Easy Vegan Shortbread Cookies

Vegan Shortbread Cookies

A delicate melt-in-your-mouth vegan shortbread cookie.

Makes about 2 dozen cookies

Ingredients

2 cups vegan margarine, softened
1 cup organic icing sugar
4 cups all-purpose flour

Directions

Cream together the margarine and icing sugar in a large mixing bowl.
Add the flour 1 cup at a time and mix until fully incorporated.
Place the dough in the refrigerator to chill for 30-40 minutes.
Preheat the oven to 325F.
Roll the dough out 1/2-3/4 inch thick and cut into Christmas shapes with your cookie cutters.
Place the cookies onto a baking sheet lined with parchment paper.
Decorate the cookies with sprinkles or cherries if you want or leave them plain.
Bake for 10-12 minutes. The cookies are ready when cooked but not browned.
Allow the cookies to cool completely before removing them from the pan. You can also add icing to them after they have completely cooled.

9 thoughts on “Easy Vegan Shortbread Cookies”

The cookies are so cute and look delicious! Love that you only need 3 ingredients to make them!

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P.S.
I have a Nasoya Giveaway on my blog, if you or any of your readers are interested.

http://www.fabanddeliciousfood.com/?p=17422

Thanks!

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Those must bea lot of fun for the kids!

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Pingback: 21 Healthy Vegan Christmas Baking Recipes | Live. Learn. Love. Eat.

I love that these cookies have only three ingredients, so easy for the little ones too. Here are my questions:
1. How’s the texture of the final product? Mine were extremely sticky and soft on the outside and inside were tougher.
2. When you mix in the flour do you mix it with the mixer or by hand?
3. It took me many more cups of flour so the dough wouldn’t stick on my hands, table, rolling pin.
4. Is icing sugar same as powder sugar?
Thanks
Katrina

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Tiffany

November 13, 2013 at 8:41 am

Hi Katrina!
1. The cookies should melt in your mouth, like store bought shortbread cookies. They are very soft and delicate.
2. I always do all of my mixing by hand.
3. The dough MUST be chilled before rolling it, so that it won’t be sticky. You should never warm the margarine to melt it, but only let it become room temperature (softened). You can also add more flour at the rolling stage to your rolling pin and the surface that you are rolling it on.
4. Yes, icing sugar and powdered sugar are the same thing.
I am sorry if the recipe did not work out for you. 🙂

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- Katrina Stergiopoulou
  
  November 13, 2013 at 9:50 am
  
  Thenks for the reply! Oh the cookies came out so yummy! I just didn’t know what the texture should be since, believe it or not, I’v never had shortbread cookies before! I now understand that I made several mistakes like I softened the margarine in the micro cause I didn’t think ahead (i didn’t melt it just softened), and I kept beating the dough when I added the flour, AND I didn’t chill is for 40 min cause the boys kept pressuring me to start making cookies. So next time I’ll be better prepared lol!
  
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  - Tiffany
    
    November 13, 2013 at 3:03 pm
    
    OK. Glad to hear that you figured out where you went wrong. 🙂
    
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