Easy Vegan Shortbread Cookies | Moreish Vegan Treats

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If you’re looking for a straightforward and satisfying vegan cookie with these vegan shortbread cookies, you’re in the right place. These cookies are buttery, crumbly, and easy to make, making them perfect for everyday treats or special occasions.

In this post, we’ll guide you through creating these classic cookies with a plant-based twist. This cookie recipe is simple, versatile, and perfect for any occasion.

Why Make Vegan Shortbread Cookies?

Vegan shortbread cookies offer all the familiar comfort of traditional shortbread, without any animal products. Whether you’re vegan or simply exploring new recipes, these cookies are a great choice.

Their simple ingredient list and versatility make them a go-to option for anyone craving a quick yet indulgent treat. Plus, this cookie recipe is easy to follow and delivers consistent results.

Can You Make Them Gluten-Free?

Yes! Swap the all-purpose flour for a gluten-free flour blend to make gluten-free and vegan shortbread cookies. The texture remains tender, making them a great option for those with dietary restrictions. This adaptation ensures that everyone can enjoy this delicious shortbread recipe.

Tips for Success

• Use softened vegan butter for the best consistency.

• Avoid overworking the dough; it should just come together.

• Chill the dough to help the cookies keep their shape while baking. This step is essential to make this recipe a success.

Storage Tips

Store these cookies in an airtight container at room temperature for up to a week. If you’re planning to enjoy them over a longer period, freeze the cookies in a sealed bag for up to three months. Proper storage helps maintain the texture and flavour of this cookie recipe.

Adding a Twist

For a fun variation, fold vegan chocolate chips into the cookie dough or drizzle melted chocolate over the cooled cookies. These cookies also pair well with a sprinkle of coconut sugar or a pinch of cinnamon for extra flavour.

For this recipe, I added dried cranberries for a Christmas taste.

Vegan Christmas Cookie

These cookies make excellent vegan Christmas cookies, thanks to their buttery flavor and versatile nature. Pair them with gingerbread or sugar cookies for a festive spread. With their simple preparation, they’re an ideal choice for any holiday gathering. Whether you’re preparing for a party or just want to enjoy a treat, this is the perfect cookie recipe to have on hand.

Summary

• Vegan shortbread cookies are easy to make with simple ingredients.

• They can be made gluten-free by using a flour blend.

• Store in an airtight container or freeze for later.

• Add chocolate chips or spices for extra variety.

• Use a prepared baking sheet for even baking results.

• Perfect for both everyday treats and special occasions like the holidays.

Vegan Shortbread Cookies Recipe

Ingredients

150 g vegan butter (softened, unsalted)

65 g powdered sugar

200 g all-purpose flour

¼ tsp (1.5 g) salt

1 tsp (5 ml) vanilla extract (optional)

Optional Add-ins

1 tbsp (6 g) lemon or orange zest

2 tbsp (20 g) finely chopped nuts (almonds, pistachios)

2 tbsp (30 g) dairy-free chocolate chips

Instructions

1. Preheat the Oven: Preheat to 160°C (325°F). Line a baking sheet with parchment paper.

2. Cream the Butter and Sugar: In a large bowl, cream the vegan butter (150 g) and powdered sugar (65 g) together until light and fluffy (about 2-3 minutes).

3. Add Vanilla and Dry Ingredients: Mix in the vanilla extract (5 ml) if using. Sift in the flour (200 g) and salt (1.5 g) gradually, stirring until a cookie dough forms. It may seem crumbly at first, but keep mixing until it holds together.

4. Shape the Dough: Lightly flour your surface. Roll the dough to about 1 cm thick. Cut into shapes with cookie cutters or roll into a log and slice into rounds.

5. Chill (Optional): Place the shaped dough in the refrigerator for 15-20 minutes to help them hold their shape while baking.

6. Bake the Cookies: Arrange on the prepared baking sheet. Bake for 12-15 minutes until the edges turn lightly golden.

7. Cool: Let the cookies cool for 5 minutes on the tray, then transfer to a wire rack to cool completely.

8. Decorate: Enjoy plain or dip in dairy-free chocolate for extra flavour.

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