The key to these gluten-free, vegan whipped shortbread cookies lies in the magic of properly whipping the vegan butter. By incorporating air into the butter, you achieve that light, airy texture essential to shortbread. The added cornstarch helps create a delicate crumb, making each bite melt in your mouth. Despite being free of gluten and dairy, these cookies don’t compromise on flavor or texture—offering a buttery, subtly sweet treat that’s perfect for everyone, regardless of dietary needs.
Ingredients:
- 1 cup vegan butter (room temperature)
- ½ cup powdered sugar (ensure it’s gluten-free)
- 1 ½ cups gluten-free all-purpose flour (with xanthan gum included)
- ½ cup cornstarch
- 1 tsp vanilla extract
- Pinch of salt
- Optional toppings: vegan chocolate chips, sprinkles, or jam
Instructions:
- Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whip the vegan butter with an electric hand mixer on medium speed for about 2-3 minutes until it becomes light and fluffy. This is an important step as it helps give the cookies that whipped, airy texture.
- Gradually sift in the powdered sugar, and continue to whip the mixture for another 2-3 minutes until well combined and fluffy.
- Add the vanilla extract and a pinch of salt, and mix for a few more seconds.
- In a separate bowl, sift together the gluten-free flour and cornstarch. Slowly add this dry mixture to the whipped butter mixture in small increments, mixing at a low speed after each addition until fully combined. The dough should be soft and fluffy but firm enough to hold its shape.
- Using a small cookie scoop or a spoon, drop 1-inch rounds of dough onto the prepared baking sheet. You can lightly press the tops with a fork or leave them as soft rounds. If desired, you can top each cookie with a sprinkle of sugar, vegan chocolate chips, or a dollop of jam.
- Bake the cookies in the preheated oven for 18-20 minutes, or until they are set and slightly golden around the edges. Be careful not to overbake them, as shortbread is meant to be soft.
- Once done, let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. These cookies will firm up as they cool but should remain soft and tender inside.
- Enjoy! These shortbread cookies can be stored in an airtight container at room temperature for up to a week, or they can be frozen for longer storage.
