Eosinophilic Esophagitis Friendly Vegan Shortbread Cookies
Total time1 hr 3 min
Prep time15 min
Cook time18 min
4.8(15)
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Learn more →Ingredients
24 servings
- 1 cup (2 sticks) vegan butter, softened
- ½ cup powdered sugar, sifted
- 1 tsp vanilla extract
- 2 cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - ¼ cup cornstarch
- ¼ tsp fine salt
Instructions
- 1
Beat the softened vegan 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 3 minutes. Add the vanilla extract and beat for 30 seconds more.
- 2
Whisk together the flour, cornstarch, and salt in a bowl, then add to the butter mixture. Mix on low speed until the dough just comes together and no dry streaks remain — do not overmix.
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