These buttery, melt-in-your-mouth shortbread cookies get their signature pale color and delicate crumb from creaming vegan butter and powdered sugar until light and fluffy, with a splash of vanilla for warmth. Cornstarch works alongside the base to keep the texture tender and short, giving each cookie that classic sandy, delicate bite. The dough chills into a firm log or disc, then slices cleanly into rounds that hold their shape beautifully in the oven, baking up with just-barely-golden edges and soft, set centers. A touch of fine salt balances the sweetness so the vanilla and butter flavor really shine through. These are simple, elegant cookies perfect for a cookie tray, afternoon tea, or a quiet treat with coffee, and they're a solid pick for a gluten free kitchen. Once cooled completely on a wire rack, they turn crisp at the edges and tender in the center — exactly what good shortbread should be.
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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.
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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