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Gluten-Free Whipped Shortbread Cookies (Vegan)

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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Perfectly round light yellow whipped shortbread cookies topped with red, white, and green confetti style sprinkles.
Perfectly round light yellow whipped shortbread cookies topped with red, white, and green confetti style sprinkles.

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.

Perfectly round light yellow whipped shortbread cookies topped with red, white, and green confetti style sprinkles.

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.

Main Ingredients

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.

Optional Ingredients

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.

Perfectly round light yellow whipped shortbread cookies topped with red, white, and green confetti style sprinkles.

Easy Step-By-Step Instructions

You’ll need a stand mixer or handheld electric one with a large mixing bowl, a spatula, parchment paper, and two large cookie sheets

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!

Perfectly round light yellow whipped shortbread cookies topped with red, white, and green confetti style sprinkles.

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.

Perfectly round light yellow whipped shortbread cookies topped with red, white, and green confetti style sprinkles.

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! 

Perfectly round light yellow whipped shortbread cookies topped with red, white, and green confetti style sprinkles.

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.

Perfectly round light yellow whipped shortbread cookies topped with red, white, and green confetti style sprinkles.

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!

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Perfectly round light yellow whipped shortbread cookies topped with red, white, and green confetti style sprinkles.

Gluten-Free Whipped Shortbread Cookies (Vegan)


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  • Author: Katie Stymiest
  • Total Time: 22 Minutes
  • Yield: 1.5 Dozen Cookies 1x
  • Diet: Gluten Free

Description

Everything Christmas and everything delicious. these 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.


Ingredients

Units Scale

Whipped Shortbread Cookies

  • 3/4 cup (345g) dairy-free butter, room temperature
  • 1/2 cup (60g) powdered sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (180g) gluten-free flour 1:1 baking blend
  • 1/4 cup (32g) cornstarch
  • 1/2 teaspoon fine sea salt
  • optional: sprinkles

Instructions

Whipped Shortbread Cookies

  1. Preheat the oven to 300ºF and prepare two cookie sheets with parchment paper.
  2. In a stand mixer or large mixing bowl with electric beaters, beat the butter and powdered sugar on high for 5 minutes. Scrape down the sides of the bowl when necessary.
  3. Add in the vanilla extract and mix 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 2 minutes.
  6. Portion the dough with a 1.5 tablespoon scoop and, with hands lightly dusted with powdered sugar, roll into balls and place on the prepared cookie sheets. Gently press each cookie ball with a fork lightly dusted with powdered sugar and top with sprinkles if desired.
  7. Bake for approximately 15-20 minutes or until the edges are just set. Allow the cookies to fully cool on the sheets. Enjoy!
  8. Store at room temperature in an airtight container for up to 5 days or frozen for up to 6 months.
  • Prep Time: 10 Minutes
  • Cook Time: 12 Minutes
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

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