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.
Ingredients
- 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 vegan butter or margarine, 1 cup 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 unbleached all-purpose flour, 2 tablespoons 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.
Nutrition
Calories: 134kcal | Carbohydrates: 16g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 58mg | Potassium: 13mg | Fiber: 0.3g | Sugar: 7g | Vitamin A: 0.2IU | Calcium: 2mg | Iron: 1mg