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Vegan Shortbread Cookies

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These simple, buttery Vegan Shortbread Cookies are easy to make with just four ingredients and melt in your mouth.

Ingredients

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  • 2 1/2 cups all purpose flour
  • 3/4 cup powdered sugar
  • 1 1/4 cups vegan butter, softened
  • 1/2 teaspoon pure vanilla extract

Instructions

  1. Preheat your oven to 325 degrees F.
  2. Line two baking sheets with parchment paper.
  3. In a large bowl, stir together the all-purpose flour and powdered sugar.
  4. Add the softened vegan butter and pure vanilla extract to the bowl.
  5. Using a hand mixer, mix on low-medium speed until the mixture is well blended and the dough is crumbly but holds together when squeezed.
  6. Place a sheet of parchment paper on your countertop and sprinkle it lightly with flour.
  7. Form the dough into a ball and place it in the center of the floured parchment paper.
  8. Place another piece of parchment paper on top of the dough.
  9. Sprinkle a little flour on top of the dough (under the parchment) to prevent sticking.
  10. Roll the dough to a thickness of about 1/3 to 1/2 an inch.
  11. Cut the dough into your desired shapes using cookie cutters.
  12. Carefully transfer the cut cookies to the prepared baking sheets.
  13. Gather any dough scraps and re-roll them, repeating the cutting process until all the dough is used.
  14. Bake the cookies in the preheated oven for 12-15 minutes.
  15. Bake until the bottoms are just slightly golden.
  16. Let the cookies cool on the baking sheets for 10 minutes.
  17. Transfer the cooled cookies to a wire rack to cool completely.

Notes

Ensure your vegan butter is truly softened, not melted, for the best dough consistency.
Do not overmix the dough; mix just until combined to keep the cookies tender.
Use parchment paper when rolling the dough to prevent sticking and for easy cleanup.
Watch the cookies carefully while baking to avoid overbrowning; they should be pale with golden bottoms.

Find it online: https://theopenoven.com/vegan-shortbread-cookies/