Here is a fantastic recipe for Gluten-Free Butterscotch Shortbread Cookies. Traditional shortbread relies heavily on wheat flour for its structure, but using a high-quality gluten-free all-purpose blend (and a couple of easy baking tricks) yields a cookie that is perfectly buttery, crumbly, and melts in your mouth.
The rich, caramelized flavor of butterscotch pairs beautifully with the salty-sweet nature of classic shortbread.
The Secret to Gluten-Free Shortbread
Wheat flour absorbs moisture slowly. Gluten-free flour (especially rice flour) absorbs moisture fast, which can make the dough dry and crumbly if you don’t let it rest. Do not skip the 30-minute resting step in the instructions below! This allows the flour to hydrate, making the dough much easier to handle and preventing a gritty texture.
Ingredients
For the Cookie Dough:
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1 cup (2 sticks) salted butter, softened to room temperature (If using unsalted, add 1/2 tsp salt to the flour)
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3/4 cup powdered sugar (also called confectioners or icing sugar)
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1 tsp vanilla extract
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2 cups (280g) high-quality Gluten-Free All-Purpose Flour blend that contains Xanthan Gum (e.g., Bob’s Red Mill 1-to-1, King Arthur Measure for Measure, or Cup4Cup)
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1/2 tsp baking powder (ensure it is labeled gluten-free)
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1 cup butterscotch chips (make sure they are gluten-free—most are, but always check the label!)
For the Optional Topping:
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2 tbsp granulated sugar (for sprinkling)
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1/2 cup butterscotch chips, melted with 1 tsp shortening (for drizzling)
Instructions
1. Cream the Butter and Sugar
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In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter and powdered sugar together on medium-high speed for 2 to 3 minutes.
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You want the mixture to become pale in color, light, and fluffy. This aerates the butter, which acts as the leavening agent for the dense, crumbly texture shortbread is famous for.
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Beat in the vanilla extract.
2. Add the Dry Ingredients
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In a separate small bowl, whisk together the gluten-free flour blend and the baking powder.
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Turn the mixer to low speed and gradually add the dry ingredients to the butter mixture. Mix until the dough just starts to come together. It will look crumbly and sandy at first—keep mixing and it will eventually pull into a soft ball.
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Gently fold in the 1 cup of butterscotch chips using a spatula.
3. Rest the Dough (Crucial Step)
Cover the mixing bowl with plastic wrap and let the dough rest on the counter for 30 minutes. (You can also refrigerate it for up to 2 days at this stage; just let it sit at room temperature for 15 minutes before rolling if it gets too hard).
4. Roll and Cut
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While the dough rests, preheat your oven to 325°F (160°C). Note: We bake GF shortbread at a slightly lower temperature so the butter doesn’t separate and the cookies don’t brown too quickly.
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Line two baking sheets with parchment paper.
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Place the rested dough on a lightly floured piece of parchment paper (use a little extra GF flour for dusting). Roll the dough out to about 1/2-inch thick.
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Pro Tip: Because gluten-free dough is fragile, instead of using cookie cutters, the easiest and most traditional way to cut shortbread is to use a sharp knife to cut the rolled dough into 1×2-inch rectangles, or simply slice it into wedges (like a wheel). Transfer them carefully to the baking sheet using a thin spatula.
5. Bake
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Place the cookies about 1 inch apart on the baking sheet. (They won’t spread much, which is exactly what you want for shortbread).
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If desired, lightly sprinkle the tops of the unbaked cookies with granulated sugar.
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Bake for 12 to 14 minutes. You do not want these cookies to turn golden brown. They are done when the edges look completely set but the tops are still very pale.
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Cooling is mandatory: Gluten-free baked goods are extremely delicate when hot. Let the cookies cool on the hot baking sheet for 10 full minutes before attempting to move them. They will firm up as they cool.
6. The Butterscotch Drizzle (Optional but Delicious)
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Once the cookies are completely cool, place 1/2 cup of butterscotch chips and 1 teaspoon of shortening (or coconut oil) in a small microwave-safe bowl.
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Microwave in 20-second bursts, stirring in between, until completely smooth.
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Pour the melted butterscotch into a small plastic zip-top bag. Snip off a tiny corner of the bag and drizzle the butterscotch back and forth over the cooled cookies. Let them sit for 20 minutes for the drizzle to harden.
Storage
Store these cookies in an airtight container at room temperature for up to 5 days. Because gluten-free flours can dry out faster than wheat flour, you can add a small piece of plain white bread to the container to help keep the cookies soft and moist!