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Gluten-Free Orange-Vanilla Shortbread

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Amy Trage

Gluten-Free Orange-Vanilla Shortbread Recipe

Indulge in the rich buttery goodness of shortbread — without the gluten. This tender cookie is touched with the perfect balance of crisp citrus and warm vanilla bean.

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directions on our blog

At a glance

two 9" x 9" squares
Nutrition information


Choose your measure:


  1. Preheat your oven to 350°F and lightly grease 2 9X9 square pans. Beat the butter and sugar until light and fluffy.
  2. Blend in the orange zest and flavorings.
  3. Add the egg yolks one at a time on low speed, blending well.
  4. Whisk together the flour, xanthan gum, and salt, then stir into the butter/sugar mixture just until thoroughly combined.
  5. Scrape the bowl well to be sure all the dry ingredients are thoroughly incorporated.
  6. Divide the mixture evenly between two lightly greased 9" x 9" pans.
  7. Bake the shortbreads in a preheated 350°F oven for 25 to 30 minutes, or until their edges are nicely browned.
  8. Wait about 10 minutes, then turn the shortbreads out of the pan gently. Cut immediately into desired shapes while still warm.
  9. Yield: 2 9X9 square pans.

Nutrition Information

  • Serving Size 1 cookie piece, 58g
  • Servings Per Batch 18 cookie pieces
Amount Per Serving:
  • Calories 273
  • Calories from Fat 145
  • Total Fat 16g
  • Saturated Fat 20g
  • Trans Fat 0g
  • Cholesterol 71mg
  • Sodium 70mg
  • Total Carbohydrate 30g
  • Dietary Fiber 0g
  • Sugars 9g
  • Protein 2g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.