Easy Vegan Shortbread Cookies

I loooove baked sweets.  Unfortunately, most cookies and such have a heaping amount of eggs and milk, and that just won’t do.  So, when an odd baking mood hit me this weekend, I tinkered around with a butter cookie recipe, and made it totally cruelty-free.

These are great as a stocking-stuffer or to set out at a party.  Even non-vegans are sure to love them!



Makes 10-15 cookies, depending on thickness.
1 Cups Salted Vegan Butter
1/2 Cup Sugar
2 1/4 Cups All-Purpose Flour
Optional: Icing, sprinkles, or flavor extract.
1. In a large bowl (because that flour will get messy really quickly), mix the vegan butter and sugar until light and creamy.  I used a big spoon, but if you have an actual mixer, I’d definitely recommend that to save you some time.
2. Add in 1 3/4 cups of your flour.  Mix until completely combined.
3. Spread 1/4 cup of flour on a cutting board and knead the dough until pliable.  Add in sprinkles, and as much of the remaining flour as you desire. I wound up adding a tiny bit more butter here for moistness, and to help it bind a bit better.
4. Separate into 3-4 balls.  Wrap tightly in plastic to prevent drying and chill for 30-45 minutes until firm.
5. Preheat oven to 325 degrees.
6. When the dough is ready, roll out to the desired thickness (between 1/2-3/4 inch is best).  Mine were on the thicker side because I don’t have a rolling pin, so I just picked off chunks and shaped them.  If you want to top with sprinkles, the best way is to pour a small amount onto a plate and press the cookies into them so they stay put.
8. Place on a baking sheet.  I used a non-stick baking pan with a little bit of the vegan butter, just in case.
9. Bake for 20-30 minutes, or until they begin to brown.  They should be slightly soft in the middle.  Plate and cool.
I’ll be honest, we devoured a few of these straight out of the oven.  They’re delicious, sweet and salty, and guilt-free.  Well, sort of.

2 thoughts on “Easy Vegan Shortbread Cookies

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