{"id":9517,"date":"2026-06-05T14:16:36","date_gmt":"2026-06-05T18:16:36","guid":{"rendered":"https:\/\/www.jmcutlery.com\/wiz\/?p=9517"},"modified":"2026-07-14T14:10:08","modified_gmt":"2026-07-14T18:10:08","slug":"gluten-free","status":"publish","type":"post","link":"https:\/\/www.jmcutlery.com\/wiz\/gluten-free\/","title":{"rendered":"Gluten-Free Dairy-Free Shortbread"},"content":{"rendered":"

Gluten-free Shortbread<\/span>
\nPrep Time 15 minutes
\nCook Time 30 minutes
\nTotal Time 45 minutes
\nYield: Two rows of round cookies or
\none row of square cookies. Servings 24<\/span><\/span><\/p>\n

\"\"
\n
\nHow to Make the Best Gluten-Free Shortbread
\nTrim them in<\/span>
\nOur Healthy Vegan Frostings<\/a><\/span><\/p>\n

Gluten-Free and Dairy-Free Shortbread. For a gluten-free
\nand dairy-free shortbread, replace (the traditional butter) with your
\nfavorite dairy-free butter for baking. I use cold coconut oil.
\nIf the dough seems too soft, add a tablespoon or so of additional
\ngluten-free flour and chill the dough for 30 minutes before baking.<\/span>
\n<\/span><\/strong><\/p>\n

Ingredients<\/span><\/strong>
\n1 cup softened coconut oil (about 68\u2109) (8 ounces; 198 grams)<\/span>
\n1\/2 teaspoon salt<\/span>
\n\u00be cup powdered sugar\u00a0<\/span>
\n1 teaspoon vanilla extract<\/span>
\n2 cups gluten-free oat flour
\n\u00bd cup Tapioca flour
\n1-3\/4 tsp. guar or xanthan gum<\/span><\/p>\n

 <\/p>\n

Instructions<\/span><\/strong>
\nPreheat oven to 325\u00b0F.
\n<\/span>Combine softened coconut oil, granulated sugar, and salt
\nin the bowl of a stand mixer or in a large mixing bowl.<\/span><\/p>\n


\nMix until thick and creamy, about one minute.
\nUse high speed with a handheld mixer and medium-high
\nspeed on a stand mixer. <\/span>Stop the mixer and scrape the
\nbottom and sides of the bowl. Add the vanilla extract.
\nMix for an additional minute.<\/span><\/p>\n

Add the gluten-free flour.<\/span><\/p>\n


\nThis gluten-free shortbread recipe makes cookies that are
\nrich and flavorful. They\u2019re not too sweet and the texture is
\nwonderful: slightly crumbly in the best way. The cookies are
\negg-free and can be made dairy-free.<\/span><\/p>\n

 <\/p>\n

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Gluten-free shortbread cookies are rich, buttery, and only<\/span>
\nrequire five ingredients t<\/strong>o make. Unlike classic gluten-free<\/span>
\nsugar cookies, shortbread is naturally egg-free. The coconut<\/span>
\noil and vanilla are the real stars of the show here. The dough<\/span>
\ncontains just enough gluten-free flour to hold everything together.<\/span><\/p>\n

 <\/p>\n

How to Make Gluten-Free Shortbread Dough.
\nSteps for Success.<\/span><\/strong>
\nGluten-free shortbread is a little tricky to make. Since it lacks
\nliquid, sometimes the dough can be crumbly. Here\u2019s how to
\nmake the perfect gluten-free shortbread dough every time.<\/span><\/p>\n

 <\/p>\n

1. Start with Softened Cold Coconut oil<\/strong><\/span>
\nThe most important step in this recipe is using Coconut oil.
\nAim for it to be about 65 to 68\u2109. You want the Coconut oil to
\nfeel cool to the touch. If you poke it, look for the Coconut oil
\nto give a little resistance but not crack. <\/span>If the Coconut oil is too
\ncold, the shortbread dough won\u2019t come together. If the Coconut
\n<\/span>oil is too warm, the cookies will spread during baking and turn
\nout greasy.<\/span><\/p>\n

 <\/p>\n

2. Mix the Sugar Just Until Creamy, Not Fluffy.<\/span><\/strong>
\nThe texture of shortbread cookies is one of the things that sets
\nthem apart from other butter-based cookies. It\u2019s dense and
\nalmost sandy. To achieve this lovely texture, blend the Coconut
\noil with the sugar until it\u2019s thick, but not fluffy. If the oil-sugar mixture
\ngets fluffy, like it does for gluten-free pound cake, it traps air.
\nThat\u2019s makes it fluffy. (That air causes the cookies to puff and
\nrise, <\/span>which we don\u2019t want<\/em><\/strong>).<\/span><\/p>\n

\"\"<\/p>\n


\nSimply mix the room-temperature Coconut oil with the sugar
\nand salt until its thick and creamy. This only takes about a minute.<\/span><\/p>\n

It\u2019s a good idea to stop the mixer and scrape the sides of<\/span>
\nthe bowl with a . There\u2019s usually a layer of oil clinging to the<\/span>
\nbowl. Mix this in with a spatula so there aren\u2019t streaks of
\nCoconut <\/span>oil in the finished cookies.<\/span><\/p>\n


\n3. Make the Dough.<\/span><\/strong>
\nSince these cookies contain no eggs or liquid ingredients,
\nthere\u2019s no moisture to coax the ingredients quickly into a dough.
\nOnce the dry ingredients are added to the oil and sugar,
\nit takes a minute or so for a dough to form.<\/span><\/p>\n

 <\/p>\n

4. Shape the Dough.<\/span><\/strong>
\nFrom baking the cookies right in a pan to using your
\nfavorite cookie cutter, you\u2019ve got options when it comes
\nto shaping these cookies.<\/span><\/p>\n

\"\"<\/p>\n


\nGluten-free shortbread dough rolled into a log.<\/span><\/strong>
\nTo make \u201cslice and bake\u201d shortbread cookies, divide the
\ndough in half. Roll into a log about 2 to 2\u00bc inches across.
\nSlice it into rounds. If the dough crumbs when you cut it, gently
\npress it into a round on the cookie sheet.<\/span><\/p>\n


\nCut Gluten-free shortbread cookies into rounds.<\/span><\/strong>
\nusing a Cookie Cutter.<\/span><\/strong><\/p>\n

You can\u00a0use cookie cutters with this dough. Since it spreads
\na little during baking, basic shapes like rounds, rectangles,<\/span>
\nand stars work best.<\/span><\/p>\n

 <\/p>\n

To use a cookie cutter,<\/strong> dust your counter<\/span>
\nwith gluten-free flour. Roll the dough out to about 1\/4-inch thick.<\/span>
\nDip your cutter in gluten-free flour and cut.<\/span><\/p>\n


\nAfter cutting out the shapes<\/strong>, gather the remaining dough and
\nre-roll. Since these cookies are gluten-free, they won\u2019t get tough
\nwhen re-rolled. If you notice the dough is warm after working
\nwith it, chill for 20 minutes before re-rolling.<\/span><\/p>\n

\"\"<\/p>\n

Bake on an Ungreased cookie Pan.
\nGluten-free shortbread dough press into a pan
\nand score into squares<\/strong>.<\/span><\/p>\n

The easiest way to shape shortbread cookies is to roll the
\ndough into a 9\u00d713-inch rectangle and slice into strips with a
\npizza cutter.<\/span><\/p>\n

Line the pan(s) with parchment paper and do not grease.<\/strong>
\nI like to make rectangles.<\/span><\/p>\n

 <\/p>\n

 <\/p>\n

5. Poke Before Baking.<\/span><\/strong>
\nWhatever method you use to shape the cookies, it\u2019s
\nimportant to poke the tops gently with a fork. These tiny
\nholes help the steam to escape during baking and keep
\nthe cookies from bubbling. To do this, press a fork gently
\ninto the tops of each cookie. There\u2019s no need to press
\nall the way through the dough. This might crack it. Instead,
\npress the fork about halfway through the dough.<\/span><\/p>\n


\n6. Bake Until Set<\/span><\/strong>
\nShortbread cookies are baked at a lower temperature than
\nmost cookies. This low temperature keeps the cookies pale
\nin color and gives them that delicate texture.<\/span><\/p>\n


\nSo how do you know when the cookies are done?<\/strong> Look for
\nthe edges to be a very light brown. The cookies should look
\nset. If they seem shiny or appear dough-like, bake them a
\nlittle longer. Small hairline cracks often appear on the surface
\nof gluten-free shortbread cookies. This is normal and nothing
\nto worry about.<\/span><\/p>\n

\"\"<\/p>\n

 <\/p>\n

7. Cool<\/strong>. <\/span>
\nCooling is an important step for these cookies. Since they\u2019re
\nso buttery, they can crumble when warm. If you make individual
\ncookies, transfer them to a wire rack to cool. If you bake your
\nshortbread in a pan, cool them in the pan for at least 30 minutes
\nand then remove them.<\/span><\/p>\n

 <\/p>\n

Gluten-free shortbread cookies crumble if too hot
\nwhen cut. <\/span><\/strong>After baking, let the cookies cool in the pan.
\nIf you try to move them or cut them right after baking,
\nthey\u2019ll crumble.<\/span><\/p>\n

 <\/p>\n

Variations.<\/span><\/strong>
\nGluten-Free Lemon Shortbread. Add the zest of one lemon and
\none teaspoon of lemon extract to the dough. <\/span>
\nGluten-Free Chocolate Chip Shortbread. Replace the granulated
\nsugar with half granulated sugar and half light brown sugar. Add
\n6 ounces, about one cup, of chocolate chips or chopped dark
\nchocolate.<\/span><\/p>\n

\"\"<\/p>\n

 <\/p>\n


\nHow to Store Gluten-Free Shortbread<\/span><\/strong>
\nGluten-free shortbread dough and cookies are good \u201ckeepers.\u201d
\nHere\u2019s how to make them in advance and store them.<\/span><\/p>\n


\nHow to Store Shortbread Dough.<\/span><\/strong>
\nYou can make the dough ahead and store it, tightly wrapped in
\nplastic wrap, for up to one week in the refrigerator, or 2 months
\nin the freezer.<\/span><\/p>\n


\nGluten-free shortbread dough gets very hard<\/strong> when stored in
\nthe refrigerator. Let it come to almost room temperature before
\nrolling or it will crack. You can cut the cookies into rounds before
\nstoring them. If you do, remove the cookies from the refrigerator,
\nplace them on a parchment-lined baking sheet and bake them
\nin a preheated oven.<\/span><\/p>\n


\nHow to Store Baked Gluten-Free Shortbread Cookies. <\/strong><\/span>
\n\u00a0Place the cooled cookies in an airtight container in the refigerator.
\nThey can keep up to 5 days. They are very delicate and <\/span>tend to
\ncrumble if they are warm for several hours..<\/span><\/p>\n

 <\/p>\n

To freeze the cookies:<\/strong> place them into a freezer container.
\nYou can separate layers with a piece of parchment or waxed
\npaper. Freeze the cookies for up to two months.<\/span><\/p>\n


\nTo thaw the frozen dough or cookies:<\/strong>
\nplace on the counter for several hours.<\/span><\/p>\n


\nSolving Common Gluten-Free Shortbread Problems.<\/span><\/strong>
\nMy cookie dough isn\u2019t coming together, what do I do?<\/span>
\nGive it a squeeze. If your dough looks crumbly but easily
\nholds together when squeezed, press it into ball with your
\nhands or a sturdy spatula. Some mixers aren\u2019t strong enough <\/span>
\n
\nCheck the temperature.<\/strong> Cold gluten-free shortbread doesn\u2019t
\ncome together easily. If your dough feels cold to the touch,
\nlet it warm for about 20 minutes and then try mixing again. <\/span>
\nAdd a tiny bit of water. If you\u2019ve checked numbers one and
\ntwo and the dough still won\u2019t come together, stop your mixer
\nand add two teaspoons of water. This should help it come
\ntogether.
\n<\/span>
\nNote: If after checking the oil temperature and adding water,<\/strong>
\nthe dough still won\u2019t come together, I\u2019d check how much flour you
\nadded. If you accidentally added too much, the cookie dough will
\nremain too dry.<\/span><\/p>\n


\nIf your dough is sticky and hard to roll<\/strong>, feel it. If the dough
\nfeels warm or at room temperature, cover it and chill it in the
\nrefrigerator for 30 minutes. If the dough feels cool, add a
\ntablespoon of additional gluten-free flour.<\/span><\/p>\n


\nThe dough is firm and hard to roll. <\/span><\/strong>
\nIf your dough is cracking and hard to roll, cover it and let sit
\nfor 20 minutes. It might be too cold. If that doesn\u2019t fix the problem,
\nadd a teaspoon of water and mix until a dough forms.<\/span><\/p>\n


\nThe Cookies Spread.<\/span><\/strong>
\nThese shortbread cookies should hold their shape during baking.
\nIf they spread into thin cookies, a few things could have happened.
\n<\/span>The oil might have been too warm. If you make the dough with
\nvery soft oil, or the dough warms up (gets squishy) before baking,
\nthe cookies can spread.<\/span><\/p>\n


\nNext time, keep the oil at room temperature.<\/strong> If the dough
\ngets warm before baking, chill it for about 15 to 20 minutes
\nbefore baking the cookies.<\/span>Too much liquid was added.
\n(More than about two teaspoons) <\/em>of liquid can cause the
\ncookies to spread.<\/span>
\n
\n
\nThe gluten-free flour.<\/strong> Each brand of gluten-free flour bakes
\ndifferently. I tested this recipe with Bob\u2019s Red Mill 1:1
\nGluten-Free Baking Flour. Be sure your blend contains xanthan
\nor guar gum. This is key to helping the cookies hold their shape.<\/span>
\n
\nMeasuring mistake.<\/strong> It happens to even the best baker:
\na measuring error. If the cookies didn\u2019t have enough flour
\nor contained too much oil, they will spread.<\/span><\/p>\n


\nGluten-Free Shortbread<\/span><\/strong>
\nThis gluten-free shortbread recipe makes cookies that are
\nrich and flavorful. The texture is wonderful: slightly crumbly
\nin the best way. The cookies are egg-free and can be made
\ndairy-free.<\/span><\/p>\n


\nFor slice and bake cookies:<\/strong> divide the dough in half. Dust
\nyour counter with gluten-free flour. Knead the. dough a few
\ntimes until smooth. Then roll out into a log, about 2 inches in
\nthick. Place the cookies onto a parchment-lined baking sheet,
\nabout 1 inch apart.diameter.\u00a0<\/span><\/p>\n


\nFor cut-out cookies:<\/strong> Lightly flour your countertop.
\nTurn dough out onto counter and shape dough into a disk.
\nUsing a rolling pin, roll dough out, about \u00bd-inch thick. Use
\na sharp knife and cut into rounds, about \u00bd-inch<\/span><\/p>\n


\nCut into shapes.<\/strong> Dip your cutter into gluten-free flour to keep
\nthe dough from sticking to the cutter. Place the cookies onto a
\nparchment-lined baking sheet, about 1 inch apart. Gently knead
\nleftover dough into a ball and re-roll. If the dough gets warm,
\nchill it for about 20 minutes.<\/span><\/p>\n

For a pan of cookies: Lightly grease one 9\u00d713-inch pan or
\ntwo 8-inch round pans. Line with parchment paper. Press
\ndough evenly into the pan. Score into 24 cookies for the
\nthe 8-inch round pans. each for (9\u00d713-inch pan and cookies
\nand about 8 triangles<\/span>Poke small holes into the tops of each
\ncookie. Do this for <\/span>the slice and bake, cutouts, and pan of
\ncookies. You want about three rows of holes per cookie.<\/span><\/p>\n


\nGluten-free shortbread dough mixed in a stand mixer
\ncomes together differently than if mixed with a handheld mixer.<\/span>
\nShortbread dough can look incredibly crumbly and refuse to
\ncome together when you use a handheld mixer. This happens
\nbecause of the shape of the beaters and the power of the mixer.
\nIn fact, if you\u2019re using a handheld mixer, you might think there\u2019s
\nsomething wrong with the recipe at this point.<\/span><\/p>\n

If you\u2019re using a handheld mixer and you notice the dough is
\n<\/span>sandy or crumbly, stop the mixer.\u00a0 Give the dough a squeeze.
\nIf it easily holds its shape, stop using the mixer. Press the
\ndough into a ball with your hands or a rubber spatula. I do
\nthis right in the mixing bowl. You can also turn the dough onto
\na lightly floured counter and knead it a few times.<\/span><\/p>\n

 <\/p>\n

If you squeeze the dough and it doesn\u2019t hold its shape, add
\none teaspoon of water. After you add the water, the dough still
\nmight appear crumbly. That\u2019s fine. Give it a squeeze. It should
\ncome together.<\/span><\/p>\n

The exception to this is if the oil is very cold. If the dough
\nis cold, let it warm up and try mixing again.<\/span><\/p>\n

 <\/p>\n

\u00a0<\/span><\/span><\/span><\/strong><\/span><\/h1>\n","protected":false},"excerpt":{"rendered":"

Gluten-free Shortbread Prep Time 15 minutes Cook Time 30 minutes Total Time 45 minutes Yield: Two rows of round cookies or one row of square cookies. Servings 24 How to Make the Best Gluten-Free Shortbread Trim them in Our Healthy Vegan Frostings Gluten-Free and Dairy-Free […]<\/p>\n","protected":false},"author":797,"featured_media":2574,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[92,19,45,74,247],"tags":[],"class_list":["post-9517","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-all","category-cookies","category-gluten-free","category-kosher-pareve","category-vegan"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/9517","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/users\/797"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/comments?post=9517"}],"version-history":[{"count":25,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/9517\/revisions"}],"predecessor-version":[{"id":9627,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/9517\/revisions\/9627"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/media\/2574"}],"wp:attachment":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/media?parent=9517"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/categories?post=9517"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/tags?post=9517"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}