These gluten free shortbread cookies are perfection! The cookies are a delightfully buttery combination of tender and crisp, topped with a light and picture-perfect lemon glaze.

This was my mother’s recipe which she called “A Great Cookie” ? adorable. We call it “Amma’s Shortbread Cookies.” She would make these most often in the spring and summer. If she was hosting a baby shower or wedding shower in those seasons, you could almost guarantee she would make these cookies, and they were always a hit! This is such a classic recipe and the perfect addition to any celebration!

You could totally make this great recipe during the holidays for cookie exchanges or just for enjoying during the holiday season! I would just change the glaze to a cream cheese frosting with bits of peppermint and YUM!Proceed to the BEST gluten-free shortbread cookie recipe EVER that can be enjoyed any time of year!

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Best and Buttery Gluten Free Shortbread Cookies Recipe

Why You Will Love This Recipe:

Perfect for a Crowd: The recipe makes about 50 cookies, making it ideal for gatherings and events.
Scalable: If you don’t need that many, you can easily cut the recipe in half.
Ideal Texture: These cookies are exactly what you want in a shortbread—perfectly buttery, tender, and flaky.
Special Blend: The recipe uses my all-purpose gluten-free flour blend, which means there’s no rice flour involved.
Egg-Free: Naturally egg-free, so you can indulge in the dough without any guilt.
Divine Lemon Glaze: The lemon glaze is a heavenly touch, capturing the essence of summer, although you can opt for a different frosting if desired.

Simple Ingredients:

All Purpose Gluten Free Flour Blend: Sorghum flour, cassava flour, arrowroot flour, potato starch.
Butter: Always use salted butter—no one can change my mind on that!
Avocado Oil
Sugar
Powdered Sugar
Vanilla Extract
Cream of Tartar
Baking Soda
Guar Gum
Salt
Lemon Juice

Step By Step:

Mixing the Dough: In the bowl of a stand mixer, beat together the butter, oil, sugar, and powdered sugar until light and fluffy using a paddle attachment.
Add Vanilla: Add in the vanilla and whisk to combine.
Combine Dry Ingredients: In a small bowl, combine the flour, cream of tartar, baking soda, guar gum, and salt.
Incorporate Dry Ingredients: Turn the stand mixer to low speed and add the dry ingredients one cup at a time, scraping the sides of the bowl. Mix until completely combined.
Chill the Dough: Separate the dough into two parts and form into round disks on parchment paper or plastic wrap. Wrap individually and chill the dough for one hour.
Preheat Oven: Preheat the oven to 350 degrees.
Shape the Cookies: Working with one disk at a time, using a sharp knife, cut the dough into 20 squares, roll the squares into balls, and using your three middle fingers, press the balls onto a parchment-lined cookie sheet.
Bake: Bake cookies for 8-10 minutes. Let the cookies cool on the baking sheet for 2 minutes, then gently transfer the baked cookies to a wire rack using a spatula.
Prepare the Glaze: In a small bowl, whisk together the lemon juice, powdered sugar, and vanilla to form the icing. The mixture will resemble a glaze.
Glaze the Cookies: Once the cookies have cooled, use a spoon or butter knife to gently spread the glaze onto the cookie. Place the cookies back onto the cooling rack to let the glaze set.

Helpful Hints:

Room Temperature Ingredients: Using room temperature ingredients will yield the best results.
Substitutions: You can substitute xanthan gum for guar gum.
Alternative Flour: Other gluten-free flour blends (Bob’s Red Mill or King Arthur) can be used in place of my blend (but trust me, mine is exceptional).
Batch Size: This recipe makes a large batch—perfect for baby showers, wedding showers, or larger groups. You can halve the recipe for smaller gatherings.
Flavor Variations: If you don’t fancy lemon, substitute the lemon juice in the glaze with milk.
Add Fun Toppings: Sprinkles are always a fun and festive addition.
Storage: Store in an airtight container for up to 4 days.

The beauty of this shortbread cookie recipe lies not only in its simplicity but also in the thoughtful combination of ingredients that make it truly special. My mother’s original recipe called for regular flour, but over the years, I’ve adapted it to be gluten-free without compromising on the taste or texture. The result is a cookie that is tender and crumbly, yet holds together perfectly with each bite.

The Flour Blend: My all-purpose gluten-free flour blend is a key component. Sorghum flour adds a mild, sweet flavor, while cassava flour provides a light, airy texture. Arrowroot flour and potato starch help bind everything together, ensuring that the cookies have that classic shortbread crispness.

Butter and Oil: Using both butter and avocado oil gives these cookies a richness and depth of flavor that is simply irresistible. Salted butter is a must, as it enhances the overall taste and balances the sweetness of the cookies.

Sugar and Powdered Sugar: The combination of granulated sugar and powdered sugar is what makes these cookies perfectly sweet and helps achieve that light, tender texture.

Cream of Tartar and Baking Soda: These leavening agents work together to give the cookies a slight lift, making them soft and tender without being cakey.

Guar Gum: This ingredient is essential for gluten-free baking, providing the elasticity and chewiness that gluten would typically offer.

Lemon Glaze: The lemon glaze is the crowning glory of these cookies. It adds a bright, tangy flavor that complements the buttery richness of the shortbread. The glaze is simple to make but adds a stunning finish that makes these cookies look as good as they taste.

Baking Tips: One of the keys to success with this recipe is chilling the dough. This step is crucial because it allows the fats to solidify, preventing the cookies from spreading too much during baking. It also makes the dough easier to handle and shape. When pressing the dough balls onto the cookie sheet, use your three middle fingers to create an even, slightly indented surface that holds the glaze perfectly.

Customizing the Recipe: While the lemon glaze is a personal favorite, there’s plenty of room for creativity. You can switch up the flavors by using different extracts or citrus juices. For a festive touch, add some sprinkles or edible glitter to the glaze. If you’re feeling adventurous, try adding a hint of lavender or rosemary to the dough for a unique twist.

Storing and Sharing: These cookies store well in an airtight container, maintaining their freshness for several days. They also make wonderful gifts, beautifully packaged in a tin or jar. The fact that they’re gluten-free means they’re a great option for friends or family members with dietary restrictions.

Additional Tips and Variations:

Making Ahead: If you’re planning for an event, you can make the dough ahead of time and freeze it. Simply shape the dough into disks, wrap them tightly in plastic wrap, and place in a freezer-safe bag. Thaw in the refrigerator overnight before baking.

Dipping in Chocolate: For an extra indulgent treat, consider dipping half of each cookie in melted dark chocolate. Allow the chocolate to set on a parchment-lined tray for a beautiful and delicious variation.

Citrus Twist: If you love citrus flavors, try adding a bit of orange or lime zest to the dough. It adds a fresh, zesty flavor that pairs wonderfully with the buttery shortbread.

Herbal Infusions: For a sophisticated twist, infuse the lemon glaze with a hint of fresh herbs like thyme or basil. Simply steep the herbs in the lemon juice for a few minutes before mixing with the powdered sugar.

Texture Variations: For a crunchier cookie, you can roll the dough a bit thinner before baking, or bake a minute or two longer. For a softer cookie, make the dough balls slightly thicker and reduce the baking time by a minute.

These gluten-free shortbread cookies are not just a recipe; they’re a piece of family history passed down through generations. Each bite is a tribute to my mother’s legacy and her love for baking. Whether you’re a seasoned baker or a beginner, this recipe is straightforward, forgiving, and yields consistently delicious results. Enjoy these cookies as a special treat for yourself, share them with loved ones, or bring them to your next gathering. They are sure to become a favorite in your household, just as they have been in mine. Happy baking!

This shortbread cookie recipe is perfection! The cookies are a delightfully buttery combination of tender and crisp, topped with a light and picture-perfect lemon glaze.

This was my mother’s recipe which she called “A Great Cookie” ? adorable. We call it “Amma’s Shortbread Cookies.” She would make these most often in the spring and summer. If she was hosting a baby shower or wedding shower in those seasons, you could almost guarantee she would make these cookies, and they were always a hit! Proceed to the BEST gluten-free shortbread cookie recipe EVER!

Amma’s Shortbread Cookies are more than just a treat; they’re a beloved family tradition. Every bite is a reminder of my mother’s love and the joy she found in baking for others. Whether you’re making them for a special occasion or simply to enjoy with a cup of tea, these cookies are sure to bring a smile to your face. So, roll up your sleeves, gather your ingredients, and get ready to bake the best gluten-free shortbread cookies you’ve ever tasted!

Check out the recipe card below!