Gluten Free Shortbread Cut Out Cookies

Gluten-Free Shortbread Cut-Out Cookies

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.

4.10 from 20 votes
Gluten Free Shortbread Cut Out Cookies
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Gluten-Free Shortbread Cut-Out Cookies

The dough can be rolled out immediately after mixing and it takes color dyes very well, a plus for Christmas cookies. Store cookies in an airtight container for up to a week. They freeze well. This recipe can be made egg-free; see instructions.
Prep Time50 mins
Cook Time15 mins
Total Time1 hr 5 mins
Course: Dessert
Servings: 48 Cookies
Calories: 171kcal
Author: Traci Anello


  • 2 cups (4 sticks) unsalted butter or vegan buttery sticks
  • cups sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 3.75 cups white rice flour (½ cup for dusting counter)
  • cups cornstarch
  • cups potato starch (not potato flour)
  • 2 teaspoons salt
  • 1 teaspoon xanthan gum
  • Icing


  • 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.


TIP: Chilling dough makes it easier to roll and handle. If dough is too sticky to handle easily, dust it with gluten-free flour and roll it between 2 pieces of parchment paper or plastic wrap. For egg-free shortbread cut-out cookies, combine 2 tablespoons of flax meal with 3-4 tablespoons of hot water or unsweetened applesauce, enough to make a gel. Use to replace 2 eggs in step 3.


Nutrition Facts
Gluten-Free Shortbread Cut-Out Cookies
Amount Per Serving
Calories 171 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 4g20%
Cholesterol 27mg9%
Sodium 105mg4%
Potassium 56mg2%
Carbohydrates 23g8%
Sugar 6g7%
Protein 1g2%
Vitamin A 245IU5%
Vitamin C 0.2mg0%
Calcium 7mg1%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.

Written by Traci Anello, originally published in Gluten Free & More.

Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Christmas Cookies Holiday Shortbread
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  1. Joe
    April 26, 2021

    Excellent Recipe 👍🏽👍🏽 I’ve made these particular ones 4x now!!!

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