Deliciously Buttery Vegan Shortbread Cookies

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Indulge in the classic, crumbly delight of shortbread, made entirely vegan! These cookies achieve that perfect melt-in-your-mouth texture and rich, buttery flavor without any dairy. Simple to make and incredibly satisfying, they are perfect for an afternoon tea, a sweet treat with coffee, or as a delightful homemade gift.

Yields: Approximately 16-20 cookies

Prep time: 15 minutes

Chill time: 30 minutes

Bake time: 20-25 minutes

Ingredients:

  • 1 cup (226g) vegan butter, softened (use a good quality block-style vegan butter for best results)
  • ½ cup (60g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 2 cups (250g) all-purpose flour, sifted
  • ¼ teaspoon salt

Instructions:

  1. Cream the Butter and Sugar: In a large mixing bowl, cream together the softened vegan butter and sifted powdered sugar until light and fluffy. This can be done with an electric mixer (stand or hand mixer) or vigorously by hand with a sturdy whisk.
  2. Add Wet Ingredients: Stir in the vanilla extract until well combined.
  3. Incorporate Dry Ingredients: Gradually add the sifted flour and salt to the wet ingredients. Mix on low speed (or by hand) until just combined and a soft dough forms. Be careful not to overmix, as this can result in tough shortbread.
  4. Chill the Dough: Gather the dough into a ball, flatten it into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. This chilling step is crucial for making the dough easier to handle and for achieving that classic shortbread texture.
  5. Preheat Oven & Prepare Baking Sheet: Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper.
  6. Shape the Shortbread: Remove the dough from the refrigerator. You have a few options for shaping:
    • Cut Cookies: Lightly flour your work surface and roll out the dough to about ½-inch thickness. Use cookie cutters to cut out desired shapes.
    • Slices: Roll the dough into a log about 1 ½ - 2 inches in diameter. Slice the log into ½-inch thick rounds.
    • Press into Pan: Press the dough evenly into the bottom of an 8x8 inch square pan, about ½-inch thick. You can score it into wedges before baking.
  1. Bake: Place the shaped cookies (or the pressed dough) onto the prepared baking sheet. Bake for 20-25 minutes, or until the edges are lightly golden brown. The cookies should not be deeply browned; a pale golden color is perfect for shortbread. If you pressed the dough into a pan, score it into wedges before baking, and then cut fully once slightly cooled.
  2. Cool: Let the shortbread cool on the baking sheet for about 5-10 minutes before carefully transferring them to a wire rack to cool completely. They will firm up as they cool. Enjoy!

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