Gluten-Free Shortbread Cut-Out Cookies
Updated Dec 01, 2025, Published Nov 27, 2018
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A Holiday Classic Re‑imagined
When you want a cookie that’s buttery, tender, and festive — something you can cut into shapes, decorate, and proudly display — these Gluten‑Free Shortbread Cut‑Out Cookies deliver. They take the timeless appeal of classic shortbread and make it accessible for gluten‑free baking. The dough rolls out smoothly, decorations stick nicely, and the final results look and taste like tradition — all without gluten. Can be made egg-free. See tip at the end of the recipe.
These cookies are perfect for holiday cookie trays, gifting to friends, or decorating with kids. Easy enough for a weekday bake, but special enough for festive occasions.
Table of Contents
Why These Cookies Are Holiday Baking Gold
Buttery, Tender Texture:
The recipe relies on generous butter and a gluten‑free flour/starch blend that gives shortbread its signature crumbly‑yet‑buttery bite.
Cut‑Out Friendly & Shape‑Holding:
This dough rolls easily, holds shape well when cut into festive forms, and takes decoration beautifully — ideal for Christmas trees, stars, snowflakes, or any holiday shape you like.
Gluten‑Free & Versatile:
For friends or family managing gluten sensitivity, these cookies offer a satisfying, safe alternative to traditional cut‑out sugar cookies — without compromising on texture or taste.
Great for Decorating or Gifting:
Because they hold their shape and freeze or store well, these cookies make an excellent choice for cookie swaps, gift boxes, or decorating nights with loved ones.
What You’ll Need
Here’s a general guide to the ingredients and tools you’ll want to have ready before starting:
Typical Ingredients & Dough Base
- Butter (or a vegan buttery substitute for dairy-free/vegan option), softened
- Sugar
- Eggs (or an egg substitute for egg-free versions)
- Vanilla extract
- Gluten‑free flour (white rice flour or a gluten‑free all-purpose blend)
- Cornstarch and potato starch — to help lighten the texture and aid in cut‑out stability
- A pinch of salt and a bit of xanthan gum (or equivalent binder) to help the dough hold together
Decorations & Extras
- Icing or royal icing for decorating shapes once baked and cooled
- Food‑safe color dyes if you want colorful festive cookies
Tools & Prep Supplies
- Rolling surface (countertop, pastry board, or between parchment paper)
- Cookie cutters — holiday shapes like trees, stars, gingerbread people, etc.
- Parchment paper or lined baking sheets for clean, non‑stick baking
- Cooling rack for cookies to cool fully before decorating
- Airtight container or freezer storage for storing uneaten cookies
How to Use This Dough
Mix together butter and sugar until light and fluffy. Add eggs (or substitute) and vanilla, then combine with the dry mixture of gluten‑free flours, starches, salt, and binder. Once the dough comes together, roll it out (dusting lightly with flour/starch as needed), cut into your favorite holiday shapes, and bake until edges begin to turn golden. After cooling completely, decorate with icing or sprinkles, then store or gift.
The dough is forgiving — you can roll it immediately after mixing, and it tends to hold its shape well. That makes it a perfect go-to for holiday baking when time and texture both matter.
When These Cookies Shine
These Gluten‑Free Shortbread Cut‑Out Cookies work beautifully for:
- Holiday cookie exchanges or Christmas cookie trays
- Seasonal baking days — holiday decorating sessions with kids or friends
- Edible gifts — packaged cookie boxes for neighbors, coworkers, or loved ones
- Gift‑ready gatherings: cookie swaps, office parties, or festive potlucks
- Winter tea time or cozy dessert trays — a perfect pairing with coffee, tea, or cocoa
Tips & Decorating Ideas to Make Them Your Own
Tips for Baking Success:
- Chill dough briefly if it becomes too soft or sticky — this helps with sharper shapes and easier handling.
- Dust your rolling surface with a little gluten‑free flour or starch, or roll between parchment sheets to prevent sticking.
- Bake until the edges are just lightly golden — overbaking can dry out shortbread and lose the tender crumb.
- Let cookies cool completely before decorating to ensure icing or decorations adhere cleanly.
- Store finished cookies in an airtight container (or freeze extras) to keep them fresh — great for baking ahead of holiday parties.
Decoration & Variation Ideas:
You can adjust the cookies to suit different tastes or holidays. For a classic festive feel, choose holiday‑themed cookie cutters (stars, trees, snowflakes, gingerbread people). Decorate with colored icing, sprinkles, or sugar pearls to match your holiday color scheme. If you prefer a more elegant look, keep them plain or lightly dust with powdered sugar. For flavor variation, consider adding a hint of citrus zest (like orange or lemon) or a touch of warm spices (cinnamon, nutmeg) to the dough for a subtle seasonal twist.
A Simple, Festive Cookie That Everyone Can Enjoy
Gluten‑Free Shortbread Cut‑Out Cookies bring the warmth and nostalgia of classic holiday cookies — but with a gluten-free twist that keeps them inclusive. They’re easy to make, hold their shape beautifully for decorating, and spread joy whether you’re gifting, sharing, or just treating yourself.
Whether you’re new to gluten-free baking or you’re a seasoned holiday baker, these cookies make a wonderful addition to your holiday dessert lineup. Bake a batch, cut out your favorite shapes, decorate, and enjoy — or share the buttery, festive joy with friends and family this holiday season.
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!!!