Vegan Whipped Shortbread Cookies
Simple, festive, and made with just 6 ingredients, these Vegan Whipped Shortbread Cookies are the perfect holiday cookie to make when you are short on time. Whipping up a batch of these dairy-free shortbread cookies takes less than 30 minutes and yields soft, melt-in-your-mouth Christmas cookies.
Each year I set out to add a new cookie to the cookie box. Last year I made batch after batch of Peppermint Chocolate Chip Cookies and could not get enough of them.
This year I spent a little time looking for a classic cookie with minimal steps and maximum flavor. These melt-in-your-mouth whipped shortbread cookies tick all the boxes. They are easy to make, have a few pantry staple ingredients, and can easily be made in advance.
Why We Love Vegan Whipped Shortbread Cookies
As previously mentioned, these whipped shortbread cookies truly tick the boxes when it comes to a simple Christmas cookie. Some of the reasons we love to make them include:
- Comes together quickly. These tender cookies are ready in under 30 minutes.
- Vegan. Great for everyone to enjoy!
- Pantry staple ingredients. Everything you will need for these dairy-free Christmas cookies is probably already stocked in your kitchen.
Vegan Changes to Whipped Shortbread Cookies
With one simple swap, these shortbread cookies are deliciously dairy-free and vegan.
- Plant Butter– In place of a traditional butter, softened vegan butter like Country Crock’s Plant Butter Sticks makes these cookies vegan.
How to Make Vegan Whipped Shortbread Cookies
Ingredients You’ll Need
- Vegan Butter– Softened to room temperature.
- Powdered Sugar– Sweetens and keeps the cookies airy.
- Flour– Binds the dough together.
- Corn Starch– Keeps the dough fluffy and light.
- Salt- Balances out the sweetness in these cookies.
- Vanilla– Adds a little flavor to the cookies.
Step-by-Step Directions for Whipped Shortbread Cookies
- Prepare for baking: Preheat the oven to 325°F and line a rimmed baking sheet with parchment paper.
- Cream butter + sugar: In the base of a stand mixer, fitted with a paddle attachment, cream together vegan butter and powdered sugar on medium-high.
- Whip it good: Whip the vegan butter and sugar mixture for about 5 minutes until light and fluffy. I would suggest stopping after a few minutes to scrape the sides and base then continue whipping to make sure all of the sugar is incorporated.
- Make flour mixture: While the butter and sugar mix, measure out flour and corn starch and mix together in a separate bowl. Set aside.
- Add flavor: Next, mix in the vanilla and salt.
- Add flour mixture: Once mixed in, crank the speed to medium-low and spoon in the flour mixture until combined.
- Scoop balls: Using a Tablespoon, measure the dough into 1 Tablespoon sized scoops and roll into balls.
- Place on a parchment paper lined baking sheet about 1-2 inches apart.
- Press the tops down with a fork and sprinkle with nonpareils.
- Bake in the preheated oven for 12 minutes.
- Cool: Remove from oven and allow to cool 1-2 minutes before transferring to a wire cooling rack.
Helpful Kitchen Tools
When you are ready to whip up a batch of these whipped vegan shortbread cookies, here are some kitchen tools you might want to have on hand.
- 1 Tablespoon Cookie Scoop– Great for scooping identical sized dough balls time and time again.
- Rimmed Baking Sheet– Helps keep the cookies from sliding off when you are sliding them in and out of the oven.
- Fork– Used to press the tops of the cookies to make groves for sprinkles to nest in beautifully.
Serving Suggestions
What goes well with these whipped vegan shortbread cookies? I am so glad you asked. You can easily dish these shortbread cookies out with:
Storing and Making In Advance
When it comes to making cookies ahead of time for the holiday season, shortbread is always a slam dunk! Here are my tips for storing your whipped shortbread cookies as well as tips for freezing the dough for baking later.
- Storing– Place cooled whipped shortbread cookies in an air-tight container at room temperature for up to 5 days.
- Freezing– If you want to make and store the dough in advance I would highly suggest:
- Rolling the dough into balls and pressing the tops with a fork.
- Placing the pressed dough pieces on a parchment paper lined baking sheet and freezing 1-2 hours or until solid.
- Once frozen transfer to a freezer safe container and store up to 3 months.
- Baking after frozen– Remove the desired number of cookies from the freezer and place on a parchment paper lined baking sheet. Allow to thaw (about 10-15 minutes) before topping with sprinkles and baking 12-13 minutes at 325°F.
Delicious Shortbread Cookies to Make Next
Looking for more vegan shortbread cookies? Here are some of my favorites!
If you tried this vegan whipped shortbread cookie recipe please let me know in the comments below!
You can also share a picture of it with me on Instagram by tagging @mylifeafterdairy so I can see all of your life after dairy adventures!
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Vegan Whipped Shortbread Cookies
Melt-in-your-mouth and ready in under 30 minutes, these Vegan Whipped Shortbread Cookies are a 6 ingredient recipe perfect for the holiday season.
Ingredients
- ½ cup Vegan Butter room temperature
- ½ cup Powdered Sugar
- ½ teaspoon Vanilla
- ¼ teaspoon Salt
- 1 cup Flour all purpose
- 1 Tablespoon Cornstarch
- Nonpareils (little ball sprinkles)
Instructions
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Allow ½ cup plant-based butter to come to room temperature.
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Preheat the oven to 325°F and line a rimmed baking sheet with parchment paper.
-
In the base of a stand mixer, fitted with a paddle attachment, cream together vegan butter and ½ cup powdered sugar on medium-high.
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Whip the vegan butter and sugar mixture for about 5 minutes until light and fluffy. I would suggest stopping after a few minutes to scrape the sides and base then continue whipping to make sure all of the sugar is incorporated.
-
While the butter and sugar mix, measure out 1 cup flour and 1 Tablespoon cornstarch and mix together in a separate bowl. Set aside.
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Next, mix in the ½ teaspoon vanilla and ¼ teaspoon salt.
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Once mixed in, crank the speed to medium-low and spoon in the flour mixture until combined.
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Using a Tablespoon, measure the dough into 1 Tablespoon sized scoops and roll into balls.
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Place on a parchment paper lined baking sheet about 1-2 inches apart.
-
Press the tops down with a fork and sprinkle with nonpareils.
-
Bake in the preheated oven for 12 minutes.
-
Remove from oven and allow to cool 1-2 minutes before transferring to a wire cooling rack.
Recipe Notes
Recipe adapted from Sugar Spun Run Whipped Shortbread Cookies.
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