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.
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