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Vegan Whipped Shortbread Cookies

A close up of a wire cooling rack topped with vegan whipped shortbread cookies.
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5 from 2 reviews

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

Scale
  • 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

  1. Allow ½ cup plant-based butter to come to room temperature.
  2. Preheat the oven to 325°F and line a rimmed baking sheet with parchment paper.
  3. In the base of a stand mixer, fitted with a paddle attachment, cream together vegan butter and ½ cup powdered sugar on medium-high.
  4. 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.
  5. While the butter and sugar mix, measure out 1 cup flour and 1 Tablespoon cornstarch and mix together in a separate bowl. Set aside.
  6. Next, mix in the ½ teaspoon vanilla and ¼ teaspoon salt.
  7. Once mixed in, crank the speed to medium-low and spoon in the flour mixture until combined.
  8. Using a Tablespoon, measure the dough into 1 Tablespoon sized scoops and roll into balls.
  9. Place on a parchment paper lined baking sheet about 1-2 inches apart.
  10. Press the tops down with a fork and sprinkle with nonpareils.
  11. Bake in the preheated oven for 12 minutes.
  12. Remove from oven and allow to cool 1-2 minutes before transferring to a wire cooling rack.

Notes

Recipe adapted from Sugar Spun Run Whipped Shortbread Cookies.

Find it online: https://mylifeafterdairy.com/vegan-whipped-shortbread-cookies/