite—but they are so close it barely feels fair to call them second place. And for a gluten-free cookie, that’s saying a lot.
These gluten-free shortbread cookies are soft, slightly crumbly, and truly melt away when you take a bite. They’re delicately sweet rather than sugary, which is exactly why we love finishing them with a light dusting of powdered sugar. Simple, classic, and incredibly satisfying—everything a good shortbread should be.
Which gluten-free flour should I use? This recipe has been tested with Cloud 9 All-Purpose Baking Mix. It’s a cup-for-cup gluten-free flour blend that contains rice flour, buckwheat flour, cornstarch, potato starch, tapioca starch, and xanthan gum.
How long do gluten-free shortbread cookies last? These cookies will keep well for almost a week in a covered container at room temperature. But chances are they’ll be eaten long before then.
Can I freeze gluten-free shortbread? Yes! Shortbread freezes very well. Once they’ve cooled (from baking), freeze them on a parchment paper-lined baking sheet. When they’re frozen, transfer the cookies to a freezer-safe container, layering them between sheets of parchment paper. They will keep well for 1-2 months in your freezer.
Gluten Free Shortbread Cookies Recipe
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Ingredients
- ▢ 1 cup salted butter (at room temperature)
- ▢ ½ cup powdered sugar
- ▢ 1 ½ cups 1-to-1 gluten-free flour
- ▢ ¼ cup cornstarch
- ▢ 5 tablespoons whole milk or cream
- ▢ 1 teaspoon vanilla
Instructions
- Preheat your oven to 350 degrees Fahrenheit. In a large mixing bowl, cream the butter and powdered sugar with electric beaters. Add the remaining ingredients and continue to beat just until the batter looks a little like thick whipping cream, about 2-3 minutes. 1 cup salted butter, ½ cup powdered sugar, 1 ½ cups 1-to-1 gluten-free flour, ¼ cup cornstarch, 5 tablespoons whole milk or cream, 1 teaspoon vanilla
- Using a medium-sized cookie scoop or a heaping tablespoon, drop the batter onto cookie sheets. If you’d like, press a cranberry on the top. Bake the shortbread for 15-18 minutes, or until the cookies are very light golden in color.
- Let the cookies cool for 5 minutes on the baking sheet before transferring them to a cooling rack to cool completely. These cookies taste best once they’ve cooled.
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
Popular gluten-free cookie recipes
If you love cookies as much as we do, make sure to check out all of our cookie recipes !
Gluten Free Peanut Butter Cookies
Cranberry Coconut Macaroons
Chocolate Almond Thumbprint Cookies
Chunky Monkey Paleo Banana Cookies
Gluten Free Shortbread Cookies Recipe
Ingredients
- 1 cup salted butter , at room temperature
- ½ cup powdered sugar
- 1 ½ cups 1-to-1 gluten-free flour
- ¼ cup cornstarch
- 5 tablespoons whole milk or cream
- 1 teaspoon vanilla
Instructions
- Preheat your oven to 350 degrees Fahrenheit. In a large mixing bowl, cream the butter and powdered sugar with electric beaters. Add the remaining ingredients and continue to beat just until the batter looks a little like thick whipping cream, about 2-3 minutes. 1 cup salted butter, ½ cup powdered sugar, 1 ½ cups 1-to-1 gluten-free flour, ¼ cup cornstarch, 5 tablespoons whole milk or cream, 1 teaspoon vanilla
- Using a medium-sized cookie scoop or a heaping tablespoon, drop the batter onto cookie sheets. If you’d like, press a cranberry on the top. Bake the shortbread for 15-18 minutes, or until the cookies are very light golden in color.
- Let the cookies cool for 5 minutes on the baking sheet before transferring them to a cooling rack to cool completely. These cookies taste best once they’ve cooled.
https://www.theendlessmeal.com/gluten-free-shortbread-cookies/
Chocolate Almond Thumbprint Cookies are the ultimate treat. They’re soft like shortbread, filled with chocolate, and are made without grains or refined sweeteners.
Are you ready for an amazing cookie recipe? Because these almond thumbprint cookies are it. They’re rich, buttery, and feel totally indulgent — and let’s just agree to keep it quiet that they’re made with good-for-you ingredients. That can be our little secret.
I learned pretty quickly that not mentioning almond flour is the way to go. After watching someone polish off a couple and rave about how good they were, then revealing the ingredients, I can confirm these cookies pass the most important test: they’re just plain delicious. Soft and shortbread-like, lightly sweet (without being cloying), and filled with dreamy melted dark chocolate.
They’re also dangerously easy to make and endlessly adaptable. Dress them up with seasonal sprinkles, keep them simple, make them vegan, paleo, gluten-free — they do it all. But honestly, none of that matters as much as this: they taste incredible, and it’s very hard to stop at one.
And once you’ve finished making these almond thumbprint cookies, also try our buttery, whipped shortbread cookies !
Chocolate thumbprint cookies variations
This recipe is super easy to tweak to make your own fun creations. Here are a few ideas to get you going:
- Peppermint: add a few drops of peppermint oil to the chocolate
- Candy cane: sprinkle the tops with crushed candy canes
- Extra almond: add a few drops of almond extract to the dough and sprinkle the tops with toasted sliced almonds
- Orange: Add orange extract to the chocolate and decorate with candied orange peels.
Which variation do you want to try first?
Chocolate Almond Thumbprint Cookies Recipe
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Ingredients
- ▢ 1 ½ cups almond flour
- ▢ ¼ cup coconut sugar
- ▢ 2 tablespoons tapioca starch
- ▢ A pinch of sea salt
- ▢ ¼ cup softened butter (or vegan butter, if needed)
- ▢ 2 teaspoons vanilla
- ▢ ¼ cup dark chocolate chips (paleo or vegan, as needed)
- ▢ 2 teaspoons coconut oil
- ▢ Shredded coconut (to garnish)
Instructions
- Preheat your oven to 350 degrees.
- In a medium-sized bowl, whisk the almond flour, coconut sugar, tapioca starch, and salt. Add the butter and vanilla and mix until a dough forms. I find using my hands is easiest. 1 ½ cups almond flour, ¼ cup coconut sugar, 2 tablespoons tapioca starch, A pinch of sea salt, ¼ cup softened butter, 2 teaspoons vanilla
- Roll into 12 balls and place them on a baking sheet. Make an indent in each with your thumb.
- Bake in the oven for 10 minutes. When you remove them from the oven, you may need to push the indents in a little with a spoon. Let them cool for 5 minutes then transfer the cookies to a cooling rack to cool completely.
- Melt the chocolate with the coconut oil over low heat. Pour the chocolate into the thumbprints then sprinkle a little coconut on top. Let the chocolate set before storing the cookies. ¼ cup dark chocolate chips, 2 teaspoons coconut oil, Shredded coconut
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
