Gluten-free shortbread cookies made with almond flour — crunchy, buttery, and gently sweet.
I’m wrapping up Valentine’s Day baking with these delightful almond flour shortbread cookies. Cute cut-outs iced in seasonal colors feel especially festive, and these cookies deliver both in flavor and texture.
Shortbread is one of my favorite cut-out cookies. Inspired by classic recipes, I developed a gluten-free version using blanched almond flour. The result is a crisp, buttery cookie with satisfying crunch and lovely almond flavor.
What is almond flour?
Almond flour is simply finely ground blanched almonds. It looks and feels somewhat like all-purpose flour but behaves differently in baking. For best results, use almond flour labeled “blanched whole almonds” or “blanched almond flour.”
How does almond flour affect baking?
Almond flour can often substitute for wheat flour, but it’s not a straight 1:1 swap. The brand I use suggests roughly a 1:2 ratio (1 cup all-purpose = 2 cups almond flour), though that can vary by recipe. Ground nuts don’t absorb liquid or fat the same way grains do, and almond flour adds natural fat and tenderness to doughs.
Because almonds are higher in fat, I reduced the butter slightly and added powdered sugar for some starch. The cornstarch in powdered sugar helps absorb excess fat, giving the cookies structure and preventing them from spreading or feeling greasy. It also contributes to a lighter, crispier texture and a tighter crumb compared with almond-only dough.
What is shortbread?
Shortbread is a simple, buttery cookie typically made without eggs or chemical leaveners like baking powder or baking soda. Compared to sugar cookies, shortbread is less sweet and relies on butter for flavor and texture. These almond flour shortbread cookies follow that tradition: no eggs, no leavening, just a buttery, crisp cookie that’s perfect for cutting into shapes.
How to make almond flour shortbread cookies
Makes 15–17 cookies
Ingredients
- 10 tablespoons unsalted butter, softened
- 1/3 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 cups blanched almond flour
- 3/4 cup powdered sugar
- 1/4 teaspoon salt
Instructions
1. In the bowl of a stand mixer, beat the softened butter on medium-high until smooth. Reduce speed to low and add the granulated sugar. Increase to medium-high and beat until light and fluffy, about 30 seconds. Mix in the vanilla.
2. Stop the mixer and add the almond flour, powdered sugar, and salt. Beat on low until combined, then increase to medium-low until the dough comes together and starts to pull away from the sides of the bowl.
3. Scrape the dough with a rubber spatula, then transfer it to a sheet of plastic wrap. Pat into a rectangle about 1/2″ thick, wrap tightly, and chill in the refrigerator until firm, about 1–1 1/2 hours or overnight.
Rolling and cutting the cookies
1. Preheat oven to 325°F (163°C). Line two sheet pans with parchment paper.
2. Cut chilled dough in half. Work with one half at a time and keep the other chilled. Roll between two sheets of plastic or lightly dust the work surface and rolling pin with powdered sugar. Roll to about 1/4″ thickness.
3. Cut shapes with cookie cutters (I used 2.5″–2.75″ round and heart cutters). Gather scraps, re-roll, and cut more cookies. If using cutters with detailed edges, freeze cutouts for 15–20 minutes before baking to help them hold their shape.
Baking
Bake at 325°F for 11–13 minutes or until the cookies puff and the edges are lightly golden. Allow the cookies to cool and set completely on the sheet pan before moving or icing them. Store in an airtight container at room temperature for up to a week; they’ll be crispiest in the first few days.
Decorating
These cookies are lovely plain, but they also take color and icing beautifully.
To decorate with colored sugar: sprinkle sugar on the cut dough before baking — it will adhere during baking.
Simple vanilla icing: mix 1 1/2 cups confectioners’ sugar, 3 tablespoons whole milk, 1 teaspoon vanilla extract, and a pinch of salt until smooth. Add milk 1 teaspoon at a time if needed so the icing is spreadable but not too thin. Divide and color as desired, then spread with a spoon. Let icing set for a few hours.
Royal icing: if you want stiff, detailed decoration that hardens quickly (great for gifting), use a royal icing recipe and technique suited for cookie decorating.
Freezing
Yes — the dough freezes very well. Freeze the dough before rolling, or roll and cut and freeze the cutouts. Bake frozen cutouts at 325°F for 12–13 minutes; they’re done when puffed and lightly golden on the bottom.
Notes
- Let cookies set on the sheet pan before removing — almond flour cookies are more delicate when warm.
- Sprinkle colored sugar onto the dough before baking if you want sparkly decorations.
- For a basic icing: combine 1 1/2 cups powdered sugar, 3 tablespoons milk, 1 teaspoon vanilla, and a pinch of salt. Adjust milk by teaspoons until spreadable.
Equipment
- Blanched almond flour
- Rolling pin
- Cookie cutters