Description
Vegan whipped shortbread cookies! Buttery, soft and perfectly sweet. I love having these with a cup of tea!
Ingredients
- 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
Instructions
- 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.
Notes
Storage instructions: Store cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.