Gluten-Free Shortbread Cut-Out Cookies
Updated Feb 15, 2021, Published Nov 27, 2018
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This is a classic gluten-free shortbread cookie recipe that can be made egg-free and holds colors well for beautiful holiday shapes and styles.

Gluten-Free Shortbread Cut-Out Cookies
Ingredients
- 2 cups (4 sticks) unsalted butter or vegan buttery sticks
- 1½ cups sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 3.75 cups white rice flour (½ cup for dusting counter)
- 1½ cups cornstarch
- 1¼ cups potato starch, (not potato flour)
- 2 teaspoons salt
- 1 teaspoon xanthan gum
- Icing
Instructions
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
- Using a mixer with the paddle attachment, beat butter and sugar on medium speed until light and fluffy. Scrape the bowl with a spatula.
- Add eggs one at a time. Mix for 1 minute. Add vanilla. Scrape the bowl.
- In a separate bowl, combine 3¼ cups flour, cornstarch, potato starch, salt and xanthan gum. Mix into wet ingredients until combined.
- Divide dough into 3 balls. Set 2 aside.
- Dust counter or rolling board with flour. Press the ball flat with your hands. Roll dough out to just over ¼-inch thick. Using cookie cutters, cut out cookies and place them on prepared cookie sheets about 1 inch apart.
- Place in preheated oven and bake about 12 to 15 minutes. Cookies are done when they start to get golden around edges. Remove from oven and place on a cooling rack.
- When cool, decorate with Icing. Store in an airtight container on the counter for up to 5 days or in the freezer for up to 6 weeks.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Written by Traci Anello, originally published in Gluten Free & More.
Excellent Recipe ???? I’ve made these particular ones 4x now!!!