Shortbread Cookies
Buttery, crisp plant-based shortbread cookies perfect for cozy afternoons, holiday baking, and gifting!
Servings: 20 cookies
Equipment
- Stand or Electric Mixer Optional
- Mixing Bowl
- Rolling Pin Optional
- Cookie Cutters Optional
- Baking Sheets
Ingredients
- ⅔ cup Plant-Based Butter At room temperature
- ½ cup Powdered Sugar
- 1 tsp Vanilla Extract
- ¼ tsp Sea Salt
- 1½ cups All-Purpose Flour
- 1 tbsp Cane Sugar Optional
Instructions
- Add the plant-based butter, powdered sugar, vanilla extract, and salt to a large bowl or your stand mixer. Use a whisk or a mixer to beat the ingredients together until fluffy, about 2 to 3 minutes. Add the flour half a cup at a time and mix well until you form a dough. Be sure not to overmix the dough at this point so the cookies will retain their signature short, crumbly texture!
- Dump the cookie dough onto a clean work surface and form into a square or circle that is about ½" to ¼" in height. If your dough is a different size, that is totally fine! If the cookie dough is a bit crumbly, feel free to work it or knead it a bit until it holds together well, and then roll out the dough.
- Wrap the dough in plastic wrap and chill in the fridge for at least an hour or until firm. The dough can be stored in the fridge like this for up to 4 days.
- When ready to bake, preheat your oven to 350°F. Line the baking sheets with parchment paper or silicone baking mats.
- Unwrap the cookie dough, and use your choice of cooking cutters or a knife to cut shapes with the dough and place on your prepared baking sheets.
- Space the cookie slices on the prepared baking sheet, and prick each cookie with a fork two to three times. This helps the steam escape and will prevent your cookies from rising too much or bubbling. Optionally, you can sprinkle with a bit of cane sugar for some extra sparkle on your cookies!.
- Bake the cookies for 11 to 14 minutes until the bottoms of the cookies are very lightly browned. Let the cookies fully cool on the baking sheets.
- Storage Instructions: Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze in a single layer in a freezer-safe container for up to 2 months.