Gluten-Free Slice-and-Bake Shortbread Cookies with Chocolate Swirl

7 Reviews
Published Dec 17, 2019 ∙ Kristina Stosek

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Cozy, buttery, and just a little bit fancy—these Gluten-Free Slice-and-Bake Shortbread Cookies with Chocolate Swirl are made for the holiday season. With their chocolate-and-vanilla swirl (hello, cappuccino vibes), they look bakery-worthy but are secretly so easy to make. 

shortbread cookie on the rim of a cup filled with cappuccino

Only 6 Ingredients – Easiest Gluten-Free Shortbread Cookie

This slice-and-bake shortbread cookie recipe uses only six simple pantry ingredients and can be made ahead of time, so you can bake fresh cookies whenever the mood—or unexpected guests—strike. Warm, buttery, lightly sweetened with maple syrup, and perfect with coffee or hot chocolate, these cookies are a holiday favorite.

Why You’ll Love These Shortbread Cookies

  • Gluten-free (using only GF flour blend)
  • Made with only 6 simple ingredients
  • Slice-and-bake = bake fresh when you need them
  • Perfect for holiday cookie trays, gifting, or just because

Once the dough is rolled into a log, it chills in the fridge or freezer until you’re ready to bake. Just slice, bake, and enjoy warm, buttery cookies whenever the craving hits.

A Cozy Holiday Favorite

There’s something extra comforting about a warm shortbread cookie during the holidays. These are crisp on the edges, tender in the middle, and absolutely perfect for dunking in coffee or hot chocolate. I fully embrace spoiling myself this time of year—and these cookies are part of the plan.

What Are Slice-and-Bake Cookies?

Slice-and-bake cookies (also called refrigerator cookies) are made by shaping cookie dough into a log, chilling it, and slicing it into rounds just before baking. It’s one of the easiest cookie methods and ideal for make-ahead baking.

Can You Freeze Gluten-Free Slice-and-Bake Shortbread Dough?

  • Yes! This dough freezes beautifully.
  • Wrap the dough log tightly in plastic wrap
  • Place it in an airtight container or freezer bag
  • Freeze for up to 2 months

When ready to bake, transfer the dough to the refrigerator the day before so it can thaw evenly.

How Long Does Gluten-Free Slice-and-Bake Cookie Dough Last?

You can keep the dough refrigerated for up to 5 days. If you want to store it longer, freezing is your best option.

This is especially helpful because gluten-free baked goods are best when freshly baked—and this method guarantees that.

 

How to Customize Gluten-Free Slice-and-Bake Shortbread Cookies

Absolutely. You can mix in or flavor the dough with:

  • Chocolate chips or chunks
  • Finely chopped nuts
  • Citrus zest
  • Almond or peppermint extract

Just mix additions in evenly before shaping the dough log.

How Thick Should I Slice the Cookies?

For best results, slice the dough ¼ to ½ inch thick. Thicker slices will give you slightly softer centers, while thinner slices bake up crisper.

Tips for Perfect Slice-and-Bake Cookies

  • Use a serrated knife for clean slices
  • Make sure the dough log is tightly packed and evenly shaped
  • Chill the dough for at least 2 hours before slicing
  • Bake straight from the fridge for the best shape

Follow these simple tips and your cookies will turn out perfectly every time.

freshly baked slice and bake shortbread cookies with chocolate swirl on a cookie platter

Looking for More Easy Holiday Cookies?

If you’re baking last-minute or building a holiday cookie tray, be sure to check out our collection of festive, gluten-free cookie recipes —easy, cozy, and crowd-approved. Especially the GF chocolate crinkle cookie (my favorite).

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Many thanks!

Kristina x

Gluten-Free Slice-and-Bake Shortbread Cookies with Chocolate Swirl

7 reviews
Published Dec 17, 2019 · Kristina Stosek
Prep Time:
10 min
Cooking Time:
17 min
Serves:
24

Ingredients

2 cups + 2 Tbsp. (314 g)Gluten-free measure for measure 1:1 flour blend" one that includes xanthan gum
3/4 tsp sea salt
1 cup unsalted butter, softened
3/4 cup + 1 Tbsp. pure maple syrup, divided
1 1/2 tsp. Pure vanilla extract
1/4 cup pure cocoa powder

Instructions

  1. Dry ingredients: Whisk together the gluten-free flour and salt; set aside.
  2. Make the dough: Beat butter, ¾ cup maple syrup, and vanilla on medium-high until smooth. Gradually mix in the flour mixture until a soft dough forms.
  3. Chocolate swirl: Divide dough in half. Mix remaining 1 tablespoon maple syrup and cocoa powder into one half. Gently fold chocolate dough into vanilla dough and swirl with a spatula—do not overmix. Chill 15 minutes
  4. Shape and chill: Divide dough into two portions and shape into logs about 1½ inches wide. Wrap tightly and refrigerate at least 2 hours, until very firm.
  5. Slice and bake: Heat oven to 350°F and line a baking sheet with parchment. Slice dough into ½-inch rounds using a serrated knife. Bake 15–17 minutes, until edges are lightly golden and centers look set but pale. Cookies will firm up as they cool. Cool briefly on the baking sheet.
  6. Baking Cues (Quick Guide) : Soft center: Remove cookies when centers look set but still light in color | Crispier edges: Bake closer to 17 minutes | Clean slices: Dough should feel cold and firm before slicing

Nutrition Info

  • Nutritional Summary per cookie | Approximate values || Calories: ~120 Fat: ~8 g Carbohydrates: ~12 g Sugar: ~6 g Protein: ~1 g Fiber: ~1 g Sodium: ~55 mg

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