Classic Whipped Shortbread Cookies
A simple, easy shortbread recipe that makes amazingly soft and chewy shortbreads. A perfect traditional Christmas treat!
- 1 cup cold vegan butter
- 1 tsp vanilla
- 1/2 cup icing sugar
- 1/4 cup cornstarch
- 1 1/2 cups gluten-free flour I use Better Batter
Preheat oven to 350 degrees.
In a large mixing bowl, beat the butter, vanilla and icing sugar until it is smooth and creamy. Slowly beat in the flour and cornstarch. Beat the mixture on high speed until it is smooth and whipped.
Roll the shortbread mixture into small balls, about the size of a ping-pong ball, and drop on a non-stick cookie sheet. Flatten with either your hand or a fork.
Bake for 11-13 minutes. Remove when the edges are just starting to lightly brown. DO NOT over bake! It is better to slightly under-bake these cookies than over.
Let cookies cool on the baking sheet for 5 minutes, and then transfer to a cooling rack to finish.
Store in an airtight container for up to 2 weeks.
I always find these cookies taste better the next day when the ingredients have time to settle.
Have fun with these cookies and coat them with Christmas sprinkles or whatever you'd like!