Vegan Shortbread
Indulge in the buttery, melt-in-your-mouth perfection of Vegan Shortbread, a plant-based twist on the classic treat that’s as rich and tender as its traditional counterpart. Made with just five simple ingredients—vegan butter, all-purpose flour, confectioners' sugar, vanilla extract, and a pinch of salt—this easy-to-follow recipe comes together in under 35 minutes, making it perfect for both novice and seasoned bakers. The secret to its irresistible texture is chilling the dough before baking, ensuring beautifully shaped cookies that hold their structure. Whether you’re serving these delicate shortbread cookies at a holiday gathering, accompanying your afternoon tea, or indulging in a sweet snack, they’re sure to become a household favorite. Plus, these dairy-free cookies stay fresh in an airtight container for up to a week, so you can enjoy their crumbly goodness anytime!
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Ingredients
- 2 cups All-purpose flour
- 0.5 cups Confectioners' sugar
- 1 cup Vegan butter
- 1 teaspoon Vanilla extract
- 0.25 teaspoons Salt
Directions
Step 1
Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
Step 2
In a large mixing bowl, cream together the vegan butter and confectioners' sugar using a hand mixer or stand mixer until light and fluffy.
Step 3
Add the vanilla extract and mix well.
Step 4
In a separate bowl, whisk together the flour and salt.
Step 5
Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms. Avoid overmixing.
Step 6
Transfer the dough onto a lightly floured surface and roll it out to about 1/2-inch thickness.
Step 7
Use a cookie cutter or knife to shape the dough into your desired shapes, then place them on the prepared baking sheet.
Step 8
Chill the shaped dough in the refrigerator for 10 minutes to help it hold its shape during baking.
Step 9
Bake in the preheated oven for 18-20 minutes, or until the edges are just starting to turn golden.
Step 10
Remove the shortbread from the oven and allow it to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Step 11
Store the shortbread in an airtight container at room temperature for up to a week.
Nutrition Facts
| Serving size | (469.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2517.6 |
| Total Fat 178.4g | 0% |
| Saturated Fat 112.4g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 2034.2mg | 0% |
| Total Carbohydrate 183.7g | 0% |
| Dietary Fiber 6.5g | 0% |
| Total Sugars 1.0g | |
| Protein 24.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 33.2mg | 0% |
| Iron 11.1mg | 0% |
| Potassium 266.3mg | 0% |
Source of Calories