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Gluten Free Shortbread Cookie Mix

Gluten Free

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SKU: MTX1613

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Gluten Free Shortbread Mix has easy-to-follow instructions for a universal favorite treat that no one will believe is gluten free. Make the cookies your own by adding mix-ins, or use cookie cutters and decorate for the next holiday!


Light and delicate, this is the go-to mix for bakers looking to make the perfect gluten free shortbread cookie. Sweet, but not overly rich, these cookies are delightful on their own or can be spruced up with a few minor adaptions. Our favorite at the mill is dipping half in melted chocolate for a truly decadent treat.

To Your Good Health

  • Gluten Free

    This gluten free product was handled exclusively in our dedicated gluten free facility and tested for gluten free integrity in our quality control laboratory using an ELISA Gluten Assay test.

  • Kosher

    As a continued commitment to the quality of the products we make and sell, all of Bob’s Red Mill products are certified kosher pareve or kosher dairy by Rabbi Avrohom Teichman of Kehilla Kosher, Igud HaKashrus of Los Angeles.

Additional Information

Destini Is Tracked N/A

20 Reviews For "Gluten Free Shortbread Cookie Mix"

  1. Delicious

    by T. Perkins on 12 Thu,2016


    I am not gf however these cookies rock. I added a teaspoon of vanilla, 2 tbls of raw cane sugar and 2 extra tbls of butter. I cooked about 20 cookies and froze the remaining dough. I ate 4 cookies and woke up to crumbs.....my husband ate them all! So tasty!

  2. Very Good

    by caroldiff on 06 Thu,2016


    I have been diagnosed and living a gluten free lifestyle for 5 years. With working and being busy besides the cost of premade gf cookies I have not had any until the shortbread. I made the dough as directed except that I also had to add an additional 1 1/2 Tlb water. I ate way too many as these cookies were really quite good. My non gf husband also said they were very good. Instead of rolling out I used a medium scoop and pressed each down and ended up with 36 nice sized cookies. Thank you!

  3. not terrible, not great

    by maxlet on 09 Wed,2014

    I was fairly disappointed with these, having come to expect a lot from BRM (tho I find it interesting how variable the reviews are). I made them exactly as indicated on the directions, using a good DF butter sub. They came out ok: flavor was not bad, very mildly buttery/sweet. Texture was merely adequate very crumbly, mouth feel rather dry & a bit 'sandy' (as is usual with rice flower, as if you

  4. good stuff

    by not a cookie ba on 02 Mon,2014

    Had to add more water than the package said to add...but other than that they came out perfect!!!!!!

  5. Excellent product

    by HiJinx on 01 Sun,2013

    I made these for a Christmas Eve Open House where many who attended have dairy, soy and gluten allergies. Just substituted the appropriate "butter" and they made up just great. I am wondering if they would work in the cookie press if I added a bit more liquid? Many thanks for this great product.

  6. I'm gluten sensitive!-these cookie don't

    by Gluten Men on 11 Fri,2012

    I'm gluten sensitive and these cookie don't make me feel like I'am.|In addition, they are healthier then your typical cookie, ever more amazing!|MMMM!

  7. Best shortbread for GFs I've found

    by Dianadivine on 11 Tue,2011

    Cut @ 2" and get about 45 cookies - ices well after full cool-down baked more evenly @400 degr.F (Houston area)for a slightly shorter time. Very tasty - loved 'em!

  8. Better than my homemade

    by ljwillingham on 08 Mon,2011

    I made shortbread bars. However, I did need to add 2 Tablespoons more water than the instructions called for. Once that was added, the dough was flexable and easy to use.

  9. tasty but dough is difficult to work wit

    by Domino on 07 Wed,2011

    I ended up just using this mix to make shortbread bars. If I had more time and I didn't have little toddlers nipping at my heals for cookies, I would have taken the time to roll them out and make cookies. I just used a cookie sheet covered with parchment and flattened out the dough. These would be great with finely chopped pecans!

  10. Versatile and Delish!

    by Kaylyn on 07 Thu,2011

    For versatility, I divided the dough into 3 parts and made the following: 1) thumbprint cookies with raspberry jam 2) round cookies drizzled with dark chocolate 3) round cookies with finely chopped pecans mixed into the dough. The assortment looked great on the serving platter.||I found massaging the dough for a minute or 2, as suggested by the directions, made a big difference. I made them smal

  11. This is a favorite cookie.

    by LuLu on 05 Fri,2011

    Roll them in sugar before baking or frost with a powder sugar frosting.|They are a favorite!

  12. Not bad, but difficult!

    by psgordon66 on 04 Wed,2011

    Not easy to work with. Ended up adding small amounts of water (sprinkling with fingers) into mix until it just came together. Flavor was ok- beany flavored at first, then the shortbread taste came through. Good with a cold glass of milk (if you can drink it!)

  13. Great as a Pie Crust, too!

    by Jeriden on 02 Tue,2011

    I used half the shortbread cookie mix as a pie crust for a lemon blueberry cheesecake. It was delicious and everyone loved it. I substituted a little half and half for the water, and olive oil for half the butter. The taste was still awesome.||The next time, I'll add more butter/olive oil mixture and increase the half and half to see if it turns out less crumbly. ||The cookies are delicious, too,

  14. Delicious cookies!

    by Sandra the runn on 02 Thu,2011

    These cookies are excellent, especially if you put a little cream cheese icing on top. My non-GF family members also loved them. They were a little difficult to make, because the dough is so dry, it's hard to keep it together, but it's definitely worth the effort. Maybe next time I'll add a little milk. But they are definitely as good as any shortbread cookie I've ever eaten. Maybe better!

  15. Best decorated cookies

    by Grandm Jeanne on 01 Sat,2011

    I have family that eat gluten free. I baked these for a family Christmas party. I cut in circles with a glass and decorated with white icing.My 4 year old grandson could not get enough of them!|They were easy to make and tasted great!

  16. delicious with finely chopped pecans

    by Jen the baker on 11 Mon,2010

    I added finely chopped pecans to the mix and this made a most delicious pecan cookie, similar to the wedding cookies I love. We recently turned our kitchen gf when one of my kids was diagnosed with celiac. Every time we find a recipe like this we are so happy. These cookies disappeared so quickly, even though there was only one person with celiac in the room. By any standard (gf or not) these sho

  17. A great jumping off point for creativity

    by robinm on 10 Wed,2010

    I was having my mom and aunts to coffee and I needed to be sure to have gluten free treats for 2 of my aunts. I purchased a gluten free spice cake mix and doctored it up with canned pumpkin, but rather than use frosting, I bought the Bob's Red Mill Gluten Free Shortbread Cookie Mix. I melted half a cup of butter and added it to 1 1/2 cups of the cookie mix along with 1/4 c dark brown sugar, cinnam

  18. MMM

    by glutus1 on 09 Mon,2010

    The tastiest gluten free cookies. I made them and shared with the family, no one made any faces at them being gluten free, and my only regret is that I didn't buy more while in the States.

  19. Shortbread Cookie Mix

    by Georgie on 07 Mon,2010

    I made this product and added some cocoa and extra sugar. I baked it in shortbread pans and when it was cooled I sliced it and froze it. When I feel like a treat, I put a piece of the shortbread in a dish with hot fudge and warm it in the microwave then I add ice cream and whatever toppings my husband and I want, e.g., toasted nuts, whipped cream, etc. Very delicious and just enough to satisfy

  20. This is a really ...

    by Mary Catherine on 01 Sat,2010

    This is a really delicious product. My husband loves shortbread cookies but I can't have the gluten, so I tried this and it didn't disappoint. I added a small amount of milk because it was so dry when mixed up. This did not seem to affect the quality of the cookies but helped to hold them together for rolling out.

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Nutritional Facts
Serving Size: 2-2\" Cookies (33g dry mix)
Servings Per Container: 18
Amount Per Serving % Daily Value
Calories 120
Calories from Fat 0
Total Fat 0 g 0 %
Saturated Fat 0 g 0 %
Trans Fat 0 g 0 %
Cholesterol 0 mg 0 %
Sodium 80 mg 3 %
Total Carbohydrate 29 g 10 %
Dietary Fiber 0.5 g 2 %
Sugars 8 g N/A
Protein 1 g 2 %
Vitamin A 0 %
Vitamin C 0 %
Calcium 0 %
Iron 4 %
* Percent Daily Values (DV) are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Ingredients Potato Starch, Sugar, Whole Grain Sorghum Flour, Cornstarch, Tapioca Starch, Sea Salt (magnesium carbonate as flowing agent), Xanthan Gum, Natural Vanilla Powder (sugar, cornstarch, vanilla extract)

*Manufactured in a facility that also uses tree nuts and soy

Quality. Integrity. Tradition.

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