Allergy Friendly Lounge

Allergy-Friendly Whipped Shortbread Cookies

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Jess

Allergy Friendly Whipped Shortbread Cookies

Light, buttery, and melt-in-your-mouth delicious. These shortbread cookies are a timeless favorite. But if you or someone you love deals with food allergies, finding a safe and tasty shortbread recipe can be tricky. This allergy-friendly whipped shortbread delivers all the classic flavor and texture without the common allergens!
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Prep Time 15 minutes
Cook Time 20 minutes
Ingredients Method

Ingredients
  

  • 3/4 cup dairy free butter, room temperature
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cup gluten free flour 1:1 baking blend
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt

Method
 

  1. Preheat the oven to 300 degrees and prepare two cookie sheets with parchment paper.
  2. In a stand mixer or large bowl with electric beaters, Beat the butter and powdered sugar on high for 5 minutes. Scrape down the sides when necessary.
  3. Add in the vanilla extract and mix on high for another 2 minutes.
  4. Mix in the flour, cornstarch, and salt and mix on low until combined
  5. Turn up the mixer to high and allow to beat for 2 minutes.
  6. Roll the dough into little balls the size of a half dollar and place on the prepared cookie sheets.
  7. Lightly dust a fork with powdered sugar to prevent sticking and gently press each cookie ball down. Top with sprinkles if desired
  8. Bake for approximately 15-20 minutes or until the edges are just set. Allow cookies to fully cool. Enjoy!
  9. They can be stored at room temperature in an airtight container for up to 5 days or frozen for up to 6 months.
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