In this post: Shortbread is a yummy winter treat. Here’s an easy GLUTEN-FREE shortbread cookie recipe made with white chocolate and toffee.


Shortbread is a delicious standard holiday treat to share with family and friends! Check out these easy gluten-free shortbread cookies made with white chocolate and toffee. Learn how to make them yourself with these step-by-step instructions!

White chocolate toffee shortbread

Why You’ll Love This Recipe

This gluten-free shortbread recipe:

  • is quick and easy to make
  • doesn’t require fancy equipment or hard-to-find ingredients
  • is totally adaptable to any dietary restrictions or allergies (see below for ideas)

Equipment Needed to Make Cookies

Like I said before, this gluten-free shortbread recipe doesn’t use any fancy equipment! You just need:

  • Kitchen basics: bowls, a whisk, measuring cups, and measuring spoons.
  • Parchment paper
  • A rolling pin
  • Cookie cutters
  • A baking sheet
White chocolate toffee shortbread bowl details

Gluten-Free Shortbread Ingredients

  • Bobs Red Mills one-for-one gluten-free flour: you can also create your own mix of gluten-free flour, but using this is much easier!
  • Salted butter: gives rich flavor, structure, and moisture to shortbread.
  • Pure maple syrup: this is different from table syrup! It adds moisture and sweetness to this recipe.
  • Granulated sugar: locks in moisture and adds structure and sweetness.
  • Sea salt: adds flavor and makes the dough tighter.
  • White chocolate: for melting and dipping the cookies in.
  • Toffee bits: for added flavor and crunch.
  • White nonpareils: tiny white sprinkles made of sugar. These are added for flavor, texture, and fun!

Variations

  • Dip the shortbread in other kinds of melted chocolate!
  • Add mini chocolate chips to the dough
  • Mix in 1 teaspoon of instant coffee
  • Make it fall-themed by adding some Pumpkin Spice Seasoning!
  • Add different colors of sprinkles
  • Add a teaspoon of almond or vanilla extract

How to Make Easy Gluten-Free Shortbread Cookies

1. Combine the butter, salt, sugar, and maple syrup together until smooth and creamy.

mixing the first few ingredients until smooth and creamy

2. Slowly mix in the gluten-free flour until you have a thick batter.

3. Chill for about ten minutes in the bowl.

4. Then remove from the bowl and roll out on parchment paper until it is about 1/3 of an inch thick. Place the rolled-out dough in the freezer for 10 minutes.

5. Preheat the oven to 350 degrees Fahrenheit.

6. Use your favorite cookie cutters to cut the dough. The near-frozen dough should give you perfectly crisp lines and cookies that hold their shape well when transferring.

7. Bake on the parchment paper for about 10 to 12 minutes – the time could vary widely depending on the size and thickness of the cookies so keep a close eye on them after they’ve been in there for a few minutes. You’ll want to pull them when they no longer look like dough and before they start to brown at all.

melting white chocolate in a pot

8. While the cookies are cooling (preferably on a wire rack) you can melt the white chocolate (use the package instructions for melting). Dip the cooled cookies into the white chocolate then return to the parchment paper. Sprinkle with the toffee and nonpareils.

White chocolate toffee shortbread detail

Serving Suggestions

Tips

Don’t overmix

Shortbread cookies are meant to be dense. Too much mixing will add a bunch of air which interrupts the dense consistency!

Take your time

The dough may take a few minutes to mix together, don’t give up lovely!

Re-rolling is welcome

Because the gluten-free dough is less tough, you can roll and re-roll to your heart’s content! This benefit of gluten-free baking ensures you get the most out of your dough.

White chocolate toffee shortbread bowl

FAQ

Are shortbread cookies gluten-free?

Classic shortbread cookies are not gluten-free but it is easy to make them gluten-free!

How do you make gluten-free shortbread cookies less crumbly?

Make sure your butter is not cold and you have beaten the mixture until creamy before adding the flour. Once the flour is added, make sure you only mix until combined; overmixing can cause crumbly cookies.

Can I make your gluten-free shortbread biscuits recipe dairy-free?

Trade the butter for a dairy-free substitute and skip the white chocolate and toffee additions and you’ve got yourself dairy-free shortbread!

Can I make your gluten-free shortbread biscuits recipe vegan?

Because this recipe is already made without eggs, all you have to do to make it vegan is replace the butter with a vegan substitute and skip the white chocolate and toffee decorations!

These gluten-free shortbread cookies are best when the cookie dough is used right away. However, you can keep the finished shortbread cookies in the freezer for up to 3 months!

This recipe is designed for you to use cookie cutters! Some other varieties of shortbread are made in a pan but this one is perfect for those cute cookie cutters you’ve been saving!

How to know when your gluten-free shortbread is ready

You will know your gluten-free shortbread is ready when there is no more wet shine – i.e., they stop looking like dough – but they have not started browning.

How to Store

Wait until the shortbread is cooled then store it in an airtight container at room temperature for up to 7 days! You can freeze this gluten-free shortbread for up to 3 months.

Dietary Considerations

  • This recipe is designed to be 100% gluten-free, so no need to worry about that!
  • You can make this recipe dairy-free by replacing the butter with a dairy-free substitute.
  • Because there are no eggs in this recipe, you can make this shortbread vegan by substituting the butter for a vegan replacement.
HML GF Shortbread

Easy Gluten-Free Shortbread Cookies

Yield: 12
Prep Time: 15 minutes
Cook Time: 12 minutes
Additional Time: 20 minutes
Total Time: 47 minutes

Shortbread is a yummy winter treat. Here's an easy GLUTEN-FREE shortbread cookie recipe made with white chocolate and toffee. 

Ingredients

  • 2 ¼ cups Bobs Red Mills one-for-one gluten-free flour
  • 1 cup of salted butter
  • ¼ cup pure maple syrup
  • 1/3 cup granulated sugar
  • 1 teaspoon quality salt
  • white chocolate for melting
  • toffee bits
  • tiny white nonpareils

Instructions

  1. Combine the butter, salt, sugar, and maple syrup together until smooth and creamy.
  2. Slowly mix in the gluten-free flour until you have a thick batter.
  3. Chill for about ten minutes in the bowl.
  4. Then remove from the bowl and roll out on parchment paper until it is about 1/3 of an inch thick. Place the rolled-out dough in the freezer for 10 minutes.
  5. Preheat the oven to 350 degrees.
  6. Use your favorite cookie cutters to cut the dough, near frozen dough should give you perfectly crisp lines and cookies that hold their shape well when transferring.
  7. Bake on the parchment paper for about 10 to 12 minutes-this time could vary widely depending on the size and thickness of the cookies so keep a close eye on them after they’ve been in there for a few minutes. You’ll want to pull them when they no longer look like dough and before they start to brown at all.
  8. While the cookies are cooling you can melt the white chocolate (use the package instructions for melting). Dip the cookies into the white chocolate then return to the parchment paper. Sprinkle with the toffee and nonpareils.

Notes

These freeze like a dream! Simply keep them in an air tight container until you’re ready to enjoy them.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 258Total Fat: 18gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 43mgSodium: 307mgCarbohydrates: 23gFiber: 0gSugar: 15gProtein: 2g

Did you make this recipe?

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shannon photo and sig oct 2022

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