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Vegan Shortbread Cookies

Delicious and simple vegan shortbread cookies that are both buttery and satisfying, perfect for any occasion without the use of dairy or eggs.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American, Vegan
Calories: 100
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup vegan butter (stick-style) Use stick-style for better texture.
  • 1/2 cup granulated sugar Can substitute with coconut sugar.
  • 2 cups all-purpose flour Can substitute with a 1-for-1 gluten-free flour blend.
  • 1 pinch sea salt Enhances flavors.
  • 2-3 tbsp non-dairy milk (oat or almond) Add if dough is crumbly.

Method
 

Preparation
  1. Cream the vegan butter and sugar together until fluffy and pale.
  2. Add the flour and a pinch of sea salt, mixing until a soft dough forms.
  3. If the dough is dry, slowly add a touch of oat or almond milk until it holds together.
  4. Roll out the dough and cut into desired shapes.
Baking
  1. Preheat the oven to 350°F (175°C).
  2. Bake the cookies for 12-15 minutes, or until edges barely change color.
  3. For softer cookies, pull them out early; for crispier, bake a little longer.

Notes

For variations, consider adding lemon zest, vanilla, or nuts. Alternatively, use coconut oil instead of vegan butter or experiment with different flavorings.