These easy gluten-free vanilla shortbread cookies are rich, buttery, and perfectly tender with a delicate melt-in-your-mouth texture. Made with almond flour and tapioca flour, these classic cookies deliver a wonderful vanilla flavor in every bite. Whether you are baking for the holidays, preparing a cookie tray, hosting afternoon tea, or simply craving a simple homemade dessert, this gluten-free shortbread recipe is an effortless favorite. With just a handful of ingredients and minimal preparation, these cookies come together quickly while offering the traditional buttery taste that makes shortbread so beloved.
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Servings
18 to 24 cookies
2¼ cups almond flour
¼ cup tapioca flour
¼ teaspoon sea salt
⅓ cup cold unsalted butter, cubed
1 teaspoon pure vanilla extract
Prepare the Dough
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
In a food processor or stand mixer, combine the almond flour, tapioca flour, and sea salt. Add the cold butter and vanilla extract. Mix until a soft dough forms and holds together when pressed.
Shape the Cookies
Place the dough between two sheets of parchment paper. Roll it out to about ½-inch thickness.
Cut into traditional shortbread rectangles or use your favorite cookie cutters to create decorative shapes.
Arrange the cookies on the prepared baking sheet, leaving a little space between each one.
Bake
Bake for 12 to 15 minutes, or until the edges are lightly golden.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
For a sweeter shortbread, add 2 to 4 tablespoons of granulated sugar or powdered sugar to the dough.
If the dough becomes too soft while rolling, refrigerate it for 20 minutes before cutting the cookies.
Store cookies in an airtight container at room temperature for up to 4 days or in the refrigerator for up to 1 week.
Freeze baked cookies for up to 3 months and thaw at room temperature before serving.
