Vegan Shortbread Cookies
These Vegan Shortbread Cookies require just 4 ingredients and no chill time! They bake up crisp and so tender that they almost melt in your mouth and are easy to make. This is the perfect shortbread recipe.
Servings: 16 Cookies
Calories: 121kcal
Cost: $4
Equipment
- 1 Hand Mixer
- 1 Large Mixing Bowl
- 1 Rolling Pin
- 1 2 ½ inch Round Cookie Cutter
- 2 Baking Sheets
- Parchment Paper
- Measuring Cups and Spoons
Ingredients
- 10 tablespoon Vegan Butter, room temperature
- ½ Cup Powdered Sugar, sifted
- 1 teaspoon Vanilla Extract
- 1 ½ Cups All-Purpose Flour
- 1 tablespoon Granulated Sugar for Topping, optional
Instructions
- Preheat oven to 350* F. Line 2 baking sheets with parchment paper.
- In a large bowl using a hand mixer, cream the vegan butter and powdered sugar until well combined and creamy. Then, add the vanilla extract and mix until combined.10 tablespoon Vegan Butter, room temperature, ½ Cup Powdered Sugar, sifted, 1 teaspoon Vanilla Extract
- Add the flour and mix on low until just combined. It may look crumbly, but should stick together easily when pressed.1 ½ Cups All-Purpose Flour
- Lightly flour a work surface. Turn the dough out onto it and use your hands to press the dough into a rough rectangle. Then, roll the dough out using a rolling pin, until it is ¼ to ⅓ of an inch thick. The rectangle will be approximately 7 ½" x 9".
- Cut the cookies out using a 2 ½ inch round cookie cutter. Once you have cut as many cookies as possible, press the dough scraps together and roll them back out to cut more cookies. Then, do this once more.
- Divide the cookies between two lined baking sheets leaving at least 2 ½ inches of space between each cookie. Then, use a fork or a toothpick to prick holes into the shortbread. Sprinkle the tops of the cookies with granulated sugar if using.1 tablespoon Granulated Sugar for Topping, optional
- Bake, one tray at a time in a 350* F oven for 12-14 minutes or until the cookies feel set when pressed with a finger and the bottoms of the cookies are a light golden brown. Allow the cookies to cool on the baking sheet for 10 minutes, then move to a wire cooling rack to cool completely. Repeat with the remaining tray of cookies.
Notes
Be sure that your vegan butter is room temperature! The dough will some together much easier, with much less mixing.
Work the Vegan Shortbread Cookie dough as little as possible! Stirring develops gluten which will lead to tough shortbread.
When rolling the shortbread out, use as little flour as possible.
Use any cookie cutter you like for these. Just try to shoot for something that is about 2 ½ inches.
Nutrition
Serving: 2Cookie | Calories: 121kcal | Carbohydrates: 13g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 58mg | Potassium: 15mg | Fiber: 0.3g | Sugar: 4g | Calcium: 2mg | Iron: 1mg