Try these Whipped Shortbread Cookies for a melt-in-your mouth, naturally sweetened twist on a holiday classic!
If there’s one thing my coworkers and I love, it’s a good-spirited holiday bake-off! I can’t remember exactly how it started, but our annual bake-off has been a running tradition for years now. Each holiday season, we all whip up our favorite cookie recipe for an office-wide taste test. Last year, in an effort to make a slightly healthier contribution, I submitted these whipped shortbread cookies. Let’s just say that the plant-based ingredients didn’t stop anyone from taking a cookie—or three!
Traditional shortbread recipes use processed sugar and wheat-based flours. This whipped shortbread cookie recipe uses plant-based ingredients like monk fruit sweetener and tapioca starch. The almond flour and almond extract both lend a nutty and comforting flavor to this spin on a classic holiday treat.
These shortbread cookies are simple to prepare and a pleasure to share all year round. Whether you’re in search of the perfect holiday cookie or simply looking for a tasty and versatile treat, this recipe is sure to deliver every time.
Are Whipped Shortbread Cookies Healthy?
Traditional shortbread cookies are generally considered an indulgent treat. These whipped shortbread cookies should still be enjoyed in moderation, but they offer a slightly more wholesome spin on classic recipes. Ghee is rich in nutrients like vitamins A and D. It is also lactose-free, making this recipe suitable for individuals with lactose intolerance. Almond flour is naturally gluten-free and a good source of fiber and minerals like magnesium. Unlike processed sugars, monk fruit sweetener is a plant-derived alternative that contains zero added sugars or calories. To make this recipe suitable for vegan diets, you can replace the ghee with refined coconut oil. Keep in mind that this substitution may alter the flavor profile, so be sure to taste test before serving.
How To Customize Your Whipped Shortbread Cookies
One of my favorite things about this recipe is the limitless options for customization. You can absolutely enjoy this recipe as is, but you can also opt to customize this recipe with additional spices or other add-ins. If you’d like to add some spice to these cookies, I’d recommend a pinch of cardamom, cinnamon, or nutmeg. You could also mix in a teaspoon of lemon or orange zest for a little extra pizzazz. Nuts also make an excellent add-in when customizing this recipe. Toss in a few tablespoons of chopped almonds, pistachios, or pecans for added texture and flavor. Looking to add a decorative touch to your cookies? Drizzle with melted chocolate, top with sprinkles, or dust with powdered sugar.
How Do I Store Leftovers?
If you have any leftover whipped shortbread cookies, place these in an airtight container. You can keep them at room temperature for 5-7 days, or you can store them in the refrigerator for up to 2 weeks. You can also store these cookies in the freezer for up to 3 months. If you are stacking the cookies during storage, just make sure to separate each layer with parchment paper to avoid the cookies sticking together.
Serving Suggestions
If you’re serving these whipped shortbread cookies for a cozy dessert, I recommend pairing them with a hot drink for that added touch of comfort. This Chai Latte or this Pumpkin Spice Latte would both work well. Looking to add some fresh fruit to your dessert platter? Consider serving your cookies with Chocolate-Covered Raspberries, Cheesecake-Stuffed Strawberries, or these Roasted Strawberries. I also find that lemon flavors complement shortbread’s flavor profile. Top your cookies with Lemon Frosting, or serve them with a Lemon Icebox Pie or this Lemon Tart.
Ingredients
- 5 tablespoons monk fruit sweetener
- 1/2 cup ghee softened at room temperature
- 2 1/2 teaspoons pure almond extract
- 1 teaspoon pure vanilla extract
- 3/4 cup almond flour
- 1/2 cup tapioca starch plus 1 tablespoon
- Pinch of salt
Instructions
- Preheat your oven to 350°F and line 2 cookie sheets with parchment paper.
- Place the monk fruit into a small food processor and process for about 3-4 minutes until the sweetener reaches the consistency of powdered sugar.
- Add the monk fruit, ghee, and both extracts into a large bowl. Using an electric hand mixer, beat on high speed until very pale yellow in color, about 3 minutes.
- Add in the flour, starch, and salt and beat for another 3 minutes, stopping to scrape the sides as needed.
- Scoop dough into a piping bag and pipe onto the prepared cookie sheet into mounds 3/4-inch high. Leave room between the cookies to prevent spreading, and do not press the cookies down.
- Bake until the edges just begin to turn golden brown, about 11-13 minutes.
- Once cooked, cool on the pan for 10 minutes. Then, gently transfer to a wire rack to cool completely before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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