These easy vegan shortbread cookies are made without eggs or dairy (vegan), making them a perfect treat for everyone at your family table. It's a festive holiday treat that's delicious too!
Preheat oven to 325°F/165°C. Line 2 large cookie sheets with parchment paper.
In a large bowl, use a mixer to beat together the butter and sugar at medium-high speed until fluffy. This can take up to 5 minutes. Scrape down the sides of the bowl as needed.
Stop the mixer and then add vanilla, vinegar, and salt. Beat again until just combined.
Stir together flour and cornstarch in a separate bowl.
Gradually add flour mixture while mixing on low speed. Continue until all the flour has been added and it is just combined. You should be left with a workable dough.
Use a cookie scoop to portion out 1.5 inch balls (around a tablespoon in size). Make smooth balls by rolling each portion of cookie dough quickly between your two hands. Place on a prepared baking sheet, roughly 2 inches apart.
Use a fork dipped in powdered sugar to gently flatten the top of each cookie dough ball. Add sprinkles if using.
Place the pan in the oven and bake until edges are lightly golden, 11 to 12 minutes. Cool on pans for 5 minutes, then transfer to racks and cool completely.
Store in an airtight container at room temperature for up to 5 days or in the fridge for up to 10 days.
Notes
Adding vinegar to the dough adds complexity of flavor.