Easy Vegan Shortbread Cookies
These easy vegan shortbread cookies have a tender-crisp texture and rich, buttery flavor. Shape the simple dough into a brick, chill, then slice and bake. SO good with coffee or tea!
Servings: 20 cookies
Ingredients
- ⅔ cup vegan butter softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 ½ cups (210 g) all-purpose flour
- 1 tablespoon white sugar (optional)
Instructions
- Make the dough: Add the softened vegan butter, powdered sugar, vanilla extract, and salt to a large bowl. Use a whisk or mixer to beat until fluffy. Add the flour ½ cup at a time, mixing until a dough forms.
- Shape the dough: Transfer the dough to a clean work surface and gently press it into a rectangular brick about 6 inches long, 2½ inches wide, and 1¼ inches tall. The dimensions don’t need to be exact! If the dough is crumbly, gently work it together until it holds. If it’s a little sticky, lightly sprinkle the dough and work surface with flour, adding just enough to make it easy to handle.
- Chill: Wrap the dough in plastic wrap or parchment paper and refrigerate for about 1 hour, or until firm. You can refrigerate the wrapped dough for up to 4 days before baking.
- Preheat the oven: When ready to bake, preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper.
- Slice the cookies: Unwrap the chilled dough and use a sharp knife to cut it into slices between ¼ and ½ inch thick, keeping them as even as possible. Arrange on the prepared baking sheet and prick each cookie with a fork 3–4 times. Sprinkle with the optional white sugar for a little sparkle, if using.
- Bake and cool: Bake for 10–12 minutes, until the cookies look set on top and the edges look slightly rounded. They should remain pale, so don’t wait for golden edges. The cookies will still be very soft when they come out of the oven. Let cool completely on the baking sheet so they can firm up before handling.
Notes
Freezing: once the dough is formed into a brick and wrapped, it can be frozen for later. Make sure to wrap it tight, and put it in a sealable freezer bag or container. When ready to bake, thaw the cookie dough in the fridge overnight and then proceed with the recipe.
Nutrition
Serving: 1 cookie (recipe makes 20 cookies) | Calories: 93kcal | Carbohydrates: 11g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 78mg | Potassium: 12mg | Fiber: 1g | Sugar: 4g | Vitamin A: 288IU | Calcium: 1mg | Iron: 1mg
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