Vegan Whipped Shortbread Cookies

These vegan whipped shortbread cookies are just as good as the classic version. Enjoy sweet, tender cookies that are deliciously rich and buttery.

Why you’ll love these Cookies

• Easy to make: These cookies are famously simple, and the recipe only requires a few pantry staples. They traditionally only contain butter, sugar and flour – no baking powder needed.
• No-chill recipe: Quick to whip up in a short time.
• Texture: Unlike these Vegan Lemon Shortbread Cookies, whipped shortbread is lighter and more melt-in-your-mouth.
• Perfect for the Holidays: Get creative and decorate these cookies with red and green sprinkles for the season. Great for a sweet handmade gift for friends and family.

Key Ingredient Notes

• Vegan butter or margarine: Stick or block forms work better here than spreadable margarine. Butter is a prominent flavor in shortbread, so choose a good-tasting vegan brand.
  I used Country Crock plant butter sticks. Miyoko’s and Earth Balance are other notable brands. Since no salt is added to the recipe, ensure the plant butter is not unsalted.
• Confectioners’ sugar: makes a softer, more delicate cookie. Ensure you sift it, as confectioners’ sugar is prone to clumping.
• All-purpose flour: Unbleached all-purpose flour is best for more added structure.
• Cornstarch or tapioca starch: Makes the shortbread cookies more light and tender. You can also use white rice flour.
• Decoration (optional): For a more festive vibe, use red or green candied cherries, colored sugar or colored sprinkles.

How To Make Vegan Whipped Shortbread Cookies

1. Preheat the oven to 350°F (180°C)—line two baking sheets with parchment paper.

2. Cream the vegan butter and confectioners’ sugar in a large bowl until light and fluffy.

3. Sift the flour and cornstarch in a separate bowl and gradually mix into the creamed mixture until a soft, firm dough is formed. The dough should not be sticky or crumbly. Try not to overwork your dough – it can stimulate gluten production too much and will make the shortbread tough.

4. Using a #40 scoop, make equal portions of the dough and roll them into balls. Place them 2 inches apart on the baking sheets. Press each piece lightly with a fork.
5. If decorating, top the cookies with cherry halves, colored sugar or sprinkles.
6. Bake for 10 to 12 minutes or until the tops are matte and the bottoms are lightly browned. Rotate the cookie sheets halfway through the baking time for an even finish.
7. Cool for 5 minutes on the baking tray before transferring the cookies to a cooling rack.

Storage Tips

Place the cooled vegan shortbread cookies in an airtight container, with parchment paper separating each layer. They can be kept at room temperature for 5-7 days. You can also make shortbread ahead of time and freeze it for up to 3 months.

More Holiday Cookie Recipes

• Vegan Chocolate Shortbread Cookies
• Vegan Fruitcake Cookies
• Vegan Snickerdoodles
• Vegan White Chocolate Cranberry Cookies
• Vegan Brown Sugar Cookies
• Vegan Almond Biscotti

Vegan Whipped Shortbread Cookies

4.34 from 3 votes

Prep: 10 minutes mins

Cook: 12 minutes mins

Total: 22 minutes mins

Calories:134

Servings: 18 cookies

Print Pin Rate

These vegan whipped shortbread cookies are just as good as the classic version. Enjoy sweet, tender cookies that are deliciously rich and buttery.

Author: Jhanelle Golding

Recipes: For more accuracy, use Metric measurements & measuring spoons.

How To Measure Baking Ingredients Correctly

Ingredients

1x2x3x

• ▢ ¾ cup (170 g) vegan butter or margarine, stick or block, not unsalted, cubed
• ▢ 1 cup (120 g) confectioners’ sugar
• ▢ 1½ cups (175 g) unbleached all-purpose flour
• ▢ 2 tablespoons (15 g) cornstarch, or tapioca starch

Topping (optional):

• ▢ Candied cherries, red or green
• ▢ Nonpareils or jimmies sprinkles, red, green and white
• ▢ Colored sugar, red or green

Instructions

• Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper.
• In a large bowl, cream the vegan butter and confectioners’ sugar until light and fluffy.
  ¾ cup (170 g) vegan butter or margarine ,1 cup (120 g) confectioners’ sugar
• Sift the flour and cornstarch in a separate bowl and gradually mix into the creamed mixture until a soft dough is formed. The dough should not be sticky or crumbly.
  1½ cups (175 g) unbleached all-purpose flour ,2 tablespoons (15 g) cornstarch
• Using a #40 scoop (about 1.5 tablespoons), make equal portions of the dough and roll them into balls. Place them 2 inches apart on the baking sheets. Press each portion lightly with a fork and top with the cherry halves, colored sugar or sprinkles.
  Candied cherries , Nonpareils or jimmies sprinkles , Colored sugar
• Bake for 10 to 12 minutes or until the tops are matte and the bottoms are lightly browned. Rotate the cookie sheets halfway through the baking time.
• Cool for 5 minutes on the baking tray before transferring the cookies to a cooling rack.

Notes

Recipe Adapted from Taste of Home.

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Nutrition Facts

Vegan Whipped Shortbread Cookies

Amount per Serving

Calories

134

% Daily Value*

Fat

 

7

g

11

%

Saturated Fat

 

1

g

6

%

Trans Fat

 

1

g

Polyunsaturated Fat

 

2

g

Monounsaturated Fat

 

3

g

Sodium

 

58

mg

3

%

Potassium

 

13

mg

0

%

Carbohydrates

 

16

g

5

%

Fiber

 

0.3

g

1

%

Sugar

 

7

g

8

%

Protein

 

1

g

2

%

Vitamin A

 

0.2

IU

0

%

Calcium

 

2

mg

0

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Disclaimer

Course: Dessert

Cuisine: American

Diet: Vegan, Vegetarian