vegan shortbread

Vegan Shortbread Cookies are buttery, crisp and delicious with a cup of tea! Made with only 4 ingredients, they are perfect for the holiday season or any time of year.

Vegan Shortbread Cookies

all purpose flour

sugar

vegan butter, softened

vanilla extract

Preheat the oven to 325 degrees F and line two baking sheets with parchment paper.

In a large bowl, stir the flour and powdered sugar together. Now add the softened butter and vanilla and mix with a hand mixer on low-medium speed until blended well. The dough will look crumbly and soft but should smush together when squeezed in your hands.

Place a sheet of parchment paper on your countertop and sprinkle with a little flour, then form the dough into a ball and place in the middle of the parchment paper.

Use another piece of parchment paper for the top, sprinkling a little flour on top of the dough to prevent sticking, and roll the dough to about 1/3-1/2 of an inch thick. Cut into desired shapes (I used a small rounded cookie cutter) and place on the prepared baking sheets.

Continue re-rolling the dough until it is all used. Bake in the oven for 12-15 minutes, until the bottom is just slightly golden. Let cool for 10 minutes before transferring to a cooling rack. Store in an airtight container for 5-6 days.

Buttery and flaky vegan shortbread cookies with rosemary, dipped in chocolate, and sprinkled with Himalayan sea salt for the perfect seasonal twist on a classic cookie.

Vegan Shortbread

all-purpose flour

rosemary, (minced)

salt

non-dairy butter, (I use Earth Balance Buttery Sticks)

vanilla

chocolate

rosemary

sea salt

Preheat the oven to 325 degrees Fahrenheit. Line two baking sheets with parchment paper and set aside.

Combine the flour, salt and rosemary in a food processor and pulse a few times until well blended and the rosemary is evenly dispersed.

In a stand up mixer combine butter and powdered sugar. Beat until light and fluffy, scraping down the sides as needed. Add vanilla and flour mixture and mix until it [i]just[/i] starts to come together.

Turn dough onto a flour surface and bring together with hands. Roll out between two pieces of parchment paper to about 1/4". Place the dough in the refrigerator for 30 minutes, until firm.

Using a cutter, cut out cookies and place them on the prepared baking sheets. Return to the refrigerator for 20 more minutes.

Baking for 16-20 minutes until the edges begin to turn golden brown. Remove from oven and let cool for 3 minutes before transferring to a wire cooling rack to cool completely.

Light, buttery, tender, and melt-in-your-mouth vegan shortbread cookies. Dipped in a simple 2-ingredient glaze frosting.

The Best Vegan Shortbread Cookies Recipe

all-purpose flour ((more

icing sugar

almond flour ((ground blanched almonds))

cardamom

fine sea salt

vegan butter (, cold)

tbsp agave

tsp vanilla extract

almond milk ((if needed))

almond milk

2-3 tbsp dried edible rose petals ((optional for garnish))

2-3 tbsp candied sprinkles ((optional for garnish))

Make the shortbread cookies: Sift the flour and icing sugar into a large bowl. Add the almond flour, cardamom, and salt and stir to combine.

Cut the vegan butter into small cubes and add to the flour mixture. Using your hands, massage the butter into the flour mixture to form a shaggy and loosely combined dough. Add the agave and vanilla and mix together. If the dough is too dry, add 2 or 3 teaspoons of almond milk, a teaspoon at a time, and knead to form a shaggy dough.

Turn the dough out onto a work surface. Using your hands, bring the dough together and knead to form a smooth ball. It is okay if there are a few dry spots. (Do not over-knead the dough or the cookies will be dense.) Wrap the dough in reusable wrap and chill in the refrigerator for 1 hour.

Place the oven racks in the upper and lower thirds of the oven. Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.

Lightly dust the work surface with all-purpose flour. Using a rolling pin, roll out the dough into a rectangle or oval about ¼ inch thick. (Try to handle the dough as little as possible for a light and flaky texture when baked.) Using a 2½-inch round cookie cutter, cut out rounds and transfer to the prepared baking sheets, leaving a small space between each cookie. Re-roll the scraps and cut out more rounds. You should have at least 18 cookies.

Bake the cookies until lightly golden on top, 8 to 10 minutes. For even baking, rotate the baking sheets front to back and top to bottom halfway through. Let the cookies cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Shortbread Cookies

Sift the icing sugar into a small flat-bottomed bowl. Add 2 teaspoons of the almond milk and whisk together until smooth. If needed, add the remaining 1 teaspoon almond milk to thin the glaze.

Turn the cookies upside down on a baking sheet. One at a time, dip the top of each cookie in the glaze to cover the surface. Place the cookies, iced side up, back on the baking sheet. While the icing is wet, garnish the cookies with the dried rose petals, if desired. Chill the cookies in the refrigerator until the icing has hardened, about 2 hours.

Sugar Glaze

https://www.youtube.com/watch?v=DSUuxAp9UHs

COOKIE WEEK PART 1: Vegan Shortbread Cookies. 

Light, buttery, tender, and melt-in-your-mouth vegan shortbread cookies. Dipped in a simple 2-ingredient glaze frosting.

**Season 1 Episode 3 of Vegan Afternoon with Two Spoons**.

Shortbread Cookie Recipe: https://www.twospoons.ca/vegan-shortbread-cookies/

GET THE FULL COOKIE WEEK ROUND-UP AND RECIPES: https://www.twospoons.ca/vegan-christmas-cookie-recipes/

COOKIE ROUND-UP INCLUDES:
1. Vegan Shortbread Cookies (This video)
2. Vegan Linzer Cookies (This video)
3. Vegan Sugar Cookies - https://youtu.be/m7gt2p5evJE
4. Vegan Gingerbread Cookies

full menu and recipes to cook along: https://www.twospoons.ca/vegan-christmas-cookie-recipes/

#vegan #cookies #shortbread #cookierecipes #veganrecipes #vegancooking #cookingshow #plantbased #linzercookies 

Find me on Instagram for cooking tips + daily updates, and tag me with your remakes! https://www.instagram.com/twospoons.ca/
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Hannah shares over 100 vegan dishes inspired by her time in France and nearby cultures. A stunning collection of recipes made simple for every day and any occasion
With tons of gluten-free, soy-free, nut-free, and refined-sugar-free options
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Key Moments:
00:00 Introduction (3 ways to decorate!)
1:14 The dry ingredients
2:00 Add the vegan butter
2:20 Mix into a shaggy dough
2:45 Add the wet ingredients
3:00 Mix again 
3:20 Form into dough ball 
3:40 Wrap and chill
4:00 Roll out the dough
4:30 Cut out into cookie shapes
5:00 Transition this recipe into Linzer Cookies!
6:30 Bake!
7:00 Make the icing sugar glaze
7:25 Sprinkle with decorative toppings
7:35 Option 1: edible rose petals and candied sprinkles
7:45 Option 2: candy cane sprinkles
8:10 Option 3: Linzer Cookies with jam filling
8:45 Taste Test!

Vegan Shortbread Cookies (3 WAYS!)  - Vegan Afternoon with Two Spoons

Deliciously sweet and gooey Vegan Millionaire Shortbread, created with a vegan shortbread base and tasty salted caramel made from almond butter - that&#039;s next level snacking!

Vegan Millionaire Shortbread

all purpose flour (180 g)

almond flour

icing sugar (63 g)

dairy-free butter (115 g)

almond butter (130 g)

brown sugar (100 g)

dairy-free sweetened condensed milk (300 g)

tsp sea salt flakes

tbsp dairy-free cream

cornstarch

vegan chocolate spread (140 g)

sea salt flakes (optional)

Start with the shortbread base - preheat your oven to 180C (356F), then combine the flour, almond flour, sea salt, and icing sugar in a mixing bowl, then add in the dairy-free spread and use your hands to crumb it into the mix until no big pieces of spread are left and the mixture is crumbly.

Place the mixture into a 8x8-inch (20x20 cm) square baking tin and press it against the bottom to create an even layer. Pierce the base with a fork multiple times, then bake it in the oven for 20 minutes or until lightly golden. Remove from the oven and cool for at least 30 minutes.

In the meantime, prepare your salted almond butter caramel: to a non-stick pan add the almond butter, brown sugar and condensed milk. Give it a good stir to mix and heat over gentle heat until the sugar is caramelised and well incorporated. Sprinkle in the sea salt flakes and fold them in, then stir the cornflour into the vegan cream and pour the mixture into the caramel. Stir to combine, then remove the caramel from the heat and allow for it to cool for 5-10 minutes to slightly harden.

Pour the caramel on top of the shortbread base and spread it out evenly, then place it in the freezer for at least 1 hour.

Melt your vegan chocolate spread in your warm oven at about 50-60C for 10 minutes, so that the spread becomes soft and runny. Pour the chocolate spread on top of the frozen caramel and spread it across the top with the back of a spoon, then sprinkle with sea salt flakes (optional). Transfer to a fridge or freezer to set for at least 2 hrs.

Remove from the freezer and slice the millionaire shortbread whilst still frozen. Let it rest at room temperature for at least 20 minutes before digging in &amp; enjoy!

Melt in your mouth Pine Needle Shortbread Cookies. This twist on traditional shortbread is so delicious with a hint of piney, citrusy flavor. Delicate, fragrant, and sure to impress!

Pine Needle Shortbread Cookies

(42 grams) powdered sugar (,

(100 grams) vegan butter (, or refined coconut oil)

pine needles

(165 grams) all purpose flour ((plain flour

Preheat oven to 350°F and line a baking sheet with parchment paper.

Put the flour and pine needles in a blender. Make sure the top is on tight and blend until the pine needles are chopped into little pieces throughout the flour. Don&#39;t be alarmed by the really strong pine smell. Once cooked it becomes very subtle. Using a blender is the easiest method for chopping the pine needles. You need the flour in there with them as otherwise it&#39;s such a tiny amount they would just fly around and not get cut. I found chopping the needles with a knife pretty tough (literally!). Scissors would be a better option if you don&#39;t have a blender.

Combine the powdered sugar, salt, and butter in a bowl. Use a fork to mash together very, very well until you can no longer see any powdered sugar and it&#39;s light and fluffy.

Pour in the flour and pine needle mixture and mix by hand until everything is combined. I start by mashing with a fork then stir together with a spoon at the end a bit. Do not over mix or use electric beaters here. Too much mixing will affect the texture of the finished shortbread.

When done it should be slightly crumbly but hold together if you squeeze it tightly together in your hand. The drier you can get away with keeping the dough, the better the texture of your shortbread and you should not need to add any liquid at all.

If the dough is starting to get a bit soft, stop and put it in the fridge for 20 minutes before continuing.

Lightly dust a surface with flour and shape your dough into a ball. Roll out to about 3 - 4 mm thick then use a cookie cutter or mason jar lid/rim of a glass to cut into shapes. Place each one on the prepared baking sheet.

Bake for 10 - 12 minutes or until they start turning very lightly golden around the edges and on the bottom. Keep an eye on them in the last few minutes as they can turn from ok to overdone very quickly. They will still feel slightly soft in the middle but will firm up as they cool.

Leave them on the tray for 5 minutes then transfer to a wire rack to cool completely.

Christmas Shortbread made simple! Quick, no fuss, no cookie cutters required. Just perfectly short and crumbly, buttery, vegan shortbread bars with a layer of festive mincemeat sandwiched effortlessly through the middle.   

Christmas Shortbread

(312 grams) all-purpose flour (, plain flour in the UK)

⅓ cup (48 grams) cornstarch (, cornflour in the UK)

(240 grams) vegan butter

(100 grams) vegan mincemeat

almonds

cranberries

Preheat oven to 320° F (160 °C) and place an oven shelf about ⅓ up from the bottom of the oven.

Grease a 9 x 5 inch (or similar) loaf pan. Place a long thin strip of parchment paper down the middle of the pan, with some overhang over the ends. Once that&#x27;s in place rub a little grease on it to &quot;stick&quot; the next strip. The second strip needs to be wider and go across the pan the other way with some overhang again. The overhang acts as handles for lifting the shortbread out and the grease helps to keep everything in place. To see exactly how to put the paper in see my picture in the post above.

To the bowl of a food processor, add the flour, cornstarch, sugar, salt and butter. Pulse until the mixture looks like coarse breadcrumbs and is just starting to clump. Test to see if it&#x27;s ready by grabbing a walnut sized piece and squeezing it together in your hand. If it sticks together in a ball it is ready. If it doesn&#x27;t put the lid on the food processor again and pulse until it is ready.

Take the blade out of the machine, and put roughly half (eyeballing it is fine) of the dough into the loaf pan. Using your hands, compact it down evenly and tightly.

Spread the mincemeat over the top of the shortbread layer with a spoon so it&#x27;s even, then top with the remaining shortbread and press it down really hard all over so it&#x27;s even and smooth.

Press the flaked almonds and cranberries into the top, then bake in the oven for about 65 minutes until it is just starting to turn a little golden around the edges.

Remove from the oven and leave in the pan for 15 to 20 minutes, then lift out using the parchment paper handles. Leave on the paper, and place on a cutting board.  Slice very carefully into portions, then lift it onto a cooling rack using the paper aagin,  and allow to cool completely before storing in an airtight container.

Learn how to make grain-free cassava flour shortbread cookies that taste just like traditional shortbread! Make them plain, flavor with spices or citrus zest, or embellish with chocolate. The cookies are also vegan (egg-free, dairy-free), gluten-free and Paleo friendly.

Cassava Flour Shortbread Cookies (Vegan, Grain-Free)

cassava flour

maple syrup

vegan butter, melted ((see notes for alternatives))

measure and mix dry ingredients

Measure the flours. For the greatest accuracy, weigh the flours with a digital kitchen scale. In a large mixing bowl, whisk the cassava flour, almond flour, and optional salt.

add wet ingredients

Add the melted vegan butter, maple syrup, and vanilla to the bowl. Stir and blend to combine (it will seem dry, at first).

combine dough

Continue mixing, or follow my lead and use your hands, to finish combining the ingredients into a cohesive dough.

shape into log

Transfer the dough to a large square of plastic wrap, wax paper, or parchment paper (it is ok if the dough is slightly crumbly). Roughly shape the dough into a log, then use the plastic wrap to smooth and compress the dough into a compacted, even log (about 1.5 to 2 inches in diameter).

chill

Place the dough in the refrigerator for about 1 hour, or the freezer for about 20 minutes, until firm.

preheat oven

Preheat oven to 350F (180C). Line a large baking sheet / baking tray / cookie sheet with parchment paper or a silicone baking mat.

slice and arrange on baking sheet

Unwrap the chilled dough on a cutting board. Slice crosswise into 1/4 inch slices. Place the slices on the prepared baking sheet, spacing 1 inch (2.5 cm) apart.

bake

Bake the cookies for 8 to 11 minutes until golden brown at the edges (they will still be fairly pale overall).

cool

Remove the cookies from oven and cool, on the baking sheet, for 1 minute. Transfer cookies to a cooling rack on the kitchen counter to cool completely (they will firm up as they cool).

Top 7 vegan shortbread recipes from across the web

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Vegan Shortbread

The Best Vegan Shortbread Cookies R...

Vegan Millionaire Shortbread

Pine Needle Shortbread Cookies

Christmas Shortbread

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Top 7 vegan shortbread recipes from across the web

The most viewed vegan shortbread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Shortbread Cookies

Vegan Shortbread

The Best Vegan Shortbread Cookies R...

Vegan Millionaire Shortbread

Pine Needle Shortbread Cookies

Christmas Shortbread

Cassava Flour Shortbread Cookies (V...

The most viewed vegan shortbread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine