These buttery, melt-in-your-mouth shortbread cookies are a lesson in simplicity done right. Creaming the butter and powdered sugar until pale and fluffy is the secret to that signature sandy-yet-tender crumb, and a splash of vanilla rounds out the flavor beautifully. The dough chills into a firm disc that rolls out clean and cuts into crisp rounds or elegant rectangles, with a sprinkle of coarse sugar on top for extra crunch and sparkle. Baked low and slow until just barely golden at the edges, they come out of the oven delicate and set, then firm up perfectly as they cool. It's an easy make-ahead treat for cookie trays, gift boxes, or an afternoon coffee break, and it's a solid pick for a gluten free kitchen.
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Beat the softened dairy free butter and powdered sugar together in a stand mixer fitted with the paddle attachment (or with a hand mixer) on medium speed until pale and fluffy, about 2–3 minutes. Scrape down the bowl, then mix in the vanilla extract until combined.
Add the flour and salt, then mix on low speed until the dough just comes together and no dry streaks remain — it will look slightly crumbly at first but should hold when pressed between your fingers. Do not overmix.
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