Vegan Shortbread Cookies
Vegan Shortbread Cookies are buttery, crisp and delicious with a cup of tea! Made with only 4 ingredients, they are perfect for the holiday season or any time of year.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 42 cookies
Preheat the oven to 325 degrees F and line two baking sheets with parchment paper.
In a large bowl, stir the flour and powdered sugar together. Now add the softened butter and vanilla and mix with a hand mixer on low-medium speed until blended well. The dough will look crumbly and soft but should smush together when squeezed in your hands.
Place a sheet of parchment paper on your countertop and sprinkle with a little flour, then form the dough into a ball and place in the middle of the parchment paper.
Use another piece of parchment paper for the top, sprinkling a little flour on top of the dough to prevent sticking, and roll the dough to about 1/3-1/2 of an inch thick. Cut into desired shapes (I used a small rounded cookie cutter) and place on the prepared baking sheets.
Continue re-rolling the dough until it is all used. Bake in the oven for 12-15 minutes, until the bottom is just slightly golden. Let cool for 10 minutes before transferring to a cooling rack. Store in an airtight container for 5-6 days.
- I used a very small cookie cutter and got about 42 cookies. If you use a large cookie cutter, you will get less cookies.
- I used Earth Balance brand of vegan butter. I'm sure it would work with another brand as well, but I haven't tested it.
- For fun, consider adding sprinkles to the dough. Mini-chocolate chips would be fun, too. Or consider frosting them with the same icing as my Vegan Sugar Cookies!
Serving: 1cookie | Calories: 75kcal | Carbohydrates: 8g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 44mg | Potassium: 10mg | Fiber: 1g | Sugar: 2g | Vitamin A: 257IU | Calcium: 1mg | Iron: 1mg