Vegan Shortbread Cookies

Vegan Shortbread Cookies

Buttery-tasting cookies made with coconut oil, crisp at the edges and tender within.

Total 1 hr 35 min Makes 24 cookies Calories 110/serving

Dietary

Vegan, Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher

Allergens

Wheat

These shortbread cookies swap dairy butter for a vegan alternative while keeping the characteristic sandy, crumbly texture intact. A touch of vanilla rounds out the simple flour-sugar-fat base, making them well suited for tea time or holiday cookie trays. The dough comes together quickly and chills before slicing, so the edges hold their shape in the oven.

Ingredients

  • 1 cup vegan butter, softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 2 tablespoons granulated sugar, for sprinkling

Method

  1. In a large bowl, beat the softened vegan butter and sugar together with a hand mixer until light and creamy, about 2 minutes.

  2. Mix in the vanilla extract until combined.

  3. In a separate bowl, whisk together the flour, cornstarch, and salt.

  4. Add the dry ingredients to the butter mixture and mix on low speed until a soft, slightly crumbly dough forms.

  5. Gather the dough into a log about 2 inches in diameter, wrap tightly in plastic wrap, and chill in the refrigerator until firm.

  6. Preheat the oven to 325°F and line a baking sheet with parchment paper.

  7. Slice the chilled dough log into 1/4-inch-thick rounds and arrange them 1 inch apart on the prepared baking sheet.

  8. Sprinkle the tops of the cookies lightly with the remaining 2 tablespoons of sugar.

  9. Bake until the edges are just turning golden, 13 to 15 minutes.

  10. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

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    Vegan Shortbread Cookies

    These shortbread cookies swap dairy butter for a vegan alternative while keeping the characteristic sandy, crumbly texture intact. A touch of vanilla rounds out the simple flour-sugar-fat base, making them well suited for tea time or holiday cookie trays. The dough comes together quickly and chills before slicing, so the edges hold their shape in the oven.

    1 hr 35 min 24 cookies 110 cal

    Ingredients

    • 1 cup vegan butter, softened
    • 1/2 cup granulated sugar
    • 1 teaspoon vanilla extract
    • 2 cups all-purpose flour
    • 1/4 cup cornstarch
    • 1/4 teaspoon salt
    • 2 tablespoons granulated sugar, for sprinkling

    Method

    1. 1

      In a large bowl, beat the softened vegan butter and sugar together with a hand mixer until light and creamy, about 2 minutes.

    2. 2

      Mix in the vanilla extract until combined.

    3. 3

      In a separate bowl, whisk together the flour, cornstarch, and salt.

    4. 4

      Add the dry ingredients to the butter mixture and mix on low speed until a soft, slightly crumbly dough forms.

    5. 5

      Gather the dough into a log about 2 inches in diameter, wrap tightly in plastic wrap, and chill in the refrigerator until firm.

    6. 6

      Preheat the oven to 325°F and line a baking sheet with parchment paper.

    7. 7

      Slice the chilled dough log into 1/4-inch-thick rounds and arrange them 1 inch apart on the prepared baking sheet.

    8. 8

      Sprinkle the tops of the cookies lightly with the remaining 2 tablespoons of sugar.

    9. 9

      Bake until the edges are just turning golden, 13 to 15 minutes.

    10. 10

      Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.