Shortbread cookies were always a holiday classic in my house growing up! We always made them for parties, snacking and of course to leave out on Christmas Eve for Santa. I hope you love this vegan version as much as I do! I swear they taste just like the ones we used to make when I was younger!Print
Vegan Whipped Shortbread Cookies
Vegan whipped shortbread cookies! Buttery, soft and perfectly sweet. I love having these with a cup of tea!
- 1 cup vegan butter, softened (or margarine like Becel)
- 3/4 cup powdered sugar
- 1 tsp vanilla extract
- 1/4 cup corn starch
- 1 1/2 cups all-purpose flour, sifted
- Preheat your oven to 350 F.
- In a large bowl, or the bowl of a stand mixer, cream the butter and powdered sugar until smooth and fluffy.
- Add the vanilla extract, corn starch and half of the flour and whip until light and fluffy. Add the rest of the flour and make sure to mix until it comes together into a smooth dough.
- Roll the dough into small balls, about 1-2 tbsp each, and place on a cookie sheet.
- Use a clean fork to press down each cookie to flatten them (see video below for reference).
- Bake for 12-14 minutes.
- Allow to cool on the cookie sheet slightly before placing on a wire rack to cool completely. Store cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
Storage instructions: Store cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
Can’t wait to make these!
I loved making these and they are really delicious. I did only half the recipe and because I still didn’t have enough vegan butter, I added vegan cream cheese and yogurt. I think that that changed the consistency a lot, so I just put in as much cornstarch, flour, and powdered sugar as I thought would be necessary. I ended up using not enough flour, so they tasted kind of sugary and a little bit like cotton candy and I couldn’t use the fork to flatten the cookies because of the consistency, but they did flatten either way.
I made these and gave some to a family member for Christmas gift. I of course had some myself from the batch. They are buttery melty tasty cookies.
Okay how are your cookies always SO FUCKING GOOOOOD! I have already made a double batch of these and shared them with so many people who couldn’t stop raving about them!! Thank you for making me look like an amazing baker Liv ; )
These cookies are really good! Sooo buttery, I didn’t realize until I started baking that the 1 cup of vegan butter it calls for = 2 sticks, so they’re definitely really rich, but of course delicious. This was my first time making shortbread cookies and I didn’t realize that they don’t brown at all in the oven (should have looked at the picture more closely lol), so just in case anyone else is also a newbie I’d definitely recommend following the recommended baking time so they come out softer. Perfect for a holiday treat! 🙂
Absolutely delicious! These cookies are so good and were really easy to make. Took me 10 minutes to mix together and 11 minutes to bakes. I easily made them gluten-free by using Bob’s Red Mill 1:1 GF flour. Turned out great and tasted delicous. Will definitely be making again.
Do you find this dough freezable? I like to be able to make cookie dough and freeze, then thaw and bake a couple at a time.
These look great! Do you think I could put an indent in them and put jam or chocolate in the indentation to make thumb print cookies? Thanks for sharing this recipe!
Yes definitely 🙂
Also, question: I don’t understand the instructions that say “add half of the flour.” When do you add the other half? Do you mean add the flour in two additions to the butter mixture? Sorry to be dense.
Oh that is an error- thanks for pointing it out! Normally I add the flour in half at a time to make it easier to mix. I’ll add in that you need to add all of the flour haha! Thanks so much!