Dairy-Free Classic Shortbread Cookies
Indulge in the buttery simplicity of Dairy-Free Classic Shortbread Cookies—an irresistible treat that’s perfect for everyone, including those with dairy sensitivities. Made with a plant-based butter substitute, these melt-in-your-mouth cookies retain all the crumbly, tender goodness of traditional shortbread without the dairy. This easy recipe combines pantry staples like all-purpose flour, powdered sugar, and a hint of vanilla for a timeless flavor. With just 20 minutes of prep time and a quick bake in the oven, you’ll have a batch of golden, lightly sweetened cookies ready to savor or share. Perfect for tea-time snacks, holiday cookie trays, or as a delightful everyday indulgence, these dairy-free shortbread cookies strike the perfect balance between classic and inclusive baking.
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Ingredients
- 240 grams All-purpose flour
- 30 grams Cornstarch
- 80 grams Powdered sugar
- 1 teaspoon Salt
- 1 teaspoon Vanilla extract
- 170 grams Dairy-free butter substitute (e.g., plant-based margarine)
Directions
Step 1
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2
In a large mixing bowl, sift together the all-purpose flour, cornstarch, powdered sugar, and salt. Stir to combine.
Step 3
In a separate bowl, beat the dairy-free butter substitute with an electric mixer until light and fluffy. Add the vanilla extract and mix well.
Step 4
Gradually add the dry ingredients to the butter mixture, stirring gently with a spatula or wooden spoon until a soft dough forms. The dough should hold together without being sticky.
Step 5
Place the dough between two sheets of parchment paper and roll it out to about 1/4 inch (6 mm) thickness.
Step 6
Using a cookie cutter, cut the dough into shapes and place the cookies on the prepared baking sheet, leaving a little space between each.
Step 7
Bake in the preheated oven for 12-15 minutes, or until the edges of the cookies are lightly golden.
Step 8
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 9
Store the cooled shortbread cookies in an airtight container for up to a week or freeze them for longer storage.
Nutrition Facts
| Serving size | (530.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2525.4 |
| Total Fat 135.9g | 0% |
| Saturated Fat 30.7g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 3461.4mg | 0% |
| Total Carbohydrate 290.9g | 0% |
| Dietary Fiber 6.8g | 0% |
| Total Sugars 79.3g | |
| Protein 24.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 34.6mg | 0% |
| Iron 11.3mg | 0% |
| Potassium 268.8mg | 0% |
Source of Calories