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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


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.


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


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