Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
US Customary
Metric
Smaller
Normal
Larger
Print
Vegan Shortbread Cookies
A classic shortbread cookie made vegan.
Course
Dessert
Cuisine
American
Keyword
vegan cut out cookie, vegan shortbread cookie, Vegan sugar cookie
Prep Time
20
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
30
minutes
minutes
Servings
24
cookies
Calories
89
kcal
Author
Monica Davis
Equipment
rolling pin
cookie cutters
Ingredients
2
cups
flour
(plus a little extra for rolling out the dough)
1
cup
vegan butter
or any vegan margarine (stick versions work best).
1/2
cup
sugar
1
teaspoon
water
if needed to work the dough
US Customary
-
Metric
Instructions
Preheat your oven to 375°F (190°C).
Mix the flour, softened vegan butter, and sugar in a mixing bowl. (You can use a pastry mixer, a large fork, or your hands).
Mix until it forms a firm dough that can be rolled out. (Splash 1 tsp of cold water on the dough and mix it in to help soften the dough if needed).
Spread a layer of flour on a flat surface and your rolling pin.
Roll the dough out, dusting the top and rolling pin with flour when needed.
Make sure the dough is flat, even, and about 1/4 inch thick, then cut out with cookie cutters.
Use a flat metal spatula to carefully pick the cookies off the countertop and put them on a cookie sheet.
Sprinkle with colored sugar if desired before baking.
Bake at 375°F (190°C) for 10 minutes.
Allow cooling for about 10 minutes on the cookie sheet before moving them to a flat countertop to continue cooling further.
Notes
Tips for making perfect shortbread cookies.
Make sure to use vegan butter that has been allowed to warm up to room temperature before making the dough.
Add just enough water to make the dough easy to roll out. The less water you use the better the taste and texture of the cookies.
Try not to overwork the dough. The cookies will have a lighter and flakier texture the less you mix and roll it.
Don't use cookie cutters with fine details. These cookies will break easily, so small details may break off.
Use a heavy cookie sheet or an AirBake cookie sheet to allow the cookies to bake evenly.
Decorate with colored sugar before baking.
To frost the cookies:
bake plain and then frost with
vegan buttercream frosting
or
vegan royal icing
.
To make gluten-free shortbread cookies:
Use 1 1/2 cup oat flour, 1/2 cup of tapioca starch, and 2 tsp of xanthan gum instead of the 2 cups of white flour.
Nutrition
Serving:
1
cookie
|
Calories:
89
kcal
|
Carbohydrates:
7
g
|
Protein:
1
g
|
Fat:
6
g
|
Saturated Fat:
2
g
|
Sodium:
101
mg
|
Potassium:
12
mg
|
Fiber:
1
g
|
Sugar:
4
g
|
Vitamin A:
360
IU
|
Calcium:
6
mg
|
Iron:
1
mg