Description
These classic vegan shortbread cookies offer a perfect, melt-in-your-mouth texture with just five simple ingredients. They are the ideal buttery treat for tea time or holiday gifting, proving that dairy-free baking can be truly elegant and satisfying.
Ingredients
- 1 cup vegan butter (stick-style), softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1/4 tsp fine sea salt
- 2 cups all-purpose flour
- Granulated sugar for sprinkling (optional)
Instructions
- In a large mixing bowl, cream softened vegan butter, powdered sugar, vanilla, and salt until pale and fluffy.
- Gently mix in the all-purpose flour, adding half a cup at a time, until a soft dough forms.
- Turn dough onto a floured surface and shape into a rectangular brick about 6 inches long and 1.25 inches high.
- Wrap the dough tightly and refrigerate for at least one hour to firm up the fats.
- Preheat oven to 350F (180C) and line a baking sheet with parchment paper.
- Slice the chilled dough into 1/4 inch thick slices and place on the baking sheet.
- Prick each cookie with fork tines and optionally sprinkle with granulated sugar.
- Bake for 10-12 minutes until bottoms are pale golden; cool completely on the tray to set.
Notes
For the cleanest slices, ensure your knife is very sharp and the dough is thoroughly chilled before cutting. If you prefer a different shape, you can also roll the dough out and use cookie cutters, though you may need to adjust the baking time slightly depending on the thickness of your shapes.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: Scottish