Vegan Shortbread
These vegan shortbread cookies are buttery, crumbly, and melt-in-your-mouth delicious. I love how simple they are to make, yet they bring back such warm memories of baking with my grandma.
I have such fond memories of baking with my grandma during the holidays, and shortbread was always a staple in our kitchen.
This vegan version captures that same buttery goodness without any animal products.
I love how you can customize them with a sprinkle of sea salt on top or even a dash of vanilla for extra flavor.
It's such a comforting treat that reminds me of home!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I really recommend using a good quality vegan vegan butter for that rich flavor. You can also substitute half of the all-purpose flour with whole wheat flour for a healthier twist. If you're in the mood for something different, try adding a teaspoon of almond extract instead of vanilla for a unique flavor!
Tips & Notes
- •I keep mine in a glass jar - they stay fresh for days!
- •You can sprinkle a little sea salt on top before baking for an extra flavor boost.
Recipe Variations
- •Sometimes I'll throw in dark chocolate chunks if I'm feeling fancy.
- •You can also add some lemon zest for a refreshing twist!
Storage & Freezing
These shortbread cookies can be stored in an airtight container at room temperature for up to a week. If you want them to last longer, try freezing them – just make sure to separate layers with parchment paper!
Frequently Asked Questions
Can I use coconut oil instead of vegan vegan butter?
Absolutely! Just make sure it's solid, not melted, for the best texture.
How do I make these gluten-free?
You can use a 1:1 gluten-free flour blend, and they should work just fine!
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These vegan shortbread cookies are buttery, crumbly, and melt-in-your-mouth delicious. I love how simple they are to make, yet they bring back such warm memories of baking with my grandma.
Ingredients
Instructions
- 1
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 2
In a large mixing bowl, coconut cream together the softened vegan vegan butter and powdered sugar until it's light and fluffy.
- 3
Add in the vanilla extract and salt, mixing until everything is well combined.
- 4
Gradually add in the sifted all-purpose flour, mixing until a dough forms. It should be soft but not sticky.
- 5
Turn the dough out onto a lightly floured surface and gently knead it a few times until it comes together.
- 6
Roll the dough out to about 1/4 inch thick and cut it into your desired shapes. I love using a round cookie cutter!
- 7
Place the cut cookies onto the prepared baking sheet, leaving a bit of space between them.
- 8
Bake in the preheated oven for about 20-25 minutes, or until the edges are just starting to turn golden.
- 9
Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
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