Gluten-Free Shortbread Cookies

Kathryn Hitchcock, MS, RD
Flaky, tender, buttery cookies to enjoy with a warm cup of coffee or tea
Prep Time 20 minutes
Cook Time 15 minutes
Course Dessert
Cuisine American
Servings 16 cookies
Calories 135 kcal


  • ½ cup (1 stick) unsalted butter, room temperature
  • ¼ cup sugar
  • 1 cup all-purpose gluten-free flour (This recipe usedBob’s Red Mill)
  • ½ tsp vanilla extract
  • tsp salt
  • 1 tbsp milk
  • ¼ cup chopped pecans
  • ¼ cup chopped toffee pieces (can sub mini chocolate chips)


  • Using a stand mixer or hand mixer, cream together butter, sugar, vanilla, and salt.
  • Gradually add flour ¼ cup at a time, mixing together. Dough will be shaggy.
  • Add 1 tbsp milk and mix together. If dough still looks a bit too shaggy, add an additional tbsp milk.
  • Using a spatula, mix in pecans and toffee pieces. Dough should be looser.
  • Using your hands (spray oil on them to prevent sticking), form into a 2-3” round log. Wrap the dough in plastic wrap and stick in the fridge for at least 30 minutes to chill.
  • While dough is chilling, pre-heat oven to 350 degrees.
  • Line a baking sheet with parchment paper.
  • Cut off roughly 1/2” discs from the dough log to make rounded shortbread cookies. Alternatively, you could roll dough into ¼-1/2” sheet and use cookie cutters to make shapes.
  • Spread discs of cookie dough evenly across parchment paper.
  • Bake for 15-18 minutes or until just golden around the edges.
  • Allow to cool for 10 min to crisp up.


Serving: 1cookieCalories: 135kcalCarbohydrates: 13g
Keyword cookies, gluten-free