Every year around the holidays I start to field requests from readers for a gluten free shortbread recipe. Shortbread seems to be one of those recipes that doesn’t play nicely when converted from wheat flour to gluten free, so folks have a harder time with it than with most other kinds of cookie recipes.
Since I haven’t had time to come up with a gluten free shortbread recipe yet, I called my good friend chef Patrick Auger to ask if he had one using my gfJules Flour. He whipped one up in no time, and I’m pleased to be able to share it with you! Tis the season for giving, right?
While this gluten free shortbread recipe is a lemon variation, you can skip the lemon juice and zest if you’d like a more traditional version, just substitute vegan or regular milk or buttermilk for the lemon juice. I can imagine these gluten free butter cookies dipped in chocolate would also be insanely good!
I was in the mood for a lemon twist for my gluten free shortbread cookies because I have a treasured Meyer Lemon Tree that had two deliciously ripe lemons just begging to be used in a recipe.
This time last year, my mother passed away and my cousins gave me this little Meyer Lemon Tree in her memory. It has since been blessing us with lusciously fragrant blooms, and now, two gorgeous lemons! I couldn’t bear to use the lemons in any ordinary recipe. It had to be something truly special. This lemon gluten free shortbread certainly fit the bill.
How beautiful are these lemons? I know my dear mother would have enjoyed these gluten free shortbread so much. I hope you do, as well!
It’s such a simple recipe, easily vegan as well (it’s how I made them and how they’re pictured, if you’re wondered how well they turn out made that way). My gfJules Flour is key here — so light and clean and definitely no grit!
This shortbread dough worked beautifully with my new engraved rolling pin from Ukraine, but you can also just use your favorite cookie cutters. If you’re still looking for thoughtful gifts this holiday season, this pin is one of the 35 Gluten Free Gifts I’ve curated for my Gluten Free Gift Guide!
And one other note: gluten free shortbread would make a lovely entry in The Gluten Free Cookie Swap! Just an idea ….
Lemon Gluten Free Shortbread Cookies Recipe
Lemon Gluten Free Shortbread
Deliciously delicate lemon gluten free shortbread cookies, perfect for the holidays!
Ingredients
- 8 ounces (1 cup) butter or vegan butter, softened (tested with Earth Balance Buttery Sticks and with Miyoko's Kitchen vegan butter)
- 3/4 cup sifted powdered sugar
- 350 grams gfJules Gluten Free All Purpose Flour (approximately 2 1/2 cups + 1/4 tsp.)
- 3 Tbs. lemon juice (or milk/buttermilk if making plain, non-lemon shortbread)
- 2 Tbs. lemon zest (omit if making plain, non-lemon shortbread)
Optional Toppings
- sifted powdered sugar
- cinnamon-sugar
Optional Lemon Glaze
- 1 cup sifted powdered sugar
- 1/2 Tbs. lemon juice
- 3 Tbs. lemon zest
Instructions
- Prepare cookie sheets by lining with parchment paper.
- Soften vegan butter or regular butter and cream with powdered sugar until well mixed. Stir in the gfJules Flour, alternating with lemon juice and zest until a soft dough is formed and all ingredients are incorporated.
- Roll out the dough on a lightly floured (with gfJules Flour) surface or pastry mat. The dough should not be too thick or too thin -- approximately 1/4 inch. Either cut with cookie cutters, cut out with a knife or pastry cutter or use an engraved rolling pin.
- Transfer cookies to prepared pans and cover with wrap so they do not dry out. Place in the refrigerator to chill for at least 90 minutes. (Or freezer for 30 minutes)
- Preheat oven to 375F.
- Once chilled, remove wrap and bake cookies for 12-14 minutes or until the edges are lightly browning. Remove to cool on the trays on a wire rack. They will be fragile until they cool, so do not remove from the baking sheets on parchment until cooled.
- Dust with powdered sugar or cinnamon-sugar or leave plain. Otherwise, whisk glaze ingredients together and drizzle onto cookies just before serving.
Nutrition Information
Yield 60 Serving Size 1Amount Per Serving Calories 45Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 1mgCarbohydrates 8gFiber 0gSugar 8gProtein 0g
Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.
Pin for later, so you can always find it!
Can you confirm that the lemon zest (for both cookie and icing) is measured in tablespoons? I have a feeling maybe it’s meant to be teaspoons?
Hi Kelley, it’s tablespoons, but if you really want to make it a more subtle lemon flavor, feel free to use less zest. As noted, omit the zest altogether if not making the lemon version. Enjoy!
~jules
Made the shortbread version with dipped chocolate topped with a tad of coarse salt on top. SUPER delicious!
Oh my gosh, Sheryl, that sounds delightful!!! Wow! Next time share a pic, too!!!!!! I just love chocolate with salt -mmmmmm!
~jules
oh Yuuuuuuuhm!!!!! Share a pic next time, I bet they were gorgeous AND delish!!!
~jules
Excited to try these as I’ve struggled to make shortbread with GF flour. I see lemon juice is listed twice in the ingredients – should it be 3 tbsps, or 2 tbsps, or 5 tbsps? Thank you!
Hi Sue – I’m sorry about that mis-type on my part. The second listing was for lemon ZEST. I’ve fixed it now! Enjoy the recipe!!!
~jules