I’ve come to learn that a few of my friends are looking for gluten-free recipes. While I was making apple pie, one friend asked if I could make a gluten-free piecrust. I’d never baked with gluten-free flour before, so needless to say, my first experiment didn’t work.

However, the texture reminded me of a shortbread cookie. So I remade the dough, rolled it into cookies and baked it a little differently. What a pleasant surprise. They were delicious.

Gluten-Free Shortbread Cookies from Zestuous

5 from 1 vote

Gluten-Free Shortbread Cookies

Servings: 18 cookies


  • 1 stick of butter
  • 50 grams 1/4 cup sugar
  • ½ tsp. kosher salt
  • 250 grams 1 ¾ cups King Arthur Gluten-Free Flour
  • 1 egg


  • Allow butter to reach room temperature. Cream it in a stand mixer with the sugar and salt, until smooth.
  • Mix in the flour, until crumbly.
  • Add the egg and continue to mix, until combined.
  • Remove the dough from the bowl and press it together into a ball. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
  • Remove from fridge. Roll the dough into one-inch balls. Flatten the ball into a disc as you roll it in sugar. Place on a Silpat-lined baking sheet and bake in a 375-degree oven for 20-25 minutes, until slightly golden brown.

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

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Christie Vanover

About Zestuous

Hi. I’m Christie, the head cook and award-winning competitive pitmaster for Team Girls Can Grill. I have won multiple grand championships and have dozens of top ten category finishes. People know me as the girl who is forever hovering over a grill, smoker or campfire with tongs in one hand and a glass of wine in the other.

5 from 1 vote (1 rating without comment)

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  1. Isn’t it great when one recipe turns into something else wonderful? I have been wanting some gluten-free recipes to share with my friends who ned to eat gluten free. These cookies look delicious!

  2. I loved these! I was looking for a way to make my friends some delicious caramel squares but was finding it difficult to get a great tasting recipe for the base. I used yours and it worked really well. As gluten free things tend to be more on the crumbly side I took a couple tablespoons of the cookie mix and patted it down in a cupcake tin. Then baked it, added the caramel and chocolate layers from another recipe when it came out and it really worked well! Thank you for sharing your recipe with me! :O) My Celiac friends thank you too! :O)

  3. I love getting gluten-free recipes to try. These cookies look delicious!! Thanks for sharing on Fit and Fabulous Fridays! 🙂