Gluten-free shortbread slice-and-bake cookies are a versatile and delicious treat, perfect for any occasion. Not only does this recipe allow you to get creative, but it also lets you choose between making one flavour or experimenting with multiple flavours in a single batch. To begin, the dough is rolled into a log, wrapped in plastic wrap, and chilled overnight. This step makes slicing and baking the cookies the next day quick and effortless.
Moreover, these gluten-free shortbread slice-and-bake cookies are buttery, crumbly, and incredibly easy to customize. Whether you prefer classic flavours or unique combinations, this recipe ensures your cookies will be as simple to make as they are delicious to enjoy!
This gluten-free shortbread slice-and-bake cookie recipe begins with a buttery, versatile base that can be customized with endless flavour combinations. In the main recipe section, you’ll find step-by-step instructions for creating the perfect dough, which is easy to roll into logs and refrigerate overnight for hassle-free baking.
Whether you’re preparing treats for a holiday gathering or simply craving something sweet, these slice-and-bake cookies make it simple to whip up delicious, custom flavours in no time. With this recipe, you can easily impress guests or enjoy a personalized dessert whenever you like!
slice and bake cookies
- Slice-and-bake cookies are a convenient and versatile option for bakers who crave fresh, homemade treats with minimal effort. To start, prepare the dough in advance, roll it into a log, and refrigerate it overnight. The next day, you can simply slice off as many cookies as you need and bake them on demand. This method is ideal for entertaining guests, preparing thoughtful gifts, or enjoying freshly baked cookies whenever the craving strikes.
- Furthermore, slice-and-bake cookies offer endless possibilities for customization. With just one batch of dough, you can easily create a variety of flavours to suit different preferences. From chocolate chip to citrus zest, the options are virtually limitless, making this method a favourite among creative bakers.
ingredients
Base Shortbread:
- Butter
- Light Brown Sugar
- Sugar
- Egg
- Bob’s Redmill 1-1 Gluten Free Flour
- Vanilla
- Salt
Espresso Chocolate Shortbread:
- Chocolate Chips
- Espresso Powder
Double Chocolate Chip
- Cocoa Powder
- Chocolate Chips
Cinnamon Caramel Pecan
- Cinnamon
- Pecans
- Pieces of chewy caramels
White Chocolate Macadamia Nut
- White Chocolate Chips
- Macadamia Nuts
variations
There are several delicious varieties you can create with this recipe. For instance, I’ve included options like Espresso Chocolate, Double Chocolate Chip, Cinnamon Caramel Pecan, and White Chocolate Macadamia Nut. Additionally, you can choose to keep the base cookies plain or divide the dough into smaller portions to make multiple flavours from just one batch.
This flexibility not only saves time but also allows you to cater to different tastes in a single baking session. Whether you prefer classic flavours or more adventurous combinations, these options ensure there’s something for everyone to enjoy!
Storing
To store gluten-free shortbread cookies properly, first place them in an airtight container to preserve their delicate texture and flavour. Next, store the container at room temperature in a cool, dry place to prevent them from becoming stale. With these steps, the cookies will stay fresh and delicious for up to a week, making them perfect for enjoying over several days.
For longer storage, you can freeze the cookies. Start by wraping them individually in plastic wrap or place them in a freezer-safe container with parchment paper between layers. Once you are ready to eat the cookies, pull them out of the freezer and let come up to room temperature for 15-20 minutes before enjoying.
Gluten Free Shortbread Slice and Bake Cookies
Ingredients
Base Cookie
- 225 Grams Butter (Room Temperature)
- 72 Grams Light Brown Sugar
- 65 Grams Sugar
- 1 Egg
- 3 Grams Vanilla
- 250 Grams Bob’s Red Mill 1-1 Gluten Free Flour
- 1 pinch Salt
Espresso Chocolate
- 170 Grams Chocolate Chips
- 3 Grams Espresso Powder
Double Chocolate Chip
- 4 Grams Cocoa Powder
- 170 Grams Chocolate Chips
Cinnamon Caramel Pecan
- 3 Grams Cinnamon
- 120 Grams Pecans
- 50 Grams Chewy Caramel (Cut into Squares)
White Chocolate Macadamia Nut
- 120 Grams White Chocolate Chips
- 120 Grams Macadamia Nuts
Instructions
- In a stand mixer bowl, beat together butter and sugars until light and fluffy.225 Grams Butter, 72 Grams Light Brown Sugar, 65 Grams Sugar
- Add in the egg, vanilla and salt and mix well.1 Egg, 3 Grams Vanilla, 1 pinch Salt
- Mix in flour until just combined.250 Grams Bob’s Red Mill 1-1 Gluten Free Flour
- Either decide to make one kind, or separate the dough to make multiple different kinds. Mix in the mix ins for the flavours you would like to make. Mix until just combined.
- Put the dough onto plastic wrap and roll it into a log.
- Place the dough into the fridge overnight.
- When you are ready to bake the cookies, preheat the oven to 350F. Prepare baking sheets with parchment paper and set aside until you are ready.
- Remove the cookie dough from the fridge. Unroll them from the plastic wrap. Slice into roughly 1/2” thick slices.
- Place the slices on the prepared baking sheets. You do not need to spread them out much as they will not spread.
- Bake for 16 minutes. Remove them from the oven. Let them cool on the baking sheet for 10 minutes to set the cookies. Transfer them to a cooling rack. Eat once they have cooled completely. Enjoy!
Did you make this recipe?
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