Ridiculously easy to make, gluten-free whipped shortbread cookies need only 6 ingredients and 30 minutes. These light buttery cookies practically melt in your mouth and are the perfect classic Christmas treat. Make a double, heck even a triple batch, and enjoy them all season long.
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The Best Gluten-Free Whipped Shortbread Cookies
Everything Christmas and everything delicious. gluten-free whipped shortbread cookies are a classic. With their buttery, light-as-air texture, and simple recipe, it’s easy to see why everyone loves them. Here’s why:
So Easy To Make – 6 ingredients and 30 minutes to make.
Perfect For Any Occasion -Whether it’s a holiday party, baking exchange, or DIY cookie trays, these vegan shortbread cookies feed a crowd and are enjoyed by all.
Not Too Sweet – Not too sweet and not too salty; they are perfectly balanced.
Dietary/Lifestyle Friendly – Gluten-free, dairy-free, vegan, lactose-free, egg-free, or “regular” this recipe can be easily adjusted to suit your specific lifestyle and/or dietary needs.
Shortbread Cookie Ingredients & Substitutions
As always this recipe is gluten-free and vegan. That said, I do test each recipe with “regular” ingredients and make notes of alternatives or swaps so that everyone can enjoy it.
Here are a few key ingredients for these cookies but make sure you scroll to the bottom recipe card for the complete ingredient list.
Butter: Becel plant-based bricks are my personal favorite for baking but any brick-style dairy-free, vegan, lactose-free, or regular butter will work.
Flour: I made this cake with Primal Palate gluten-free all-purpose flour blend. If you are not gluten-free, swap the flour with regular all-purpose flour. Note that gluten-free flour blends can vary in weight so I recommend measuring by the cup.
Cornstarch: Key for a fluffy cake, cornstarch can be swapped with arrowroot powder, potato starch, rice flour, tapioca starch, or simply more flour.
Powdered Sugar: Sometimes called confectioners sugar or icing sugar, this will sweeten the cookies ever so slightly and help keep them light and airy.
Salt: I prefer fine sea salt, but whatever is in your pantry will work as long as it isn’t coarse.
Vanilla Extract: Pure vanilla extract will always be supreme but use whatever is in your pantry.
Almond Extract: A splash (¼ teaspoon) of almond extract adds a delicious twist. My family prefers these gluten-free whipped shortbread cookies with almond extract.
Lemon/Orange Zest: Add a tablespoon of lemon or orange zest while creaming the butter and sugar for a hint of bright citrus.
Sprinkles: Such a fun and festive decoration. Ensure they are vegan and gluten-free if needed.
Food Color: Add a few drops of food color for a fun colorful twist.
Easy Step-By-Step Instructions
1. Preheat the oven to 300ºF and prepare the cookie sheets with parchment paper.
2. Beat the butter and sugar together on high for 5 minutes.
3. Add in the vanilla extract and beat on high for another 2 minutes.
4. Measure in the flour, cornstarch, and salt and mix on low until combined.
5. Turn the mixer up to high and allow it to beat for another 2 minutes.
6. Scoop with a 1.5 tablespoon cookie scoop and roll smooth. Place onto the prepared cookie sheets and gently press down on each cookie ball with a fork. Add sprinkles if desired.
7. Bake for 15-20 minutes or until the edges are set. Be careful to not overbake. Let fully cool on the cookie sheets. Enjoy!
Shortbread Cookie Recipe Tips & Tricks
Flour Measurement: Dry crumbly cookies are often due to improper flour measurement. If you are not measuring by weight, which I always recommend, be sure to spoon, not scoop, the flour out of the container and into the measuring cup.
Scrape The Bowl: Make sure to scrape the sides of the bowl several times through the mixing/beating process. This ensures all the butter is properly aerated.
Baking Time: To keep these cookies soft and airy, do not over-bake. You want the edges just set. If they are hard or golden, you have baked the cookies too long.
Baking Location: I always recommend baking cookies one sheet at a time in the middle rack; allowing the heat to circulate around the cookies for an even bake.
Cookies Spread: If the cookies spread, chances are there wasn’t enough flour or the butter was too warm/soft. Pop the remaining cookie dough in the fridge to chill for an hour.
Vegan Whipped Shortbread Cookie FAQs
Can I Make These “Regular” (ie. not vegan or gluten-free?)
Yes, see the above section titled “Whipped Shortbread Cookie Ingredients & Substitutions”
Am I Able to Half the Recipe?
Absolutely. You can also double or even triple the recipe as well.
How Do I Keep Them Soft?
Store these ultra-soft and vegan gluten-free whipped shortbread cookies in an airtight container at room temperature for up to 5 days. Alternatively, they can also be frozen for up to 6 months.
Can I Use Add-Ins?
Sprinkles, pecans, walnuts, or chocolate chips. You can add any treat to these easy gluten-free whipped shortbread cookies. Get creative!
How To Store Gluten-Free Whipped Shortbread Cookies
Shortbread cookies freeze like a dream but can break. With that in mind, store and/or freeze in layers with a piece of parchment or wax paper between each layer.
Cookies will be good in an airtight container at room temperature for up to 5 days and frozen for up to 6 months.
The Easiest Allergy-Friendly Whipped Shortbread Cookies
Full of classic buttery flavor and wonderfully soft, these melt-in-your-mouth vegan and gluten-free whipped shortbread cookies are a delicious holiday treat.
With an adaptable ingredient list, you can tailor this recipe to suit all dietary and/or lifestyle needs creating an amazing shortbread cookie that everyone can enjoy.
I would love to know if you make this easy whipped shortbread cookie recipe. If you do, tag me on social media @cakedbykatie and leave this recipe a 5-star rating and review below. I can’t wait to see it!
Christmas Must-Bake Treats
- Candy Cane Chocolate Chip Cookies (Gluten-Free & Vegan)
- Butter Pecan Blondies (Gluten-Free & Dairy-Free)
- Gluten-Free Cranberry Bliss Bars (Dairy-Free)