Description
Easy Vegan Shortbread Cookies are a cozy classic you need to try! With 8 ingredients, it's great for the holiday season and an anytime snack!
Ingredients
Units
Scale
- 340 g All Purpose Flour, About 2 cups
- 3/4 cup Cane Sugar
- 1/2 Teaspoon Salt
- 1 cup Vegan Butter (See Note 1)
- 1 Scant Tablespoon Coconut Oil
- 1 Teaspoon Vanilla Extract
- 1/8 Teaspoon Almond Extract, optional but great flavor
- 1/2 cup Walnuts, Chopped Fine, optional (See Note 4)
Instructions
- Prepare: Preheat your Oven to 350 F (175 C) and line two baking sheets with parchment paper.
- Add Dry Ingredients: To a large mixing bowl, or a stand mixer bowl if you prefer, add the flour, sugar and salt. Whisk together until they are fully combined.
- Add Wet Ingredients: Next add the vegan butter, coconut oil, and the vanilla and almond extracts to the bowl. Cream by hand or with a hand mixer. The dough's texture should be like moist sand and you should be able to form it into a ball.
- Fold In Walnuts: Add your chopped walnuts and make sure they are evenly incorporated into the dough. You want fine pieces to make the cookie cutting face easier.
- Roll Out: Prepare a surface, such as a cutting board or granite counter top, by sprinkling on flour on it and spreading it around. Cover your rolling pin with some flour as well. We found that the dough stuck less to the rolling pin when we used a light touch. Plus, there so much vegan butter that you don't need to press that hard to shape the shortbread dough. Next take a portion of your dough (I do half) and form it into a ball. Place the ball on a surface and then gently roll it out. You want your dough to be roughly 1/3 to 1/2 inch tall, depending on how tall you want your cookies.
- Cut and Re-Roll: Using a cookie cutter, cut out shapes in the dough. We used a round 3 inch cutter to get our amount of cookies. Place each cookie on your prepared baking trays. If you have trouble removing them from the surface, use a cookie spatula to help lift them off. When you run out dough to cut, reform your scrap and repeat steps 5 and 6 until you use up all your dough.
- Bake: Add your cookies to your oven and bake for 15 to 18 minutes, or until the bottoms of your cookies are lightly browned. You can check them by lifting them with a cookie spatula.
- Cool and Enjoy: Set cookies aside on either a stovetop or trivets. Let cool for at least 15 minutes before tasting them.
Notes
- Note 1: We used Country Crock and Earth Balance brands to test our cookies and both worked great for us.
- Note 2: Gluten-free Measure for Measure Flour should work in place of the all purpose flour but we have not tested trying to make these cookies gluten-free. You could also try almond flour to add an additional layer of nuttiness to the bake but we haven't tested it and you might have to play with the recipe.
- Note 3: Powdered sugar also works for this recipe (tested). Other granulated sugars, like coconut sugar (not tested), should also work well as a replacement.
- Note 4: If you can't have walnuts, try any other nut, seed, chocolate chips, dried fruit, etc. But these vegan shortbread cookies can also be made with no add-ins.
- Prep Time: 5 Minutes
- Cook Time: 20 Minutes
- Category: Baking, Dessert
- Method: Baking
- Cuisine: American, Dessert