Gluten Free Shortbread Cookies

Makes about 30 cookies




  1. Preheat the oven to 350°F. Line a cookie sheet with parchment paper.
  2. In a medium bowl, combine flours, sugar, and salt.
  3. With a pastry blender or your hands, cut the butter into the dry ingredients until the mixture is like rough sand.
  4. Add the egg and knead the dough until all ingredients are combined.
  5. Place the dough between two pieces of parchment paper, and roll into a 8 x 8-inch rectangle that is ½-inch thick.
  6. Cut 1-inch wide strips that are two inches in length. We use an expandable dough wheel, but if you don’t have one, a pastry wheel or knife works fine.
  7. Dust the top of the dough with the remaining tablespoon of sugar.
  8. Use a toothpick to prick the tops of the cookies.
  9. Lift them off the paper using a metal spatula and transfer the cookies to the baking sheet sheet spaced ½ inch apart.
  10. Bake 24-26 minutes until the edges begin to brown. Let the cookies cool on the sheet.
  11. Cookies can be stored in a sealed glass container for up to 3 days.

Additional Tips

*You can also make a wonderful egg-free shortbread by substituting 1 tablespoon of water for the egg. The result is almost exactly the same, but the cookie is a bit crispier. For best results, we always recommend using a kitchen scale to weigh the flour in our recipes to ensure we are all using the same amount.