Rich and melt-in-your-mouth shortbread cookies are a holiday classic loved by all ages. Vegans and those who avoid dairy can still enjoy the butteriest time of year with this cookie recipe using store-bought vegan butter. Look for a variety with a touch of coconut oil in the mix for the richest flavour and most tender texture.
A dusting of icing sugar or drizzle of melted chocolate to finish will make these cookies pop on a platter, though for shortbread purists, they’re just as nice without the flourish. Whether you decorate or not, a pot of tea to pair alongside your vegan shortbreads is non-negotiable.
Impress guests further with these decadent vegan holiday dessert recipes.
ingredients
directions
Preheat oven to 350ºF. Line a baking sheet with parchment paper (skip for non-stick baking sheets).
In a large bowl, cream vegan butter until smooth. Add sugars, vanilla and salt, and then continue to cream the mixture until fully combined, whipping a bit of air into the mix as you go. Slowly stir in flour until fully combined.
Using your hands, gather dough into a ball and set aside to rest for 10 minutes. Or, wrap dough tightly and freeze for up to 2 months; defrost in the refrigerator overnight before using.
Roll into 12 balls and place on prepared baking sheet, spacing 1- to 2-inches apart. Using the tines of a fork, gently flatten the top of each cookie. Alternatively, use a cookie press to make decorative spritz cookies.
Bake for 10 to 12 minutes, until just beginning to brown on the bottom and puffed. Cool for 5 minutes on baking sheet, then carefully transfer to a cooling rack to cool completely.
Once cookies are cool, dust with icing sugar. Serve.
